Small Bakeries and the Valorisation of Local Cereals in ACP Countries (CDI, 1997, 63 p.)

Small Bakeries and the Valorisation of Local Cereals in ACP Countries (CDI, 1997, 63 p.)

		(introduction...)
		PREFACE
		INTRODUCTION
		1. SMALL BAKERIES AND THE USE OF LOCAL CEREALS
		2. ORGANISATION AND DESCRIPTION OF SOME TYPES OF BAKERIES
		3. BREADMAKING: PRACTICAL HINTS IN THE MANUFACTURING PROCESS
		4. PURCHASING EQUIPMENT: SELECTION CRITERIA
		5. FEASIBILITY STUDY: KEY FACTORS IN PREPARING A FEASIBILITY STUDY
		6. USE OF LOCAL FLOURS IN BREADMAKING
		7. OTHER PRODUCTION OPPORTUNITIES FOR COMPOUND FLOURS
		ANNEXE 1
		ANNEXE 2 - DESCRIPTION OF STANDARDS FOR COMPOUND FLOURS
		ANNEXE 3 - CENTRE FOR THE DEVELOPMENT OF INDUSTRY: A TOOL FOR THE DEVELOPMENT OF INDUSTRIAL ENTERPRISES IN ACP COUNTRIES
		BACK COVER