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Intended for the worldwide community of professional millers and bakers, Understanding Baking Enzymes by Dr. Lutz Popper explores enzymes and their effects on baking processes. For his newest book, Dr. Popper, the author of the highly influential “Future of Flour,” provides deep insight as to the basics of baking enzymes and their importance for practical application throughout the food industry. Certain to be a reference for bakers and millers around the world, the book summarizes today’s practical knowledge about baking enzymes.