Books for Wholesale Bakers, Cereal Scientists and Cereal Processors

• Advances in baking technology. Edited by B.S. Kamel and C.E. Stauffer. New York : Blackie Academic & Professional, c1993. ISBN 0-7514-00556.
• The Alveograph handbook. Edited by H. Faridi, V.F. Rasper, and B. Launay. St. Paul, MN : American Association of Cereal Chemists, c1987. ISBN 0-913250-52-X.
• The Amylograph handbook. Edited by W.C. Shuey and K.H. Tipples. St. Paul, MN : American Association of Cereal Chemists, c1980, rev. 1982. ISBN 0-913250-15-5.
• Baked goods freshness : technology, evaluation, and inhibition of staling. Edited by R.E. Hebeda and H.F. Zobel. New York : Marcel Dekker, c1996. ISBN 0-8247-9348-X.
• Batters and breadings in food processing. Edited by K. Kulp and R. Loewe. St. Paul, MN : American Association of Cereal Chemists, c1990. ISBN 0-913250-69-4.
• Breakfast cereals and how they are made. Edited by R. Fast and E.F. Caldwell. St. Paul, MN : American Association of Cereal Chemists, c1990. ISBN 0-913250-70-8.
• Cereals and pseudocereals. Edited by J.T. Williams. New York : Chapman & Hall, c1995. ISBN 0-412-46570-1.
• Chemistry and physics of baking. London : Royal Society of Chemistry, c1986.
• Calvel, R. Le goût du pain: comment le préserver, comment le retrouver. Les Lilas, France : Éditions Jérôme Villette, c1990. ISBN 2-86547-016-4. (In French and Japanese only). (Grand prix du meilleur ouvrage de l'Academie Nationale de Cuisine, 1990). (Watch for the upcoming English language edition from Chapman & Hall in early 1997).
• Dean, K.J., Edwards, N.E., Russell, C.A. Physics and chemistry of baking. 3rd. ed. London: Applied Science Publishers, c1980.
• Doerry, Wulf. Breadmaking technology. (Baking Technology series). Manhattan, KS : American Institute of Baking, c1995.  ISBN: 880877-16-3
• Doerry, Wulf. Controlled baking. (Baking Technology series). Manhattan, KS : American Institute of Baking, c1995.
• Doerry, Wulf.  Laminated dough systems. (Baking Technolgy series). Manhattan, KS: American Institue of Baking, c1996. ISBN: 1880877-20-1
• Enzymes and their role in cereal technology. Edited by J.E. Kruger, D. Lineback, C.E. Stauffer. St. Paul, MN : American Association of Cereal Chemists, c1995. ISBN 0-913250-46-5.
• The Extensigraph handbook. Edited by V.F. Rasper and K.R. Preston. St. Paul, MN : American Association of Cereal Chemists, c1991. ISBN 0-913250-72-4.
• Extrusion cooking. Edited by C. Mercier, P. Linko, and J. Harper. St. Paul, MN : American Association of Cereal Chemists, c1989. ISBN 0-913250-67-8.
• The Farinograph handbook, 3rd edition. Edited by B.L. D'Appolonia and W.H. Kenerth. St. Paul, MN : American Association of Cereal Chemists, c1984. ISBN 0-913250-37-6.
• Food preservatives. Edited by N.J. Russell and G.W. Gould. New York : Blackie Academic & Professional, c1991. ISBN 0-216-92910-5.
• Frozen and refrigerated doughs and batters. Edited by K. Kulp, K. Lorenz, and J. Brümmer. St. Paul, MN : American Association of Cereal Chemists, c1995. ISBN 0-913250-88-0.
• Guinet, R. & Bernard Godon. La panification française. Paris & New York : TEC DOC Lavoisier, c1994. ISBN 2-85206-902-4. (French only).
• Handbook of cereal science and technology. Edited by K.J. Lorenz and K. Kulp. New York : Marcel Dekker, c1991. ISBN 0-8247-8358-1.
• Identification of food-grain varieties. Edited by C.W. Wrigley. St. Paul, MN : American Association of Cereal Chemists, c1995. ISBN 0-913250-85-6.
• Matz, S. Bakery technology: packaging, nutrition, product development, QA. McAllen, TX: Pan-Tech International, c1989. ISBN:
• Matz, S. Equipment for bakers. McAllen, TX: Pan-Tech International, c1988.   (Out of print).
• Matz, S. Formulas and processes for bakers. McAllen, TX: Pan-Tech International, c1987.  ISBN:
• Matz., S. Formulating and processing dietetic foods. McAllen, TX: Pan-Tech International, c 1996. ISBN: 0-942849-13-2
• Matz, S. Glossary of milling and baking terms. McAllen, TX: Pan-Tech International, c1993. 
• Matz, S. Ingredients for bakers. 2nd edition. McAllen, TX: Pan-Tech International, c1996.
• Milatovic, Lj. and Mondelli, G. Pasta technology today. Pinerolo, Italy : Chiriotti Editori, c1991. ISBN 88-85022-32-4.
• Pasta and noodle technology. Edited by J.E. Kruger and R.B. Matsuo. St. Paul, MN : American Association of Cereal Chemists, c1995. ISBN 0-913250-89-9.
• Posner, E.S. and A.N. Hibbs. Wheat flour milling. St. Paul, MN : American Association of Cereal Chemists, c1997. ISBN 0-913250-93-7.
• Pyler, E.J., and Gorton, L.A. Baking science & technology. Volume 1: fundamentals & ingredients. Kansas City : Sosland Publishing Co., c2008. ISBN 978-09820239-0-7.
• Pyler, E.J., and Gorton, L.A.  Baking science & technology. Volume 2: formulation & production.  Kansas CIty : Sosland Publising Co., c2009.  ISBN 978-0-9820239-1-4.
• Qarooni, J. Flat bread technology. New York : Chapman & Hall, c1996. ISBN 0-412-08111-3.
• Quail, K.J. Arabic bread production. St. Paul, MN : American Association of Cereal Chemists, c1996. ISBN 0-913250-91-0.
• Soft wheat : production, breeding, milling, and uses. Edited by W.T. Yamazaki and C.T. Greenwood. St. Paul, MN : American Association of Cereal Chemists, c1981. ISBN 0-913250-17-1.
• Spicher, G. & Stephan, H. Handbuch sauerteig: biologie, biochemie, technologie. Hamburg : BBV Wirtschaftsinformationen GmbH, c1982. ISBN 3-922528-37-6. (Available in German only).
• Stauffer, Clyde E. Functional additives for bakery foods. New York: Van Nostrand Reinhold, c1990.
• Stear, C.A. Handbook of breadmaking technology. London: Elsevier Applied Science, c1990.
• Tressler, D.K., & Sultan, W.J. Food products formulary. Vol. 2: cereals, baked goods, dairy and egg products.
• Wheat : chemistry and technology. Edited by Y. Pomeranz. St. Paul, MN : American Association of Cereal Chemists, c1988. ISBN 0-913250-65-1 (Vol. 1) ISBN 0-913250-73-2 (Vol. 2).
• Wheat end uses around the world. Edited by H. Faridi & Faubion, J.M. St. Paul, MN : American Association of Cereal Chemists, c1995. ISBN 0-913250-87-2.
• Whistler, R.L. and J.N. BeMiller. Carbohydrate chemistry for food scientists. St. Paul, MN : American Association of Cereal Chemists, c1997. ISBN 0-913250-92-2.

We find it nearly impossible to provide general "assortments" of formulas for professional bakers. Please purchase professional formula sets or books for this purpose, or search the Internet for recipe databases. We are unable to provide any formula search service to individuals.