 | | (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 |
