Bread Science and Technology
Nidhi Gupta
2025. g. jūl. · Notion Press
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54
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Par šo e-grāmatu
Should startups chase sky-high valuations or build solid, sustainable profits?
In today’s high-stakes startup ecosystem, founders are constantly faced with a critical question: Should I build for scale, or should I build to last? In Valuation vs. Profitability: The Startup Dilemma, author and business strategist Vikas Devnani dives deep into the heart of this debate, dissecting real-world case studies and drawing lessons from some of the most iconic startup journeys across the globe.
From unicorns that skyrocketed and collapsed, to bootstrapped businesses that thrived in silence, this book presents a balanced, insightful exploration of what truly drives long-term success. Whether you're an aspiring founder, an investor, or a corporate innovator, you’ll gain a fresh perspective on how strategic focus—on valuation or profitability—can define the future of any startup.
What you’ll discover inside:
i) The mindset differences between valuation-driven and profitability-focused founders
We all enjoy eating breads. But have we ever wondered the science behind the making of bread ?
This book aims at describing the science behind baking breads in a concise manner. Role of different ingredients like water, yeast, fat, flour have been discussed which have a major impact on the quality of bread. Flour types and their characteristics which help bakers choose the right flour for their requirements are also discussed. Different types of breads and their composition are also a part of this book.
This book discusses the use of dough mixers and accessories which are employed in the making of bread in bakeries. Lastly, some recent research trends across industries are described. The book aims to make the readers understand bread science in a concise manner to help them acquire knowledge and understanding on the same.
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