Practical Bakery

Paul Connelly, Malcolm Pittam (Autoren)

Buch | Hardcover

342 Seiten

1998
John Wiley & Sons Inc (Verlag)
978-0-470-25522-3 (ISBN)

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Practical Bakery is a much-needed new resource for bakery students and professionals. It covers the full range of baking theory and skills, and has been written for the new NVQ Levels 2 and 3 Craft Baking specifications. The book contains over 250 recipes, both traditional and modern, plus careful explanations of the different baking procedures. All aspects of baking are covered, including: Breadmaking processes Short pastry and puff pastry products Cakemaking processes Popular confectionery Powder aerated products Sandwiches Practical Bakery will also be useful to professional bakers, catering students, and those in cake decoration and bakery evening classes.

Health and Safety During The Manufacture of Bakery Products. Selecting Raw Materials for Bakery.

Breadmaking Processes.

The Bulk Fermentation Processes.

The Mechanical Dough Development Process.

The Activated Dough Development Process.

The Sponge and Dough Process.

The Ferment and Dough Process.

Short Pastry Processes.

Puff Pastry Processes.

Powder Aerated Products.

Cakemaking Processes.

Popular Confectionery.

Sandwiches.

Bakery Terms.

Index.

Erscheint lt. Verlag	10.9.1998
Verlagsort	New York
Sprache	englisch
Maße	195 x 255 mm
Gewicht	925 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-470-25522-6 / 0470255226
ISBN-13	978-0-470-25522-3 / 9780470255223
Zustand	Neuware