Practical Bakery

Malcolm Pittam, Paul Connelly (Autoren)

Buch | Softcover

352 Seiten

1997
Hodder Arnold H&S (Verlag)
978-0-340-66993-8 (ISBN)

Titel ist leider vergriffen;
keine Neuauflage

Artikel merken

Bakery has a strong tradition within the catering trade, and takes a quite separate approach from patisserie. This text is written for bakery students, and covers all aspects of craft baking, from breads and pastry goods to cakes, scones and sandwiches. Each process is illustrated.

Health and safety during the manufacture of bakery products; selecting raw materials for bakery; breadmaking processes; the bulk fermentation process; 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 confectionary; sandwiches; bakery terms.

Erscheint lt. Verlag	6.5.1997
Zusatzinfo	illustrations, index
Verlagsort	London
Sprache	englisch
Maße	195 x 254 mm
Gewicht	922 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-340-66993-4 / 0340669934
ISBN-13	978-0-340-66993-8 / 9780340669938
Zustand	Neuware