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Basics of Baking

R.K. Arora, APH Publishing Corporation, 2011, vi, 266 p, ISBN : 9788131312810, $45.00 (Includes free airmail shipping)

Basics of Baking

Contents: Preface. 1. Introduction to baking with focus on history of baking and pastry making. 2. Other baking related items and cooking processes: an introductory overview. 3. Bread, bread types and bread baking: an overview. 4. Focus on cakes, pies, pastries, cookies, creakers, pretzels and other bakery products. 5. Baking equipments, machines, tools and utensils: an overview. 6. Focus on Yeasts and chemicals used in baking. 7. Focus on baker, bakery sale and baker percentage. 8. Reflections on bakery, bakery school and baking competition. Glossary. Bibliography.

This book provides readers with an introduction to baking, history of baking and pastry making. An instroductory overview of other baking related items and cooking processes is given. An overview of bread, bread types and bread baking is provided. Focus lies on cakes, pies, pastries, cookies, creakers, pretzels and other backery products. An overview of baking equipments, machines, tools and utensils is made. Special focus lies on yeasts and chemicals used in baking. Focus also lies on baker, bekery sale and baker percentage. Proper reflections are given on bakery, bakery school and baking competition.

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