Professional Baking

Professional Baking

Book - 2009 | 5th ed.
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Publisher: Hoboken, N.J. : J. Wiley, c2009.
Edition: 5th ed.
ISBN: 9780471783497
9780471783480
Characteristics: xxx, 770 p. : col. ill. ; 29 cm.
Contents: The baking profession
Basic professional skills : bakeshop math and sanitation
Baking and pastry equipment
Ingredients
Basic baking principles
Understanding yeast doughs
Understanding artisan breads
Lean yeast doughs
Rich yeast doughs
Quick breads
Doughnuts, fritters, pancakes, and waffles
Basic syrups, creams, and sauces
Pies
Pastry basics
Tarts and special pastries
Cake mixing and baking
Assembling and decorating cakes
Speciality cakes, gt́eaux, and torten
Cookies
Custards, puddings, mousses, and soufflš
Frozen desserts
Fruit desserts
Dessert presentation
Chocolate
Marzipan, nougatine, and pastillage
Sugar techniques
Baking for special diets.
Appendixes: Large-quantity measuresments
Metric conversion factors
Decimal equivalents of common fractions
Approximate volume equivalents of dry foods
Temperature calculations for yeast doughs
Eggs and safety.

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