Practical Bakery covers the full range of baking theory and skills, including breadmaking processes, short pastry and puff pastry products, cakemaking processes, popular confectionery, powder aerated products, and sandwiches.

This book is a much-needed resource for bakery students and professionals.

Practical Bakery contains more than 250 formulas, both traditional and modern, plus careful explanations of the different baking procedures.

Charts, tables, line drawings and photographs throughout the book assist in clarifying the processes and techniques. Ingredients in each formula are listed both in metric units (kilos and grams) and in traditional units (pounds and ounces).

Contents:

• 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.

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ORDER NOW Practical Bakery by Paul Connelly and Malcolm Pittam 342 pages • $98.00 + shipping Texas residents please add 6.75 % sales tax