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Fifth Edition by William J. Sultan
Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing readers up to date on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.
It covers the entire field of bakery foods production—from doughnuts, cookies and pastries, to icings,
pies and breads.
This completely revised Fifth Edition is suitable for both large and small-scale production facilities.
Contents
Basic Ingredients. General Factors in Production and Preservation.
Breads and Rolls. Sweet Yeast Dough Products. Biscuits, Muffins, and Scones.
Doughnuts and Crullers. Pies. Pastries. Icings and Cream and Whipped Toppings.
Cakes and Cake Specialties. Cookies. Dietetic Baking. Passover Bakery Products.
"Natural" Bakery Products and Pizza.
Appendices. Glossary. Index.
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