Fourth Edition
by George Rudolph
and Ken Sohm

The Professional Bakers' Manual, Fourth Edition is one of the best, most comprehensive tools available for professional bakers. It is a hands-on manual that covers everything from HACCP, to bakery management, equipment, ingredients, math calculations and conversions, great formulas, and much more. It describes the science of baking in non-technical language, and is a practical reference for everyday use as well as an excellent training tool for apprentices and students.

This edition contains numerous new chapters, and the existing chapters have been completely revised.

The Professional Bakers' Manual, Fourth Edition contains a wealth of quantity, well-tested formulas.

Features:

• Covers the fundamentals of hygiene and sanitation and describes clean and safe working habits, including HACCP in the bakery
• Details most common equipment, utensils and hand tools used in the average retail bakery
• Gives a basic description of ingredients used in baking and how to identify, buy, store, and use them
• Includes a large number of well-tested, good quality, commonly used formulas
• Describes the technical and scientific principles of modern baking
• Covers the management aspect of baking which will help the baker run a business

The Professional Bakers' Manual is for the professional baker—someone who is involved in the commercial production of baked goods such as breads, buns, pies, pastries and cakes. It provides instructions for production on a large scale.

Also suitable as a text book for the classroom, a training tool for the aspiring baker, and as a reference and source book for the professional baker.

Contents

1. Health and Safety
2. Math Calculations
3. Nutrition and Food Allergies
4. Baking Equipment
5. Baking Ingredients
6. Yeast-Raised Doughs Part 1
7. Yeast-Raised Doughs Part 2
8. Specialty Breads
9. Crusty Bread
10. Artisan Baking
11. Rye Bread
12. Donuts
13. Sweet Yeast Dough
14. Croissants
15. Puff Pastry
16. Pies and Tarts
17. Savouries
18. Quick Breads
19. Cookies and Slices
20. Cake Baking
21. Creams, Icings and Fillings
22. Sugar Cooking, Ice Cream, Chocolate
23. French Pastries
24. Dessert Cakes
25. Decorating
26. Bakery Management

Glossary
Index

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