Practical bakery / Paul Connelly, Malcolm Pittam.

ISBN:

9780340669938

Title:

Author:

Connelly, Paul.

Personal Author:

Connelly, Paul.

Publication Information:

London : Hodder & Stoughton, 1997.

Physical Description:

342 p. : ill., some col.

General Note:

Includes index.

Subject Term:

Baking.

Baked products.

Added Author:

Pittam, Malcolm.

Format:

Books

Publication Date:

1997

Publication Information:

London : Hodder & Stoughton, 1997.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.752 CON	Book	1	Standard shelving location	Searching... Unknown

Practical Bakery covers the full range fo baking theory and skills, from bread and pastry good to cakes, scones and confectionery. Each preparation and baking process is clearly explained and illustrated, and numerous up-to-date, detailed recipes are provided for each process. Bakery terms aredefined in a glossary at the back.

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

Available:*

Bound With These Titles

On Order

Summary

Summary

Table of Contents