Advanced bread and pastry : a professional approach / Michel Suas ; photography by Frank Wing Photography.

ISBN:

9781418011697

Title:

Author:

Suas, Michel, author.

Personal Author:

Suas, Michel, author.

Physical Description:

xii, 1043 p. : col. ill. ; 29 cm.

Contents:

Machine derived contents note: Chapter 1: The History of Baking and Pastry Chapter 2: Bakery Equipment and Baking Tools Chapter 3: Bakers Percentages Chapter 4: Flour and Milling Process Chapter 5: Water Chapter 6: Salt Chapter 7: Yeast Chapter 8: Baking Process: Basic Steps and Procedures Chapter 9: Mixing and Mixing Techniques Chapter 10: Mixing Log Chapter 11: Calculating Water Temperature Chapter 12: Fermentation Chapter 13: Enzyme Charts, Scoring, and Baking Chapter 14: Pre-Ferments Chapter 15: Retarding and Temperature Charts Chapter 16: Basic Doughs Chapter 17: Yeast Breads Chapter 18: Rolls, and Breakfast Breads Chapter 19: Cookies Chapter 20: Pies Chapter 21: Quick Breads: Muffins and Others Chapter 22: Cakes?Bases Chapter 23: Cake Decorating Chapter 24: Pastries and Plating Chapter 25: Frozen Desserts Chapter 26: Chocolate Chapter 27: Sugar and Marzipan.

Subject Term:

Added Author:

Format:

Books

Electronic Access:

Publisher description
Table of contents only

Publication Date:

2009

Publication Information:

Detroit :

Delmar Vengage Learning,

[2009]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.815 SUA	Book	1	Standard shelving location	Searching... Unknown

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Summary

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today�s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.

Chapter 1 The History of Baking and Pastry

Chapter 2 Bakery Equipment and Baking Tools

Chapter 3 Baker?s Percentages

Chapter 4 Flour and Milling Process

Chapter 5 Water

Chapter 6 Salt

Chapter 7 Yeast

Chapter 8 Baking Process: Basic Steps and Procedures

Chapter 9 Mixing and Mixing Techniques

Chapter 10 Mixing Log

Chapter 11 Calculating Water Temperature

Chapter 12 Fermentation

Chapter 13 Enzyme Charts, Scoring, and Baking

Chapter 14 Pre-Ferments

Chapter 15 Retarding and Temperature Charts

Chapter 16 Basic Doughs

Chapter 17 Yeast Breads

Chapter 18 Rolls, and Breakfast Breads

Chapter 19 Cookies

Chapter 20 Pies

Chapter 21 Quick Breads: Muffins and Others

Chapter 22 Cakes--Bases

Chapter 23 Cake Decorating

Chapter 24 Pastries and Plating

Chapter 25 Frozen Desserts

Chapter 26 Chocolate

Chapter 27 Sugar and Marzipan

Available:*

Bound With These Titles

On Order

Summary

Summary

Table of Contents