Advanced bread and pastry : a professional approach

Advanced bread and pastry A professional approach

Michel Suas

Book - 2009

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Location Call Number   Status
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Subjects
Bread.
Pastry.
Baked products.
Baking.
Published
Detroit : Delmar/Cengage Learning c2009.
Language
English
Corporate Author
Frank Wing Photography
Main Author
Michel Suas (-)
Corporate Author
Frank Wing Photography (-)
Physical Description
xii, 1043 p. : col. ill., map ; 29 cm
Bibliography
Includes bibliographical references (p. 1019) and indexes.
ISBN
9781418011697
  • 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

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