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Instructors manual to accompany advanced bread and pastry : a professional approach

Author: Michel Suas; Brian Wood
Publisher: Clifton Park, NY : Delmar Cengage Learning, ©2009.
Edition/Format:   Print book : English
Summary:

A comprehensive guide, "Advanced Bread and Pastry" is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes are based on a variety of  Read more...

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Document Type: Book
All Authors / Contributors: Michel Suas; Brian Wood
ISBN: 9781418011697 141801169X
OCLC Number: 850299453
Description: iv, 140 pages ; 29 cm
Contents: Chapter 1: The History of Baking and Pastry Chapter 2: Bakery Equipment and Baking ToolsChapter 3: Bakers PercentagesChapter 4: Flour and Milling Process Chapter 5: Water Chapter 6: Salt Chapter 7: YeastChapter 8: Baking Process: Basic Steps and Procedures Chapter 9: Mixing and Mixing Techniques Chapter 10: Mixing LogChapter 11: Calculating Water Temperature Chapter 12: FermentationChapter 13: Enzyme Charts, Scoring, and Baking Chapter 14: Pre-FermentsChapter 15: Retarding and Temperature Charts Chapter 16: Basic Doughs Chapter 17: Yeast BreadsChapter 18: Rolls, and Breakfast Breads Chapter 19: Cookies Chapter 20: PiesChapter 21: Quick Breads: Muffins and Others Chapter 22: Cakes-BasesChapter 23: Cake DecoratingChapter 24: Pastries and Plating Chapter 25: Frozen DessertsChapter 26: ChocolateChapter 27: Sugar and Marzipan
Other Titles: Instructors manual to accompany bread and pastry :
Responsibility: Michel Suas ; prepared by Brian Wood.

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Part 1: Introduction Chapter 1: About the Craft Chapter 2: About Hygiene and Sanitation Part 2: Breads Chapter 3: The Bread Process and Dough Mixing Chapter 4: Fermentation Chapter 5: Baking Bread Read more...

 
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