Practical Baking - Hardcover

Sultan, William J.

Hardcover

ISBN 10: 0471289825 ISBN 13: 9780471289821

Publisher: Wiley, 1989

Synopsis

Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.

About this title

About the Author

William J. Sultan is a baking consultant with U.S. Wheat Associates, an export market development organization representing the American wheat industry. He is currently involved in the research and development of bakery foods in foreign countries, and conducts seminars and practical demonstrations in various countries. He is also the author of Practical Baking Manual, The Pastry Chef, Food Products Formulary (Vol. 2), and several teaching guides, lesson plans, and training monographs on baking for the New York City Board of Education.

From the Back Cover

Practical —Baking— Fifth Edition William J. Sultan Covering the entire field of bakery foods production — from doughnuts, cookies, and pastries, to icings, pies, and breads — Practical Baking is one of the most popular and widely used books of its kind. The completely revised Fifth Edition both informs bakers of recent developments in the baking profession and provides an overview of the expansion of the methods and technology of yeast-raised goods production. Suitable for both large- and small-scale production facilities, its instructions, formulas, and illustrations help the reader to avoid the common pitfalls that may occur in bakery production. Other areas covered include:

• The importance of wheat and flour variables and their effect on production and product quality
• The growth of the no-time dough method of production
• The use of chemical additives and special blends of additives for special products

The text has been reorganized into major chapter areas: Chapter 1 focuses on basic ingredients, Chapter 2 treats general factors in production and preservation, Chapters 3 through 11 focus on particular bakery products, and Chapters 12 through 14 consider special baking needs, such as dietetic baking. New material has been integrated into the present formularies, and the information on production problems has been included in each specific area of production. This reorganization provides for quick and easy reference for all categories of reader, including trainees in commercial baking, catering, and foodservice; students in training programs at vocational and technical schools, junior and senior colleges, and culinary institutions; as well as baking personnel in supervisory positions.

• The importance of wheat and flour variables and their effect on production and product quality
• The growth of the no-time dough method of production
• The use of chemical additives and special blends of additives for special products

The text has been reorganized into major chapter areas: Chapter 1 focuses on basic ingredients, Chapter 2 treats general factors in production and preservation, Chapters 3 through 11 focus on particular bakery products, and Chapters 12 through 14 consider special baking needs, such as dietetic baking. New material has been integrated into the present formularies, and the information on production problems has been included in each specific area of production. This reorganization provides for quick and easy reference for all categories of reader, including trainees in commercial baking, catering, and foodservice; students in training programs at vocational and technical schools, junior and senior colleges, and culinary institutions; as well as baking personnel in supervisory positions.

Edition details

• Publisher: Wiley
• Publication date: 1989
• Language: English
• ISBN 10: 0471289825
• ISBN 13: 9780471289821
• Binding: Hardcover
• Edition number: 5
• Number of pages: 832