Items related to Theory of Bakery and Confectionery
This compact book gives a succinct account of the practical and theoretical concepts, the methods and the processes involved in the preparation of various bakery products. The author, with her rich experience in the field, gives a wealth of information about making of various yeast-made products bread, cakes, biscuits, desserts, and pizza their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organisation, and many other aspects.
"synopsis" may belong to another edition of this title.
- PublisherPHI Learning
- Publication date2010
- ISBN 10 8120339541
- ISBN 13 9788120339545
- BindingPaperback
- Number of pages368
- Rating
(No Available Copies)
Search Books: Create a WantIf you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!
Create a Want