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Theory of Bakery and Confectionary
Published by
Kanishka Publishers & Distributors, 2011
ISBN 10: 8184573162
ISBN 13: 9788184573169
New
Hardcover
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. pp. xi + 292. Seller Inventory # 262620260
Quantity: 4 available
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Theory of Bakery and Confectionary
Published by
Kanishka Publishers & Distributors, 2011
ISBN 10: 8184573162
ISBN 13: 9788184573169
New
Hardcover
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. pp. xi + 292 Illus. Seller Inventory # 5260475
Quantity: 4 available
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Theory of Bakery and Confectionary
Published by
Kanishka Publishers & Distributors, 2011
ISBN 10: 8184573162
ISBN 13: 9788184573169
New
Hardcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 5 out of 5 stars
Condition: New. pp. xi + 292. Seller Inventory # 182620270
Quantity: 4 available
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Theory of Bakery and Confectionary
Seller: Books in my Basket, New Delhi, India
Seller rating 5 out of 5 stars
N.A. Condition: New. ISBN:9788184573169. Seller Inventory # 2050500
Quantity: 2 available
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Theory Of Bakery And Confectionery : An Operational Approach
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: As New. Contents: Preface. I. Bakery theory: 1. Introduction of bakery and baking. 2. Basic raw material used in bakery. 3. Ancillary ingredients used in Bakery. 4. Equipment and tools. 5. Bread. 6. Cake and icing. 7. Cookies. 8. Pastries. 9. Faults and causes. 10. Personal hygiene. II. Bakery recipes: 1. Breads. 2. Cakes. 3. Cookies. 4. Pastry. 5. Icing and marzipan. 6. Confectionary. Glossary. Index. This book divided into two parts. Part one comprises of theory inputs with regard to basic and ancillary raw material used for making multiple variates of bakery products and innovative confectionary delicacies. The heavy-duty equipments to be installed in the bakery assembly line along with light equipments like moulds and whiskers have also been incorporated in this book. Various method incorporating hygiene and sanitation aspects have also been given its due importance, as this aspect is essentially required for setting up and operating any bakery outlets. Utmost care has been taken to incorporate the scientific chemistry of the raw material used and blended scientifically to produce a product of outstanding quality. Part two comprises of the recipes of various bakery and confectionary products along with their finer details to be followed right from blending process to its final output Each recipe is supported with a live photograph displaying the end products. For quick reference supplements have been added to the book regarding weights and measures along with their respective conversions. A question bank has also been compiled for the students to make a self-assessment of their learning experience. Seller Inventory # 98550
Quantity: 1 available