9781418011697

Advanced Bread and Pastry

by
  • ISBN13:

    9781418011697

  • ISBN10:

    141801169X

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 4/4/2008
  • Publisher: Delmar Cengage Learning

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Summary

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today?s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.

Table of Contents

The History of Baking and Pastry
Bakery Equipment and Baking Tools
Baker?s Percentages
Flour and Milling Process
Water
Salt
Yeast
Baking Process: Basic Steps and Procedures
Mixing and Mixing Techniques
Mixing Log
Calculating Water Temperature
Fermentation
Enzyme Charts, Scoring, and Baking
Pre-Ferments
Retarding and Temperature Charts
Basic Doughs
Yeast Breads
Rolls, and Breakfast Breads
Cookies
Pies
Quick Breads: Muffins and Others
Cakes--Bases
Cake Decorating
Pastries and Plating
Frozen Desserts
Chocolate
Sugar and Marzipan
Table of Contents provided by Publisher. All Rights Reserved.

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