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Practical Baking

Sultan, William J.

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ISBN 10: 0471289825 / ISBN 13: 9780471289821
Published by John Wiley & Sons, U.S.A., 1989
Used Condition: Very Good Hardcover
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Sheafe Street Books
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Very clean copy, free of any markings. Looks hardly used. Black boards with silver print on spine. Bookseller Inventory # 004384

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Bibliographic Details

Title: Practical Baking

Publisher: John Wiley & Sons, U.S.A.

Publication Date: 1989

Binding: Hardcover

Book Condition: Very Good

Dust Jacket Condition: No Jacket

Edition: 5th

About this title

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.

From the Inside Flap:

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.

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