Practical Baking

William J. Sultan

ISBN 10: 0442319568 / ISBN 13: 9780442319564

Published by John Wiley & Sons, 1989

Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0442319568I3N00

Synopsis:

Contents: Ingredients; Basic Operations in Bread Making; Egg, French & Italian Bread; Hard & Soft Rolls; Puff Pastries; Cake Mixing Methods; Icings & Toppings, and more. Contains fully-tested recipes and step-by-step illustrations. 552 line drawings, 364 tables, 8 halftones. Appendix. Index.

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.

Bibliographic Details

Title: Practical Baking
Publisher: John Wiley & Sons
Publication Date: 1989
Binding: Hardcover
Condition: Good
Dust Jacket Condition: No Jacket
Edition: 5th or later Edition