Theory of bakery and confectionery
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New Delhi, India :
P. H. I. Learning ,
c2009
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| Subjects: |
Table of Contents:
- 1. Raw materials
- 2. Wheat
- 3. Sugar
- 4. Fats and oils
- 5. Eggs
- 6. Yeast
- 7. Salt
- 8. Leavening agents
- 9. Moistening agents
- 10. Improvers and emulsifiers
- 11. Yeast made products
- 12. Cakes
- 13. Icings
- 14. Cookies and biscuits
- 15. Pastries
- 16. Hygiene
- 17. Bakery organization and equipment
- 18. Recipes