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How Baking Works

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How Baking Works

Exploring the Fundamentals of Baking Science

Paula I. Figoni

Wiley
Publication date : 2007-08-13

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This book takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients work. New to the edition, the book provides expanded end-of-chapter exercises and lab experiments to reinforce concepts. It features in-depth coverage of the ?whys? of baking, taking students beyond the basic techniques. Its ingredient-oriented approach explains how sweeteners, fats, leavening agents, and other ingredients work, and applies that knowledge to food products.

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About the book

Author

Paula I. Figoni

Imprint

Wiley

Collection

n.c

Publication date

2007-08-13

Pages

416 pages

Print ISBN

9780471747239

Language

English

Ebook informations

EAN PDF

9780470164792

Price

£25.57

Copy count 0

Print count 416

File size 6687 Ko

Informations accessibility

EAN EPUB

9780470314067

Price

£28.47

Copy count 0

Print count 416

File size 9953 Ko

Informations accessibility

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About author(s)

Paula I. Figoni

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