Formulas and Processes for Bakers (2nd edition) is a complete update of the classic baker’s reference work, and a must-have for anyone interested in scientific baking. Learn about the chemical and physical characteristics of finished products, dough and batter development, and details of mixing, forming, fermenting, and baking. You’ll even find information on fillings, frostings, and other finishing materials, and troubleshooting procedures to help identify defect causes and solutions. More than 500 formulas are included in tables and in the text.
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- Hard cover book
- Copyright date: 1997
- Number of chapters: 13
- Number of pages: 406