Philippines

Weight	      0.260 kg
Dimensions	7 × 10 in
Edition	    Bookpaper
Year	2009
Language	English
Pages	140
Subtitle	For Quick Breads, Yeast Breads, Cookies, Cakes, Pies and Pastries

This book is full of useful information and tips on general baking. The emphasizes the why’s of the baking process and gives a thorough understanding of the ingredients’ functions and interactions. The different baking tools and equipment, baking terms, safety rules and practices, proper storage of raw ingredients and baked products, fool-proof formulations developed using the Baker’s Percentage Standard Formulation, practice exercises in converting recipes from household cup measures to commercial scale, formula guide for lean type, semi-rich type and rich type of doughs which can be used in preparation of various recipes of baked favorites for retail and commercial outlets.
This book is designed as a guide for teachers, students and bakers.