Textbook of bakery and confectionery pdf

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textbook of bakery and confectionery pdf

Textbook of Bakery and Confectionery by Ashokkumar Yogambal | Bakery | Cakes

Have a requirement? Get Best Price 1. Product Brochure. Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its second edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry. View Complete Details.
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Published 15.01.2019

Diploma in Bakery and Pastry Arts

Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its second edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast-made products—bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production.

Textbook of Bakery and Confectionery by Ashokkumar Yogambal

The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast-made products—bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organization, and many other aspects. This revised edition updates and simplifies the existing text in a number of places, and also includes a large number of colour photos of finished products and ingredients, which will provide the readers with clear knowledge about them. This book is mainly intended as a textbook for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science and Home Science. Besides, the book can also be useful as a guide for home bakers and industrial bakers as well as those engaged in the profession. Describes many new bakery items as well as the use of modern machinery in bakery and confectionery.

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View Larger Image. Ask Seller a Question. - Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its second edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products.

Thisbook,nowinits secondedi on,givesasuccinctaccountoftheprac calandtheore calconcepts,themethodsand processesinvolvedintheprepara onofvariousbakeryproducts. Theauthor,withherrichteachingandindustryexperienceinthefield,givesawealthofinforma on about making of various yeastmade productsbread, cakes, biscuits, desserts and pizzatheir ingredients,leaveningagents,andthefunc onsofsalt,sugar,eggs,andsooninbakeryproduc on. Shealsodiscussestheuseofmoderntechnologymachinesinbakeryproduc on,icings,decora on, bakeryorganiza on,andmanyotheraspects. Thisrevisededi onupdatesandsimplifiestheexis ngtextinanumberofplaces,andalsoincludesa largenumberofcolourphotosoffinishedproductsandingredients,whichwillprovidethereaders withclearknowledgeaboutthem. This book is mainly intended as a textbook for undergraduate students pursuing courses in Hotel Management,CateringandNutri onScienceandHomeScience. Besides,thebookcanalsobeuseful asaguideforhomebakersandindustrialbakersaswellasthoseengagedintheprofession. GivesanumberofReviewQues onsattheendofeachchapter.

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