The Craft Bakers Association Book of Breadmaking: Supporting Craft and Artisan Bakers

The Craft Bakers Association Book of Breadmaking: Supporting Craft and Artisan Bakers

by Tony Williams, Jim Brown, Tim Hall, Bill Collins, Alex Waugh, Derek Kemp, Deb Kaszuba, John Cloke, Sara Autton

Tytuł oryginalny
Atomic Habits
Język oryginału
Angielski
Liczba stron
320
Wydawnictwo
Avery

O tej książce

Introducing a comprehensive resource for the baking industry, this book encompasses 306 pages filled with extensive knowledge on the A – Z of bread making. Whether you are a bakery student, apprentice, or an experienced baker, this publication is an essential addition to your collection. It offers a wide range of recipes and valuable insights on competition etiquette. Designed specifically for bakery professionals, this book is a must-have tool to enhance your skills and expertise in bakery.The 16 chapters cover Breadmaking Processes, Yeast & Fermentation, Dough Conditioners, Other Ingredients, Wheat & Rye Milling, Flour & Flour Testing, Flour Storage & Handling, Recipes & Processing Methods, Artisan & Sourdough Breads, Bread Faults, Their Correction, Mixers & Processing Equipment, Retarders & Retarder Provers, Ovens, Bakery Competitions, The Nutritional Value of Bread, The Prevention of Product Spillages Contamination .

Więcej od Tony Williams