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

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 .