Practical Baking - Tapa dura

Acerca del autor

William J. Sultan is a baking consultant with U.S. Wheat Associates, an export market development organization representing the American wheat industry. He is currently involved in the research and development of bakery foods in foreign countries, and conducts seminars and practical demonstrations in various countries. He is also the author of Practical Baking Manual, The Pastry Chef, Food Products Formulary (Vol. 2), and several teaching guides, lesson plans, and training monographs on baking for the New York City Board of Education.

De la contraportada

Practical —Baking— Fifth Edition William J. Sultan Covering the entire field of bakery foods production — from doughnuts, cookies, and pastries, to icings, pies, and breads — Practical Baking is one of the most popular and widely used books of its kind. The completely revised Fifth Edition both informs bakers of recent developments in the baking profession and provides an overview of the expansion of the methods and technology of yeast-raised goods production. Suitable for both large- and small-scale production facilities, its instructions, formulas, and illustrations help the reader to avoid the common pitfalls that may occur in bakery production. Other areas covered include:

• The importance of wheat and flour variables and their effect on production and product quality
• The growth of the no-time dough method of production
• The use of chemical additives and special blends of additives for special products

De la solapa interior

Practical Baking Fifth Edition William J. Sultan Covering the entire field of bakery foods production from doughnuts, cookies, and pastries, to icings, pies, and breads Practical Baking is one of the most popular and widely used books of its kind. The completely revised Fifth Edition both informs bakers of recent developments in the baking profession and provides an overview of the expansion of the methods and technology of yeast-raised goods production. Suitable for both large- and small-scale production facilities, its instructions, formulas, and illustrations help the reader to avoid the common pitfalls that may occur in bakery production. Other areas covered include:

• The importance of wheat and flour variables and their effect on production and product quality
• The growth of the no-time dough method of production
• The use of chemical additives and special blends of additives for special products