Baking Science
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Language: en
Pages: 531
Pages: 531
Type: BOOK - Published: 2010-11-09 - Publisher: John Wiley & Sons
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a
Language: en
Pages: 486
Pages: 486
Type: BOOK - Published: 2022-04-19 - Publisher: Page Street Publishing
The Scientifically Guaranteed Guide to Better Baked Goods For every flawless cake you bake, are there three that come out of the oven dry, deflated or dense? Do
Language: en
Pages: 216
Pages: 216
Type: BOOK - Published: 2015-10-09 - Publisher: Royal Society of Chemistry
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable a
Language: en
Pages: 589
Pages: 589
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio
Language: en
Pages: 485
Pages: 485
Type: BOOK - Published: 2019-04-02 - Publisher: Abrams
“From her rainbow no-bake cheesecake to a blueberry galaxy cake, these eye-catching desserts promise to brighten spirits (and plates) everywhere.” —Food N