350 varieties of bakery products
49.99 €
The only thing available 3
350 varieties of bakery products
49.99 €
A unique edition of 1940, which is of interest to technologists and masters of the baking industry, for craft bakers, employees of chain bakeries, as well as for all specialists and amateur bakers interested in the history of domestic baking.
This book is intended for masters and their assistants working in enterprises of the baking industry as team masters, heads of workshops and shifts, laboratory assistants-technologists, etc.
The first section of the book provides general information on the technology of baking, necessary for the correct conduct of the technological process.
The second, main section of this book provides recipes and a description of the technological process for various types of bakery products, and the last - quality standards for the manufactured products. Illustrations of the main types of products are given at the end of the book.
The second edition contains some changes and additions. The book re-presents the section on raw materials used in baking. The section "Wheat starters" (liquid yeast) has been expanded, in connection with the widespread introduction of the latter into the practice of bread baking. In separate sections, calculations of equipment necessary for the correct organization of the technological process, etc. are given. The section "Grades of bakery products" has been expanded due to additional grades and a more detailed description of the technological process for the main grades of products.
This book is intended for masters and their assistants working in enterprises of the baking industry as team masters, heads of workshops and shifts, laboratory assistants-technologists, etc.
The first section of the book provides general information on the technology of baking, necessary for the correct conduct of the technological process.
The second, main section of this book provides recipes and a description of the technological process for various types of bakery products, and the last - quality standards for the manufactured products. Illustrations of the main types of products are given at the end of the book.
The second edition contains some changes and additions. The book re-presents the section on raw materials used in baking. The section "Wheat starters" (liquid yeast) has been expanded, in connection with the widespread introduction of the latter into the practice of bread baking. In separate sections, calculations of equipment necessary for the correct organization of the technological process, etc. are given. The section "Grades of bakery products" has been expanded due to additional grades and a more detailed description of the technological process for the main grades of products.
See also:
- All books by the publisher
- All books by the author