Bread. Encyclopedic reference book
149.99 €
In stock
Bread. Encyclopedic reference book
149.99 €
The handbook contains approximately 2,500 terms and definitions covering the technologies, ingredients, quality, and scientific foundations of bakery and confectionery production. It covers process and laboratory equipment, primary and secondary raw materials, and provides interesting cultural and historical information, as well as numerous recipes from various countries.
The handbook is organized encyclopedically, with articles listed alphabetically. It summarizes and systematizes current information, including new standards and regulations.
The material is illustrated by 900 color illustrations and tables, including process flow charts for preparing dough, sponges, sourdoughs, and starters.
37 appendices provide updated information for practitioners: recipes and product quality indicators, raw material requirements, etc., with links to regulatory documentation.
This book is intended for professionals and managers of bakeries and confectionery industries, employees of artisan bakeries, retail chains, and ingredient and equipment suppliers. It will also be useful for teachers and students of specialized educational institutions. Hobby bakers will also find much valuable information in this reference book.
The handbook is organized encyclopedically, with articles listed alphabetically. It summarizes and systematizes current information, including new standards and regulations.
The material is illustrated by 900 color illustrations and tables, including process flow charts for preparing dough, sponges, sourdoughs, and starters.
37 appendices provide updated information for practitioners: recipes and product quality indicators, raw material requirements, etc., with links to regulatory documentation.
This book is intended for professionals and managers of bakeries and confectionery industries, employees of artisan bakeries, retail chains, and ingredient and equipment suppliers. It will also be useful for teachers and students of specialized educational institutions. Hobby bakers will also find much valuable information in this reference book.
See also:
- All books by the publisher