Bread. Technology and formulations
49.99 €
In stock
Bread. Technology and formulations
49.99 €
The third substantially revised and expanded edition of the practical guide for bakers. A best-selling book that has received well-deserved recognition from specialists in various countries, from Russia to America, China, Spain and Japan. The International Association of Culinary Professionals (IACP) has called it "a masterpiece of baking literature." The book's author, Jeffrey Hamelman, has devoted more than 45 years to the art of bread baking, following a consistent path from apprentice, baker, and bakery owner to American National Baking Team coach, training center manager, and internationally recognized mentor coach. In this guide, he has succeeded admirably in linking the traditions of the artisans who made bread by hand with the demands of modern production. The main ingredients and their role in the production of bakery products are described, technological operations are considered, valuable practical advice is given and the "secrets" of an experienced master and technologist are revealed. In the third edition 36 new recipes with variations are added, and for all recipes technological peculiarities of making this or that product in production and amateur versions are described in detail. The edition also includes original recipes for bread on sourdough and pre-thrown semifinished products of master bakers from five continents. The undoubted advantage of the book are step-by-step illustrations of dough handling techniques and finishing operations. A special feature of the new edition in Russian is the inclusion of more than 60 videos illustrating the author's techniques. Presented technological operations, techniques of working with dough and recipes of products will be in demand by specialists of enterprises of different levels - from small bakeries to large enterprises. The book is of undoubted interest for kraft bakers, employees of chain bakeries, for technologists and masters of the baking industry, as well as for amateur bakers baking bread at home.
What's new in the 3rd edition?
- 60+ video illustrations have been added to the third Russian edition. Scan the QR codes in the text and go to them - or watch on the YouTube channel of the school hleb.club, playlist "illustrations for the book "Bread";
- Updated and expanded important recommendations before the main chapters, as well as the basic technological first part of the book;
- 36 new recipes have been added and are marked NEW;
- Original names are included in the recipe descriptions;
- "Homemade" version of the recipes have been recalculated for 1-2 products or for the amount of dough that fits in a household oven;
- Some of the "old" recipes have been refined by the author and cooking variants have been added.
What's new in the 3rd edition?
- 60+ video illustrations have been added to the third Russian edition. Scan the QR codes in the text and go to them - or watch on the YouTube channel of the school hleb.club, playlist "illustrations for the book "Bread";
- Updated and expanded important recommendations before the main chapters, as well as the basic technological first part of the book;
- 36 new recipes have been added and are marked NEW;
- Original names are included in the recipe descriptions;
- "Homemade" version of the recipes have been recalculated for 1-2 products or for the amount of dough that fits in a household oven;
- Some of the "old" recipes have been refined by the author and cooking variants have been added.
See also:
- All books by the publisher
- All books by the author