Practical Baking

William J. Sultan (Author)

9780471289821, Wiley

Hardback, published 1 August 1989

832 pages
24.5 x 19.6 x 4.7 cm, 1.588 kg

Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.

Preface.

1 Basic Ingredients:

Sugars

Shortenings

Eggs

Wheat and Flours

Milk and Milk Products

Yeast

Chemical Leavening Agents

Salt, Spices, and Flavorings

Cocoa and Chocolate

Fruits.

2 General Factors in Production and Preservation:

Production Factors

Staling

Some Definitions.

3 Bread and Rolls:

Overview of Production

Common Problems

White Pan Bread

Pullman, Split-top, and Round Split Breads

French and Italian Breads and Rolls

Vienna Bread

Bolillos

Pan de Agua

Egg Bread and Rolls

Hard Roll Varieties

Soft Roll Varieties

Pan de Sal

Rye Bread Varieties

Cornmeal Bread

Whole Wheat Bread

Raisin Bread

Cinnamon Bread

Jamaican Hard Dough Bread

Date-Nut Bread

Chive-Spice Bread

Cheese Bread

Bagels and Bialys

Indigenous Breads of India

Middle Eastern Pita Bread

Armenian Cracker Bread Biscocho

Basque-Iberian Bread.

4 Sweet Yeast Dough Products:

Danish Pastry

Buns

Babka

Stongen

Coffee Cake Dough Products

Specialty Rolls and Yeast-Raised Cakes

Brioche

Croissants

Frozen Dough Products

Additional Fillings and Toppings.

5 Biscuits, Muffins, and Scones:

Biscuits

Muffins

Scones.

6 Doughnuts and Crullers:

Preparation for Frying

Finishing Doughnuts

Use of Prepared Mixes

Yeast-raised Doughnuts

Cake Doughnuts

Combination Doughnuts

Whole Wheat Doughnuts

Crullers

French Crullers

Common Problems with Doughnuts and Crullers.

7 Pies:

Pies

Fruit Pies

Common Problems with Fruit Pies

Piecrust Turnovers

Soft-filled Pies

Common Problems with Soft-filled Pies

Cream and Chiffon Pies

Common Problems with Cream and Chiffon Pies.

8 Pastries:

Short Dough Pastries

Puff Pastries

Common Problems with Puff Pastries

Eclairs and Cream Puffs

Common Problems with Eclairs and Cream Puffs

Cream Cheese Dough Products

Strudel.

9 Icings and Cream and Whipped Toppings:

Icings

Cream Toppings

Whipped Toppings.

10 Cakes and Cake Specialties:

Cake Production

Common Problems with Cake Production

Creamed Cakes

Common Problems with Creamed Cakes

Blended Cakes

Common Problems with Blended Cakes

Whipped Cakes

Common Problems with Sponge Cakes

Common Problems with Chiffon Cakes

Common Problems with Angel Food Cakes

Combination Cake Mixes

Common Problems with Fruit Cakes

Cake Specialties.

11 Cookies:

Overview of Production

Cutout or Sugar Cookies

Common Problems with Cut-out or Sugar Cookies

Bagged or Spritz Cookies

Common Problems with Bagged or Spritz Cookies

Sandwich Cookies

Icebox Cookies

Bar Cookies

Macaroons

Wafer and Lace Cookies

Assorted Cookies for Variety

Linzer Tarts (Mirrors), Almond Tarts, and Almond Horns

Specialty and Holiday Cookies.

12 Dietetic Baking:

Bread and Rolls

Coffee Cakes and Sweet (Sugar Substitute) Rolls and Buns

Muffins

Pies

Cakes and Cookies

Pizza Dough


13 Passover Bakery Products:

Ingredients

Passover Pastries

Passover Cakes and Marzipan

Passover Cookies.

14 "Natural" Bakery Products and Pizza:

Basic Ingredients for Yeast-raised Products

Overview of Production of Yeast raised Products

Bread and Rolls

Common Problems with Bread and Rolls

Sweet Yeast Dough Products

Biscuits, Muffins, and Scones

Doughnuts

Enriched Quick

Breads Pizza.

Appendix 1.

Appendix 2.

Appendix 3.

Appendix 4.

A Message to the Apprentice Baker.

A Message to the Instructor.

Glossary.

Index.

Subject Areas: Cookery / food & drink etc [WB]