{"product_id":"practical-baking-hardback-9780471289821","title":"Practical Baking (Hardback) 9780471289821","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003ePractical Baking\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eWilliam J. Sultan (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471289821, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 1 August 1989\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e832 pages\u003cbr\u003e24.5 x 19.6 x 4.7 cm, 1.588 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003ci\u003ePractical Baking\u003c\/i\u003e 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePreface.\u003cbr\u003e \u003cbr\u003e 1 Basic Ingredients:\u003cbr\u003e \u003cbr\u003e Sugars\u003cbr\u003e\u003cbr\u003e Shortenings\u003cbr\u003e\u003cbr\u003e Eggs\u003cbr\u003e\u003cbr\u003e Wheat and Flours\u003cbr\u003e\u003cbr\u003e Milk and Milk Products\u003cbr\u003e\u003cbr\u003e Yeast\u003cbr\u003e\u003cbr\u003e Chemical Leavening Agents\u003cbr\u003e\u003cbr\u003e Salt, Spices, and Flavorings\u003cbr\u003e\u003cbr\u003e Cocoa and Chocolate\u003cbr\u003e\u003cbr\u003e Fruits.\u003cbr\u003e \u003cbr\u003e 2 General Factors in Production and Preservation:\u003cbr\u003e \u003cbr\u003e Production Factors\u003cbr\u003e\u003cbr\u003e Staling\u003cbr\u003e\u003cbr\u003e Some Definitions.\u003cbr\u003e \u003cbr\u003e 3 Bread and Rolls:\u003cbr\u003e \u003cbr\u003e Overview of Production\u003cbr\u003e\u003cbr\u003e Common Problems\u003cbr\u003e\u003cbr\u003e White Pan Bread \u003cbr\u003e\u003cbr\u003e Pullman, Split-top, and Round Split Breads\u003cbr\u003e\u003cbr\u003e French and Italian Breads and Rolls\u003cbr\u003e\u003cbr\u003e Vienna Bread\u003cbr\u003e\u003cbr\u003e Bolillos\u003cbr\u003e\u003cbr\u003e Pan de Agua\u003cbr\u003e\u003cbr\u003e Egg Bread and Rolls\u003cbr\u003e\u003cbr\u003e Hard Roll Varieties\u003cbr\u003e\u003cbr\u003e Soft Roll Varieties\u003cbr\u003e\u003cbr\u003e Pan de Sal\u003cbr\u003e\u003cbr\u003e Rye Bread Varieties\u003cbr\u003e\u003cbr\u003e Cornmeal Bread\u003cbr\u003e\u003cbr\u003e Whole Wheat Bread\u003cbr\u003e\u003cbr\u003e Raisin Bread\u003cbr\u003e\u003cbr\u003e Cinnamon Bread\u003cbr\u003e\u003cbr\u003e Jamaican Hard Dough Bread\u003cbr\u003e\u003cbr\u003e Date-Nut Bread\u003cbr\u003e\u003cbr\u003e Chive-Spice Bread\u003cbr\u003e\u003cbr\u003e Cheese Bread\u003cbr\u003e\u003cbr\u003e Bagels and Bialys\u003cbr\u003e\u003cbr\u003e Indigenous Breads of India\u003cbr\u003e\u003cbr\u003e Middle Eastern Pita Bread\u003cbr\u003e\u003cbr\u003e Armenian Cracker Bread Biscocho\u003cbr\u003e\u003cbr\u003e Basque-Iberian Bread.\u003cbr\u003e \u003cbr\u003e 4 Sweet Yeast Dough Products:\u003cbr\u003e \u003cbr\u003e Danish Pastry\u003cbr\u003e\u003cbr\u003e Buns\u003cbr\u003e\u003cbr\u003e Babka\u003cbr\u003e\u003cbr\u003e Stongen\u003cbr\u003e\u003cbr\u003e Coffee Cake Dough Products\u003cbr\u003e\u003cbr\u003e Specialty Rolls and Yeast-Raised Cakes\u003cbr\u003e\u003cbr\u003e Brioche\u003cbr\u003e\u003cbr\u003e Croissants\u003cbr\u003e\u003cbr\u003e Frozen Dough Products\u003cbr\u003e\u003cbr\u003e Additional Fillings and Toppings.\u003cbr\u003e \u003cbr\u003e 5 Biscuits, Muffins, and Scones:\u003cbr\u003e \u003cbr\u003e Biscuits\u003cbr\u003e\u003cbr\u003e Muffins\u003cbr\u003e\u003cbr\u003e Scones.\u003cbr\u003e \u003cbr\u003e 6 Doughnuts and Crullers:\u003cbr\u003e \u003cbr\u003e Preparation for Frying\u003cbr\u003e\u003cbr\u003e Finishing Doughnuts\u003cbr\u003e\u003cbr\u003e Use of Prepared Mixes\u003cbr\u003e\u003cbr\u003e Yeast-raised Doughnuts\u003cbr\u003e\u003cbr\u003e Cake Doughnuts\u003cbr\u003e\u003cbr\u003e Combination Doughnuts\u003cbr\u003e\u003cbr\u003e Whole Wheat Doughnuts\u003cbr\u003e\u003cbr\u003e Crullers\u003cbr\u003e\u003cbr\u003e French Crullers\u003cbr\u003e\u003cbr\u003e Common Problems with Doughnuts and Crullers.\u003cbr\u003e \u003cbr\u003e 7 Pies:\u003cbr\u003e \u003cbr\u003e Pies\u003cbr\u003e\u003cbr\u003e Fruit Pies\u003cbr\u003e\u003cbr\u003e Common Problems with Fruit Pies\u003cbr\u003e\u003cbr\u003e Piecrust Turnovers\u003cbr\u003e\u003cbr\u003e Soft-filled Pies\u003cbr\u003e\u003cbr\u003e Common Problems with Soft-filled Pies\u003cbr\u003e\u003cbr\u003e Cream and Chiffon Pies\u003cbr\u003e\u003cbr\u003e Common Problems with Cream and Chiffon Pies.\u003cbr\u003e \u003cbr\u003e 8 Pastries:\u003cbr\u003e \u003cbr\u003e Short Dough Pastries\u003cbr\u003e\u003cbr\u003e Puff Pastries\u003cbr\u003e\u003cbr\u003e Common Problems with Puff Pastries\u003cbr\u003e\u003cbr\u003e Eclairs and Cream Puffs\u003cbr\u003e\u003cbr\u003e Common Problems with Eclairs and Cream Puffs\u003cbr\u003e\u003cbr\u003e Cream Cheese Dough Products\u003cbr\u003e\u003cbr\u003e Strudel.\u003cbr\u003e \u003cbr\u003e 9 Icings and Cream and Whipped Toppings:\u003cbr\u003e \u003cbr\u003e Icings\u003cbr\u003e\u003cbr\u003e Cream Toppings\u003cbr\u003e\u003cbr\u003e Whipped Toppings.\u003cbr\u003e \u003cbr\u003e 10 Cakes and Cake Specialties:\u003cbr\u003e \u003cbr\u003e Cake Production\u003cbr\u003e\u003cbr\u003e Common Problems with Cake Production\u003cbr\u003e\u003cbr\u003e Creamed Cakes\u003cbr\u003e\u003cbr\u003e Common Problems with Creamed Cakes\u003cbr\u003e\u003cbr\u003e Blended Cakes\u003cbr\u003e\u003cbr\u003e Common Problems with Blended Cakes\u003cbr\u003e\u003cbr\u003e Whipped Cakes\u003cbr\u003e\u003cbr\u003e Common Problems with Sponge Cakes\u003cbr\u003e\u003cbr\u003e Common Problems with Chiffon Cakes\u003cbr\u003e\u003cbr\u003e Common Problems with Angel Food Cakes\u003cbr\u003e\u003cbr\u003e Combination Cake Mixes\u003cbr\u003e\u003cbr\u003e Common Problems with Fruit Cakes\u003cbr\u003e\u003cbr\u003e Cake Specialties.\u003cbr\u003e \u003cbr\u003e 11 Cookies:\u003cbr\u003e \u003cbr\u003e Overview of Production\u003cbr\u003e\u003cbr\u003e Cutout or Sugar Cookies\u003cbr\u003e\u003cbr\u003e Common Problems with Cut-out or Sugar Cookies\u003cbr\u003e\u003cbr\u003e Bagged or Spritz Cookies\u003cbr\u003e\u003cbr\u003e Common Problems with Bagged or Spritz Cookies\u003cbr\u003e\u003cbr\u003e Sandwich Cookies\u003cbr\u003e\u003cbr\u003e Icebox Cookies\u003cbr\u003e\u003cbr\u003e Bar Cookies\u003cbr\u003e\u003cbr\u003e Macaroons\u003cbr\u003e\u003cbr\u003e Wafer and Lace Cookies\u003cbr\u003e\u003cbr\u003e Assorted Cookies for Variety\u003cbr\u003e\u003cbr\u003e Linzer Tarts (Mirrors), Almond Tarts, and Almond Horns\u003cbr\u003e\u003cbr\u003e Specialty and Holiday Cookies.\u003cbr\u003e \u003cbr\u003e 12 Dietetic Baking:\u003cbr\u003e \u003cbr\u003e Bread and Rolls\u003cbr\u003e\u003cbr\u003e Coffee Cakes and Sweet (Sugar Substitute) Rolls and Buns\u003cbr\u003e\u003cbr\u003e Muffins\u003cbr\u003e\u003cbr\u003e Pies\u003cbr\u003e\u003cbr\u003e Cakes and Cookies \u003cbr\u003e\u003cbr\u003e Pizza Dough\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e 13 Passover Bakery Products:\u003cbr\u003e \u003cbr\u003e Ingredients\u003cbr\u003e\u003cbr\u003e Passover Pastries\u003cbr\u003e\u003cbr\u003e Passover Cakes and Marzipan\u003cbr\u003e\u003cbr\u003e Passover Cookies.\u003cbr\u003e \u003cbr\u003e 14 \"Natural\" Bakery Products and Pizza:\u003cbr\u003e \u003cbr\u003e Basic Ingredients for Yeast-raised Products\u003cbr\u003e\u003cbr\u003e Overview of Production of Yeast raised Products\u003cbr\u003e\u003cbr\u003e Bread and Rolls\u003cbr\u003e\u003cbr\u003e Common Problems with Bread and Rolls\u003cbr\u003e\u003cbr\u003e Sweet Yeast Dough Products\u003cbr\u003e\u003cbr\u003e Biscuits, Muffins, and Scones\u003cbr\u003e\u003cbr\u003e Doughnuts\u003cbr\u003e\u003cbr\u003e Enriched Quick\u003cbr\u003e\u003cbr\u003e Breads Pizza.\u003cbr\u003e \u003cbr\u003e Appendix 1.\u003cbr\u003e \u003cbr\u003e Appendix 2.\u003cbr\u003e \u003cbr\u003e Appendix 3.\u003cbr\u003e \u003cbr\u003e Appendix 4.\u003cbr\u003e \u003cbr\u003e A Message to the Apprentice Baker.\u003cbr\u003e \u003cbr\u003e A Message to the Instructor.\u003cbr\u003e \u003cbr\u003e Glossary.\u003cbr\u003e \u003cbr\u003e Index.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52286429036824,"sku":"9780471289821","price":123.97,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471289821.jpg?v=1781551585","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/practical-baking-hardback-9780471289821","provider":"Freshly Printed Books","version":"1.0","type":"link"}