
ISBN: 9780470392676
Paperback, [PU: John Wiley & Sons Inc], Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important., Hotel & Catering Trades, Cakes, Baking, Icing & Sugarcraft
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2010, ISBN: 9780470392676
Exploring the Fundamentals of Baking Science, Buch, Softcover, 3rd Edition, [PU: John Wiley & Sons Inc], John Wiley & Sons Inc, 2010
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2011, ISBN: 9780470392676
Taschenbuch, Publiziert: 2011T, Produktgruppe: Buch, Kategorien, Bücher, 2011, [PU: Wiley]
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2011, ISBN: 9780470392676
Paperback, Publiziert: 2011T, Produktgruppe: Book, Subjects, Books, 2011, [PU: Wiley]
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2011, ISBN: 9780470392676
Paperback, Publiziert: 2011T, Produktgruppe: Book, Subjects, Books, 2011, [PU: Wiley]
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ISBN: 9780470392676
Paperback, [PU: John Wiley & Sons Inc], Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dis… More...
2010, ISBN: 9780470392676
Exploring the Fundamentals of Baking Science, Buch, Softcover, 3rd Edition, [PU: John Wiley & Sons Inc], John Wiley & Sons Inc, 2010

2011
ISBN: 9780470392676
Taschenbuch, Publiziert: 2011T, Produktgruppe: Buch, Kategorien, Bücher, 2011, [PU: Wiley]

2011, ISBN: 9780470392676
Paperback, Publiziert: 2011T, Produktgruppe: Book, Subjects, Books, 2011, [PU: Wiley]

2011, ISBN: 9780470392676
Paperback, Publiziert: 2011T, Produktgruppe: Book, Subjects, Books, 2011, [PU: Wiley]
Author: | |
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ISBN: |
Details of the book - How Baking Works
EAN (ISBN-13): 9780470392676
ISBN (ISBN-10): 0470392673
Hardcover
Paperback
Publishing year: 2010
Publisher: John Wiley & Sons Inc
516 Pages
Weight: 1,197 kg
Language: eng/Englisch
Book in our database since 2011-04-08T21:56:39-04:00 (New York)
Detail page last modified on 2022-05-27T15:26:43-04:00 (New York)
ISBN/EAN: 9780470392676
ISBN - alternate spelling:
0-470-39267-3, 978-0-470-39267-6
Information from Publisher
Author: Paula I. Figoni
Title: How Baking Works - Exploring the Fundamentals of Baking Science
Publisher: John Wiley & Sons
528 Pages
Publishing year: 2010-11-05
Weight: 1,197 kg
Language: English
169,00 € (DE)
No longer receiving updates
217mm x 276mm x 29mm
BC; Hardcover, Softcover / Ratgeber/Essen, Trinken/Backen; Hotel- und Gastronomieberufe; Backen; Bäckerei u. Konditorei; Hospitality; Hotelgewerbe, Gastronomie u. Touristik; Professional Baking & Pastry; Bäckerei u. Konditorei; Dienstleistungsgewerbe, Gastgewerbe
Preface. Chapter 1: Introduction to Baking. Chapter 2: Heat Transfer. Chapter 3: Overview of the Baking Process. Chapter 4: Sensory Properties of Food. Chapter 5: Wheat Flour. Chapter 6: Variety Grains and Flours. Chapter 7: Gluten. Chapter 8: Sugar and Other Sweeteners. Chapter 9: Fats, Oils, and Emulsifiers. Chapter 10: Eggs and Egg Products. Chapter 11: Leavening Agents. Chapter 12: Thickening and Gelling Agents. Chapter 13: Milk and Milk Products. Chapter 14: Nuts and Seeds. Chapter 15: Cocoa and Chocolate Products. Chapter 16: Fruit and Fruit Products. Chapter 17: Natural and Artificial Flavorings. Chapter 18: Baking for Health and Wellness. Bibliography. Index.More/other books that might be very similar to this book
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