How baking works exploring the fundamentals of baking science /
Figoni, Paula,
How baking works exploring the fundamentals of baking science / [electronic resource] : Paula Figoni. - Third edition. - xi, 516 pages : illustrations (colour)
Previous edition: 2007.
Includes bibliographical references and index.
This guide takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk and leavening agents work and provides end of chapter exercises and lab experiments to reinforce concepts.
Electronic reproduction.
Askews and Holts.
Mode of access: World Wide Web.
9780470398135 (e-book)
2010006497
Baking.
Food and Drink.
Hotel & catering trades
Cookery / food & drink etc
Baking, bread & cakes
Electronic books.
How baking works exploring the fundamentals of baking science / [electronic resource] : Paula Figoni. - Third edition. - xi, 516 pages : illustrations (colour)
Previous edition: 2007.
Includes bibliographical references and index.
This guide takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk and leavening agents work and provides end of chapter exercises and lab experiments to reinforce concepts.
Electronic reproduction.
Askews and Holts.
Mode of access: World Wide Web.
9780470398135 (e-book)
2010006497
Baking.
Food and Drink.
Hotel & catering trades
Cookery / food & drink etc
Baking, bread & cakes
Electronic books.
