Advanced bread and pastry : a professional approach / Michel Suas ; photography by Frank Wing Photography.

Contributor(s):

Suas, Michel

Material type: Text

TextPublication details: Detroit : Delmar Cengage Learning, c2009.Description: xii, 1043 p. : col. ill., map ; 29 cmISBN:

9781418011697
141801169X

Other title:

Bread and pastry

Subject(s):

DDC classification:

641.815 SUA

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	641.815 SUA (Browse shelf(Opens below))	1	Checked out	13/12/2022	39002100516476

Enhanced descriptions from Syndetics:

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today�s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.

Includes bibliographical references (p. 1019) and indexes.

Table of contents provided by Syndetics

Chapter 1 The History of Baking and Pastry
Chapter 2 Bakery Equipment and Baking Tools
Chapter 3 Baker?s Percentages
Chapter 4 Flour and Milling Process
Chapter 5 Water
Chapter 6 Salt
Chapter 7 Yeast
Chapter 8 Baking Process: Basic Steps and Procedures
Chapter 9 Mixing and Mixing Techniques
Chapter 10 Mixing Log
Chapter 11 Calculating Water Temperature
Chapter 12 Fermentation
Chapter 13 Enzyme Charts, Scoring, and Baking
Chapter 14 Pre-Ferments
Chapter 15 Retarding and Temperature Charts
Chapter 16 Basic Doughs
Chapter 17 Yeast Breads
Chapter 18 Rolls, and Breakfast Breads
Chapter 19 Cookies
Chapter 20 Pies
Chapter 21 Quick Breads: Muffins and Others
Chapter 22 Cakes--Bases
Chapter 23 Cake Decorating
Chapter 24 Pastries and Plating
Chapter 25 Frozen Desserts
Chapter 26 Chocolate
Chapter 27 Sugar and Marzipan