The Science of Bakery Products
Language: en
Pages: 274

The Science of Bakery Products

Authors: William P Edwards
Categories: Technology & Engineering
Type: BOOK - Published: 2015-10-09 - Publisher: Royal Society of Chemistry

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Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable a
Poilâne
Language: en
Pages: 295

Poilâne

Authors: Apollonia Poilâne
Categories: COOKING
Type: BOOK - Published: 2019 - Publisher: Rux Martin/Houghton Mifflin Harcourt

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For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at
Bakery Products
Language: en
Pages: 589

Bakery Products

Authors: Y. H. Hui
Categories: Technology & Engineering
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons

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While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio
Baked Products
Language: en
Pages: 240

Baked Products

Authors: Stanley P. Cauvain
Categories: Cooking
Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons

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Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions o
Butter Baked Goods
Language: en
Pages: 592

Butter Baked Goods

Authors: Rosie Daykin
Categories: Cooking
Type: BOOK - Published: 2015-03-31 - Publisher: Knopf

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Butter Baked Goods began as a tiny bakery in Vancouver. Opened in 2007 by Rosie Daykin, the bakery is a pink-and-pistachio slice of heaven, its counters overflo