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Book Of Modern Bakery Products

Book Of Modern Bakery Products
Book Of Modern Bakery Products
Product Code : 63
Product Description
HAND BOOK OF MODERN BAKERY PRODUCTS

BAKING, INGREDIENTS LEAVENING AGENTS AND OVENS


Baking

Ingredients
Bread Flour
Self raising Flour
Biscuit Flour
Cake Flour
Pastry Flour
Water
Leavening Agents
Air
Steam
Carbon Dioxide
Baking Powder
Baking Soda
Yeast
Bread Improver
Sodium chloride
Persulphates
Potassium bromate
Phosphates
Lime water
Organic acids
Equipment
Recording dough mixers
Farinograph
Mixograph
Load extension meters
Alveographe
Extrusion meters
Penetrometers
Maturographs
Zymotachygraphe
Barbender amylograph
Extensometer
Food texturometer
Terms commonly used in Baking
Types of Baking Ovens
Internally and externally fired ovens
Side flue and similar ovens
Steam pipe ovens or steam tube oven
Hot air ovens
Peel and drawplate ovens
Vienna ovens
Adapting an ordinary oven for baking Vienna bread
Travelling ovens

BISCUITS, BREADS AND ROLLS


Biscuits

Bread
Types of bread
Common defects in bread
Bread Rolls
Makeup of bread rolls
Problems associated with bread roll preparation

CAKES, COOKIES AND PASTRIES


Cake

Flour
Sugar
Shortening
Eggs
Milk
Water
Salt
Flavour
Leavening
Sponge cake
Fruit cake
Angel cake
Off flavours in cakes:
causes and prevention
Icings and fillings
Icings
Sugar
Flat Icings
Creamed Icings
Butter Icing
Royal Icing
Cokkies
Pastry
Pizza
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