Textbook of bakery and confectionery pdf download

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textbook of bakery and confectionery pdf download

(PDF) DIPLOMA IN BAKERY & CONFECTIONERY BAKERY THEORY | SIVANESAN RAMALINGAM - iatt-ykp.org

Introduction To Bakery And Confectionery. Selling more than one million pies every month and creating more than 2, jobs through its franchisees, Corner Bakery has cemented its reputation as a fresh food and confectionery provider, baking products on-site daily to the highest food hygiene and safety standards across the franchise. Bakery and confectionery as a career is both an art and science. Al the Pastry Chef courses you need in one directory. Preparation and storing of materials and sweets.
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Download TEXTBOOK OF BAKERY AND CONFECTIONERY Free Ebooks in PDF format. Download free ebook of TEXTBOOK OF BAKERY.

Textbook of Bakery and Confectionery by Ashokkumar Yogambal

Parvinder S. The book covers the syllabus of National Council for Hotel Management and Catering Technology, and elaborates on the concept of bakery and confectionary, detailing the commodities, techniques as well as equipment used in bakery and pastry. It also throws light on some of the popular Indian sweets. The book begins with an introduction to bakery and pastry making along with the key terms used in the industry. It then details the role of ingredients in preparing bakery and pastry items. From bread fabrication to sugar confections to the various methods used for pre-preparation of breads and pastries such as sifting, autolysis, piping, and whipping, the book has been planned to provide a detailed understanding of all the processes of bakery. Various cold and hot desserts, and their different types such as fruit based, deep fried, frozen, jellies and more have been discussed at length.

Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its second edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast-made products—bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organization, and many other aspects. This revised edition updates and simplifies the existing text in a number of places, and also includes a large number of colour photos of finished products and ingredients, which will provide the readers with clear knowledge about them.

Textbook of Bakery and Confectionery by Ashokkumar Yogambal - Free download as PDF File .pdf), Text File .txt) or read online for free. BAKERY.
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Save extra with 3 Offers. Textbook Of Bakery And Confectionery by Yogambal Ashokkumar Book Summary: Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its second edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast-made products—bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organization, and many other aspects. This revised edition updates and simplifies the existing text in a number of places, and also includes a large number of colour photos of finished products and ingredients, which will provide the readers with clear knowledge about them.

Thisbook,nowinits secondedi on,givesasuccinctaccountoftheprac calandtheore calconcepts,themethodsand processesinvolvedintheprepara onofvariousbakeryproducts. Theauthor,withherrichteachingandindustryexperienceinthefield,givesawealthofinforma on about making of various yeastmade productsbread, cakes, biscuits, desserts and pizzatheir ingredients,leaveningagents,andthefunc onsofsalt,sugar,eggs,andsooninbakeryproduc on. Shealsodiscussestheuseofmoderntechnologymachinesinbakeryproduc on,icings,decora on, bakeryorganiza on,andmanyotheraspects. Thisrevisededi onupdatesandsimplifiestheexis ngtextinanumberofplaces,andalsoincludesa largenumberofcolourphotosoffinishedproductsandingredients,whichwillprovidethereaders withclearknowledgeaboutthem. This book is mainly intended as a textbook for undergraduate students pursuing courses in Hotel Management,CateringandNutri onScienceandHomeScience. Besides,thebookcanalsobeuseful asaguideforhomebakersandindustrialbakersaswellasthoseengagedintheprofession.

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