Advanced Bread and Pastry
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.
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LibraryThing ReviewUser Review - oriboaz - LibraryThing
More than half the book is about pastry, but the other half is about bread making. Excellent technical information on bread making in the French manner. Fantastic recipes, given as formulas with very ... Read full review
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2011 Cengage Learning 30 minutes acid almond baking process base buttercream cake candies caramel cocoa butter color convection oven cooked cookie cool copied Copyright 2011 Cengage create crème Anglaise crust custard decimal Lb&Oz Test dessert Dough Formula Ingredients Due to electronic duplicated eBook and/or eChapter(s egg foam egg whites egg yolks electronic rights ensure Figure filling Final proof flavor fold Formula Ingredients Baker’s freezer frozen fruit ganache gelatin glaze glucose gluten ice cream inch 20 cm incorporated Italian meringue Kilogram US decimal laminated layer Lb&Oz Test Bread lemon Levain liquid melted meringue method milk mixer mixture mold oz Egg oz Sugar oz Total oz Water pastry chef pastry cream pâte percent Poolish powdered sugar Prefermented Dough Preshape protein puff pastry refrigerator Rights Reserved Salt scanned shape sheet pan sourdough Sponge starch suppressed tart Test Bread flour texture third party content Viennoiserie yeast Yeast instant