Introduction

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.

About the Book

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.

Author's Expertise

The author, with his rich teaching and experience in the field of bakery, gives a wealth of information about making of various products—bread, cakes, biscuits, desserts, and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production.

Modern Technology

She also discusses the use of modern technology machines in bakery production.

Target Audience

This book aims to help new bakery owners, students, trainees, and training institutions to understand the basic science of baking and the method of production of salable bakery products.