Bakery Products

Author : Rosie Daykin
Publisher : Knopf
Page : 320 pages
File Size : 47,6 Mb
Release : 2015-03-31
Category : Cooking
ISBN : 9781101875094

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Butter Baked Goods by Rosie Daykin Pdf

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 overflowing with irresistible treats. Not long after opening, word got out about the bakery’s marshmallows, and Butter Baked Goods soon became known as the home of the very best gourmet marshmallow in North America, a delicious morsel that can now be found in more than 300 stores. The recipe for Butter’s Famous Marshmallows is just one of the gems tucked inside the pages of this beautiful book. Other recipes include: SATURDAY MORNING CINNY BUNS & CHOCOLATE PISTACHIO POUND LOAF MAPLE SNICKERDOODLE SANDWICH COOKIES & DOUBLE CHOCOLATE TOFFEE BISCOTTI CHOCOLATE BERRY CHEESECAKE BARS & PUMPKIN CHOCOLATE CHIP BLONDIES BUTTER’S CLASSIC WHITE CAKE & APPLE CAKE WITH MAPLE SAUCE PEANUT BUTTER AND JELLY CUPCAKES & RED VELVET WHOOPIE PIES BUTTER’S LEMON MERINGUE TART & SOUR CREAM RHUBARB PIE CHOCOLATE HONEYCOMB BRITTLE & SURPRISE MOCHA FUDGE And a whole chapter dedicated to BUTTER CREAMS AND FROSTINGS, with Rosie’s top tips for “spreading the love”! But don’t be intimidated! Every recipe in Butter Baked Goods has simple instructions written in an accessible and easy-to-follow style, plus tips on how to stock your pantry and your toolbox with everything that you’ll need to get started. Everyone can create Butter’s delectable desserts—from grandmothers who have been baking all their lives to teenagers making their very first cupcakes. Rosie’s baking is not about trickery, flamboyance, or hard-to-find ingredients, but about great-tasting, homemade treats that celebrate life’s milestones: birthdays, Thanksgiving, Christmas, Easter, baby showers, bridal showers, or just that gloomy afternoon when you need a little pick-me-up. Butter Baked Goods showcases nostalgic home baking at its very best.

Author : William P Edwards
Publisher : Royal Society of Chemistry
Page : 128 pages
File Size : 54,9 Mb
Release : 2015-10-09
Category : Technology & Engineering
ISBN : 9781782626305

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The Science of Bakery Products by William P Edwards Pdf

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 and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

Author : Apollonia Poilâne
Publisher : Rux Martin/Houghton Mifflin Harcourt
Page : 295 pages
File Size : 51,7 Mb
Release : 2019
Category : COOKING
ISBN : 9781328810786

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Poilâne by Apollonia Poilâne Pdf

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 home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.

Author : Y. H. Hui,Harold Corke,Ingrid De Leyn,Wai-Kit Nip,Nanna A. Cross
Publisher : John Wiley & Sons
Page : 589 pages
File Size : 45,8 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276327

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Bakery Products by Y. H. Hui,Harold Corke,Ingrid De Leyn,Wai-Kit Nip,Nanna A. Cross Pdf

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Author : D. J. De Renzo
Publisher : DIANE Publishing
Page : 70 pages
File Size : 43,6 Mb
Release : 1975
Category : Baked Products Patents
ISBN : 9781428958142

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Bakery Products by D. J. De Renzo Pdf

Author : Ellen King,Amelia Levin
Publisher : Chronicle Books
Page : 227 pages
File Size : 55,8 Mb
Release : 2018-10-23
Category : Cooking
ISBN : 9781452168326

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Heritage Baking by Ellen King,Amelia Levin Pdf

“[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye Baker Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon. “Ellen King is one of my favorite bakers, and Hewn is a gem—there’s nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author “Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains

Author : Norman Leland Rollag,Robert Vaughn Enochian
Publisher : Unknown
Page : 46 pages
File Size : 51,9 Mb
Release : 1964
Category : Baked products
ISBN : UVA:X030509902

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The Freezing of Commercial Bakery Products by Norman Leland Rollag,Robert Vaughn Enochian Pdf

Author : Stanley P. Cauvain,Linda S. Young
Publisher : John Wiley & Sons
Page : 240 pages
File Size : 51,6 Mb
Release : 2008-04-15
Category : Cooking
ISBN : 9781405171526

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Baked Products by Stanley P. Cauvain,Linda S. Young Pdf

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.

Author : Weibiao Zhou,Y. H. Hui
Publisher : John Wiley & Sons
Page : 776 pages
File Size : 55,6 Mb
Release : 2014-06-04
Category : Technology & Engineering
ISBN : 9781118792070

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Bakery Products Science and Technology by Weibiao Zhou,Y. H. Hui Pdf

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Author : United States Employment Service
Publisher : Unknown
Page : 382 pages
File Size : 41,6 Mb
Release : 1941
Category : Electronic
ISBN : MINN:30000010831455

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Job Descriptions for Bakery Products by United States Employment Service Pdf

Author : Anonim
Publisher : Academic Press
Page : 340 pages
File Size : 54,7 Mb
Release : 2022-05-17
Category : Technology & Engineering
ISBN : 9780323855587

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Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition by Anonim Pdf

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Includes the latest information on Functional Bakery Products

Author : Anonim
Publisher : DIANE Publishing
Page : 70 pages
File Size : 48,7 Mb
Release : 2024-06-13
Category : Electronic
ISBN : 9781457821011

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Industry and Trade Summary: Bakery Products by Anonim Pdf

Author : Anonim
Publisher : Engineers India Research In
Page : 71 pages
File Size : 46,5 Mb
Release : 2007
Category : Electronic
ISBN : 9788186732618

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Hand Book Of Modern Bakery Products by Anonim Pdf

This Book Covers Manufacturing Process And Formulae To Produce Bakery Products, Project Profiles And Machinery Suppliers Are Also Provided.

Author : Serhat Ertan
Publisher : ERP Destekli Bütçe Danışmanlığı A.Ş.
Page : 254 pages
File Size : 51,8 Mb
Release : 2021-05-12
Category : Business & Economics
ISBN : 8210379456XXX

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12 Company Book - BREAD, FLOUR AND BAKERY PRODUCTS by Serhat Ertan Pdf

This book is the largest referral for Turkish companies.

Author : Lakshmi Jagarlamudi
Publisher : CRC Press
Page : 299 pages
File Size : 49,5 Mb
Release : 2022-12-22
Category : Technology & Engineering
ISBN : 9781000833218

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Bakery and Confectionery Products by Lakshmi Jagarlamudi Pdf

This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology. This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.