Baking Science and Technology (4th edition) is a complete rework of the classic baker’s reference with 21st century bakers in mind. The two-volume set is used both as a classroom textbook by the industry’s leading baking schools and as a daily reference for bakers worldwide. (Looking for the Resident Course?)
Volume 1: Fundamentals & Ingredients: Nearly 800 pages of essential information about the food science disciplines involved in bakery applications, ingredients and the crops from which they are derived, laboratory instrumentation, and sanitation.
This volume contains significant material on masa, whole grains and their flours, allergen control, sourdough, ingredient systems (mixes, bases, and concentrates), greatly expanded coverage of fiber and a look at the characterizing ingredients used to add value, eye appeal and nutrition, all relevant to today’s baker.
Volume 2: Formulation & Production: An examination of fundamental dough and batter processes, delving deep into formulations of a wide variety of baked goods, fried and griddle items, and icings and glazes.
This volume comprehensively defines processing systems from ingredient handling to mixing, makeup, thermal processing, cooling, and packaging, bringing you up to date on the latest technologies, choices, and innovations.
Two Volume Set: Purchase both volumes and save!
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