The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.Wayne Gisslen. II. Water 50% Yeast 3% Flour 100% Malt syrup 6% Salt 1.5% Oil 0.5% Yield 91bl0oz 161% 4425 g. m. Water 40% Yeast 5% Shortening 25% Sugar 20% Salt 1.25% Eggs 15% Bread flour 31bl2oz 75% 1800 g Cake flour lib 4anbsp;...
|Title||:||Professional Baking, Study Guide|
|Publisher||:||Wiley - 2004-03-18|