Sourdough Panettone And Viennoiserie
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Sourdough Panettone And Viennoiserie
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Author : Thomas Teffri-Chambelland
language : en
Publisher:
Release Date : 2020
Sourdough Panettone And Viennoiserie written by Thomas Teffri-Chambelland and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Baking categories.
A comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven
Sourdough Panettone And Viennoiserie
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Author : Thomas Teffri-Chambelland
language : en
Publisher:
Release Date : 2020
Sourdough Panettone And Viennoiserie written by Thomas Teffri-Chambelland and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Baking categories.
A comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven
The Art Of Lamination
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Author : Jimmy Griffin
language : en
Publisher:
Release Date : 2020-08-20
The Art Of Lamination written by Jimmy Griffin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-20 with Cooking categories.
To build a good house, it must first have a solid foundation! The same principles apply when making laminated pastry products. My book The Art of Lamination is built on a solid knowledge of understanding the recipes, methods, processes and ingredients required to make the finest laminated viennoiserie possible. This book is the culmination of seven years of research, in particular, it was my chosen subject during my masters degree studies. As an international competitor, lecturer, businessman and international jury member, I have witnessed the work of exceptional craftsmen and carefully documented procedures and practices. In my business, I was able to try the latest cutting edge techniques and sell beautiful products to my customers. In my role as a lecturer at TU Dublin, I generated much new class content and took note of the most common problems encountered by students in pastry making and also the questions asked by my students. I identified and documented all the stages of production of laminated pastry and engaged in problem solving for students and bakers during my masterclasses in foreign countries. The result is a clearly explained road map, how to plan and execute perfect pastry. I explain some of the basic lamination systems used in industry with a modern twist, and take the reader through a step by step approach on how to become proficient at making laminated viennoiserie. In my capacity as a jury member at the world championships I have witnessed as close to perfection as is possible to make beautiful products. Many of the more advanced products in the book have been inspired directly by my observations over the past 25 years of competitive baking at the cutting edge of creativity. This book will serve as an essential guide for students, bakers, pastry chefs, home bakers and hobbyists. I include detailed process notes for both commercial bakers using mechanical sheeters and home bakers and students, who want to make laminated pastry at home. I have stripped down the procedures of laminated pastry production to the very basics, building on that knowledge and adding more advanced levels throughout the book. I hope my book will both educate and inspire you, the readers now, and in your future baking.
Promise Fulfillment
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Author : Chris Stafferton
language : en
Publisher:
Release Date : 2019
Promise Fulfillment written by Chris Stafferton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Cooking categories.
Promise & Fulfillment is about making good bread without gluten. The bread formulas range from easy yeast rolls to challenges like naturally fermented panettone, challah, brioche and croissants.Promise & Fulfillment provides 58 original formulas for real bread made without gluten as well as 2 formulas for soda bread following the same methods. Bread formulas are grouped into sections for:basic bread,baguettes,flatbread,seeded bread,fruit bread,rolls, crispbreads,soda bread,enriched bread, and viennoiserie.As well as the original bread formulas over 60 pages of guidance for preparing bread without gluten, including sections about:the bread-making process,preparing sourdough starters with only flour and water, techniques for preparing and using a new gluten-free form of lievito madre to make panettone, challah, brioche, pizza and croissants, preparing malt flours and powders, andmilling gluten-free seeds for 'wholegrain' flours. Additional resources include:a Free-From chart to assist in identifying possible allergens, as well as allergy friendly bread formulas,a Key Ingredients Summary to assist in finding bread formulas based on particular flours, andtroubleshooting guides. Promise & Fulfillment will gently guide those with no baking experience and the novice gluten-free baker, as well as challenging and extending the experienced baker.
The Italian Bakery
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Author : The Silver Spoon Kitchen
language : en
Publisher: Phaidon Press
Release Date : 2021-09-16
The Italian Bakery written by The Silver Spoon Kitchen and has been published by Phaidon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-16 with Cooking categories.
Bake like an Italian with this latest Silver Spoon treasure - a culinary inspiration and go-to kitchen companion The Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci - the Italian term for all sweet treats. Dishes found in bakeries throughout Italy's diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations - the Italian way.
Bakery Products
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Author : Y. H. Hui
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Bakery Products written by Y. H. Hui and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
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.
Professional Baking
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2004-04-06
Professional Baking written by Wayne Gisslen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-06 with Cooking categories.
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Sourdough Baking With Kids
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Author : Natalya Syanova
language : en
Publisher: Fair Winds Press (MA)
Release Date : 2021-11-23
Sourdough Baking With Kids written by Natalya Syanova and has been published by Fair Winds Press (MA) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-23 with Cooking categories.
Sourdough Baking with Kids brings the tradition of baking bread into your home by introducing kids to the kitchen and sharing easy tips for creating sourdough starter and recipes for sourdough loaves and baked goods.
Handbook On Sourdough Biotechnology
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Author : Marco Gobbetti
language : en
Publisher: Springer Nature
Release Date : 2023-04-24
Handbook On Sourdough Biotechnology written by Marco Gobbetti and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-24 with Technology & Engineering categories.
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.
Artisan Baking
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Author : Maggie Glezer
language : en
Publisher: Artisan Publishers
Release Date : 2005
Artisan Baking written by Maggie Glezer and has been published by Artisan Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Bakers and bakeries categories.
First published five years ago to glowing praise and awards, "Artisan Baking" is Ra rare combination of clear writing, meticulous recipes, and abundant expertiseS ("Fine Cooking") and the cookbook that Rthose who live for and on bread have been waiting forS ("The New York Times").