Textbook Of Bakery And Confectionery
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Textbook Of Bakery And Confectionery
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Author : SIVALINGAM, YOGAMBAL
language : en
Publisher: PHI Learning Pvt. Ltd.
Release Date : 2023-04-01
Textbook Of Bakery And Confectionery written by SIVALINGAM, YOGAMBAL and has been published by PHI Learning Pvt. Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-01 with Cooking categories.
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. This book, now in its third edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast–made products — bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organization, and many other aspects. The book, in its New Edition, has been further improved and enhanced by adding eggless recipes. Also, it includes a large number of colour photographs of the finished products and ingredients to provide the readers with clear knowledge and understanding about them. The book is mainly intended as a text for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science and Home Science. Besides, the book can also be useful as a guide for home bakers and industrial bakers as well as those engaged in the profession. KEY FEATURES i) Describes many new bakery items as well as the use of modern machinery in bakery and confectionery. ii) Gives a number of Review Questions at the end of each chapter. iii)Provides Short Questions and Answers and two Model Question Papers for self-assessment. What the Experts Say: This book contains all the basic information related to raw materials/ingredients, types of bakery products, recipes, etc. I am sure that this book will serve as a good text for the students of Hotel Management and Home Science. —Raj Kapoor, Chief Executive, Assocom India Pvt. Ltd. With Mrs. Yogambal’s rich experience in bakery industry and education, I strongly feel that this book will help the students in gaining in-depth knowledge in the field and I recommend it for all the students. —M. Ponnilango, Director (Technical), Jenneys Academy of Tourism and Hotel Management Through this book, it is extremely gratifying to note that chefs and educators like Mrs. Yogambal are willing to share their years of experience, their fine-tuned recipes and methods, and also, explain the science behind making successful and delicious fine bakery products to the beginners, home bakers and professional bakers. —G. Selva Rajan, Chairman–McRennett Foods Private Limited, Chennai This book is a valuable guide to all home bakers, entrepreneurs and pastry chefs. The book contains all necessary elements of bakery science to prepare students for real-life profession. —Joseph Lawrence, NSDC/FICSI Certified Master Trainer
A Professional Text To Bakery And Confectionary
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Author : John Kingslee
language : en
Publisher: New Age International
Release Date : 2006
A Professional Text To Bakery And Confectionary written by John Kingslee and has been published by New Age International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Baking categories.
He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confectionary, More Suitable For The Indian Conditions. It Meets The Standards Prescribed By The Hotel Industry Worldwide.This Text Book On Bakery And Confectionary Has 22 Chapters Which Includes 8 Chapters On Theory And 14 Chapters Of Practical Recipes, Starting From Breads To Cakes, Cookies To Mouses, Cheese Cakes And Hot Desserts And Lots More. Most Of The Recipes Are Supported With Photographs. The Entire Practical Recipes Are Based On My Practical Experience At The Leela Palace And Also From My Specialized Training At The Oberoi, Bangalore.The Theory And Practical Contents Are Based On The Requirements Of Different Universities And Colleges Of Hotel Management. I Would Appreciate And Changes From My Esteemed And Knowledgeable Patrons Happy Baking.
Textbook Of Bakery Confectionary
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Author : Amit Kumar Gupta (Chef)
language : en
Publisher:
Release Date : 2021
Textbook Of Bakery Confectionary written by Amit Kumar Gupta (Chef) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Bakeries categories.
Textbook Of Bakery And Confectionery
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Author : Amit Kumar Gupta
language : en
Publisher: Daya Publishing House
Release Date : 2021
Textbook Of Bakery And Confectionery written by Amit Kumar Gupta and has been published by Daya Publishing House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Technology & Engineering categories.
Textbook of Bakery and Confectionery to provide students theoretical knowledge based on National Council of Hotel Management's diploma in Bakery and Confectionery course including commodities, food costing, hygiene and sanitation. Learning how to produce bakery and confectionery products allows the baker to produce quality products based on established procedures. This is accomplished by the study of theory and practicing skills basic to the production of food along with function of ingredients, mixing methods, food laws according to FSSAI, HACCPs, food hygiene, sanitation and cleaning procedures. This book has been mainly designed to serve as a text cum reference book for the student pursuing courses in catering and nutrition science, home science, hotel management, national council for vocational training apprentice, national skill development corporation, croft baker, baking technician and other aspiring bakers in food industries.
Bakery Confectionery Technology
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Author : Khalid Bashir
language : en
Publisher: New India Publishing Agency
Release Date : 2022-11-17
Bakery Confectionery Technology written by Khalid Bashir and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-17 with Technology & Engineering categories.
This book “Bakery and Confectionery Technology” gives a concise explanation of the principles, science, methods and processes involved in the development of various bakery products. The book aims to introduce students and professionals to basic as well as advanced topics on baking science and technology. The book covers wealth of information regarding the status of bakery industry, quality parameters of bakery and confectionery ingredients, chemistry of dough development, technology for manufacture of yeast-made products-bread, cakes, biscuits, desserts and pizza. This book provides information with respect to the standards and regulations of Bakery and Confectionery Products and also discusses the use of modern technological machineries for bakery production, icings and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and allied fields. Besides, the book can serve as a guide for home and industrial bakers as well as those engaged in the profession. The book will also be beneficial for technical professional working in flour milling and bakery industry which is one of the largest organized sectors in the Indian food industry.
The Complete Technology Book On Bakery Products Baking Science With Formulation Production 4th Edition
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Author : NIIR Board of Consultants & Engineers
language : en
Publisher: NIIR PROJECT CONSULTANCY SERVICES
Release Date : 2020-01-01
The Complete Technology Book On Bakery Products Baking Science With Formulation Production 4th Edition written by NIIR Board of Consultants & Engineers and has been published by NIIR PROJECT CONSULTANCY SERVICES this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-01 with Cooking categories.
Baking, referred to as the oldest form of cooking, is used for producing everyday products like bread, cakes, pastries, pies, cookies, and donuts. These products are prepared using various ingredients like grain-based flour, water and leavening agents. They are considered fast-moving consumer goods (FMCG) and are consumed daily. Owing to their palatability, appearance and easily digestible nature, they are highly preferred for both formal and informal occasions. Nowadays, most traditional baking methods have been replaced by modern machines. This shift has enabled manufacturers to introduce innovative bakery products with different ingredients, flavors, shapes and sizes. The book is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits. The Global Bakery Market size is predicted to reach USD 4.36 billion by 2030 with a CAGR of 3.8% from 2020-2030. Bakery products are a part of the processed food class. They include cake, pastries, biscuits, bread, breakfast cereals, and customized baker products. The growing per-capita consumption trends of bakeshop products indicates the untapped growth potential. The market potential is high particularly in the growing markets of Asia and South America; whereby, client demand is increasing for ready to eat bakery products, as a results of the influence of Western culture and additionally for its convenience. The book covers various aspects related to different bakery products with their manufacturing process and also provides contact details of raw material, plant and machinery suppliers with equipment photographs and their technical specifications. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the manufacturing processes of bakery products. Food Mixer, Cookie Extruder, Rotary Oven, Biscuit Sandwiching Machine, Tunnel Gas Oven, Flour Mixer, Cookies Rotary Moulder, Bun Divider Moulder, Planetary Mixer, Spiral Mixer, Pillow Packing Machine, Oil Spray Machine are the various equipments described in the book with their photographs and technical specifications. A total guide to manufacturing and entrepreneurial success in one of today's most baking industry. This book is one-stop guide to one of the fastest growing sectors of the bakery industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of bakery products. It serves up a feast of how-to information, from concept to purchasing equipment.
Bakery And Confectionery Products
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Author : Lakshmi Jagarlamudi
language : en
Publisher: CRC Press
Release Date : 2022-12-22
Bakery And Confectionery Products written by Lakshmi Jagarlamudi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12-22 with Technology & Engineering categories.
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.
Handbook Of Bakery And Confectionery
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Author : S.M.D. Mathuravalli
language : en
Publisher: CRC Press
Release Date : 2021-11-18
Handbook Of Bakery And Confectionery written by S.M.D. Mathuravalli and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-18 with Technology & Engineering categories.
Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Dictionary Of Bakery And Confectionery Terms
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Author : Christiane Sprinz
language : de
Publisher: Gildebuchverlag
Release Date : 1999-01-01
Dictionary Of Bakery And Confectionery Terms written by Christiane Sprinz and has been published by Gildebuchverlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-01-01 with Baking categories.
Professional Boulanger
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Author :
language : en
Publisher:
Release Date : 2024
Professional Boulanger written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with categories.