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Practical Bakery

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ISBN-10: 0340669934

ISBN-13: 9780340669938

Edition: 1997

Authors: Paul Connelly, Malcolm Pittam

List price: $39.95
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Bakery has a strong tradition within the catering trade, and takes a quite separate approach from patisserie. This is the only book written in line with new qualifications, and covers all aspects of craft baking.
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Book details

List price: $39.95
Copyright year: 1997
Publisher: Hodder & Stoughton
Binding: Paperback
Pages: 320
Size: 7.68" wide x 10.00" long x 0.87" tall
Weight: 0.990
Language: English

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Health and Safety During The Manufacture of Bakery Products
Selecting Raw Materials for Bakery
Breadmaking Processes
The Bulk Fermentation Processes
The Mechanical Dough Development Process
The Activated Dough Development Process
The Sponge and Dough Process
The Ferment and Dough Process
Short Pastry Processes
Puff Pastry Processes
Powder Aerated Products
Cakemaking Processes
Popular Confectionery
Sandwiches
Bakery Terms
Index
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