Professional Bread Baking Techniques
Autor: Paulo Andre Sebess
Número de Páginas: 354“This new one-of-a-kind book on Baking Techniques forms a part of the Master Chef Collection of the Mausi Sebess Institute. Demonstrating all major techniques used in modern baking, it seeks to provide professionals and amateur bakers with all the tools they need to make the best baked goods from around the world. Sweet pastries, whole wheat breads, brioches, baguettes and other products are just some of the baked goods presented. Readers will also learn to use fundamental machinery and utensils, such as gear-driven dough kneaders, rotary ovens, special cutters and much more. The manual is structured into 18 chapters. The first five briefly explain the history of baking, presenting the principal machinery used in the industry, raw materials for baking, stages of bread making, basic calculations, and other related techniques. The later chapters discuss all sorts of international breads, such as the French brioche and its related variations, traditional Christmas sweet breads, French bread and all its variations, Vienna bread, whole wheat breads, rustic breads, English bread loafs, traditional Argentine breads and other Argentine specialties including sweet pastries and crescent...
