Textbook Of Bakery And Confectionery 2nd  Edition
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    Textbook Of Bakery And Confectionery 2nd Edition (English, Paperback, Yogambal Ashokkumar)

    Textbook Of Bakery And Confectionery 2nd Edition  (English, Paperback, Yogambal Ashokkumar)

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    Highlights
    • Language: English
    • Binding: Paperback
    • Publisher: PHI
    • ISBN: 9788120346031, 8120346033
    • Edition: 2nd Edition, 2012
    • Pages: 244
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    Description

    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 second 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.

    This revised edition updates and simplifies the existing text in a number of places, and also includes a large number of colour photos of finished products and ingredients, which will provide the readers with clear knowledge about them.

    This book is mainly intended as a textbook 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

    • Describes many new bakery items as well as the use of modern machinery in bakery and confectionery.
    • Gives a number of Review Questions at the end of each chapter.
    • Provides Short Questions and Answers and two Model Question Papers for self-assessment.

    About the Author
    Yogambal Ashokkumar BCom, CBC, MTM, is currently working as a Chef in London. Formerly, she was a faculty at Jenneys Academy of Tourism and Management, Thiruchirappalli, Tamil Nadu. With about 21 years of teaching and industry experience, she has authored two more books on baking.

    Table of Contents

    Foreword
    Preface
    1. Raw Materials
    2. Wheat
    3. Sugar
    4. Fats and Oils
    5. Eggs
    6. Yeast
    7. Salt
    8. Leavening Agents
    9. Moistening Agents
    10. Improvers and Emulsifiers
    11. Yeast-Made Products
    12. Cakes
    13. Icings
    14. Cookies and Biscuits
    15. Pastries
    16. Hygiene
    17. Bakery Organization and Equipment
    18. Recipes
    Glossary
    Short Questions and Answers
    Model Question Papers
    Index

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    Specifications
    Book Details
    • Publication Year
      • 2012
    Contributors
    • Author
      • Yogambal Ashokkumar
    Dimensions
    • Weight
      • 412 g
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    Textbook Of Bakery And Confectionery 2nd  Edition
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