Handbook of bakery and confectionery. (2021)

• Record Type: Book
• Further Information: Note: S.M.D. Mathuravalli.
• Authors: Mathuravalli, S. M. D
• Contents: 1. Introduction to Bakery 2. Equipment Needed 3. Wheat 4. Flour 5. Fats and Oils 6. Egg 7. Milk 8. Sugar 9. Salt 10. Water 11. Flavoring Agents 12. Leavening Agents 13. Baking Process 14. Cakes and Icing 15. Commercial Bread Making Methods 16. Bread Rolls 17. Pizza 18. Pastries 19. Pies 20. Tarts 21. Introduction to Confectionery 22. Prevention of Bacterial Rope and Mold Infection 23. Equipment Used in Bakery and Confectionery
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2021
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 664.752; Bakeries; Baked products industry; Baked products; Confectionery
• Languages: English
• ISBNs: 9781000486063; 9781000486001; 9781003242635
• Related ISBNs: 9781032151267
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.