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Understanding Baking, The Art & Science of Baking - 3E

Item #: WL-405469
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Description 

NEW, NOT USED! Whether making artisan breads or production-volume cupcakes, every baker needs to understand the science that underlies the craft of baking in order to guarantee delicious results. This new edition of Amendola's peerless reference gives bakers the tools necessary to create and manipulate recipes and to produce consistently excellent baked goods, including breads, cakes, cookies, custards, candy, and more. It clearly and concisely analyzes the chemistry of flour, yeast, and other ingredients, explains how they interact in the process of mixing and baking, and demonstrates how to control the process to produce desired results.
ISBN UPC: 9780471405467
Format: Book
Cover: Softcover
Author: Joseph Amendola & Nicole Rees
Copyright: 2003
Length: 288 pages

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