Download or read book Controlled Baking written by Wulf T. Doerry and published by Amer Inst of Baking. This book was released on 1995-06-01 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Grain and Fire written by Rebecca Sharpless and published by UNC Press Books. This book was released on 2022-03-17 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition. Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.
Download or read book Practical Baking written by William J. Sultan and published by John Wiley & Sons. This book was released on 1991-01-16 with total page 837 pages. Available in PDF, EPUB and Kindle. Book excerpt: Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.
Download or read book Baking Problems Solved written by S P Cauvain and published by Woodhead Publishing. This book was released on 2017-02-18 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries. Uses a detailed and clear question and answer format that is ideal for quick reference Combines new, up-to-date problems and solutions with the best of the previous volume Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry
Download or read book Baking Handbook written by United States. Department of the Navy. Bureau of Supplies and Accounts and published by . This book was released on 1958 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bakers Helper the Baking Industry Magazine written by and published by . This book was released on 1921 with total page 1284 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Baking Handbook written by United States. Navy Dept. Bureau of Supplies and Accounts and published by . This book was released on 1958 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bakery Food Manufacture and Quality written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.
Download or read book Baking Handbook written by United States Supplies and Accounts Bureau and published by . This book was released on 1962 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Pastry Baking written by and published by . This book was released on 1962 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Perfect Loaf written by Maurizio Leo and published by Clarkson Potter. This book was released on 2022-11-08 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: JAMES BEARD AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
Download or read book Hearings written by United States. Congress. House. Committee on the Judiciary and published by . This book was released on 1945 with total page 1384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Download or read book Heritage Baking Mastery written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-09 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dive into the rich, wholesome world of heritage baking with "Heritage Baking Mastery," your ultimate guide to the timeless tradition of creating breads with ancient grains and heirloom wheats. Embark on a culinary journey that reconnects you to the roots of baking, where each page is a step deeper into the heart and history of authentic bread making. Begin your expedition by uncovering the secrets of ancient grains and heirloom wheat, grains that fed our ancestors and are now making a remarkable comeback. Unearth the historical significance of these precious kernels and their consequential role in human nutrition. Flourish in understanding their modern rediscovery and how their nutritional benefits far surpass those of contemporary wheat. "Heritage Baking Mastery" meticulously illustrates the backbone of bread baking, from essential tools in your arsenal to the magical interplay of gluten and yeast. Whether you're a novice or a seasoned baker, unravel the alchemy behind creating the perfect loaf - where science meets art, and ingredients come alive. Gain insider knowledge on sourcing the highest quality ingredients, with comprehensive guidance on identifying, purchasing, and storing heirloom varieties to maintain their exquisite flavors. Learn the art of milling at home and be rewarded with a satisfaction that only comes from crafting with grains at the peak of their freshness. This book takes your hand and guides you to mastering sourdough – a pillar of heritage baking. Delve into the heart of flavor and texture through fermentation, exploring techniques that promise a perfect rise and an array of sourdough variations. Embark on an international adventure with "Heritage Baking Mastery," celebrating ancient grain breads from every corner of the globe. From the hearty loaves of Europe to the unique flatbreads of the Middle East, your kitchen will become a hub of global delights. If experimentation entices you, the chapters on flavor integration and creative bread shapes provide a playground for your imagination. Delight in a symphony of textures, tastes, and stunning presentations that transform your baking into art. Beyond bread, this treasure trove has it all — from ancient grain pastas and cereals to sweet, comforting desserts that round off any meal. And for the bread that escapes immediate indulgence, discover tips and techniques to keep, freeze, and rejuvenate your bakes. "Heritage Baking Mastery" doesn't stop at the craft; it connects you with the culture and community of baking, where bread forms a bridge between hearts, encouraging you to share, teach, and sustain the legacy of this age-old art. All this awaits inside "Heritage Baking Mastery," not just a book, but a transformative experience that honors the past while nourishing the future. Seize this opportunity to make not just bread, but history.
Download or read book Bread Baking written by Daniel T. DiMuzio and published by John Wiley & Sons. This book was released on 2009-02-24 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads.
Download or read book Biscuit Baking Technology written by Iain Davidson and published by Elsevier. This book was released on 2023-01-17 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design. Thoroughly explores the engineering of baking, including details about biscuit baking equipment, oven specifications, installation, operation, and maintenance Delivers a fully updated third edition that examines new technical developments in baking oven design, particularly for baking by infrared radiation, NIR, FIR, and dielectric heating Provides details of best industry practices for safety, hygiene, and maintenance of ovens Contains new content on filled cookies and snack cakes, 3D, and puzzle biscuit designs Adds a new chapter on specifying and purchasing a new oven, including examples, comparison of quotations, and recommended contract details
Download or read book Cereal Chemistry written by and published by . This book was released on 1924 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes papers delivered at annual meetings of the American Association of Cereal Chemists.
