Verwandte Artikel zu Theory of Bakery and Confectionary
Neu kaufen
Diesen Artikel anzeigen
EUR 13,85
EUR 3,41 für den Versand innerhalb von/der USA
Versandziele, Kosten & Dauer
Suchergebnisse für Theory of Bakery and Confectionary
Beispielbild für diese ISBN
Theory of Bakery and Confectionary
Verlag:
Kanishka Publishers & Distributors, 2011
ISBN 10: 8184573162
ISBN 13: 9788184573169
Neu
Hardcover
Anbieter: Books Puddle, New York, NY, USA
Verkäuferbewertung 4 von 5 Sternen
Zustand: New. pp. xi + 292. Bestandsnummer des Verkäufers 262620260
Anzahl: 4 verfügbar
Beispielbild für diese ISBN
Theory of Bakery and Confectionary
Verlag:
Kanishka Publishers & Distributors, 2011
ISBN 10: 8184573162
ISBN 13: 9788184573169
Neu
Hardcover
Anbieter: Majestic Books, Hounslow, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. pp. xi + 292 Illus. Bestandsnummer des Verkäufers 5260475
Anzahl: 4 verfügbar
Beispielbild für diese ISBN
Theory of Bakery and Confectionary
Verlag:
Kanishka Publishers & Distributors, 2011
ISBN 10: 8184573162
ISBN 13: 9788184573169
Neu
Hardcover
Anbieter: Biblios, Frankfurt am main, HESSE, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. pp. xi + 292. Bestandsnummer des Verkäufers 182620270
Anzahl: 4 verfügbar
Beispielbild für diese ISBN
Theory of Bakery and Confectionary
Anbieter: Books in my Basket, New Delhi, Indien
Verkäuferbewertung 5 von 5 Sternen
N.A. Zustand: New. ISBN:9788184573169. Bestandsnummer des Verkäufers 2050500
Anzahl: 2 verfügbar
Beispielbild für diese ISBN
Theory Of Bakery And Confectionery : An Operational Approach
Anbieter: Vedams eBooks (P) Ltd, New Delhi, Indien
Verkäuferbewertung 4 von 5 Sternen
Hardcover. Zustand: As New. Contents: Preface. I. Bakery theory: 1. Introduction of bakery and baking. 2. Basic raw material used in bakery. 3. Ancillary ingredients used in Bakery. 4. Equipment and tools. 5. Bread. 6. Cake and icing. 7. Cookies. 8. Pastries. 9. Faults and causes. 10. Personal hygiene. II. Bakery recipes: 1. Breads. 2. Cakes. 3. Cookies. 4. Pastry. 5. Icing and marzipan. 6. Confectionary. Glossary. Index. This book divided into two parts. Part one comprises of theory inputs with regard to basic and ancillary raw material used for making multiple variates of bakery products and innovative confectionary delicacies. The heavy-duty equipments to be installed in the bakery assembly line along with light equipments like moulds and whiskers have also been incorporated in this book. Various method incorporating hygiene and sanitation aspects have also been given its due importance, as this aspect is essentially required for setting up and operating any bakery outlets. Utmost care has been taken to incorporate the scientific chemistry of the raw material used and blended scientifically to produce a product of outstanding quality. Part two comprises of the recipes of various bakery and confectionary products along with their finer details to be followed right from blending process to its final output Each recipe is supported with a live photograph displaying the end products. For quick reference supplements have been added to the book regarding weights and measures along with their respective conversions. A question bank has also been compiled for the students to make a self-assessment of their learning experience. Bestandsnummer des Verkäufers 98550
Anzahl: 1 verfügbar