Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.
Chapter 1: The History of Baking and Pastry Chapter 2: Bakery Equipment and Baking Tools Chapter 3: Bakers Percentages Chapter 4: Flour and Milling Process Chapter 5: Water Chapter 6: Salt Chapter 7: Yeast Chapter 8: Baking Process: Basic Steps and Procedures Chapter 9: Mixing and Mixing Techniques Chapter 10: Mixing Log Chapter 11: Calculating Water Temperature Chapter 12: Fermentation Chapter 13: Enzyme Charts, Scoring, and Baking Chapter 14: Pre-Ferments Chapter 15: Retarding and Temperature Charts Chapter 16: Basic Doughs Chapter 17: Yeast Breads Chapter 18: Rolls, and Breakfast Breads Chapter 19: Cookies Chapter 20: Pies Chapter 21: Quick Breads: Muffins and Others Chapter 22: Cakes-Bases Chapter 23: Cake Decorating Chapter 24: Pastries and Plating Chapter 25: Frozen Desserts Chapter 26: Chocolate Chapter 27: Sugar and Marzipan
Accessing your eBook through Kortext
Once purchased, you can view your eBook through the Kortext app, available to download for Windows, Android and iOS devices. Once you have downloaded the app, your eBook will be available on your Kortext digital bookshelf and can even be downloaded to view offline anytime, anywhere, helping you learn without limits.
In addition, you'll have access to Kortext's smart study tools including highlighting, notetaking, copy and paste, and easy reference export.
To download the Kortext app, head to your device's app store or visit https://app.kortext.com to sign up and read through your browser.
NB: eBook is only available for a single-user licence (i.e. not for multiple / networked users).
