Advanced Bakery and Confectionery

Contents: Preface. 1. Techniques of baking. 2. Wheat flour: the elementary ingredient of baking. 3. Fruits and vegetables in baking. 4. Exclusive cookies. 5. Types of icings. 6. Types of tarts. 7. Candy confections. 8. Non candy confections. 9. Art of food carving. 10. The flavour of chocolate. 11. Principles of food manufacturing. Bibliography. Index.

Baking is the technique of prolonged cooking of food by dry heat acting by conduction and not by radiation normally in an oven but also in hot ashes or an hot stones. It is primarily used for the preparation of bread cakes pastries and pies tarts and quiches. Most bakery items are made of the same ingredients: flour water sugar eggs leavening agents and fat. Sometimes the difference between two products is simply the method of preparation used in assembling the ingredients. Other times the differences is the proportion or amount of each ingredient in a formula.

I hope that this book meets its intended purpose as a practical resource and serve as a vehicle for promoting the professionalism of this important segment of the hospitality industry.