Baking For Non-bakers

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Baking for Non-Bakers: This program highlights ingredient selection, preparation, and practical baking steps. Some people find baking a daunting experience and ask, “Where do I begin?” The comprehensive training program provides a solid foundation for a successful baking experience. It is more than a recipe book; it covers bakery science and must-know baking tips to keep the reader focused.

The book results from my work with a group of men doing rehabilitation work in a bakery kitchen despite having no baking background. As a bakery educator, I’ve witnessed many people like these men come to learn with little or no experience and feel confused about the basic baking steps. This book is a testament to their journey and a guide for others in a similar position.

The book contains three chapters, each focused on imparting practical skills and valuable knowledge. These skills will not only form the foundation for your successful baking journey but also empower you with the confidence to experiment and create your own unique baked goods. Understanding the right ingredients and processes and how to apply them is critical to achieving consistency and quality in your baked creations.

Baking practice: The second chapter outlines the elements necessary for success under “best practices.” It explains how to read a recipe, prepare ingredients, interpret a recipe using the Baker’s percentage, use specific gravity to determine mixing speeds in time and cake batters, and set up an oven before baking to give the best result.

The practical baking section covers the various mixing and processing techniques required when producing a range of bakery products, such as bread, cakes, and pastries. Each section begins with a product definition and a formula range that you can expect in a recipe. The steps follow the product process and procedures, from weighing the ingredients to baking the finished product.

The material is presented in systematic sequencing, leading to the rewards of successful baking, i.e., consistency. Each section generously includes coloured photos used to illustrate key points. With this foundation of sound ingredient knowledge and correct baking practices, you can confidently create any delicious baked product featured in my proven recipes and explore your variations in contemporary baking categories, including Asian.

The book draws on sixty-three years of baking industry experience, including forty-five years as a Bakery Educator. During my thirty years in Singapore and the region, I established Singapore’s first Professional Baking School, the’ Baking Industry Training Centre BITC in 1993-98, followed by the ‘CerealTech School of Baking Technology’ in 2008-19

 

 

 

 

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