The Reasons Why

The Reasons Why

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The Reasons Why

Baking is both a science and an art that requires understanding ingredients, processes, and processing parameters to produce consistent quality products.


My experience as a bakery educator of some 42 years has shown that many aspiring bakers do not understand the ingredients or process and seldom take the time to learn them to enhance their baking performance.

As a young pastry cooking apprentice in Sydney, back in 1961, we were given two textbooks as part of our technical college course. Both books offer insights into technical aspects of baking, with the latter now revised as “ The Technology of Cake Making” by Bennion and Bamford.

  • The Reasons Why: Author, Daniel AR
  • Cake Making: Authors Bennion EB  and Stewart J,

As a bakery educator, I have constantly referred to the book  “The Reason Why“. It offers practical solutions to a range of general baking issues, which I happily shared with students.

I have a 1946 edition 2nd Volume in my possession, and its contents are as relevant today as they were 75 years ago.

I have a simple saying that I share with students, to be successful in baking, you need to follow A.T.D. “ Attention to Detail “

This blog is designed to provide interested bakers with a platform to ask questions and get answers to a range of issues they encounter regularly.

I look forward to hearing and sharing ideas with you at www. BakeAsia.com

Mike Fleming / The Bakery Educator

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