Description
“Bread and Pastry Production in Baking Technology” is a comprehensive guide that delves into the art and science of
creating a wide range of bread and pastry products. The book covers essential techniques such as dough mixing, fermentation,
shaping, and baking, along with the production of pastries like puff pastry, croissants, and tarts. It provides a thorough understanding of ingredient functionality, dough handling, and the principles that ensure consistency and quality in baking.
