Description
“Practical Baking and Product Development in Baking Technology” is anin-depth guide that combines the foundational techniques of baking with the innovative aspects of product creation. The book provides detailed instructions on essential baking practices, such as dough preparation, bread and pastry making, and cake production. It also explores the creative process of developing new and unique baked goods, emphasizing the importance of experimenting with flavors, textures, and ingredients to meet evolving market trends. Through practical examples, step-by-step tutorials, and a focus on innovation, this book equips bakers with the skills necessary to
excel in both the traditional and creative facets of the baking industry.
