Gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products.
•• It is intended that this craft book should fulfill setting a standard for both the preparation of bakery products and for the uniform appearance of the end products.
•• Aims to provide comprehensive information on different types of bakery and confectionery products. The book is aimed for food technologist, students, as well as for new entrepreneurs and those who are engaged in this industry.