Baking Technology (Including Icings for Baked Goods)
This chapter covers baking technology, including cakes, icings, pies, sweet yeast goods, and cookies. The basic principles apply to any baking operation, be it wholesale baking, retail baking, foodservice commissary, in-store supermarket baking, and so on. Quantity recipes/formulas must be adjusted in batch size to meet the specific needs of a particular operation. Obviously, the larger the operation, the greater the need for larger and more automated equipment.
KeywordsBake Good Invert Sugar Cake Batter Bread Flour Bake Temperature
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