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Baking Technology (Including Icings for Baked Goods)

  • Harry Lawson

Abstract

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.

Keywords

Bake Good Invert Sugar Cake Batter Bread Flour Bake Temperature 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Harry Lawson

There are no affiliations available

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