Cover image for Practical baking
Title:
Practical baking
Author:
Sultan, William J.
Personal Author:
Edition:
Fifth edition.
Publication Information:
New York : Van Nostrand Reinhold, [1990]

©1990
Physical Description:
viii, 822 pages : illustrations ; 25 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780442319564
Format :
Book

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Summary

Summary

Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.


Table of Contents

Preface
1 Basic Ingredients: Sugars
Shortenings
Eggs
Wheat and Flours
Milk and Milk Products
Yeast
Chemical Leavening Agents
Salt, Spices, and Flavorings
Cocoa and Chocolate
Fruits
2 General Factors in Production and Preservation: Production Factors
Staling
Some Definitions
3 Bread and Rolls: Overview of Production
Common Problems
White Pan Bread ; Pullman, Split-top, and Round Split Breads
French and Italian Breads and Rolls
Vienna Bread
Bolillos
Pan de Agua
Egg Bread and Rolls
Hard Roll Varieties
Soft Roll Varieties
Pan de Sal
Rye Bread Varieties
Cornmeal Bread
Whole Wheat Bread
Raisin Bread
Cinnamon Bread
Jamaican Hard Dough Bread
Date-Nut Bread
Chive-Spice Bread
Cheese Bread
Bagels and Bialys
Indigenous Breads of India
Middle Eastern Pita Bread
Armenian Cracker Bread--Bisc=cho
Basque-Iberian Bread
4 Sweet Yeast Dough Products: Danish Pastry
Buns
Babka
Stongen
Coffee Cake Dough Products
Specialty Rolls and Yeast-Raised Cakes
Brioche
Croissants
Frozen Dough Products
Additional Fillings and Toppings
5 Biscuits, Muffins, and Scones: Biscuits
Muffins
Scones
6 Doughnuts and Crullers: Preparation for Frying
Finishing Doughnuts
Use of Prepared Mixes
Yeast-raised Doughnuts
Cake Doughnuts
Combination Doughnuts
Whole Wheat Doughnuts
Crullers
French Crullers
Common Problems with Doughnuts and Crullers
7 Pies: Pies
Fruit Pies
Common Problems with Fruit Pies
Piecrust Turnovers
Soft-filled Pies
Common Problems with Soft-filled Pies
Cream and Chiffon Pies
Common Problems with Cream and Chiffon Pies
8 Pastries: Short Dough Pastries
Puff Pastries
Common Problems with Puff Pastries
Eclairs and Cream Puffs
Common Problems with Eclairs and Cream Puffs
Cream Cheese Dough Products
Strudel
9 Icings and Cream and Whipped Toppings: Icings
Cream Toppings
Whipped Toppings
10 Cakes and Cake Specialties: Cake Production
Common Problems with Cake Production
Creamed Cakes
Common Problems with Creamed Cakes
Blended Cakes
Common Problems with Blended Cakes
Whipped Cakes
Common Problems with Sponge Cakes
Common Problems with Chiffon Cakes
Common Problems with Angel Food Cakes
Combination Cake Mixes
Common Problems with Fruit Cakes
Cake Specialties
11 Cookies: Overview of Production
Cutout or Sugar Cookies
Common Problems with Cut-out or Sugar Cookies
Bagged or Spritz Cookies
Common Problems with Bagged or Spritz Cookies
Sandwich Cookies
Icebox Cookies
Bar Cookies
Macaroons
Wafer and Lace Cookies
Assorted Cookies for Variety
Linzer Tarts (Mirrors), Almond Tarts, and Almond Horns
Specialty and Holiday Cookies
12 Dietetic Baking: Bread and Rolls
Coffee Cakes and Sweet (Sugar Substitute) Rolls and Buns
Muffins
Pies
Cakes and Cookies ; Pizza Dough
13 Passover Bakery Products: Ingredients
Passover Pastries
Passover Cakes and Marzipan
Passover Cookies
14 "Natural" Bakery Products and Pizza: Basic Ingredients for Yeast-raised Products
Overview of Production of Yeast raised Products
Bread and Rolls
Common Problems with Bread and Rolls
Sweet Yeast Dough Products
Biscuits, Muffins, and Scones
Doughnuts
Enriched Quick
Breads
Pizza
Appendix 1
Appendix 2
Appendix 3
Appendix 4 A Message to the Apprentice Baker
A Message to the Instructor
Glossary
Index