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Textbook of Bakery and Confectionery

Ashakkumar, Y

Textbook of Bakery and Confectionery - 2nd - New Delhi PHI Pub. 2019 - 235p.

1. Raw Materials
2. Wheat
3. Sugar
4. Fats and Oils
5. Eggs
6. Yeast
7. Salt
8. Leavening Agents
9. Moistening Agents
10. Improvers and Emulsifiers
11. Yeast-Made Products
12. Cakes
13. Icings
14. Cookies and Biscuits
15. Pastries
16. Hygiene
17. Bakery Organization and Equipment
18. Recipes

ISBN: 9788120346031

Subjects--Topical Terms:
Business & Economics / Industries / Food Industry

Dewey Class. No.: 664.752 ASH-T

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