Details for: How baking works : exploring the fundamentals of baking science / › University of West London Library catalogue

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How baking works : exploring the fundamentals of baking science / Paula Figoni.

By: Figoni, Paula [author.]Material type: Text

TextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2011]Copyright date: ©2011Edition: 3rd editionDescription: xi, 516 pages : illustrations (colour) ; 28 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780470392676 (pbk.) :Subject(s): Baking | Food and Drink | Food and DrinkDDC classification: 641.8'15 Summary: This guide takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk and leavening agents work and provides end of chapter exercises and lab experiments to reinforce concepts.

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Item type	Current library	Home library	Shelving location	Class number	Status	Date due	Barcode
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 FIG (Browse shelf(Opens below))	Issued	25/11/2024	06865364
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 FIG (Browse shelf(Opens below))	Available		06865372
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 FIG (Browse shelf(Opens below))	Issued	25/11/2024	06865380
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 FIG (Browse shelf(Opens below))	Issued	25/11/2024	06865399
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 FIG (Browse shelf(Opens below))	Available		06865666
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 FIG (Browse shelf(Opens below))	Available		06299059
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 FIG (Browse shelf(Opens below))	Issued	25/11/2024	06299180
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 FIG (Browse shelf(Opens below))	Available		06299202

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Previous edition: 2007.

Includes bibliographical references and index.

This guide takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk and leavening agents work and provides end of chapter exercises and lab experiments to reinforce concepts.

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