₱300.00
This book aims to provide foundational and advanced knowledge on the principles of baking, the functions of ingredients, scientific baking processes, and professional techniques used in the industry. It discusses essential topics such as flour and gluten development, sugars and fats, eggs and dairy products, leavening agents, baking methods, product quality control, and modern trends in baking.
4 in stock
This book aims to provide foundational and advanced knowledge on the principles of baking, the functions of ingredients, scientific baking processes, and professional techniques used in the industry. It discusses essential topics such as flour and gluten development, sugars and fats, eggs and dairy products, leavening agents, baking methods, product quality control, and modern trends in baking.
| Format | Paperback |
|---|---|
| Page length | 65 pages |
| ISBN | 978-621-02-3697-2 |
| Edition | 2026 |
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