Baking Science with Formulation &Production. Book on Bakery Products (4th Revised Edition)
About the Book
Baking, referred to as the oldest form ofcooking, is used for producing everyday products like bread, cakes, pastries,pies, cookies, and donuts. These products are prepared using variousingredients like grain-based flour, water and leavening agents. They areconsidered fast-moving consumer goods (FMCG) and are consumed daily. Owing to theirpalatability, appearance and easily digestible nature, they are highlypreferred for both formal and informal occasions. Nowadays, most traditionalbaking methods have been replaced by modern machines. This shift has enabledmanufacturers to introduce innovative bakery products withdifferent ingredients, flavors, shapes and sizes. The book is invaluablereading for those starting their own baking business or any baker looking toimprove their existing business in order to increase profits.