Handbook of Bakery and Confectionery
-
GET 10% OFF
- Publisher's listprice GBP 120.00
-
54 180 Ft (51 600 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 5 418 Ft off)
- Discounted price 48 762 Ft (46 440 Ft + 5% VAT)
48 762 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 18 November 2021
- ISBN 9781032151267
- Binding Hardback
- No. of pages194 pages
- Size 234x156 mm
- Weight 700 g
- Language English
- Illustrations 33 Illustrations, black & white; 33 Halftones, black & white; 3 Tables, black & white 147
Categories
Short description:
Bakery products, due to great nutrient value and affordability, are an element of huge consumption. This book delineates a theoretical and practical knowledge on bakery and confectionery.
Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Long description:
Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery.
Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry.
Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees.
Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
MoreTable of Contents:
1. Introduction to Bakery 2. Equipment Needed 3. Wheat 4. Flour 5. Fats and Oils 6. Egg 7. Milk 8. Sugar 9. Salt 10. Water 11. Flavoring Agents 12. Leavening Agents 13. Baking Process 14. Cakes and Icing 15. Commercial Bread Making Methods 16. Bread Rolls 17. Pizza 18. Pastries 19. Pies 20. Tarts 21. Introduction to Confectionery 22. Prevention of Bacterial Rope and Mold Infection 23. Equipment Used in Bakery and Confectionery
More
