Baking science : Foolproof formulas to create the best cakes, pies, cookies, breads and more / Dikla Levy Frances

By: Frances, Dikla Levy [author]Material type: TextTextPublication details: Salem, Massachusetts : Page Street Publishing Co., c2022Description: 191 pages : colored illustrations ; 23 cmISBN: 978-1-64567-454-2Subject(s): BAKING | BAKING TECHNIQUELOC classification: TX 763 F73 2022
Contents:
What is baking science? -- Stabilizers : ingredients that add structure in baking -- Tenderizers : ingredients that create the ideal texture in baking -- Temperature : the force that transforms ingredients into baked goods -- Foolproof formulas : the easy, scientific way to assure your baked goods succeed -- Putting it all together : use the science you've learned to take your baking to the next level!
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Holdings
Item type Current library Home library Collection Shelving location Call number Status Date due Barcode
Books Books NU Fairview College LRC
NU Fairview College LRC
School of Tourism and Hospitality Management General Circulation GC TX 763 F73 2022 (Browse shelf(Opens below)) Available NUFAI000004877

Includes index

What is baking science? -- Stabilizers : ingredients that add structure in baking -- Tenderizers : ingredients that create the ideal texture in baking -- Temperature : the force that transforms ingredients into baked goods -- Foolproof formulas : the easy, scientific way to assure your baked goods succeed -- Putting it all together : use the science you've learned to take your baking to the next level!

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