Download Advanced Bread and Pastry: A Professional Approach by Michel Suas PDF

By Michel Suas

Complex Bread & Pastry has a distinct method of delivering complicated point ideas, options and formulation to these desiring to be expert bakers pastry cooks. beautiful photos are all through to extra encourage newbies and pros of the limitless strength of the craft. complex Bread and Pastry offers extensive details and troubleshooting options for addressing the complicated innovations of the complex point of bread and pastry arts.

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About the Author-
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Extra info for Advanced Bread and Pastry: A Professional Approach

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These techniques were sometimes kept secret. With these new developments in the making of bread, consumers were ready to support the product, and for a change it was not just a fad. Quality bread came to be a part of many people’s daily diet. Even when low-carb diets became popular, the market that made quality bread was not affected. Along with the bread evolution came a revolution in the wheat and flour industry. Bakers were looking for low-protein flour with more ash content. Organic flours are now easily available and affordable.

However, if the loss of control might result in a deviation from quality standards, the point is considered a quality control point. Although HACCP programs are only concerned with critical control points, a reputable bakery is concerned with both critical and quality control points. When determining where critical control points exist in a baking operation, the use of a decision tree is often helpful. An example of this approach, as developed by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), is presented in Figure 2-3.

All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. FOOD SAFETY AND SANITATION IN THE BAKERY VIENNOISERIE OBJECTIVES OBJECTIVES After reading should be to to By the end of this this chapter, chapter you the student willable be able ◗◗discuss thethe importance of the food hygiene practices that Describe Viennoiserie ingredients usedand andsanitation their central defi ne food safety in a baking or pastry-making environment and gain functions basic understanding of the laws and regulations ◗aExplain the mixing, fermentation, makeup, proofithat ng, govern them.

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