Description
Professional baking is a highly refined and specialized form of culinary art that involves the creation of a wide variety of baked goods such as bread, pastries, cakes, and cookies. Bakers must possess a deep understanding of ingredients, techniques, and flavor profiles in order to consistently produce high-quality and delicious baked goods. It requires precision, creativity, and attention to detail.
Price: $141.95 - $96.56
(as of Oct 08, 2024 07:30:08 UTC – Details)
If you have a passion for baking, Professional Baking is the perfect career choice for you.
Endless opportunities in the field
Professional Baking offers endless opportunities to showcase your creativity and skills. From creating exquisite pastries to crafting beautiful cakes, the possibilities are endless.
High demand for skilled bakers
In today’s world, there is a high demand for skilled bakers. Whether you want to work in a bakery, restaurant, or even start your own business, the need for talented bakers is only growing.
Hands-on training
Professional Baking programs offer hands-on training that allows you to develop your skills and techniques. From mastering the art of bread making to perfecting your cake decorating abilities, you will receive the guidance and support you need to succeed.
In-depth knowledge
In addition to practical skills, Professional Baking programs also provide you with in-depth knowledge of ingredients, techniques, and industry trends. You will learn the science behind baking and gain a deeper understanding of flavor profiles and baking ratios.
Creative freedom
One of the best things about Professional Baking is the creative freedom it offers. You can experiment with new flavors, shapes, and designs to create unique and delicious baked goods that will impress even the toughest critics.
Opportunities for advancement
With Professional Baking, the sky’s the limit when it comes to career advancement. Whether you want to become a head baker, open your own bakery, or even teach baking classes, the possibilities are endless.
Join a passionate community
Professional Baking allows you to join a passionate community of like-minded individuals who share your love for all things baked. You can network with other bakers, attend baking events, and even participate in baking competitions to showcase your skills.
Personal satisfaction
There is a sense of personal satisfaction that comes with being a professional baker. The joy of seeing your creations come to life and the smiles on your customers’ faces as they enjoy your delicious treats is truly priceless.
Invest in your future
By pursuing a career in Professional Baking, you are investing in your future. With the skills, knowledge, and experience you gain, you can build a successful and fulfilling career that allows you to do what you love every day.
In conclusion, Professional Baking is a rewarding and exciting career choice for anyone with a passion for baking. With endless opportunities, hands-on training, in-depth knowledge, creative freedom, and opportunities for advancement, Professional Baking offers everything you need to succeed in the baking industry. Join a passionate community, experience personal satisfaction, and invest in your future by pursuing a career in Professional Baking today.
Price: $141.95 - $96.56
(as of Oct 08, 2024 07:30:08 UTC – Details)
Product Description
A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals
In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.
Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker’s percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills.
THE NEW EDITION INCLUDES:
Updates to the art program, including new photos, tables, and illustrations throughout the bookRevised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydrationNew material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination
This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices.
From the Publisher
CROISSANTS
PROCEDURE
MIXING
Straight dough method
1. Scald the milk and cool to lukewarm.
2. Add the remaining ingredients except the last quantity of butter.
3. Mix into a smooth dough, but do not develop the gluten. Gluten development will take place during rolling-in procedure.
FERMENTATION
1–11⁄2 hours at 24°C
Punch down, spread out on a flat pan, and rest in refrigerator or retarder 30 minutes.
ROLLING IN
Incorporate the last amount of butter and give 3 three-folds (see Rolling-in Procedure for Danish and Croissant Dough, p. 199). Rest in retarder overnight.
MAKEUP
See Croissant Dough makeup, page 210.
Proof at 24°C and 65% humidity.
Egg-wash before baking.
BAKING
200°C
Ingredients 228 g Milk 14 g Sugar 7 g Salt 44 g Butter, softened 400 g Bread flour 5.5 g Yeast, instant 228 g Butter (for rolling in) Total weight: 925 g
THE CROISSANT LEGENDS
Several stories are often told about the origin of the croissant. The most popular of these tales says that the pastry was invented in 1683, in Vienna, to commemorate the defeat of the Turks, who had laid siege to the city. According to the legend, bakers were the first to alert the city to the coming attack because they were working at night while everyone else slept. The crescent shape of the pastry mirrors the crescent on the Turkish flag.
Other stories trace the origin of the croissant to the defeat of a Muslim invasion of France in 732, or to a particular whim of Marie Antoinette in the 1700s. Although all these stories have been disproved long ago, they continue to be told.
What is known is that croissant-shaped pastries and breads have been made in various regions of Europe at least since the thirteenth century. The modern French croissant apparently dates to 1839, with the founding of the Boulangerie Viennoise (Viennese Bakery) in Paris.
Publisher : Wiley; 8th edition (November 23, 2021)
Language : English
Hardcover : 816 pages
ISBN-10 : 1119744997
ISBN-13 : 978-1119744993
Reading age : 1 year and up
Item Weight : 5 pounds
Dimensions : 8.8 x 1.6 x 11 inches
Price: $141.95 - $96.56
(as of Oct 08, 2024 07:30:08 UTC – Details)
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