Baking Technology

Author: Gong Hankun
Publisher:
Publishing Date: 2005-02-01
Features: This book is divided into six chapters, systematically introducing the raw and auxiliary materials of baked foods, as well as the production processes of bread, biscuits, cakes, and mooncakes. The content is rich, the explanations are clear and easy to understand, making it highly informative and practical. It is not only suitable as a textbook for food processing vocational schools but also serves as a reference for bakeries and food processing factories.