Baking Process and Formulas

Author: Lin Yifeng
Publisher:
Publish Date: 2006-02-01
Features: Do you love bread, cookies, cakes, mooncakes, and pastries? Do you want to learn how to make them? Check out this book. It focuses on introducing the principles, production processes, and precautions of baked goods, with special emphasis on practical recipes, commonly used machinery and equipment, and production tools that can be put into actual operation. Highly operational, with easy-to-understand language, after reading it, you are sure to achieve your goals. The book systematically introduces the raw materials and auxiliary materials, production formulas, processing technology, production principles, common quality problems and solutions in production, and product packaging of baked goods. It also highlights the introduction of some new types of baked goods additives and practical formulas and processing techniques. It focuses on the basic knowledge and processing technology of bread, cookies, cakes, mooncakes, and pastries, and introduces new technologies, processes, and formulas suitable for small and medium-sized enterprises to develop. It plays a certain guiding role in promoting food technology progress, new product development, and boosting the market economy. This book serves as a reference for teaching, research, production, and new product development in the baked goods industry. It can be used by researchers, teachers, production personnel, inspectors, and management personnel engaged in baked goods and grain processing, as well as reference materials for students and teachers of relevant food-related majors in institutions of higher learning. The book systematically introduces the raw materials and auxiliary materials, production formulas, processing technology, production principles, common quality problems and solutions in production, and product packaging of baked goods. It also highlights the introduction of some new types of baked goods additives and practical formulas and processing techniques. It focuses on the basic knowledge and processing technology of bread, cookies, cakes, mooncakes, and pastries, and introduces new technologies, processes, and formulas suitable for small and medium-sized enterprises to develop. It plays a certain guiding role in promoting instrument technology progress, new product development, and boosting the market economy. This book serves as a reference for teaching, research, production, and new product development in the baked goods industry. It can be used by researchers, teachers, production personnel, inspectors, and management personnel engaged in baked goods and grain processing, as well as reference materials for students and teachers of relevant food-related majors in institutions of higher learning.