TY  - BOOK
AU  - Suas,Michel
TI  - Advanced bread and pastry: a professional approach  
SN  - 141801169X
AV  - TX769 .A38 2009
U1  - 641.815 23 
PY  - 2009///]
CY  - Detroit
PB  - Delmar Cengage Learning
KW  - Bread
KW  - Pastry
KW  - Baked products
KW  - Baking
N1  - Includes bibliographical references (page 1019) and index; Bread and pastry: a historical perspective and current opportunities --; Food safety and sanitation in the bakery --; The baking process and dough mixing --; Fermentation --; Baking bread --; Advanced flour technology and dough conditioners --; Alternative baking processes --; Bread formulas --; Viennoiserie --; Cookies --; Quick breads --; Pastry dough --; Pies and tarts --; Cake mixing and baking --; Syrups, creams, custards, egg foams, and icings --; Mousse --; Classic and modern cake assembly --; Petits fours and confectionS --; Frozen desserts --; Plated desserts --; Advanced decoration --; Chocolate and chocolate work
ER  -