Author(s): Wayne Gissen
Publisher: JOHN WILEY & SONS
Date : 2010
When you consider that most bakery products are made of the same
few ingredients—flour, shortening, sugar, eggs, water or milk, and
leavenings—you should have no difficulty understanding the importance
of accuracy in the bakeshop, as slight variations in proportions or
procedures can mean great differences in the final product.
In this chapter, you are introduced to bakeshop production through a
discussion of the kinds of measurements and mathematical calculations
necessary for baking and of the basic processes common to nearly all
baked goods.
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