9781119744993 Gisslen

Professional Baking, 8th Edition – Gisslen (Hardcover)

RM235.00

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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.

Table of Content

1 The Baking Profession
Baking: Historical Background
Baking and Pastry Careers

2 Basic Professional Skills: Bakeshop Math and Food Safety
Using Formulas
Measurement
Using Baker’s Percentages
Cost Calculations
Food Safety and Sanitation

3 Baking and Pastry Equipment
Large Equipment
Pans, Containers, and Molds
Hand Tools and Miscellaneous Equipment

4 Ingredients
Wheat Flour
Other Flours, Meals, and Starches
Sugars
Fats
Milk and Milk Products
Eggs
Leavening Agents
Gelling Agents
Fruits and Nuts
Chocolate and Cocoa
Salt, Spices, and Flavorings

5 Basic Baking Principles
Mixing and Gluten Development
The Baking Process
After Baking

6 Understanding Yeast Doughs
Yeast Product Types
The 12 Steps of Yeast Dough Production
Standards of Quality for Yeast Goods

7 Lean Yeast Doughs: Straight Doughs
Mixing Methods and Mix Techniques
Controlling Fermentation
Producing Handcrafted Breads
Makeup Techniques

8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs
Sponges and Other Yeast Pre-Ferments
Sourdough Starters
Dough Temperatures and Fermentation
From Fermentation to Baking

9 Rich Yeast Doughs
Sweet Dough and Rich Dough Formulas
Laminated Dough Formulas
Makeup of Rich-Dough Products

10 Quick Breads
Muffin Mixing and Production Methods
Biscuit Mixing and Production Methods
Formulas

11 Doughnuts, Fritters, Pancakes, and Waffles
Doughnuts and Other Fried Pastries
Pancakes and Waffles

12 Basic Syrups, Creams, and Sauces
Sugar Cooking
Basic Foams: Whipped Cream and Meringues
Custard Sauces
Dessert Sauces and Chocolate Creams

13 Pies
Pie Doughs
Assembly and Baking
Fillings
Standards of Quality for Pies

14 Pastry Basics
Pâte Brisée and Short Pastries
Puff Pastry
Éclair Paste
Strudel and Phyllo
Baked Meringues
15 Tarts and Special Pastries
Tarts and Tartlets
Special Pastries

16 Cake Mixing and Baking
Principles of Cake Mixing
Mixing High-Fat or Shortened Cakes
Mixing Egg-Foam Cakes
Cake Formula Balance
Scaling, Panning, and Baking
Standards of Quality for Cakes
Altitude Adjustments

17 Assembling and Decorating Cakes
Preparing Icings
Assembling and Icing Simple Cakes
Basic Decorating Techniques
Planning and Assembling Specialty Cakes
Procedures for Specialty Cakes

18 Cookies
Cookie Characteristics and Their Causes
Mixing Methods
Types and Makeup Methods
Panning, Baking, and Cooling
Standards of Quality for Cookies

19 Custards, Puddings, Mousses, and Soufflés
Range-Top Custards and Puddings
Baked Custards and Puddings and Steamed Desserts
Bavarians, Mousses, and Charlottes
Dessert Soufflés

20 Frozen Desserts
Identifying Quality Ice Cream and Sorbet Desserts
Preparing Ice Creams and Sorbets
Preparing Still-Frozen Desserts

21 Fruit Desserts
Handling Fresh Fruits
Preparing Fruit Desserts

22 Dessert Presentation
Overview of Dessert Plating
Practical Plating Guidelines

23 Chocolate
Production and Tempering of Chocolate
Molding Chocolate
Chocolate Decorations
Chocolate Truffles and Confections

24 Marzipan, Pastillage, and Nougatine
Marzipan
Pastillage
Nougatine

25 Sugar Techniques
Boiling Syrups for Sugar Work
Spun Sugar, Caramel Decorations, and Poured Sugar
Pulled Sugar and Blown Sugar
Boiled Sugar Confections

26 Baking for Special Diets
Nutritional Concerns
Food Allergies and Intolerances
Modifying Formulas for Special Needs
Appendix 1 Large-Quantity Measurements A-1
Appendix 2 Metric Conversion Factors A-26
Appendix 3 Decimal Equivalents of Common Fractions A-27
Appendix 4 Approximate Volume Equivalents of Dry Foods A-28
Appendix 5 Temperature Calculations for Yeast Doughs A-29
Appendix 6 Egg Safety A-31
Glossary G-1
Bibliography B-1
Recipe Index I-1
Subject Index I-11