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Bread and pastry cook book, ADVANCED BREAD AND PASTRY  - A PROFESSIONAL APPROACH

ADVANCED BREAD AND PASTRY  - A PROFESSIONAL APPROACH

Advanced Bread and Pastry: A Professional Approach  is a comprehensive guide to bread and pastry, designed as a resource for colleges and universities, private culinary  schools, and professionals. Balancing a respect  for tradition with modern approaches to method
and technique, Advanced Bread and  Pastry  unites appealing presentation and indispensable instruction. It  is written to help today’s instructor, baker, and pastry chef respond to  the recent  evolution of ingredients, products, and presentation in the industry. The recipes (called formulas) are based on a variety  of classic and contemporary  methods and processes. With this strong foundation of knowledge, bakers and pastry  chefs are ready  to develop advanced skills, experiment  bywith new ideas, and understand any
formula.

THE FORMULAS
A formula can be seen as the composition of different  ingredients that have been properly and thoughtfully  selected. It  is a procedure followed with an observation and a fi nal product with an evaluation. Product  evaluation should be made during the whole process of the formula, not  just  when it  is fi nished. By  doing this you know what  to change in the formula or the process and how to correct  the problem. Through the process of creation, we learn the properties of each ingredient  by  noticing their reactions within the process and examining the end results. Each formula is presented here with the best  knowledge of the name applied to it. Some of these formulas or compositions are very classic; they  are presented here because we realize the importance of knowing where we have come from. These classics are bases for you; they allow you to evolve the product  with your own style and fl avor. Even with this license though, do not  call bread shaped like a boule a baguette. All the terminology  in this book, presented as key  words by  chapter, is accurate. You can use these terms with confi dence. For example, it  is important  to know that  a biga is a biga and that  it  is not  a sponge or a poolish or anything else because it’s a biga. In the glossary  you will fi nd all of the key  words that  are and are not  part  of our common language, which you need to remember, use properly, and teach to each other.

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