The Taste of Bread is popular PDF and ePub book, written by Raymond Calvel in 2013-11-09, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, The Taste of Bread can be Read Online from any device for your convenience.
The Taste of Bread Book PDF Summary
At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.
Detail Book of The Taste of Bread PDF
- Author : Raymond Calvel
- Release : 09 November 2013
- Publisher : Springer Science & Business Media
- ISBN : 9781475768091
- Genre : Technology & Engineering
- Total Page : 218 pages
- Language : English
- PDF File Size : 20,7 Mb
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