Download Advanced Bread and Pastry: A Professional Approach by Michel Suas PDF

By Michel Suas

Complex Bread & Pastry has a different method of delivering complex point recommendations, suggestions and formulation to these desiring to be specialist bakers pastry cooks. beautiful images are all through to additional motivate rookies and pros of the limitless strength of the craft. complex Bread and Pastry presents extensive details and troubleshooting ideas for addressing the advanced ideas of the complicated point of bread and pastry arts.

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Once a good understanding of what constitutes a hazard has been attained, the next step is to review bakery production processes to discover where a hazard might enter the baked good. A thorough review of the ingredients, formula, process, and storage conditions, conducted by a knowledgeable person, will determine what hazards might occur in the finished bread item. One obvious source is the ingredients and other raw materials used. Another source might be a breakdown in some aspect of the processing system, such as failure in a sterilization process.

Economic adulteration refers to the act of reducing the value of a food by mixing it with a less valuable ingredient (such as diluting orange juice with water) or by removing a more valuable material from a food (such as marketing cookies as being made with butter when they actually contain shortening). Foreign material adulteration describes aesthetically displeasing (rodent hairs, insect fragments, and so on) or potentially harmful (pathogenic microorganisms, glass, unsafe chemicals, and so on) materials that are contained in the bread or pastry product.

BAKING: A WELL-ROUNDED, COMPLEX HISTORY From the humble beginning of the Neolithic time to the current era, people have been drawn toward grain, and specifically wheat, for its nutritious and cultural significance. The rise and fall of nation-states, disease, plague, war, and hope have all been attributed to an abundance or lack of wheat. Although the information and technology that have been applied to milling, mixing, and baking have changed little through the ages, we are undoubtedly at one of the high points today: the blend of mechanization with artisan processes to create European-style bread for the masses.

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