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- Author: Karuppasamy Packiyam
- Publisher: Scholars' Press
- ISBN-10: 6138944305
- ISBN-13: 9786138944300
- Format: 15.2 x 22.9 x 0.7 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
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Description
The book on Recipes on Bakery Products is designed to fulfill the desired learn cooking art for the customers. Main scientific thought in development of product, need to select specific raw materials, step by step guidance to proceed and procedure for the final product is discussed. The possible faults and remedial measures to overcome will help to achieve good results. The repeated trials of the formula will lead to achieve bakery skill by experience. The book can serve as a resource material for the teaching faculty, learning the basic baking for students, guidance for the bakery entrepreneurs and can serve as ready reference for bakery training programme. The skill and knowledge gained thorough learning serve to become an expertise in bakery science.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 19d.20:48:04
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Karuppasamy Packiyam
- Publisher: Scholars' Press
- ISBN-10: 6138944305
- ISBN-13: 9786138944300
- Format: 15.2 x 22.9 x 0.7 cm, softcover
- Language: English English
The book on Recipes on Bakery Products is designed to fulfill the desired learn cooking art for the customers. Main scientific thought in development of product, need to select specific raw materials, step by step guidance to proceed and procedure for the final product is discussed. The possible faults and remedial measures to overcome will help to achieve good results. The repeated trials of the formula will lead to achieve bakery skill by experience. The book can serve as a resource material for the teaching faculty, learning the basic baking for students, guidance for the bakery entrepreneurs and can serve as ready reference for bakery training programme. The skill and knowledge gained thorough learning serve to become an expertise in bakery science.
Reviews