Hand Book Of Modern Bakery Products

The book covers Baking, Ingredients Leavening Agents and Ovens, Biscuits, Breads and Rolls, Cakes, Cookies and Pastries, Raw Material, Processing , Bread Making Methods, How to Judge the Quality of Bread, Bread Faults, Bread Diseases, Staleness in Bread, Bread Improvers, Cake-Making Ingredients, Cake Manufacturing, Characteriestics of Cakes, Balancing of Cake Formula, Cake Faults and Remedies, Cookies, Pastry, Cookies, Biscuits, Cakes, Buns, Pies, Icings Breads & Pizzas, Health Breads, Chicken Patties, Noodles, Asian Noodle Technology, Biscuits Manufacture, Bread and Bun Compressed Baker’s Yeast, Fried Snack Foods, Sea, Bhujia, Bombay Mix, Fried Nuts and Dal, Packaging for Biscuits, Chapati Making Unit, Automatic Biscuit Making Plant, Automatic Bread and Biscuit Unit, Automatic Pineapple Biscuit Making Plant, Bread Manufacturing, bakery Unit (Pastries, Bread, Buns, Cake, Toffee etc), Bakery Gel (Translucent Semi Solid Paste), Baking Powder, Mini Flour Mill (Atta), Modern Bread and bakery Unit (EOU) (Bread, Buns, Rusk), Roller Flour Mill, Details of Plant & Machinery, Bakery Machinery Suppliers, Suppliers Addresses.