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How Baking Works: Exploring the Fundamentals of Baking Science,Used
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Understanding and applying food science to the bakeshopnow revised and updatedHow Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the 'whys' at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.This revised and updated Second Edition features: Handson exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and transfree fats in the baking context More photographs to illustrate the science of baking Endofchapter questions that both review content and require readers to apply and synthesize what they've learnedHow Baking Works, Second Edition offers a dynamic, handson learning experience to both practicing and future bakers and pastry chefs.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'How Baking Works: Exploring the Fundamentals of Baking Science'? A: The main focus of the book is to explain the science behind baking techniques, covering ingredient interactions, the baking process, and providing hands-on exercises to enhance understanding.
- Q: Is this book suitable for beginners in baking? A: Yes, the book is designed for both beginners and experienced bakers, offering fundamental concepts and practical exercises to help anyone improve their baking skills.
- Q: What topics are covered in the second edition of this book? A: The second edition covers major ingredient groups, scaling, measurements, heat transfer, sensory properties, and recent changes in food allergen labeling and nutrition awareness.
- Q: How many pages does 'How Baking Works' have? A: The book contains 399 pages, providing comprehensive coverage of baking science.
- Q: Who is the author of this book? A: The author of 'How Baking Works' is Paula Figoni, who provides expertise in baking science.
- Q: What type of binding does this book have? A: The book is available in paperback binding, making it easy to handle and read.
- Q: Are there exercises included in the book? A: Yes, the book includes hands-on exercises and experiments at the end of each chapter to reinforce learning.
- Q: Does the book provide information on dietary considerations? A: Yes, it includes information on dietary fiber, trans fats, and trans-free fats, reflecting current consumer awareness of nutrition.
- Q: When was the second edition of 'How Baking Works' published? A: The second edition was published on January 1, 2007.
- Q: What can readers expect to learn from this book? A: Readers can expect to learn about the science of baking, ingredient functionality, and practical techniques to enhance their baking skills.