This book is the result of a large complex work to collect and summarize disparate information related to the technology of baking and the meaning of bread."ENCYCLOPEDIA OF THE BAKER" was created on the basis of the analysis and systematization of information from various sources: monographs, textbooks , regulatory and technical documentation, industry journals, dissertations, production experience. It contains more than 3,300 articles on food hygiene and safety of bakery products, raw materials and food additives necessary for their production, technologies and processes of bakery production and equipment necessary for this, organization of production and control over it, storage and sale of bakery products, their types. and meaning.This is a reference book for any specialist engaged in the production or sale of bakery products, as well as owners of restaurants, cafes and eateries.Acquaintance with the BAKER'S ENCYCLOPEDIA is the first step on the way to starting your own business in the field of nutrition.
Questions and answers
What is the book Encyclopaedia of baker. Modern technologies and norms about in short?
The 'Encyclopaedia of Baker' is a comprehensive resource that compiles essential information on baking technology and the significance of bread. It includes over 3,300 articles covering food hygiene, safety, production processes, and the necessary equipment for bakery operations, making it an invaluable reference for professionals in the food industry.
What is the main idea of the book Encyclopaedia of baker. Modern technologies and norms?
The main idea of the 'Encyclopaedia of Baker' is to provide a thorough understanding of modern baking technologies and standards. It aims to educate readers on the intricacies of bakery production, from raw materials to safety protocols, thereby supporting both aspiring bakers and established professionals in enhancing their knowledge and practices in the industry.
Who should definitely read the book Encyclopaedia of baker. Modern technologies and norms?
This book is essential for anyone involved in the bakery industry, including bakers, production managers, and food safety inspectors. Additionally, restaurant and café owners will find it invaluable for understanding the standards and technologies that govern bakery products, making it a must-read for those looking to improve their business operations.
What books is the book Encyclopaedia of baker. Modern technologies and norms similar to?
Similar books include 'The Bread Baker's Apprentice' by Peter Reinhart, which focuses on bread-making techniques, and 'Bouchon Bakery' by Thomas Keller, which explores pastry and baking in depth. Both offer insights into baking practices and could complement the knowledge gained from the 'Encyclopaedia of Baker' for a well-rounded understanding of the field.
- Name of the Author
- Romanov Alexander Sergeevich
- Language
- Russian
- ISBN
- 978-5-6040953-0-0
- Release date
- 2019
Read an excerpt
12/09/2024
Настольная книга для профессионалов
Энциклопедия пекаря — это поистине уникальное издание, которое станет незаменимым помощником для всех, кто связан с хлебопечением. Книга охватывает широкий спектр тем, начиная от основ гигиены питания и заканчивая современными технологиями производства хлебобулочных изделий. Я был приятно удивлён тем, как структурировано и доступно представлена информация: более 3300 статей позволяют быстро находить нужные данные и углубляться в детали. Особенно полезными оказались разделы, посвященные сырью и пищевым добавкам, так как они дают четкое представление о том, как выбрать качественные ингредиенты для выпечки. Кроме того, книга содержит много практических советов по организации производства и контролю за качеством, что будет полезно как начинающим, так и опытным пекарям. Я рекомендую эту энциклопедию всем, кто хочет не только улучшить свои навыки, но и глубже понять технологические процессы в хлебопечении. Это действительно первый шаг к успешному бизнесу в сфере питания.