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Textbook of Bakery and Confectionery

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Title: Textbook of Bakery and Confectionery
Description: Textbook of Bakery and Confectionery to provide students theoretical knowledge based on National Council of Hotel Management's diploma in Bakery and Confectionery course including commodities, food costing, hygiene and sanitation. Learning how to produce bakery and confectionery products allows the baker to produce quality products based on established procedures. This is accomplished by the study of theory and practicing skills basic to the production of food along with function of ingredients, mixing methods, food laws according to FSSAI, HACCPs, food hygiene, sanitation and cleaning procedures. This book has been mainly designed to serve as a text cum reference book for the student pursuing courses in catering and nutrition science, home science, hotel management, national council for vocational training apprentice, national skill development corporation, croft baker, baking technician and other aspiring bakers in food industries.
Authors: Gupta, Amit Kumar
Resource Type: eBook.
Subjects: Confectionery, Baked products
Categories: BUSINESS & ECONOMICS / Industries / Food Industry, COOKING / Methods / Baking
Database: eBook Collection (EBSCOhost)
FullText Links:
  – Type: ebook-pdf
Text:
  Availability: 0
Header DbId: nlebk
DbLabel: eBook Collection (EBSCOhost)
An: 3356248
RelevancyScore: 1116
AccessLevel: 6
PubType: eBook
PubTypeId: ebook
PreciseRelevancyScore: 1116.28857421875
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  Data: Textbook of Bakery and Confectionery
– Name: Abstract
  Label: Description
  Group: Ab
  Data: Textbook of Bakery and Confectionery to provide students theoretical knowledge based on National Council of Hotel Management's diploma in Bakery and Confectionery course including commodities, food costing, hygiene and sanitation. Learning how to produce bakery and confectionery products allows the baker to produce quality products based on established procedures. This is accomplished by the study of theory and practicing skills basic to the production of food along with function of ingredients, mixing methods, food laws according to FSSAI, HACCPs, food hygiene, sanitation and cleaning procedures. This book has been mainly designed to serve as a text cum reference book for the student pursuing courses in catering and nutrition science, home science, hotel management, national council for vocational training apprentice, national skill development corporation, croft baker, baking technician and other aspiring bakers in food industries.
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  Data: <searchLink fieldCode="DE" term="%22Confectionery%22">Confectionery</searchLink><br /><searchLink fieldCode="DE" term="%22Baked+products%22">Baked products</searchLink>
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RecordInfo BibRecord:
  BibEntity:
    Classifications:
      – Code: 664.752
        Scheme: ddc
        Type: prePub
    Languages:
      – Code: eng
        Text: English
    Subjects:
      – SubjectFull: Confectionery
        Type: general
      – SubjectFull: Baked products
        Type: general
    Titles:
      – TitleFull: Textbook of Bakery and Confectionery
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Gupta, Amit Kumar
      – PersonEntity:
          Name:
            NameFull: Gupta, Amit Kumar
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      – BibEntity:
          Dates:
            – D: 01
              M: 01
              Type: published
              Y: 2023
            – D: 19
              M: 05
              Type: profile
              Y: 2023
          Identifiers:
            – Type: isbn-print
              Value: 9789352220489
            – Type: isbn-electronic
              Value: 9789354612732
          Titles:
            – TitleFull: Textbook of Bakery and Confectionery
              Type: main
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