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Culinary means connected with cooking or kitchen and bakery a place where bread and cakes are made. Culinary and bakery is an art as well as a science, and mastery in baking kitchen allows the bakers to be creative in exploring new quality products from inconsistent ingredients and process conditions. This book gives a succinct account of the practical and theoretical knowledge, including methods and processes involved in the preparation of various products.
Part 1: Basic Commodities
6. Shortenings (Fats & Oils)
7. Raising Agents
8. Thickening Agents
Part 2: Bakery and Confectionery
10. Pastry Creams
12. Icings & Toppings
13. Frozen Desserts
Part 3: Recipe
Ishita Kirar :- is a dynamic speaker, Author and coach who have built her platform of culinary and bakery experiments and well being on the back of 14 years in Bakery and confectionery career with a Fortune more than 8 organizations. She is Lecturer and Food Production Incharge in IHM, Faridabad. She has 4 years degree from BHMCT and MTM degree with specialization in bakery.