01377nam a2200229 i 4500003000500000005001700005008004100022040002500063050001600088082002300104100004000127245007100167264010900238300004100347336002100388337002500409338002300434504004100457505062400498546001301122650001201135CSPC20260930165707.0260930s        ph a     b    000 0 eng d  aCSPCbengcCSPCerda00aTX763b.L6600a641.815bL838m2231 aLomeda-Junio, Michelle M.,eauthor.10aMastering the arts of advanced baking /cMichelle M. Lomeda-Junio. 1a[Place of Publication not identified] :bIndependently published,c[Date of Publication not identified].  a314 pages :billustrations ;c28 cm.  2rdacontentatext  2rdamediaaunmediated  2rdacarrieravolume  aIncludes bibliographical references.0 aI. Introduction and overview in baking -- History of baking -- Current trends in the baking industry -- Baking ingredients: it's types and uses -- Baking tools and equipment and its uses -- Basic preventive measure -- Baking terms and processes -- Common abbreviations, measurement and equivalent -- II. Yeast dough -- Characteristics of a well-made yeast bread -- Yeast bread ingredients and their roles -- Basic type of yeast dough -- Method of mixing dough -- 12 steps of yeast dough production -- III. Cake and cake decoration -- Classification of cakes -- Common cake faults and their causes -- Icing vs. frosting.  aEnglish. 0aBaking.