TY  - BOOK
AU  - Lomeda-Junio,Michelle M.
TI  - Mastering the arts of advanced baking
AV  - TX763 .L66
U1  - 641.815 23
PY  - 0000///[Date of Publication not identified]
CY  - [Place of Publication not identified]
PB  - Independently published
KW  - Baking
N1  - Includes bibliographical references; I. 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
ER  -