Advanced Bread and Pastry

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Cengage Learning, 2012 M07 24 - 1056 pages
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.
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User Review  - oriboaz - LibraryThing

More than half the book is about pastry, but the other half is about bread making. Excellent technical information on bread making in the French manner. Fantastic recipes, given as formulas with very ... Read full review

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1) Ingredients and Formulation.Identify other techniques/ ingredients to help lighten the mousse.
- the texture of whipped cream must be soft peak.
Why of the all following method you choose this?
2) Temperature
Why is it necessary for us to ensure the chocolate is the right temperature when making mousse?
-because of the unique crystallization properties of the cocoa powder and its behavior over diff temp ranges
Which temperature range is best to start folding in the whipped cream?
-35-41 degree celsius
3) Emulsion
When folding which of the following must you take note more to create a proper emulsion and why?
1) Egg White Foaming (meringue)
- egg whites are whipped till soft peak and later add sugar til smooth.
2) Egg / Yolk Foaming (pata bombe)
-Egg yolk helps maintain smooth emulsion therefore, it is commonly used in chocolate mousse

About the author (2012)

Michel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguette award for his talent and dedication to the art of professional pastry and artisan bread baking.

Bibliographic information