This book provides readers with an introduction to baking, history of baking and pastry making. An introductory overview of other baking related items and cooking processes is given. An overview of bread, bread types and bread baking is provided. Focus lies on cakes, pies, pastries, cookies, creakers, pretzels and other bakery products. An overview of baking equipments, machines, tools and utensils is made. Special focus lies on yeasts and chemicals used in baking. Focus also lies on baker, bakery sale and baker percentage. Proper reflections are given on bakery, bakery school and baking competition.
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