Commercial baking entrepreneurship : leading to bread and pastry production NC II. Maria Rhoda D. Dinaga and Tenie P. Lirazan.

By:

Dinaga, Maria Rhoda D [Author]

Contributor(s):

Lirazan, Tenie P [Author]

Material type: Text

TextPublication details: Manila : Mindshaper Co., Inc., c2022.Edition: Revised EditionDescription: xvi, 272 pages : illustrations ; 25cmISBN:

9789719655114

Subject(s):

BREAD AND PASTRIES BAKING, COMMERCIAL ENTREPRENEURSHIP

LOC classification:

TT 763 .D56 2022 c.1

Contents:

Chapter 1. Introduction to baking.--Chapter 2. Sanitation and safety.--Chapter 3. Baking terminologies.--Chapter 4. Baking tools and equipment.--Chapter 5. Baking ingredients.--Chapter 6. Baking math.--Chapter 7. Baking principles.--Chapter 8. Classification of bakery products.--Chapter 9. Steps of breadmaking.--Chapter 10. Quick breads.--Chapter 11. Cakes and icing.--Chapter 12. Cookies.--Chapter 13. Pies and tarts.--Chapter 14. Syrups, creams, custards and chocolate.--Chapter 15. Business plan for bakery.

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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Filipiniana	NU BALIWAG	NU BALIWAG	Hospitality Management	Filipiniana	FIL TT 763 .D56 2022 c.1 (Browse shelf(Opens below))	C.1	Available		NUBUL000005400

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