Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.

Preface.

1 Basic Ingredients:

Sugars;
Shortenings;
Eggs;
Wheat and Flours;
Milk and Milk Products;
Yeast;
Chemical Leavening Agents;
Salt, Spices, and Flavorings;
Cocoa and Chocolate;
Fruits.

2 General Factors in Production and Preservation:

Production Factors;
Staling;
Some Definitions.

3 Bread and Rolls:

Overview of Production;
Common Problems;
White Pan Bread ;
Pullman, Split-top, and Round Split Breads;
French and Italian Breads and Rolls;
Vienna Bread;
Bolillos;
Pan de Agua;
Egg Bread and Rolls;
Hard Roll Varieties;
Soft Roll Varieties;
Pan de Sal;
Rye Bread Varieties;
Cornmeal Bread;
Whole Wheat Bread;
Raisin Bread;
Cinnamon Bread;
Jamaican Hard Dough Bread;
Date-Nut Bread;
Chive-Spice Bread;
Cheese Bread;
Bagels and Bialys;
Indigenous Breads of India;
Middle Eastern Pita Bread;
Armenian Cracker Bread Biscocho;
Basque-Iberian Bread.

4 Sweet Yeast Dough Products:

Danish Pastry;
Buns;
Babka;
Stongen;
Coffee Cake Dough Products;
Specialty Rolls and Yeast-Raised Cakes;
Brioche;
Croissants;
Frozen Dough Products;
Additional Fillings and Toppings.

5 Biscuits, Muffins, and Scones:

Biscuits;
Muffins;
Scones.

6 Doughnuts and Crullers:

Preparation for Frying;
Finishing Doughnuts;
Use of Prepared Mixes;
Yeast-raised Doughnuts;
Cake Doughnuts;
Combination Doughnuts;
Whole Wheat Doughnuts;
Crullers;
French Crullers;
Common Problems with Doughnuts and Crullers.

7 Pies:

Pies;
Fruit Pies;
Common Problems with Fruit Pies;
Piecrust Turnovers;
Soft-filled Pies;
Common Problems with Soft-filled Pies;
Cream and Chiffon Pies;
Common Problems with Cream and Chiffon Pies.

8 Pastries:

Short Dough Pastries;
Puff Pastries;
Common Problems with Puff Pastries;
Eclairs and Cream Puffs;
Common Problems with Eclairs and Cream Puffs;
Cream Cheese Dough Products;
Strudel.

9 Icings and Cream and Whipped Toppings:

Icings;
Cream Toppings;
Whipped Toppings.

10 Cakes and Cake Specialties:

Cake Production;
Common Problems with Cake Production;
Creamed Cakes;
Common Problems with Creamed Cakes;
Blended Cakes;
Common Problems with Blended Cakes;
Whipped Cakes;
Common Problems with Sponge Cakes;
Common Problems with Chiffon Cakes;
Common Problems with Angel Food Cakes;
Combination Cake Mixes;
Common Problems with Fruit Cakes;
Cake Specialties.

11 Cookies:

Overview of Production;
Cutout or Sugar Cookies;
Common Problems with Cut-out or Sugar Cookies;
Bagged or Spritz Cookies;
Common Problems with Bagged or Spritz Cookies;
Sandwich Cookies;
Icebox Cookies;
Bar Cookies;
Macaroons;
Wafer and Lace Cookies;
Assorted Cookies for Variety;
Linzer Tarts (Mirrors), Almond Tarts, and Almond Horns;
Specialty and Holiday Cookies.

12 Dietetic Baking:

Bread and Rolls;
Coffee Cakes and Sweet (Sugar Substitute) Rolls and Buns;
Muffins;
Pies;
Cakes and Cookies ;
Pizza Dough;

13 Passover Bakery Products:

Ingredients;
Passover Pastries;
Passover Cakes and Marzipan;
Passover Cookies.

14 "Natural" Bakery Products and Pizza:

Basic Ingredients for Yeast-raised Products;
Overview of Production of Yeast raised Products;
Bread and Rolls;
Common Problems with Bread and Rolls;
Sweet Yeast Dough Products;
Biscuits, Muffins, and Scones;
Doughnuts;
Enriched Quick;
Breads Pizza.

Appendix 1.

Appendix 2.

Appendix 3.

Appendix 4.

A Message to the Apprentice Baker.

A Message to the Instructor.

Glossary.

Index.

Practical —Baking— Fifth Edition William J. Sultan Covering the entire field of bakery foods production — from doughnuts, cookies, and pastries, to icings, pies, and breads — Practical Baking is one of the most popular and widely used books of its kind. The completely revised Fifth Edition both informs bakers of recent developments in the baking profession and provides an overview of the expansion of the methods and technology of yeast-raised goods production. Suitable for both large- and small-scale production facilities, its instructions, formulas, and illustrations help the reader to avoid the common pitfalls that may occur in bakery production. Other areas covered include:

• The importance of wheat and flour variables and their effect on production and product quality
• The growth of the no-time dough method of production
• The use of chemical additives and special blends of additives for special products

The text has been reorganized into major chapter areas: Chapter 1 focuses on basic ingredients, Chapter 2 treats general factors in production and preservation, Chapters 3 through 11 focus on particular bakery products, and Chapters 12 through 14 consider special baking needs, such as dietetic baking. New material has been integrated into the present formularies, and the information on production problems has been included in each specific area of production. This reorganization provides for quick and easy reference for all categories of reader, including trainees in commercial baking, catering, and foodservice; students in training programs at vocational and technical schools, junior and senior colleges, and culinary institutions; as well as baking personnel in supervisory positions.