How Baking Works

Tap to Zoom Close
Next Prev

Product Number: WA28658

In Stock (Ships within 1-2 business days)

$56.75

Add to list

Third Edition. By Paula Figoni. Grade 9 and up.

In-depth coverage of the whys of baking, taking students beyond the basic techniques. The ingredient-oriented approach explains how sweeteners, fats, leavening agents, etc. work and applies that knowledge to food products. Introduces the student to the role of key ingredients, their functions, and how they react with each other in a baking formula. Features strong pedagogy, including chapter objectives, clear text, and end-of-chapter review questions and lab experiments that reinforce key concepts. 480 pages, 8-1/2 in. x 10-7/8 in. Softcover. Copyright 2010.

Brand  :       John Wiley
Item Weight  :       3
Prop 65  :      
 

Reviews

Overall rating:
0 out of 5

Based on 0 review

0 of 0 Reviews

small-new-guide-overlay-promo-banner-2.png

QUICK-TIP GUIDE

Your guide to an exceptional shopping experience.

Learn More

Stay informed

Be the first to hear about our new products and exclusive offers