Customer Reviews

Baking Science and Technology (2 Volume Set)

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

the books is complete technically. it goes into detail of the basic chemistry and physics of bread and its components to give readers a good understanding of the basic baking principles. standard recipes of basic breads and pastries are provided but it is up to readers to adjust these according to their own preferences given the knowledge of the basic baking science. somehow it could pass off as a mini-encyclopedia of baking

If you are into research, baking or pastry, this is a valuable encyclopedia, the author E. Pyler that pass way a few years ago after he completed the third or second edition if I am not mistaken, for my self that like to research I could not find something so complete as this literature.
It became my reference book for many of my formulation whether are in the pastry or baking industry, Pyler gives you so much information that you have to make notes to keep track of what you are reading. Never the less I have a great interest in chemistry other wise I wouldn't like pastry and baking.
After reading the book it made me understand, the principals of baking, understanding each and every item that he researched for us open a vast wide door to our industry.
Highly recommended, a great study book and a must in every baker and pastry chef library.

Just one of the many things this fantastic book can help explain to the average layman such as myself. I learned the science and such behind yeast making dough rise. I will definately refer this to all my friends.

excellent book containing all the necessary info about the baking science and technology and every person working in baking industry should keep these books as refrense.