This book takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients work. New to the edition, the book provides expanded end-of-chapter exercises and lab experiments to reinforce concepts. It features in-depth coverage of the whys of baking, taking students beyond the basic techniques. Its ingredient-oriented approach explains how sweeteners, fats, leavening agents, and other ingredients work, and applies that knowledge to food products.
