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4. BREAD AND PASTRY, A PROFESSIONAL APPROACH

BREAD AND PASTRY, A PROFESSIONAL APPROACH

Call no.

: 641.815 SUA

Author

: Michel Suas

Contributor

: Laurena Anak Aloh

Summary

I personally love this book because it has an in-depth explanation of how to use baker`s percentage as each recipe gives are with precise calculations which will help us to scale up or down the measurements... this is very essential for bread baking. Whether you are a home baker or a culinary art student, this book is a very good reference material.