Description
In my previous books “Bakery Ingredients and Tools” and “Bread and Rolls” you have learned about the basic ingredients and their role in baking, and about the Yeast related baking part of Breads and Rolls.? Now in this book “The Theory of Sweetened Bakery Foods” we will be learning about making various types of Sweetened bread and Pastries and Cakes. The language used in this book is simple without any pictorial illustration to keep the cost low and affordable to all.