WULOLIFE
📖 Second-hand book "Bread Science" [80% new]
📖 Second-hand book "Bread Science" [80% new]
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Description
Introduction · · · · · ·
Integrating Mr. Koji Taketani's 50 years of production experience and teaching experience, he thoroughly explains the theory and production of bread.
In-depth explanation of the 9 raw materials for bread making: wheat flour/baker's yeast/yeast nutrients/sugar/salt/oil/eggs/dairy products/water
Professional explanation of the 9-step bread making process: stirring → fermentation → dividing → kneading → relaxing → shaping → putting into molds → final fermentation → baking
29 bread making methods, fully displaying classic & innovative methods.
8 types of standard bread making methods provide industry standards, and each type of bread making has a basis to follow.
65 "baking tips" collected from Mr. Koji Taketani's 50 years of experience.
135 charts and graphs clearly present scientific data and principles.
About the Author
Taketani Koji:
A key figure in the Japanese bread industry, he has presided over the "Bread Baking Research Society" for 20 consecutive years and held more than 200 discussions, which has greatly promoted the development of Japanese bread technology.
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