K-Bread, Leading the Future of Confectionery and Bakery
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Description
Book Introduction
This book covers the theory and practice of baking and pastry, as well as the latest trends, so that even students studying pastry for the first time can easily understand it and can theoretically support their practical baking experience.
In addition to the core explanation of the practical process, photos of the main processes were added to make it easier to understand, and photos of the resulting product were also included to help with understanding the product.
Books are now expected to play a role not as a simple medium between teachers and students, but as a 'durebak' that stimulates thoughts and brings out creative ideas.
We hope that this book will serve as a valuable foundation for developing the qualities of a competent individual in the confectionery industry and acquiring in-depth skills, from students entering the field for the first time to professionals striving to advance in the field.
In addition to the core explanation of the practical process, photos of the main processes were added to make it easier to understand, and photos of the resulting product were also included to help with understanding the product.
Books are now expected to play a role not as a simple medium between teachers and students, but as a 'durebak' that stimulates thoughts and brings out creative ideas.
We hope that this book will serve as a valuable foundation for developing the qualities of a competent individual in the confectionery industry and acquiring in-depth skills, from students entering the field for the first time to professionals striving to advance in the field.
index
Part 1 Theory
I Definition of Baking
II Confectionery Theory
III Confectionery Order
IV Materials
Part 2 Practical
Basic sauce & cream
Brioche Nanteh
Bread Vanilla
Apple bread
Strawberry Nest
Snow Milk Bread
white basil
Bread ganache
Cheese Cream Crunch Bagel
Chewy Olive Bagel
Chewy Basil
Leopard Bagel
Marron Cream Croissant
Almond Bostock
Bread Viennois
Cranberry Bread
Olive Cheese Rings
Platy
Cream & Cream
Chestnut Red Bean Bun
Bbaeng au ré Kaimac Cream
Mont Blanc
Muar
Coffee burn
Green Onion Sausage Bread
Cream Cheese Bun
Crammy curry bun
Honey Bread
Makgeolli Walnut Red Bean Bun
Cheese Sucre
Fig Cheese Campagne
Pave
Corn Cheese Bread
Blueberry Cream Cheese Bun
Brownie Danish
Hotteok Red Bean Bread
Bacon Epi
Almond Brioche
Ink Cheese Roll
Black Tea Butter Bread
Night Cream Danish
Italian BLT Sandwich
Avocado Green Sandwich
Tofu Ball Skewer Sandwich
Grilled Vegetable Open Sandwich
French toast
References
I Definition of Baking
II Confectionery Theory
III Confectionery Order
IV Materials
Part 2 Practical
Basic sauce & cream
Brioche Nanteh
Bread Vanilla
Apple bread
Strawberry Nest
Snow Milk Bread
white basil
Bread ganache
Cheese Cream Crunch Bagel
Chewy Olive Bagel
Chewy Basil
Leopard Bagel
Marron Cream Croissant
Almond Bostock
Bread Viennois
Cranberry Bread
Olive Cheese Rings
Platy
Cream & Cream
Chestnut Red Bean Bun
Bbaeng au ré Kaimac Cream
Mont Blanc
Muar
Coffee burn
Green Onion Sausage Bread
Cream Cheese Bun
Crammy curry bun
Honey Bread
Makgeolli Walnut Red Bean Bun
Cheese Sucre
Fig Cheese Campagne
Pave
Corn Cheese Bread
Blueberry Cream Cheese Bun
Brownie Danish
Hotteok Red Bean Bread
Bacon Epi
Almond Brioche
Ink Cheese Roll
Black Tea Butter Bread
Night Cream Danish
Italian BLT Sandwich
Avocado Green Sandwich
Tofu Ball Skewer Sandwich
Grilled Vegetable Open Sandwich
French toast
References
GOODS SPECIFICS
- Date of issue: November 20, 2024
- Format: Paperback book binding method guide
- Page count, weight, size: 168 pages | 188*254*20mm
- ISBN13: 9791165679460
- ISBN10: 1165679469
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