Practical Baking, 5th Edition

Preface.

1 Basic Ingredients:

Sugars;
Shortenings;
Eggs;
Wheat and Flours;
Milk and Milk Products;
Yeast;
Chemical Leavening Agents;
Salt, Spices, and Flavorings;
Cocoa and Chocolate;
Fruits.

2 General Factors in Production and Preservation:

Production Factors;
Staling;
Some Definitions.

3 Bread and Rolls:

Overview of Production;
Common Problems;
White Pan Bread ;
Pullman, Split-top, and Round Split Breads;
French and Italian Breads and Rolls;
Vienna Bread;
Bolillos;
Pan de Agua;
Egg Bread and Rolls;
Hard Roll Varieties;
Soft Roll Varieties;
Pan de Sal;
Rye Bread Varieties;
Cornmeal Bread;
Whole Wheat Bread;
Raisin Bread;
Cinnamon Bread;
Jamaican Hard Dough Bread;
Date-Nut Bread;
Chive-Spice Bread;
Cheese Bread;
Bagels and Bialys;
Indigenous Breads of India;
Middle Eastern Pita Bread;
Armenian Cracker Bread Biscocho;
Basque-Iberian Bread.

4 Sweet Yeast Dough Products:

Danish Pastry;
Buns;
Babka;
Stongen;
Coffee Cake Dough Products;
Specialty Rolls and Yeast-Raised Cakes;
Brioche;
Croissants;
Frozen Dough Products;
Additional Fillings and Toppings.

5 Biscuits, Muffins, and Scones:

Biscuits;
Muffins;
Scones.

6 Doughnuts and Crullers:

Preparation for Frying;
Finishing Doughnuts;
Use of Prepared Mixes;
Yeast-raised Doughnuts;
Cake Doughnuts;
Combination Doughnuts;
Whole Wheat Doughnuts;
Crullers;
French Crullers;
Common Problems with Doughnuts and Crullers.

7 Pies:

Pies;
Fruit Pies;
Common Problems with Fruit Pies;
Piecrust Turnovers;
Soft-filled Pies;
Common Problems with Soft-filled Pies;
Cream and Chiffon Pies;
Common Problems with Cream and Chiffon Pies.

8 Pastries:

Short Dough Pastries;
Puff Pastries;
Common Problems with Puff Pastries;
Eclairs and Cream Puffs;
Common Problems with Eclairs and Cream Puffs;
Cream Cheese Dough Products;
Strudel.

9 Icings and Cream and Whipped Toppings:

Icings;
Cream Toppings;
Whipped Toppings.

10 Cakes and Cake Specialties:

Cake Production;
Common Problems with Cake Production;
Creamed Cakes;
Common Problems with Creamed Cakes;
Blended Cakes;
Common Problems with Blended Cakes;
Whipped Cakes;
Common Problems with Sponge Cakes;
Common Problems with Chiffon Cakes;
Common Problems with Angel Food Cakes;
Combination Cake Mixes;
Common Problems with Fruit Cakes;
Cake Specialties.

11 Cookies:

Overview of Production;
Cutout or Sugar Cookies;
Common Problems with Cut-out or Sugar Cookies;
Bagged or Spritz Cookies;
Common Problems with Bagged or Spritz Cookies;
Sandwich Cookies;
Icebox Cookies;
Bar Cookies;
Macaroons;
Wafer and Lace Cookies;
Assorted Cookies for Variety;
Linzer Tarts (Mirrors), Almond Tarts, and Almond Horns;
Specialty and Holiday Cookies.

12 Dietetic Baking:

Bread and Rolls;
Coffee Cakes and Sweet (Sugar Substitute) Rolls and Buns;
Muffins;
Pies;
Cakes and Cookies ;
Pizza Dough;

13 Passover Bakery Products:

Ingredients;
Passover Pastries;
Passover Cakes and Marzipan;
Passover Cookies.

14 "Natural" Bakery Products and Pizza:

Basic Ingredients for Yeast-raised Products;
Overview of Production of Yeast raised Products;
Bread and Rolls;
Common Problems with Bread and Rolls;
Sweet Yeast Dough Products;
Biscuits, Muffins, and Scones;
Doughnuts;
Enriched Quick;
Breads Pizza.

Appendix 1.

Appendix 2.

Appendix 3.

Appendix 4.

A Message to the Apprentice Baker.

A Message to the Instructor.

Glossary.

Index.