This book provides readers with an introduction to baking, history of baking and pastry making. An instroductory overview of other baking related items and cooking processes is given. An overview of bread, bread types and bread baking is provided. Focus lies on cakes, pies, pastries, cookies, creakers, pretzels and other backery products. An overview of baking equipments, machines, tools and utensils is made. Special focus lies on yeasts and chemicals used in baking. Focus also lies on baker, bekery sale and baker percentage. Proper reflections are given on bakery, bakery school and baking competition.
ABOUT THE AUTHOR R K Tailor
R.K. Tailor is Director of Alpiers Education, Jaipur and presently working as Assistant Professor, Department of Commerce and Management, Poddar International College, Jaipur. He is having a good academic record and passed M.Com. from the University of Rajasthan, Jaipur. He has completed his MBA in Finance and pursuing for Ph.D. in commerce. He has been teaching undergraduate, postgraduate, management, pharmacy and other professional students since last 8 years. He is also delivering lectures at various colleges affiliated to the University of Rajasthan. He has authored more than 15 books on various subjects including Accounting, Statistics, Management, Human Resource Management, Operations and Production Management, Management Information System, Pharmacy Practice, Drug House Management, Business Communication, Financial and Marketing Management, Business Mathematics, Advance Mathematics & Biostatistics and Cost and Management Accounting.
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