Any good books on bakery and pastry information?
Use of ingredients, purposes, controls to be done to evaluate a good flour, use of additives,that sort of stuff.
(worked for 18 years in a cannery and now want to know all there is to know about bakety and pastry. Using the theory as part of the practical going to production).
Would prefer if the books or info were free in the begining,as I have come across some books, but so far very expensive.