Any good books on bakery and pastry information?

Hi everyone,

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.

Thanks

I do not understand your question, may you please be more specific or provide examples scenarios of what you are trying to accomplish?

I do not understand your question, may you please be more specific or provide examples scenarios of what you are trying to accomplish?

Hi Belmont,

I think the OP is seeking textbooks on Process control in the baking Industry.

Unfortunately not many authors work for free.

I understand now, thank you for confirming that for me Charles.

Mr. Mjoaocardoso,

If you wish to receive consulting, we also have a commercial bakery here in the Chicago-land area.

What kind of products are you looking to produce?

The OP is in Portugal.

Hi,

Thanks for the answers.

I have come across a book, it was for free reading and found it quite good.

Was hoping to find more,but some of them are actually quite expensive.

Thanks

regards

Maria

Hi Maria,

Listed below is a link  which offers free download of a book.

I have found the information quite relevant and helpful.

It is focused on the testing methods used for analysis of flour as part

of quality control. Hope this helps.

http://www.grains.k-...wheatflourbook/