Textbook of Bakery and Confectionery

Master the art of professional baking and confectionery with this comprehensive Indian textbook. Delve into essential topics like commodity knowledge, precise food costing, critical hygiene and sanitation standards, and the science behind ingredients and mixing methods. Aligned with FSSAI guidelines and HACCP principles, it equips you with the skills needed to produce high-quality bakery and confectionery products. An indispensable resource for Hotel Management, Catering, Nutrition Science, and Home Science students in India, plus aspiring baking technicians and culinary professionals seeking to elevate their expertise.