The language used in this book is simple without any pictorial illustration to keep the cost low and affordable to all. This book is a complete handbook for anybody to even start a small bread & roll bakery. This book will help students by giving them information in simple story telling style. The Author of the book is a practicing professional from the fields of Hospitality and Tourism and has an experience of over 26 years.
Bread and Rolls: (Contents)
1. The Ideal Bread
2. The Production Stages
3. Common Faults Committed While Making Bread
4. White Pan Bread
5. Pullman
6. Split -top
7. Vienna Bread
8. Bolillos
9. Pan De Agua
10. Egg Bread And Rolls
11. Hard Roll Varieties
12. Soft Roll Varieties
13. Pan De Sal
14. Rye Bread Varieties
15. Cornmeal Bread
16. Whole Wheat Bread
17. Raisin Bread
18. Cheese Bread
19. Indigenous Breads Of India
20. Bakery Breads Of India
21. Middle Eastern Pita Bread
22. French And Italian Breads And Rolls
23. Glossary