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Formulas and Measurement

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Bakers generally talk about formulas rather than recipes. If this sounds more like the chemistry lab than the kitchen, it is with good reason. The bakeshop is much like a chemistry laboratory both in the scientific accuracy of all the procedures and in the complex reactions that take place during mixing and baking.

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