Label
All
0
Clear all filters

Instructional Recipes and Formulas

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

The formulas in this book are not standardized. Remember that a standardized formula is custom-made for a particular operation. The formulas in this book, obviously, are not.

The purpose of a standardized formula is to direct and control the production of a particular food item. Directions must be as complete and exact as possible.
The purpose of the instructional formulas in this book is to teach basic baking and cooking techniques. They provide an opportunity for you to practice, with specific ingredients, the general procedures you have learned.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title