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.