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Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
In addition to measuring, there is another basic rule of accuracy in the bakeshop: Use the exact ingredients specified.

As you will learn in chapter 4, different flours, shortenings, and other ingredients do not function alike. Baker’s formulas are balanced for specific ingredients. For example, do not substitute bread flour for pastry flour or regular shortening for emulsified shortening. They won’t work the same way.

Occasionally, a substitution may be made, such as active dry yeast for compressed yeast, but not without adjusting the quantities and rebalancing the formula.

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