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The Formulas

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Nearly 900 formulas and recipes are included for the most popular breads, cakes, pastries, and desserts. These formulas are not selected at random, merely for the sake of having formulas in the book. Rather, they are carefully chosen and developed to teach and reinforce the techniques students are learning and to strengthen their understanding of basic principles. The goal is for students to understand and use not only the formulas in this book but any formula they encounter.

The formulas in this book are instructional—that is, their purpose is not merely to give directions for producing baked goods but also to provide an opportunity to practice, with specific ingredients, the general principles being studied. Directions within formulas are often abbreviated. For example, instead of spelling out the straight dough method for breads in detail for each dough mixed in this way, this book refers the student to the preceding discussion of the procedure. By thinking and reviewing, students derive a stronger learning experience from their lab work.

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