References

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 14:Importance Of Balancing, Formula For Different Baked Products

References

  • http://tygroupa.wordpress.com/2010/03/05/formula-balancing/
  • http://www.foodproductdesign.com/?pg=1047
  • http://www.baking911.com/howto/how_baking_works.htm
  • http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/2_20FORM.pdf
  • http://www.aarushijain.com/baking_process.html
  • http://www.nzbakels.co.nz/services/customer.cfm?content_id=362
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Last modified: Tuesday, 6 December 2011, 12:33 PM