Abstract
This chapter provides practical information on the use of yeast for the confectioner, covering products such as fermented buns and fingers, brioche, baba and savarins, Danish and croissants and speciality continental fermented products. Although these products tend to lie in a grey area between cake and bread making, the market for them would appear to be on the increase.
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© 1997 Springer Science+Business Media Dordrecht
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Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Yeast aeration. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_9
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DOI: https://doi.org/10.1007/978-1-4757-6690-5_9
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4742-0
Online ISBN: 978-1-4757-6690-5
eBook Packages: Springer Book Archive