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.
KeywordsBake Product Bread Making Standard Height Freeze Dough Fresh Yeast
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