TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 3 - Gisslen

Today, many forms of technology are available to assist suppliers and buyers transact effectively with each other. Those who decide to use these tools can considerably streamline the cycle of purchasing, distribution, receiving, storage, issuing, and product usage. Many of these tools are becoming a vital part of the procurement process. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Baking and Pastry Equipment 3 Equipment Safety and Sanitation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Safety Never use a piece of equipment until you are thoroughly familiar with the operation and all its features. Study the operating manual supplied with each item. Baking and Pastry Equipment Equipment Safety and Sanitation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Sanitation When purchasing a piece of equipment look for models that have been tested and certified by recognized agencies. NSF International CSA International Underwriter’s Laboratory Baking and Pastry Equipment Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Mixers Vertical Mixers, planetary mixers, are the most common types used in baking. Courtesy of Hobart Corporation Baking and Pastry Equipment Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs