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Lecture Professional cooking (6/e): Chapter 29 - Wayne Gisslen

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Lecture Professional cooking (6/e): Chapter 29 - Wayne Gisslen

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Chapter 29 - Bakeshop production: Basic principles and ingredients. In this chapter, we introduce bakeshop production with a discussion of the basic processes and ingredients common to nearly all baked goods. This will give you the understanding necessary to proceed to actual production in the succeeding chapters.

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