A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals

In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.

The new edition includes:

• Updates to the art program, including new photos, tables, and illustrations throughout the book
• Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration
• New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination

STUDENT STUDY GUIDE

The Student Study Guide to accompany Professional Baking, Eighth Edition, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true/false questions, and short-answer questions and other written exercises. The exercises in this Study Guide allow students to gain confidence in what they have learned and identify areas that may require more review

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, Essentials of Professional Cooking, and Professional Baking. He is a graduate of the Culinary Institute of America.

To the Student vii

1 The Baking Profession 1

2 Basic Professional Skills: Bakeshop Math and Food Safety 3

3 Baking and Pastry Equipment 9

4 Ingredients 11

5 Basic Baking Principles 16

6 Understanding Yeast Doughs 19

7 Lean Yeast Doughs: Straight Doughs 22

8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 25

9 Rich Yeast Doughs 29

10 Quick Breads 32

11 Doughnuts, Fritters, Pancakes, and Waffles 36

12 Basic Syrups, Creams, and Sauces 40

13 Pies 46

14 Pastry Basics 51

15 Tarts and Special Pastries 56

16 Cake Mixing and Baking 59

17 Assembling and Decorating Cakes 65

18 Cookies 72

19 Custards, Puddings, Mousses, and Soufflés 77

20 Frozen Desserts 82

21 Fruit Desserts 85

22 Dessert Presentation 89

23 Chocolate 94

24 Marzipan, Pastillage, and Nougatine 96

25 Sugar Techniques 99

26 Baking for Special Diets 101

Appendix: Sample Prices 104