Read e-book online Advanced Bread and Pastry: A Professional Approach PDF

By Michel Suas

Complex Bread & Pastry has a special method of supplying complicated point suggestions, innovations and formulation to these meaning to be specialist bakers pastry cooks. beautiful photos are all through to additional encourage newcomers and pros of the limitless power of the craft. complicated Bread and Pastry offers intensive info and troubleshooting innovations for addressing the complicated innovations of the complicated point of bread and pastry arts.

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Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. Chapter 2: Food Safety and Sanitation in the Baker y Figure 2-2 Process Hazard Assessment of Sourdough Baguette Production 1 4 5 Is Hazard CONTROLLED by Pre-Req. Program (Yes or No)? If Yes, List. Is Hazard ELIMINATED by Later Step (Yes or No)? Identify the Later Step Which Controls/Eliminates Potential Hazard (B) Salmonella, aflatoxin, vomitoxin (C) Allergen cross contamination (P) Paper, plastic, wood, metal (B) Yes, product specs (B) Yes (C) Yes, receiving procedures (P) Yes, GMPs (C) (B) Baking, product reaches internal temp of 200ЊF (C) (P) Yes (P) Metal Detector CCP#1 (B) Salmonella, aflatoxin, vomitoxin (C) Allergen cross contamination (P) Paper, plastic, wood, metal (B) Yes, product specs (B) Yes (C) Yes, receiving procedures (P) Yes, GMPs (C) (B) Baking, product reaches internal temp of 200ЊF (C) (P) Yes (P) Metal Detector CCP#1 (B) Mold related to bulk silos (C) Allergen cross contamination (P) Paper, plastic, metal (B) MCS (B) (B) (C) Yes, production GMPs, allergen control protocols (P) Paper/plastic: Yes: GMPs.

Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. Chapter 1: 1: Bread Bread and and Pastr Pastryy:: AA Historical Historical Perspective Perspective and and Current Current Oppor Opportunities tunities Chapter CHAPTER SUMMARY To fully understand baking and its influence upon humanity, one must look to the many historical moments that baking or pastry have had upon human culture.

An example of this approach, as developed by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), is presented in Figure 2-3. Establishing Limits for Critical Control Points In general, a critical control point must be operating out of control for a hazard to develop or enter the bread or pastry item. To effectively prevent this from occurring, it is necessary to determine the point at which the potential for a hazard arises. This ability to establish limits is only possible if a thorough knowledge of both hazards and process exists.

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