Articles liés à Professional Pizza Technical Manual: From Flour Chemistry...
Professional Pizza Technical Manual: From Flour Chemistry to Baking Techniques : An Advanced Guide for Professional Pizza Makers - Couverture souple
Synopsis
Great pizza is not the result of chance. It is the result of knowledge, method, precision, and experience.
Professional Technical Manual of Pizza is a comprehensive guide designed for professional pizza makers, chefs, culinary students, pizzeria owners, and serious enthusiasts who want to understand the science behind every successful dough.
Combining technical theory with practical application, this manual explains how ingredients, fermentation, temperature, time, and baking work together to determine the final structure, flavour, digestibility, and quality of pizza.
Inside the book, you will discover:
- how to evaluate flour strength, elasticity, and absorption;
- the technological role of water, salt, yeast, and enzymes;
- fermentation, maturation, proofing, and temperature control;
- direct and indirect dough methods;
- biga, poolish, sourdough, and autolyse;
- high-hydration dough management and gluten development;
- professional kneading, folding, shaping, and dough-handling techniques;
- oven management, heat transfer, and baking performance;
- practical formulas, tested methods, troubleshooting, and corrective solutions.
This book goes beyond recipes. It provides the technical knowledge needed to understand why a dough behaves in a certain way, how to identify problems, and how to achieve more consistent and professional results.
Whether you work in a pizzeria or want to take your pizza-making skills to an advanced level, this manual will help you transform passion into expertise and technique into excellence.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Résultats de recherche pour Professional Pizza Technical Manual: From Flour Chemistry...
Image d'archives
Professional Pizza Technical Manual (Paperback)
impression à la demandeVendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Great pizza is not the result of chance. It is the result of knowledge, method, precision, and experience.Professional Technical Manual of Pizza is a comprehensive guide designed for professional pizza makers, chefs, culinary students, pizzeria owners, and serious enthusiasts who want to understand the science behind every successful dough.Combining technical theory with practical application, this manual explains how ingredients, fermentation, temperature, time, and baking work together to determine the final structure, flavour, digestibility, and quality of pizza.Inside the book, you will discover: how to evaluate flour strength, elasticity, and absorption;the technological role of water, salt, yeast, and enzymes;fermentation, maturation, proofing, and temperature control;direct and indirect dough methods;biga, poolish, sourdough, and autolyse;high-hydration dough management and gluten development;professional kneading, folding, shaping, and dough-handling techniques;oven management, heat transfer, and baking performance;practical formulas, tested methods, troubleshooting, and corrective solutions.This book goes beyond recipes. It provides the technical knowledge needed to understand why a dough behaves in a certain way, how to identify problems, and how to achieve more consistent and professional results.Whether you work in a pizzeria or want to take your pizza-making skills to an advanced level, this manual will help you transform passion into expertise and technique into excellence. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9798191847665
Acheter neuf
EUR 25,86
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Professional Pizza Technical Manual: From Flour Chemistry to Baking Techniques : An Advanced Guide for Professional Pizza Makers
impression à la demandeVendeur : California Books, Miami, FL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. Print on Demand. N° de réf. du vendeur I-9798191847665
Acheter neuf
EUR 25,87
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
Professional Pizza Technical Manual
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9798191847665
Acheter neuf
EUR 24,54
Expédition à EUR 3,85
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
Professional Pizza Technical Manual (Paperback)
impression à la demandeVendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Great pizza is not the result of chance. It is the result of knowledge, method, precision, and experience.Professional Technical Manual of Pizza is a comprehensive guide designed for professional pizza makers, chefs, culinary students, pizzeria owners, and serious enthusiasts who want to understand the science behind every successful dough.Combining technical theory with practical application, this manual explains how ingredients, fermentation, temperature, time, and baking work together to determine the final structure, flavour, digestibility, and quality of pizza.Inside the book, you will discover: how to evaluate flour strength, elasticity, and absorption;the technological role of water, salt, yeast, and enzymes;fermentation, maturation, proofing, and temperature control;direct and indirect dough methods;biga, poolish, sourdough, and autolyse;high-hydration dough management and gluten development;professional kneading, folding, shaping, and dough-handling techniques;oven management, heat transfer, and baking performance;practical formulas, tested methods, troubleshooting, and corrective solutions.This book goes beyond recipes. It provides the technical knowledge needed to understand why a dough behaves in a certain way, how to identify problems, and how to achieve more consistent and professional results.Whether you work in a pizzeria or want to take your pizza-making skills to an advanced level, this manual will help you transform passion into expertise and technique into excellence. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9798191847665
Acheter neuf
EUR 28,89
Expédition à EUR 43,26
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 1 disponible(s)
Image fournie par le vendeur
Professional Pizza Technical Manual : From Flour Chemistry to Baking Techniques: An Advanced Guide for Professional Pizza Makers
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware - Great pizza is not the result of chance. It is the result of knowledge, method, precision, and experience.Professional Technical Manual of Pizza is a comprehensive guide designed for professional pizza makers, chefs, culinary students, pizzeria owners, and serious enthusiasts who want to understand the science behind every successful dough.Combining technical theory with practical application, this manual explains how ingredients, fermentation, temperature, time, and baking work together to determine the final structure, flavour, digestibility, and quality of pizza.Inside the book, you will discover: - how to evaluate flour strength, elasticity, and absorption;- the technological role of water, salt, yeast, and enzymes;- fermentation, maturation, proofing, and temperature control;- direct and indirect dough methods;- biga, poolish, sourdough, and autolyse;- high-hydration dough management and gluten development;- professional kneading, folding, shaping, and dough-handling techniques;- oven management, heat transfer, and baking performance;- practical formulas, tested methods, troubleshooting, and corrective solutions.This book goes beyond recipes. It provides the technical knowledge needed to understand why a dough behaves in a certain way, how to identify problems, and how to achieve more consistent and professional results.Whether you work in a pizzeria or want to take your pizza-making skills to an advanced level, this manual will help you transform passion into expertise and technique into excellence. N° de réf. du vendeur 9798191847665
Acheter neuf
EUR 47,81
Expédition à EUR 30,50
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 2 disponible(s)