“Baking Science & Technology” has been completely reorganized for the 4th edition … and for practical use by the 21st century baker.

Volume 1: Fundamentals & Ingredients, with close to 800 pages, starts with basic information about the food science disciplines involved in bakery applications. It proceeds into ingredients and the crops from which they are derived. Laboratory instrumentation and a new section on sanitation have also been added.

This volume contains significant new material, including sections about masa (the dough of tortilla manufacturing), whole grains and their flours, allergen control, sourdough, ingredient systems (mixes, bases and concentrates), greatly expanded coverage of fiber and a look at the characterizing ingredients used to add value, eye appeal and nutrition, all of which help baking companies attract and retain consumer interest. Volume II will take up formulating and processing systems, including a new section on artisan baking technology.

“Baking Science & Technology” was first published in 1952, then again in 1972 and 1988. This book has stood the test of time and continues to be used as a textbook by the industry’s leading baking schools and as a daily reference for thousands of bakers worldwide.  It is a testament to the insight and writing ability of its original author, Ernie Pyler.

For the 4th edition, Laurie Gorton, executive editor of Baking & Snack has worked on the book for year and a half.  She has nearly 35 years experience covering the technical, scientific and business aspects of the grain-based foods industry.

Volume 2: The second of the two-book set will take up formulating and processing systems, including a new section on artisan baking technology. Volume 2 will not be available for purchase until the end of 2009 and will be priced separately from Volume I.

Baking Science & Technology Vol. 1: Fundamentals and Ingredients            $165 ISBN 978-0-9820239-0-7