13 Best Books on Bakery and Confectionery

“Textbook of Bakery and Confectionery” Book Review: This book is specifically created for undergraduate students studying Hotel Management, Catering and Nutrition Science, and Home Science. It comprehensively covers a range of topics related to bakery products. It explores both the practical and theoretical aspects, including the methods and processes involved in preparing different bakery items. The book focuses on yeast-based products such as bread, cakes, biscuits, desserts, and pizza. It discusses their ingredients, leavening agents, and the roles of salt, sugar, and eggs. Additionally, the book covers the utilization of modern technology machines in bakery production, icings, decoration techniques, bakery organization, and various other aspects of the subject matter.

“Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home” Book Review: This book is designed for undergraduate students who are studying Hotel Management, Catering and Nutrition Science, and Home Science. It serves as an introduction to America’s test kitchen. The content of the book covers various topics, including an overview of bread, starting from the basics, different types of sandwich breads, techniques for achieving optimal size and shape, creating the perfect crust, enhancing flavors, exploring advanced techniques with sponges, elevating your skills, and understanding conversions and equivalents. The book aims to provide comprehensive knowledge and practical insights into the art of bread making within the context of America’s test kitchen.

“Modern Technology of Food Processing and Agro Based industries” Book Review: This book is specifically created for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science, and Home Science. It covers a wide range of topics related to various aspects of the food industry. The contents of the book include subjects such as Biotechnological Applications in the Dairy Industry, Packaging of Orange Squash using Rigid Plastic Containers, Quality Assurance for Food Products, Canning of Vegetables, Cocoa Butter, Chewing Gums, Confectionery Manufacturing Process, Corn Flakes and Starch, Dairy Products, Dehydration of Fruits and Vegetables, Extruded Sugar Products, Fish Canning and Processing, Fruit Beverages, Fruit Juices, Squashes and Cordials, Honey, Ice Cream, Jam, Jellies, and Marmalades, Pickles, Chutneys, and Sauces, Preservation of Fruits and Vegetables, and Sugar Candy and Confectionery.

“The Fundamental Techniques of Classic Bread Baking” Book Review: This book is specifically created for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science, and Home Science. It delves into various topics related to professional bread kitchens. The author covers essential aspects such as an introduction to bread-making principles and terminology, understanding the functions of different ingredients, techniques for mixing, shaping, proofing, and baking bread dough. The book also explores the concept of pre-ferments, provides exercises involving baker’s percentage, outlines the fourteen steps of bread making, and delves into classic French, traditional Italian, German, and Middle European breads. Additionally, the book includes advanced bread formulas and gluten-free formulas to cater to different dietary needs.

“Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book offers a comprehensive overview of the quality aspects related to enrobed and filled products. It not only identifies the key quality issues but also provides effective strategies to improve product quality. The first part of the book delves into the formulation of coatings and fillings, offering detailed insights into chocolate manufacturing, confectionery fats, compound coatings, and fat and sugar-based fillings. The subsequent section explores product design considerations, including topics such as ethanol migration, chocolate and filling rheology. The final part focuses on the latest ingredient preparation and manufacturing technologies that contribute to the production of high-quality products. Professionals working in the chocolate, confectionery, and bakery industries will find this book highly valuable for their work.

“Technology of Coated and Filled Chocolate, Confectionery and Bakery Products” Book Review: This book offers a comprehensive overview of quality concerns that impact enrobed and filled products, along with effective strategies to improve their overall quality. The first section focuses on the detailed formulation of coatings and fillings, providing in-depth explanations about chocolate manufacturing, confectionery fats, compound coatings, and fat and sugar-based fillings. The subsequent part delves into product design considerations, including topics such as ethanol migration, as well as the rheology of chocolate and fillings. Finally, the book explores the latest advancements in ingredient preparation and manufacturing technology that contribute to achieving the highest product quality standards. Professionals in the chocolate, confectionery, and bakery industries will find this book invaluable for their work.

“The Rustic Italian Bakery” Book Review: This book is a comprehensive guide to the cherished tradition of homemade bakery. Within its pages, you will find a delightful collection of 80 simple recipes accompanied by mouthwatering photographs of numerous dishes. These recipes are a treasure trove of traditional Italian family secrets that have been cherished, tested, and savored with love. Written in clear and accessible language, the instructions are easy to follow, allowing both beginners and experienced bakers to recreate these delectable treats with confidence. Whether you are passionate about Italian cuisine or simply enjoy the satisfaction of baking from scratch, this book is a must-have addition to your collection.

“Food Safety Management: Chapter 11. Honey, Confectionery and Bakery Products” Book Review: This book provides a comprehensive explanation of food safety guidance and considerations specifically tailored to the production of confectionery and bakery products that incorporate honey as an ingredient. It covers important aspects related to maintaining the safety and quality of these products throughout the manufacturing process. By focusing on the unique characteristics and challenges associated with honey-based confectionery and bakery items, this book equips producers with the necessary knowledge and strategies to ensure that their products meet the highest standards of food safety. Whether you are a confectionery or bakery professional or simply interested in the topic, this book offers valuable insights into producing safe and delicious honey-infused treats.

“Baking” Book Review: This book serves as a comprehensive guide to the fundamental principles of baking. It encompasses a vast collection of 350 recipes and techniques, thoughtfully accompanied by step-by-step photographs. Whether you are a novice or an experienced baker, this book offers valuable guidance for creating delectable baked goods from essential ingredients. The chapters include a variety of basic cake recipes, complemented by an assortment of frostings, fillings, and glazes. This unique feature allows readers to mix and match different combinations, unlocking endless possibilities for creating personalized and mouthwatering treats. With its comprehensive approach and versatile recipes, this book is an indispensable resource for anyone passionate about the art of baking.

“Confectionery Products Handbook” Book Review: This book provides comprehensive coverage of packaging in the confectionery industry, as well as the structure and flavoring of sugar confectionery. It explores various processes and techniques involved in the manufacture of licorice paste, extrusion cooking technology, the production of invert sugar, and the creation of marzipan and crystallized confectionery. While the confectionery industry is not solely science-based, it relies on the expertise of trained confectioners who craft these traditional products. With its detailed explanations, this book is invaluable for food engineers, scientists, technologists working in research and industry, and aspiring entrepreneurs seeking to enter the confectionery market.

“Biscuit Baking Technology: Processing and Engineering Manual” Book Review: This book is a valuable resource for senior managers and staff working in large-scale biscuit baking operations. It covers various aspects of the biscuit industry, including processes, ingredients, formulations, and the design, manufacture, installation, operation, and maintenance of baking ovens. The book provides an overview of important topics discussed in chapters 1 to 3, which include basic biscuit processes, product range, ingredients, and changes that occur during baking. All chapters have been reorganized and updated. The book also emphasizes best industry practices for oven safety, hygiene, and maintenance. It explains heat transfer and different types of biscuit oven designs through clear pictures and drawings. With comprehensive information on selecting and specifying ovens for specific biscuit ranges, this book serves as a complete manual guide for engineering, production, and purchasing managers and staff in the biscuit industry, helping them make informed decisions regarding oven efficiency and purchasing.