bread • publisher Matthaes | number of pages 384

Authors: Werner Kräling, Meinolf Kräling Opportunities for the bakery A Mediterranean wheat bread baked with arugula and feta, the soft spelled-oat-quark bread, a whole grain meal with cranberries and the super juicy rye bread - they are available: selected and new types of bread, Werner and Meinolf Kräling - two brothers, two master bakers - have put together around 90 recipes for this book: some well-known classics - newly processed - and innovative, trendy breads. From practice for Praxis.Die recipes are based on the latest state of baking technology knowledge. A varied use of pre and sourdoughs, cooking and Quellstücken, as well as longer kneading and dough rest periods are among the important innovations. The inspiration for their recipe work provided the observation of the bread market. The composition of the recipes is based on these findings. It was also done in such a way that all important processes of bread making are taken into account as examples. A practical written expertise on sourdough guidance and technology of craft bread making convey the know-how required today. This book should not be missing in any bakery, in order to exploit the opportunities of artisan companies in competition with industry, discounters and backend LEH. It offers specialist know-how and diverse inspiration to prepare for the bread market of the future. 384 pages 1st edition 2014 Hardcover, 215 x 275mm Matthaes Verlag ISBN: 978-3-87515-211-1