Bakery products due to great nutrient value and affordability are an element of huge consumption. Due to the rapidly increasing population the rising foreign influence the emergence of a working population and the changing eating habits of people they have gained popularity among people causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India Pakistan Nepal Bhutan Bangladesh and Sri Lanka.|Handbook of Bakery and Confectionery | Food & Nutrition
