'Textbook of Bakery and Confectionery to provide students theoretical knowledge based on National Council of Hotel Management\'s diploma in Bakery and Confectionery course including commodities, food costing, hygiene and sanitation. Learning how to produce bakery and confectionery products allows the baker to produce quality products based on established procedures. This is accomplished by the study of theory and practicing skills basic to the production of food along with function of ingredients, mixing methods, food laws according to FSSAI, HACCPs, food hygiene, sanitation and cleaning procedures. This book has been mainly designed to serve as a text cum reference book for the student pursuing courses in catering and nutrition science, home science, hotel management, national council for vocational training apprentice, national skill development corporation, croft baker, baking Read more Table of Contents Message (Chef Arun Guwalani)vii Foreword (Chef. Peter D. Mello)ix Foreword (Chef. Vikash Singh)xi Prefacexi Reviewed byxiii 1.Introduction of Bakery and Confectionery 1 2.Food Safety Hygiene and Sanitation 32 3.Food Costing104 4.Bakery 130 5.Confectionery252 Glossary309 Bibliography 337 Index337