BAKING FOR NON-BAKERS
Baking for Non-Bakers was born out of my work with a group of men who embarked on a rehabilitation journey in a bakery kitchen despite having no baking background. As a bakery educator, I've seen countless individuals come to learn with little or no experience, often feeling confused about the basic baking steps. This book is a testament to their journey and guides others in a similar position.
Baking for Non-Bakers highlights ingredient selection, preparation, and practical baking steps. For many, baking can feel daunting, leading to the question, “Where do I begin?” This comprehensive training program provides a solid foundation for a successful baking experience. It’s more than just a recipe book; it delves into bakery science and essential baking tips to keep the reader focused and confident.
Additional Highlights
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- Bakery Science: Coverage of some baking science helps readers understand why specific techniques and ingredients are required.
- Must-Know Baking Tips: Essential tips to keep you focused and help you achieve consistent results.
- Cultural Insights: Includes variations in contemporary baking categories, focusing on Asian baking.
The material is systematically sequenced, leading to the rewards of successful baking—consistency. Each section generously includes colour photos to illustrate key points. With a foundation of sound ingredient knowledge and correct baking practices, you can confidently create any delicious baked product featured in the book’s proven recipes and explore your variations in contemporary baking categories, including Asian. The book encapsulates my extensive knowledge by drawing on 65 years of baking industry experience, including forty-five years as a Bakery Educator. Over my thirty years in Singapore and the region, I established Singapore’s first Professional Baking School, the Baking Industry Training Centre (BITC), in 1993-98, followed by the CerealTech School of Baking Technology in 2008-19.
Baking in Asia
The book details the activities of establishing the bakeries in China with all its challenges and successes. Also, a side trip to Italy exploring Sardinia and Milan with an Italian friend who was a Gelato and Pastry specialist from Sydney Australia.
Baking in Asia
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The book is a story on the journey of a Bakery Educator Mike Fleming who at the invitation of a Shanghainese entrepreneur was able to fulfil a desire to visit China. The proposal was to establish a western style bakery in Suzhou and Wuxi to capitalise on the growth of the western food with the local population.
It was while planning this trip that an opportunity which would be life changing presented itself. Singapore was looking for a Principal/ Master Trainer to establish its first professional bakery school. This was a joint venture between Singapore’s National Productivity Board and Prima Limited the local flour miller.
Friends recommend the opportunity to Mike as they felt it was a perfect fit for my profile!
The book details the activities of establishing the bakeries in China with all its challenges and successes. Also, a side trip to Italy exploring Sardinia and Milan with an Italian friend who was a Gelato and Pastry specialist from Sydney Australia.
