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Theory of Bakery and Patisserie is designed for students of Diploma and Food Craft courses in Hotel Management. The book covers the syllabus of National Council for Hotel Management and Catering Technology, and elaborates on the concept of bakery and confectionary, detailing the commodities, techniques as well as equipment used in bakery and pastry. It also throws light on some of the popular Indian sweets.

The book begins with an introduction to bakery and pastry making along with the key terms used in the industry. It then details the role of ingredients in preparing bakery and pastry items. From bread fabrication to sugar confections to the various methods used for pre-preparation of breads and pastries such as sifting, autolysis, piping, and whipping, the book has been planned to provide a detailed understanding of all the processes of bakery. Various cold and hot desserts, and their different types such as fruit based, deep fried, frozen, jellies and more have been discussed at length. Common faults while preparing cakes, cookies, sauces, etc., have been discussed for the benefit of students and young professionals.

Contents: 1. Introduction to bakery and pastry. 2. Commodities in bakery and pastry. 3. Techniques in bakery and pastry. 4. Bread fabrication. 5. Basic pastes in bakery and pastry. 6. Basic creams and sauces. 7. Basic sponges and cakes. 8. Cookies and biscuits. 9. Hot and cold desserts. 10. Sugar confections. 11. Indian sweets.