FYI This website is in beta mode.
Baking A Business
A food and recipe home based business opportunity.
| Title | Author | Description | |
|---|---|---|---|
Home Baking for Profit | Mimi Shotland Fix | This book is for anyone who bakes and sells or simply wants to learn tips and tricks from a professional. Part one explains about baking and includes all the secrets Ms. Fix learned in her retail, commercial, and home-based baking career. It contains short-cuts, tips, and proven results rarely found anywhere, including recipe and product development, shortcuts for improving kitchen production, and how to adapt commercial baking to home baking. To help readers fully utilize their home kitchens it covers everything you didn't know to ask about how heat and ovens affect baked goods. Part two includes more than 100 of her best-selling recipes with variations and creative ideas to help turn them into signature products, plus information and recipes for healthier baking with whole grains. There's also "Insider Tips" for maximizing sales appeal and a chapter on recycling excess products. Many authors with little or no experience hold themselves up as experts. Ms. Fix, however, with 30 plus years experience in the food industry, actually gives readers usable and productive tips, secrets of the professionals. This book is clearly a recipe for success. | |
Start & Run a Home-Based Food Business (Start and Run a...) | Mimi Shotland Fix | Are you one of the many people who dream of making a profit selling your own homemade foods? Now, with this one-of-a-kind, easy-to-follow guide, you can realize your home-based food business dreams! With over 25 years' experience, author Mimi Shotland Fix takes you step-by-step through the process of starting and running a part time or full time food business. Whether you've always envisioned yourself with a home-based food business, need a second source of income or want to stay at home and be your own boss, Start & Run a Home-Based Food Business offers dozens of tips, examples and advice for you to run a profitable business from your own kitchen! The CD-ROM includes resources and forms in PDF and MS Word formats, for use on a Windows-based PC. The CD-ROM includes: - Lists of books, websites and trade magazines - National and regional suppliers - Sample contracts, invoices and accounting forms - Tried-and-true recipes And more! PLUS, Ms. Fix has a new book to help the food entrepreneur: Home Baking for Profit. In this book Ms. Fix shares her years of experience in the retail, commercial, and home-based food business. For more information visit Amazon's Mimi Fix page. | |
Professional Baking | Wayne Gisslen | This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking. | |
How to Start a Home-Based Bakery Business (Home-Based Business Series) | Detra Denay Davis | Home-based baking is one of America’s best-kept business secrets. This sleeper industry offers even novice bakers the opportunity to bake from home for profit using tried and true recipes and equipment already on hand. And yet its many rules and how-tos are so elusive that few people out there who love to bake and dream of taking their products from the kitchen to the market actually end up doing so. Enter How to Start a Home-Based Bakery Businessthe first book to cover every essential aspect of planning, starting, and running such a business successfully. | |
How Baking Works: Exploring the Fundamentals of Baking Science | Paula I. Figoni | An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:• An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods• Practical exercises and experiments that vividly illustrate how different ingredients function • Photographs and illustrations that show the science of baking at work• End-of-chapter discussion and review questions that reinforce key concepts and test learningFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. | |
Food for Fifty (13th Edition) | Mary K. Molt | This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New! Over 100 new recipes and recipe revisions. New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy. New! Updated information on menu planning for special meals, events and receptions. New! Updated information on recipe modification. For professionals in Quantity Food Production and Foodservice Management. | |
Professional Baking, with Method Cards | Wayne Gisslen | Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge on the subject. " Amazon.com reviewProfessional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills.This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course. | |
Baking and Pastry: Mastering the Art and Craft | The Culinary Institute of America | "The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." — En-Ming Hsu "It is not often that a pastry text elicits the exclamation: 'What a fantastic book!' With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first-time students just beginning their journey, to those embarking on a second profession, to the home baker." —Gunther Heiland "WOW!!! This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." — Biagio Settepani "The Culinary Institute of America has outdone itself with this book. This is the first true, completely illustrated text appropriate for all levels of ability to be published in many years. Its 625 easy-to-follow recipes cover everything from simple breads to wedding cakes and range in difficulty from basic to advanced. Congratulations." — Norman Love "From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." — Gilles Renusson Exclusive Recipe Excerpts from Baking & Pastry Croissants Sunflower Seed Rolls | |
Start Your Own Restaurant (and Five Other Food Businesses) (Entrepreneur Magazine's Start Ups) | Entrepreneur Press and Jacquelyn Lynn | Americans spends nearly $175 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management You also get a glossary and an appendix of additional helpful food industry resources. | |
Lab Manual for Understanding Food, 4th | Janelle M. Walter and Karen Beathard | The lab manual includes recipes and experiments appropriate for a food principles and food preparation course, organized to match the sequence of topics in the text. Each lab begins with an introduction and pre-lab questions, followed by an overview of the objectives, procedures, recipes, and post-lab questions. |
| Tags | baking food recipes |
| Address |
150 Liberty Street PO Box 5570 PO Box 5570 Winona, MN 55987-0570 USA |
| Telephone | 507-457-3300 |
| Web | bakingabusiness.com |
| lsikut@watkinsonline.com | |
| Type | Business Opportunity |