Pyler's New Classic Baking Resource
from C.H.I.P.S.

Science and Technology
Fourth edition
Volume Two
Formulation and Production
by E.J. Pyler

Now in its fourth edition, E.J. Pyler's long-awaited classic is available in a brand new format, completely rewritten, but still containing the best information, updated for today's baker and bakery technologist.

Volume 2: Formulation & Production takes up formulating and processing systems. This volume looks at fundamental dough and batter processes, and then it delves deep into formulating a vast variety of baked foods from bread, buns and flatbreads to cakes, cookies, muffins and donuts. Fried and griddle items are also covered in detail as are icings and glazes.

The second half of Volume 2 comprehensively defines processing systems. From ingredient handling through mixing, makeup, thermal processing, cooling and packaging, these sections bring the reader up to date on the latest technology and define the array of choices and innovations available. Specialty equipment for tortillas, bagels, pretzels and baked snacks and others is also covered.

Contents continued from chapters 1-5 in Volume 1

Chapter 6: Fundamental Bakery Dough Processes

  • Mixing and Doughmaking
  • Fermentation
  • Dividing
  • Resting (Intermediate Proofing)
  • Makeup
  • Proofing
  • Baking
  • Cooling
  • Freezing

Chapter 7: Fundamental Bakery Batter Processes

  • Mixing and Slurry-Making
  • Depositing
  • Heat Treatment
  • Related Product Processes

Chapter 8: Formulating

  • Starting Formulations
  • Bread
  • Variety Breads
  • Buns and Rolls
  • Flatbreads
  • Griddle Products
  • Pre-Proofed, Par-Baked, Frozen and Refrigerated Doughs
  • Pastries and Sweet Goods
  • Cheesecakes
  • Cakes
  • Muffins and biscuits
  • Doughnuts
  • Icings, Glazes, Fillings
  • Pies and Fried Pies
  • Crackers
  • Pretzels
  • Contemporary Issues in Formulating

Chapter 9: Mixing and Forming

  • Ingredient Storage and Handling Equipment
  • Mixers
  • Fermentation and Dough handling Equipment
  • Makeup Equipment
  • Pans, Depanners and Pan Management Systems
  • Extrusion and Laminating Equipment

Chapter 10: Heating and Cooling Equipment

  • Proofers and Retarders
  • Ovens
  • Dryers
  • Frying
  • Cooling Equipment
  • Refrigeration and Freezing Equipment
  • Impingement Systems
  • Microwave Systems

Chapter 11: Finishing and Packaging

  • Enrobing, Topping and Finishing Equipment
  • Slicing and Cutting Equipment
  • Product Packaging
  • Packaging Materials
  • Product Inspection
  • Pattern Forming, Palletizing and Delivery Systems
  • Pan, Basket and Tray Washers
  • Lubrication

Chapter 12: Specialty Equipment

  • Pastry and Pie Equipment
  • Cake Equipment
  • Cookie and Cracker Equipment
  • Doughnut Equipment
  • Tortilla and Flatbread Equipment
  • Bagel Equipment
  • Pretzel, Breadstick and Baked Snack Equipment
  • Griddled Products Technology


  • Bakery Mathematics
  • Automation in the Bakery Industry
  • Industry Resources and Government Agencies


Also available:
Volume 1: Fundamentals and Ingredients

click here to see books of related interest


Science and Technology • Fourth edition
Volume Two: Formulation and Production
by E.J. Pyler

2010 • 782 pages • $165.00 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2011 Culinary and Hospitality Industry Publications Services