Das Bäckerbuch

The Baker's Book in Learning Fields includes all learning content for the intermediate and journeyman examinations according to the regulation on vocational training for bakers. The basic level of the Baker's Book in Learning Fields is page-identical to the basic level of the Confectioner's Book in Learning Fields and the basic level of the Sales Book for Bakeries and Confectioneries in Learning Fields. The new edition of the specialist book takes into account the revised guiding principles for bread and small baked goods. The chapter on pretzels has also been extensively revised.

The concept of learning fields runs like a common thread through all the content: Each chapter begins with a situation from professional everyday life and corresponding introductory questions. At the end of each chapter, there are review tasks, often including calculation tasks, as well as a hands-on task. Each learning field concludes with a complete page of learning field-oriented tasks, each related to a preceding professional action.

The Baker's Book is further characterized by:

• Easy comprehensibility, student-friendly design, and clear structures within the chapters,
• Practical recipes that meet current consumer expectations,
• Step-by-step explanations of artisanal production methods in text and numerous images,
• Graphic highlighting of legal provisions and regulations of the guiding principles,
• Description of quality features and listing of DLG criteria for baked goods inspection,
• Tabular representation of possible pastry defects and their causes,
• Mention of the most important selling points.