Das Bäckerbuch

The textbook is aimed at trainees in the baking profession in vocational training and technical schools. It conveys the exam-relevant content of baking education along the learning fields and is aligned with the requirements of the training regulations for the intermediate and journeyman examinations. The chapters connect fundamental professional knowledge with practical work situations. Each chapter begins with a scenario from professional everyday life and relevant introductory questions. At the end, there are review tasks, often supplemented by calculation exercises and a hands-on task. Each learning field concludes with a task page that relates to a professional action. The textbook can be used consistently in both basic and advanced levels. It supports structured knowledge transfer and accompanying learning through clearly structured chapters, understandable language, and a student-friendly presentation. It includes practical recipes, step-by-step explanations of artisanal production methods in text and images, legally highlighted regulations and guiding principles, quality features and DLG criteria for pastry testing, typical pastry errors with causes in tabular form, as well as key selling points. In the 9th edition, topics such as online marketing, artificial intelligence in bakeries, patisseries, and cafes, the three pillars of sustainability, posters as advertising media, origin designations, basic price indications, soft drinks, vegetarianism, and veganism have been added or updated.