| LibGuides (VCC) |
Baking and pastry arts MATH resources on the web and at the VCC Library |
| Baker's Percentage (kingarthurflour) |
The baker's percentage explained; different uses of it for determining formula weights |
| Pastry Chef Online |
Includes some basic pastry glossary terms, explanation of ingredient functions, mixing methods, basic recipes
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| Food cost management |
A review of food cost management and common problems that result in poor food cost.
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Professional Baker's Recipe Template
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This is a very helpful Professional Baker's Recipe Template which is easy to scale. There is also an instructional video which details how to use the recipe template. |
