The book can be used by practicing handbook for his day to day operations and it also offers a text to the teacher and

student of baking which can be used equally effectively in training institutions, vocational training institutions, college

of applied science etc. the text of the book conforms to the training curriculum followed in most teaching institutions.

The book is compiled in a manner that the reader is introduced to the nuances of bakery profession in a systematic

manner. As he proceeds, he will find the description of raw material, their functions, processing bakery products,

possible faults in products and some remedial measures etc. which have a direct bearing on his day to day functioning.

A clear understanding of the raw material and their functions makes it possible for a baker to innovate on formulations and

also control  the quality of finished products.