IREKS Compendium of Baking Technology: New chapters
With the IREKS Compendium of Baking Technology, IREKS supports specialists at all levels of training in their day-to-day work – to accompany their training or for in-depth study of individual topics. The compendium has now been supplemented by two chapters on the topics of “Spelt as a raw material” and “Lye baked goods”.
Feel free to take a look right away!
The new chapter “Spelt as a raw material – special features and processing” provides information on the origin, cultivation, grinding, dough rheology and special processing of spelt. Special attention is also paid to the raw material green spelt. The second chapter, “Lye baked goods”, explains the technology and technique of lye baked goods in a comprehensible way.
The digital version, which can be accessed online at any time, not only has two new chapters, but also other advantages:
- The various topics are explained in more detail in explanatory videos. This makes complex issues even clearer.
- In the digital version, you will find numerous recipes for bread, rolls and confectionery baked goods, which can be downloaded as PDF files.
- The digital compendium can be used as a translation aid for terminology – simply switch the language from German to English using the language button at the top right of the website!
Would you like to have the digital version to hand at all times? Save the digital compendium as a shortcut on your smartphone or tablet.