--- product_id: 70245794 title: "How Baking Works: Exploring the Fundamentals of Baking Science" price: "€ 98.90" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.nl/products/70245794-how-baking-works-exploring-the-fundamentals-of-baking-science store_origin: NL region: Netherlands --- # Comprehensive baking science guide Practical baking experiments In-depth chemical reaction insights How Baking Works: Exploring the Fundamentals of Baking Science **Price:** € 98.90 **Availability:** βœ… In Stock ## Summary > 🍰 Elevate your baking game with science-backed secrets you can't afford to miss! ## Quick Answers - **What is this?** How Baking Works: Exploring the Fundamentals of Baking Science - **How much does it cost?** € 98.90 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.nl](https://www.desertcart.nl/products/70245794-how-baking-works-exploring-the-fundamentals-of-baking-science) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **Expert-Recommended Resource:** Trusted by food tech students, professional bakers, and passionate home chefs alike. - β€’ **Hands-On Learning Experience:** Engage with practical exercises, experiments, and detailed illustrations that bring baking science to life. - β€’ **Master the Chemistry of Baking:** Unlock the science behind every loaf, pastry, and cake for flawless results every time. - β€’ **Health-Conscious Baking Innovations:** Explore whole grains, allergy-free options, and reduced salt, sugar & fat recipes. - β€’ **Instant Dispatch & Hassle-Free Returns:** Order before noon for same-day dispatch with guaranteed secure packaging and no-quibble returns. ## Overview How Baking Works: Exploring the Fundamentals of Baking Science is a definitive, up-to-date guide that demystifies the chemistry behind baking. Featuring a new chapter on health-focused baking, practical experiments, and expert insights, this book is essential for aspiring pastry chefs, food science students, and home bakers eager to master the art and science of baking. With same-day dispatch and guaranteed packaging, it’s the perfect addition to your culinary library. ## Description An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. Review: Filled a gap in my knowledge wonderfully! - Highly recommended for anyone studying bakery at NVQ Level in the UK or on a first year Undergraduate degree in any form of Food Technology or Nutrition. Also recommended for any home bakers who want to improve their cakes and breads or maybe want to work with ingredient substitutes but aren't sure how things will work out. There are recipes to try out and experiment with, and score tables to asses how things have gone when compared with other recipes. I was looking into fat replaces in cakes for MSc Food Nutrition and it was a wonderful source of information with regards to the various types of fats used in the home and in mass production. It's a large book, and over an inch thick so one to read before baking if you're short on space. I'd keep it between two hard back books as it's soft back. A wonderful surprise to find such a useful book, I will use every page. Review: and I thought I could bake ! - I have been eyeing up this book for some time ,thinking nahhh don't need another book on baking.I am in all truth a good home cook I even make my own bread most days and there is never any left so what do I need another book for. Well this last christmas making some mince pies I asked myself a question about pastry I couldn't answer so I looked on the net everywhere and could not find the answer .So I bought this book and started to read it and realised I had so much to learn .I have only been cooking about 55 years since I was seven and I wonder how I have managed without some major catastrophe... and my pastry question was answered :) I will never ever be able to just throw baking ingredients together again. This is a truly wonderful book. I advise as many people as possible to read it.I am pleased I am not too old to learn. ## Features - New - Mint Condition - Dispatch same day for order received before 12 noon - Guaranteed packaging - No quibbles returns ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | 117,814 in Books ( See Top 100 in Books ) 579 in Baking 910 in Food & Travel Writing 18,750 in Science, Nature & Maths | | Customer Reviews | 4.6 out of 5 stars 741 Reviews | ## Images ![How Baking Works: Exploring the Fundamentals of Baking Science - Image 1](https://m.media-amazon.com/images/I/51B19lx40EL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Filled a gap in my knowledge wonderfully! *by M***N on 3 April 2012* Highly recommended for anyone studying bakery at NVQ Level in the UK or on a first year Undergraduate degree in any form of Food Technology or Nutrition. Also recommended for any home bakers who want to improve their cakes and breads or maybe want to work with ingredient substitutes but aren't sure how things will work out. There are recipes to try out and experiment with, and score tables to asses how things have gone when compared with other recipes. I was looking into fat replaces in cakes for MSc Food Nutrition and it was a wonderful source of information with regards to the various types of fats used in the home and in mass production. It's a large book, and over an inch thick so one to read before baking if you're short on space. I'd keep it between two hard back books as it's soft back. A wonderful surprise to find such a useful book, I will use every page. ### ⭐⭐⭐⭐⭐ and I thought I could bake ! *by C***K on 8 January 2013* I have been eyeing up this book for some time ,thinking nahhh don't need another book on baking.I am in all truth a good home cook I even make my own bread most days and there is never any left so what do I need another book for. Well this last christmas making some mince pies I asked myself a question about pastry I couldn't answer so I looked on the net everywhere and could not find the answer .So I bought this book and started to read it and realised I had so much to learn .I have only been cooking about 55 years since I was seven and I wonder how I have managed without some major catastrophe... and my pastry question was answered :) I will never ever be able to just throw baking ingredients together again. This is a truly wonderful book. I advise as many people as possible to read it.I am pleased I am not too old to learn. ### ⭐⭐⭐⭐⭐ Understand the Science Behind the Goodies! *by J***E on 21 October 2013* This book is extremely helpful for beginning bakers or those who want to understand the science behind their baked goods. You will get an introduction to all of your regular ingredients, such as sweeteners, fats, milk, and leavening agents, and their effects. There is also a section for whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. ## Frequently Bought Together - How Baking Works: Exploring the Fundamentals of Baking Science - Ratio: The Simple Codes Behind the Craft of Everyday Cooking (1) (Ruhlman's Ratios) - Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.nl/products/70245794-how-baking-works-exploring-the-fundamentals-of-baking-science](https://www.desertcart.nl/products/70245794-how-baking-works-exploring-the-fundamentals-of-baking-science) --- *Product available on Desertcart Netherlands* *Store origin: NL* *Last updated: 2026-08-22*