PENTINGNYA PEMILIHAN BAHAN BAKU ROTI YANG BAIK GUNA MENINGKATKAN KUALITAS ROTI DI TOKO MADU BAKERY BANGKALAN MADURA

Elisa, Ida (2016) PENTINGNYA PEMILIHAN BAHAN BAKU ROTI YANG BAIK GUNA MENINGKATKAN KUALITAS ROTI DI TOKO MADU BAKERY BANGKALAN MADURA. Diploma thesis, Politeknik NSC Surabaya.

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Official URL: https://nscpolteksby.ac.id/library/index.php?p=sho...

Abstract

Bread is a product derived from wheat flour dough is fermented using yeast and already through the roasting process, with or without the addition of other ingredients. In bread making to produce a quality product, one factor that plays an important role is the selection of materials. Selection of good quality ingredients that will produce bakery products with good quality as well. Honey Shop Bakery Bangkalan, Madura has implemented good ingredients to produce good bread too. The ingredients in the manufacture of bread main ones are: flour, water, yeast, salt. Ingredients to make bread have utility and function independently, so if one of the four basic ingredients to make bread are excluded bread produced unfavorable.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Bread, Ingredients, Quality.
Subjects: H Social Sciences > H Social Sciences (General)
H Social Sciences > HY Hospitality & Tourism
Divisions: Hospitality
Depositing User: Mr Dedy Eka Prasetya
Date Deposited: 30 Dec 2017 03:44
Last Modified: 30 Dec 2017 03:44
URI: http://repository.nscpolteksby.ac.id/id/eprint/120

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