Overview

The book ""A Home Baker's Guide to Food Science - Discover Why Baking Works"", is a practical guide to understanding the fundamentals of baking through food science rather than fixed formulas. Intended for both beginners and experienced bakers, it serves as a reference you can return to again and again. Instead of traditional recipes, the focus is on explaining how ingredients, techniques, and processes work together, giving you the knowledge needed to bake with confidence, adaptability, and consistency in any kitchen. What makes this book truly unique are the beautiful photographs, illustrations, and plentiful infographics that explain how ingredients react under the influence of mixing, heat, or other handling techniques. The book also includes hands-on activities that guide the reader, chapter by chapter, toward developing their own products from scratch. By the end of the book, readers will not only understand the science behind each baking ingredient, but they will also be able to write their own recipes, perform the necessary formulations and calculations, create products that bake perfectly, and determine the correct storage times. Drawing on over fifteen years of hands-on experience as a Food Business Manager, educator, and mentor, Nicolette has transformed complex food science into a clear, accessible guide. From the foundations of bread baking and sourdough to the finer details of delicate pastries, she empowers bakers to move beyond fixed instructions and bake with confidence. Rooted in real-life teaching, industry experience, faith, and perseverance, this scientifically grounded handbook is designed to inspire consistent success and a deeper appreciation of baking as both a craft and a science.

Full Product Details

9789090422893

Table of Contents

Reviews

Nicolette has taken what can often feel intimidating and broken it down into a clear, accessible guide.This book is the culmination of years of teaching, researching, and perfecting her baking skills, a practical, scientifically grounded guide that is invaluable to all bakers. - Vickie de Beer (South African Food Editor and Cookbook Author).

Author Information

Nicolette has over 20 years of experience in the Food and Beverage industry and holds a qualification in Foodservice Management from the Tshwane University of Technology. She specialises in Food Safety and Quality Assurance, including GFSI auditing and product development, and is particularly passionate about Food Science, training, and coaching. In 2010, she founded La Petite Patisserie in Cape Town, South Africa, where she combined her love for patisserie with teaching. Through her accredited training programmes, she equipped more than 900 students with both baking expertise and entrepreneurial skills to start their own home-based bakeries. After emigrating to the Netherlands in 2018, she began working as a Food Quality Consultant in the bakery industry. As a qualified FSSC 22000 and ISO 9001 auditor, she supports food businesses in achieving compliance while building confident, capable teams. Her ongoing passion for recipe development, food styling, and photography is reflected in her book.

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