Baking & Snack - November 2008 - 20

NEWS

Sosland Publishing issues
Volume I of updated
'Baking Science & Technology'
In November, the baking industry will get
a new edition of its "textbook" - "Baking
Science & Technology" - when Sosland
Publishing Co., Kansas City, MO, releases
the first of two volumes comprising the
new book.
"Bakers will welcome the practical
knowledge this book conveys, and students
will appreciate its comprehensive coverage
of the field they are about to enter," said
Mark Sabo, president of Sosland Publishing. "The fourth edition of this important
book carries forward its assignment to
look at the industry as it is today and how
its technology sets the stage for the future.
"Ernie Pyler, the book's original author,
cared deeply about the progress of the
baking industry," Mr. Sabo continued,
noting that Mr. Pyler taught baking science classes at Chicago's Siebel Institute
before becoming editor of Bakers Digest.

E.J. Pyler
Soon thereafter, Mr. Pyler discerned the
need for a comprehensive textbook that
would serve students and working bakers
alike. He wrote and published the first
edition of "Baking Science & Technology"
in 1952. The second edition appeared in
1973 and the third in 1988.
The fourth edition of "Baking Science &
Technology" retains the 2-volume configu-

BAKING & SNACK / November 2008

ration of the previous
us
two editions. (The
first was published
as a single volume.)
Volume I examines
basic food science
and specific bakery
ingredients, plus key
crops and their processing. It also coverss
lab instrumentation,
quality assurance,
sanitation and regulation topics.
Volume II, due
out in late 2009,
will review fundamental
ntal bakery
dough and batter processes, along with
the equipment used for the mixing, forming, heating and cooling processes, giving
special attention to auxiliary and specialty
equipment. A new chapter on artisan processing is planned, too.
Laurie Gorton, executive editor of
Baking & Snack, is writing the updated
edition. She brings more than 30 years of
reporting about baking industry developments to this project. Steve Berne, editor
of Baking & Snack, is providing oversight
and project management.
Contributing authors wrote key chapters, supplementing Ms. Gorton's work.
Chuck Walker and Jane Li, professor emeritus and research assistant, respectively,
at Kansas State University - Manhattan,
wrote about the crops used as ingredients
by bakers. Theresa Cogswell, president of
BakerCogs, Inc., Olathe, KS, reviewed the
current state of bakery laboratory instrumentation with an eye toward the practical. Rick Stier, a consulting food scientist
and HACCP specialist based at Sonoma,
CA, detailed quality assurance and sanitation practices as applied to bakeries.

Numerous food scientists and application
specialists helped by reading the
work in progress to assure its timeliness
and accuracy.
"I am flattered that so many individuals
have offered to help with this project," Ms.
Gorton said. "This is wonderful testimony
to the continuing influence of Ernie Pyler,
who passed away in 2002.
"Since the third edition appeared, the
baking industry has witnessed a tremendous amount of change in its products,
ingredients and technologies, as well as
the sanitation and food safety regulations
under which it operates," she continued.
"It's more than time for a new edition of
'Baking Science & Technology' to address
those advances."
Volume I is now available and can
be ordered through Sosland Publishing's Web site, www.bakingbusiness.com/
bakingscience, or over the phone at (816)
756-1000. The third edition's Volume II is
out of print, but as an interim measure,
Sosland Publishing plans to make a Web
version available to interested parties. Ⅲ

http://www.bakingbusiness.com/

Baking & Snack - November 2008

Table of Contents for the Digital Edition of Baking & Snack - November 2008