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Advanced Analytical, Inc.
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About FoodSoftware.com
FoodSoftware.com specializes in the development and sales
of software, devices and services for restaurants and all types of food service.
Our client list includes some of the best known restaurants,
hotels and culinary schools in the world. Our top sellers are our own IPro restaurant inventory software
LRS restaurant pagers, nutraCoster nutritional analysis software and SoftCafe's MenuProŽ restaurant menu design software.
We also carry the full line of the Culinary Institute of America's professional training videos.
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Revised: 9/9/2010
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22 items found searching fields on 2 pages. Use controls at the page bottom or Alt-P (prior page) or Alt-N (next page) for more items. |
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Chef / Baker Training DVD Bundle Deal SAVE $125: Better Bread and Bread Art Master Library:
SAVE $125 Developed by the award-winning chef Ciril Hitz, this master library of bread baking and decorative bread training videos are grouped in a specially priced bundle of eleven DVDs in two series, Better Breads and Bread Art. Titles in the bundle include: Baguette to Pretzel, Laminated and Sweet Doughs, Sourdough Breads and many more. Geared toward the professional or student restaurant chef, baker or pastry chef, these DVDs present their topics with clear, step-by-step instructions. ID: BH-BBBAL-00381
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Chef / Baker Training DVD: Better Bread Baking 1: Baguette to Pretzel (Disc 1):
This first DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants to know the fundamentals of bread baking to create a well-rounded bread basket for service. Through clear, step-by-step instruction, award-winning chef Ciril Hitz covers simple fermentations, such as sponges, poolishes, bigas and straight dough fermentation techniques.
ID: BH-0-9769977-5-5-00372
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Chef / Baker Training DVD: Better Bread Baking 2: Laminated and Sweet Doughs (Disc 2):
This second DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants to simplify the process of making laminated dough products. Through clear, step-by-step instruction, award-winning chef Ciril Hitz covers the different techniques utilized in producing a variety of sweet and savory laminated products suitable for the breakfast table or luncheon buffet.
ID: BH-0-9769977-6-2-00373
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Chef / Baker Training DVD: Better Bread Baking 3: Enriched Doughs (Disc 3):
This third DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants to understand the making of enriched dough products to help create more variety in a product line. Through clear, step-by-step instruction, award-winning chef Ciril Hitz covers proper mixing techniques, biga and poolish pre-ferments, and cold fermentation techniques. Chef Hitz also expands the scope of these enriched dough products through the easy addition of different ingredients and spices.
ID: BH-0-9-769977-7-0-00374
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Chef / Baker Training DVD: Better Bread Baking 4: Quick Breads (Disc 4):
This fourth DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants to increase the variety in their product line through the use of simple quick breads. Through clear, step-by-step instruction, award-winning chef Ciril Hitz covers all aspects of creating a variety of quick breads including the fundamental mixing methods of creaming and blending to the finishing touches on scones, biscuits and breads. ID: BH-0-9769977-8-9-00375
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Chef / Baker Training DVD: Better Bread Baking 5: Shaping Bread - Variety through Form (Disc 5):
This fifth DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants to increase the variety in their product line through the use of bread forms. Through clear, step-by-step instruction, award-winning chef Ciril Hitz illustrates how to easily expand the visual variety of an existing bread line through the use of simple and decorative shaping techniques with over thirty stunningly beautiful variations that can breath new life into your own favorite formulas. ID: BH-0-9786693-3-9-00376
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Chef / Baker Training DVD: Better Bread Baking 6: Sourdough Breads I (Disc 6):
This sixth DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants an introduction to the basic principles of working with sourdoughs. Through clear, step-by-step instruction, award-winning chef Ciril Hitz covers the basic principles of working with sourdoughs, from starting and managing your own culture to understanding the role fermentation plays in developing the unique flavor profiles characteristic of sourdough breads.
ID: BH-0-9786693-2-0-00378
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Chef / Baker Training DVD: Better Bread Baking 7: Sourdough Breads II (Disc 7):
This seventh DVD in the Better Bread DVD series (second part of Sourdough) is geared toward the professional restaurant chef, baker or pastry chef who wants an introduction to the basic principles of working with sourdoughs. Through clear, step-by-step instruction, award-winning chef Ciril Hitz expands on the information introduced in Sourdough Breads I and focuses on the combinations of different flours (including rye and whole wheat) and the addition of other ingredients such as nuts, seeds and fruit to increase the scope of your sourdough repertoire.
ID: BH-0-9786693-2-0-00379
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Chef / Baker Training DVD: Better Bread Baking 8: Wood-Fired Baking and Cuisine (Disc 8):
This eighth DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants to study the use of wood-fired ovens. Filmed on location using a Panyol oven at the Stone Turtle Baking and Cooking School, award-winning chef Ciril Hitz explains in detail the basics of working with a wood-fired oven. Through clear, step-by-step instruction, this DVD inspires confidence and provides helpful tips and techniques for the novice and experienced alike.
ID: BH-0-9786693-4-7-00380
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Chef / Baker Training DVD: Decorative Breads 1- Yeasted Dough Techniques (Disc 1):
This first DVD in the Bread Art series is geared toward the professional restaurant chef, baker or pastry chef wanting to use yeasted decorative breads to enhance a buffet or create an eye-catching window display. Award-winning chef Ciril Hitz teaches about basic tools, equipment and mixing techniques necessary to successfully make the doughs and create the projects such as braided breads, flour-dusted logos and a variety of spectacular bread centerpieces.
ID: BH-0-9769977-1-1-00369
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Chef / Baker Training DVD: Decorative Breads 2- Non-Yeasted Dough Techniques (Disc 2):
In this second DVD in the Bread Art series geared toward the professional restaurant chef, baker or pastry chef, the focus is on utilizing non-yeasted decorative breads to further enhance the yeasted decorative bread techniques covered in DVD 1 of this series. Award-winning chef Ciril Hitz teaches about basic tools, equipment and mixing techniques necessary to successfully make the doughs and use techniques such as marbleizing, silkscreening, glueing, preservation and more. ID: BH-0-9769977-2-X-00370
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Chef / Baker Training DVD: Decorative Breads 3- Building a Competition Piece (Disc 3):
This is disc 3 of the Bread Art series that is geared toward the professional baker or pastry chef wanting to take the decorative bread techniques presented in Discs 1 and 2 to the competition level. Award-winning chef Ciril Hitz teaches about advanced tools and equipment, as well as how to design and execute a visually stunning showpiece. Topics covered in this disc include advanced marbleizing techniques, working with specialty molds, combining yeasted and non-yeasted elements and more. ID: BH-0-9769977-3-8-00371
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