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1. Nutrition information of baked goods and raw materials
2. Flour analysis
3. Improvers and mixes
4. Malt flours and malt extracts
5. Dough technology
6. Cold dough methods
7. Part-baked and pre-baked goods
8. Rye sourdoughs
9. Wheat sponges and wheat sourdoughs
10. Confectionery baked goods from confectionery yeast doughs
11. Laminated confectionery yeast doughs
12. Soft baked goods
13. The baking process
14. Vacuum conditioning
15. Quality check of baked goods
16. Bread ageing and freshkeeping
- 16.1 Staling
- 16.2 Measures to delay staling
17. Bread diseases as well as measures to preserve baked goods
- 17.1 Spoilage organisms
  - 17.1.1 Mould fungi
  - 17.1.2 Bacillus subtilis (rope disease)
- 17.2 Preservation of baked goods
18. Baked goods faults – cause and remedy
Recipes
Bibliography
IREKS products used in “The IREKS Compendium of Baking Technology”
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Recipes

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4. Malt flours and malt extracts
4.8 Recipes

Craft-Malzbaguettes mit Schinken und Tomaten liegen angerichtet auf einer Steinplatte

Artisan Malt Baguettes

Premiumbrötchen liegen auf einer Holzplatte

Premium Rolls with Aroma Wheat Sponge

Coarse Rye Bread

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