(Part 2) Best products from r/foodscience

This is an excellent book on how sensory input creates and informs taste. https://www.amazon.com/gp/product/0231180764/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

Fennema's Food Chemistry

The best food chem book I have come across. Also connects every chemical reaction and theory with food. Easy to read if you have basic chem knowledge. It is a textbook though, so it reads like a textbook. If the fourth edition seems too expensive, you can the third, but I think the third has less about sat fat reactions.

http://www.amazon.com/gp/aw/d/0849392721

Unfortunately, every company is different. I can tell you that you might want to pick up a book about Emotional Intelligence (easily googleable) as it's a skill based on dealing with people. A lot of people recommend Getting Things Done by Dave Allen for managing projects https://www.amazon.com/Getting-Things-Done-Stress-Free-Productivity/dp/0142000280

And here is the Amazon link to that "Scavenger's Guide..." book https://www.amazon.com/Scavengers-Guide-Haute-Cuisine/dp/1401352375 . Cheers!

It's not exactly what you're looking for but the flavor bible might be of help: http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400

Cut up the leftover baguette into small cubes. Soak in milk. Blend until as smooth as possible. Pass through a fine sieve. Add whole eggs, flour, sugar. Deposit into iSi siphon. Charge with N2O. Deposit into microwaveable silicon cupcake mold. Microwave.

You'll need to mess around with this to see what works, i.e. adding flour, sugar, fat(s), and so on. You can also add some yeast for a slight 'bready' note. For example, the technique can be used to make microwaved brioche, microwaved olive oil cake, and microwaved banana bread.

Good luck.

Something like this?

If it's just for personal use, don't bother a flavor house (they want to sell trucks/pallets to manufacturers). Just buy candy flavors. These are more or less the same as those commercial ingredients.

https://www.amazon.com/dp/B00F8692LO

I'm currently taking a baking class in my food science program at university. This is the textbook we reference the most.

This was the book we used in my food chemistry class last year

Fennema's Food Chemistry https://www.amazon.com/dp/1482208121/ref=cm_sw_r_cp_api_i_jszlDb990PFGV

From Netition, it's for 26g of 2tbsp serving, 23g is fiber and 3 g is sugar. I have looked at couple distributors:

Netrition


ModernistPantry

Allstarhealth

I like this one a lot: https://www.amazon.com/Advanced-Bread-Pastry-Michel-Suas/dp/141801169X/ref=sr_1_6?ie=UTF8&qid=1540162522&sr=8-6&keywords=baking+and+pastry

A lot better than the one written by the CIA, in my opinion. Much easier to understand, but at no lack of depth.