Description
A textbook intended for students in the first year of the Confectioner educational program 29-54-H/01, focusing on the basics of confectionery production. It thoroughly discusses the production of confectionery products from solid fat doughs, from creamed shortcrust pastry, from choux pastry, and from puff pastry. It describes the production and types of tea and Parisian pastries, the preparation and production of fillings and glazes for confectionery products, their defects and causes, as well as possibilities and methods of correction. It lists the types of products made from the mentioned doughs and masses, their recipes, technological processes, and defects of the doughs and products. A new, clearer graphic layout with space for personal notes.
Information
Author: Bláha Ludvík, Conková Věra, Kadlec František
Publication date: September 1, 2019
Manufacturer: INFORMATORIUM spol. s r.o.
Genres: Tourism and gastronomy, Cook-chef, food industry, Books, Textbooks and languages, Textbook for high schools and gymnasiums, Vocational subjects
Type: Books - paperback
Pages: 178
ISBN/EAN: 9788073331375