Description
This Czech-language textbook is intended for teaching confectionery production to students in the confectioner’s vocational programme, while also serving as a practical aid for professional confectionery work. It primarily covers basic product descriptions, ingredient compositions and production methods, including manufacturing defects and possible remedies. The same approach is applied to semi-finished products such as cake bases, fillings and icings commonly used in current production, including options for combining them in different ways. It also addresses the production of sugar-free products for customers who cannot consume sugar. These and other products are newly adapted to comply with current legislation.
Information
Author: Půlpánová Alena
Language: Czech
Publication date: May 1, 2013
Manufacturer: Runštuk Radek - R plus
Genres: Textbooks and languages, Books, Vocational subjects, Textbook for high schools and gymnasiums
Type: Hardcover book
Pages: 286
ISBN/EAN: 9788090409316