The perfect product – Confectionery
$675.00
The third volume of the series: basic masses, couverture and sugar work, and ice cream – with recipes, process know-how and typical errors to avoid.
240 pages · English
Description
Optimum product quality is the goal of every craftsman’s business. This is not so simple, because a perfect final result is subject to numerous, reciprocal influences. “The perfect product – Confectionery” is the third reference book in the three-volume series (Bakery, Pastry, Confectionery). The structure of the book is divided into the sections basic masses, couverture and sugar work, as well as ice cream. In addition to many recipe examples with instructions, it includes topics such as raw material requirements, influences in processing, manufacturing methods and much more. The richly illustrated book reveals typical semi-finished product and process errors and shows you how to avoid them.
240 pages · English
Published by the Richemont Craft School, Lucerne (Switzerland).
Additional information
| Format | Book |
|---|---|
| Topic | Basics & Reference, Confectionery & Chocolate |
| Series | The perfect product |
| Pages | 240 |
| Language | English |
| Publisher | Richemont Craft School, Lucerne |
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