From confectionery to confectionery master

Author: Wilhelm Kindermann This teaching and reference work for the preparation for the assistant or master examination, but also for the daily practice in the confectionery presents all important topics up-to-date and extensive: Technical questions on masses, doughs, creams, ice cream, laboratory work, fruits and wine - each with detailed answers. Commodity and commodity knowledge: From the food ingredients in general to the individually treated raw materials: cereals, fruit, edible fat, milk, eggs, raising agents and additives, as well as cocoa, coffee and spices. Standard recipes for masses, yeast dough, cake and pie specialties, long-life pastries, fat, tea and ice cream pastries, filling creams, chocolates and desserts. Other topics: The freezing of fruits and pastries, ice cream and ice cream, production of dietary bakery products, food regulations and much more. 384 pages 7th edition 2009 Paperback, 200 x 140mm ISBN: 978-3-87515-111-4