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- -10%
- New
Exclusive Pack | Limited Edition
Discover the future of pastry with this must-have pack. It includes the new DPAS 510, featuring a plant-based selection that’s transforming the industry, and the DPAS R yearbook, with over 700 recipes grouped into 13 categories to spark your creativity.
Pack Dulcypas
49.80€
44.82€
-10%
Exclusive Pack | Limited Edition
Discover the future of pastry with this must-have pack. It includes the new DPAS 510, featuring a plant-based selection that’s transforming the industry, and the DPAS R yearbook, with over 700 recipes grouped into 13 categories to spark your creativity.
This limited-edition pack combines two essential publications for pastry and bakery professionals who want to stay ahead of the curve.
On one hand, the DPAS 510 redefines plant-based pastry, proving that it’s not about taking sides but embracing a whole new world of possibilities. Discover how industry icons like Jordi Bordas, Pierre Hermé, Marike Van Beurden, and others demonstrate that plant-based is more than a trend: it’s a lighter, more sustainable, inclusive, and profitable option.
On the other hand, the DPAS R compiles over 700 recipes published between issues 502 and 509 of the DPAS magazine. These recipes are grouped into 13 major categories, providing a practical tool for comparing, adapting, and experimenting in your kitchen. New to this edition, DPAS R includes icons that identify gluten-free, egg-free, and 100% plant-based recipes.
Dive into the technical secrets behind the best croissants and panettones, learn from more than 90 international chefs, and be inspired by the creativity of new talent, like the promising chefs from Hofmann School.
Don’t miss out on this exclusive, limited-edition pack. Transform the way you create and make a difference in your business.
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- Spanish
- Author/s
- Check out the summary
DPAS 510
Plant Pastry, especial pastelería vegana
Jordi Bordas. Con la salud de cara
Marike Van Beurden. ¿Ser mejores?
Pierre Hermé. Au revoir le beurre
Gabriele Riva. Del estudio a los hechos
Lucila Canero. Bueno, rico, honesto
Yukie Noguchi. La curiosidad que empoderó al gato
Andreu Sayó. Pura satisfacción, cero mantequilla
Mònica Gregori. Arrolladora sencillez
Andreu Sayó. Declinando al campeón
Esther Donoso. Una estrella en La Mancha
Los mejores panettones artesanos de España 2024
Toni Vera. La excelencia llega al panettone de frutas
Felipe Santa Cruz. Llegar y besar el santo
Escuela Hofmann. Explosión talento
España, de vuelta a la máxima competición mundial
DPASR
01. Pastas sablés y pastas azucaradas
02. Bizcochos y masas escaldadas
03. Masas fermentadas y hojaldradas
04. Masas panarias
05. Cremas y cremosos
06. Mousses, esponjosos y ganaches montadas
07. Ganaches y otros rellenos de bombonería
08. Pralinés, rellenos crujientes y preparados con frutos secos
09. Helados y sorbetes
10. Gelatinas, gelées y otros gelificados
11. Almíbares, salsas, mermeladas, confituras
12. Glaseados y pinturas
13. Caramelos, merengues, decoraciones, salado...
- Ingredientes
- Ingredientes técnicos
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