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Evolution - Jordi Puigvert
4th EDITION
Evolution focuses on the so-called technological ingredients. Introducing new and advantageous ingredients, simplifying the...
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals.
Professional Pastry Base Recipe - EPGB
34.90€
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals.
The new Professional Pastry Base Recipe, written by the Barcelona Guild College of Confectionery (EPGB) and published by Books For Chefs, includes a total of 230 recipes organized in 16 families, which cover practically all of the fundamental creations of artisan pastry.
The work includes a chapter dedicated to the detailed description of the fundamental ingredients that are used in pastry today, from flour, chocolates, and dairy to sugars and egg products, passing through gelling agents, pectins, and leavening agents, among others.
From a practical point of view, each of the recipes is accompanied by a series of icons that indicate what utensils and what machinery and equipment are needed to make each creation. This visual information and the organization of all the content in different families make this recipe book a practical tool of enormous utility in workshops and kitchens.
- Size
- 19 x 23 cm
- Language
- Spanish
- ISBN-13
- 978-84-946323-7-2
- Author/s
- 248 páginas
- Hardcover
- 248 páginas
- Published in
- 2018
- Weight
- 0,9 kg
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Anonymous customer published the 25/01/2021 following an order made on 15/01/2021
5/5
Very good reference book for professionals.
Anonymous customer published the 07/07/2020 following an order made on 30/06/2020
5/5
Great book with all tested recipes.
Anonymous customer published the 15/09/2019 following an order made on 09/09/2019
5/5
Very professional service, solid company despite the long distance books arrived from the payment after 48 hours. Thank you very much and I recommend it.
Guía de iconos de utensilios y maquinaria
Ingredientes fundamentales
- Masas hojaldradas
- Masas fermentadas-hojaldradas
- Masas fermentadas
- Masas fritas
- Masas escaldadas
- Masas areniscas o quebradas
- Masas batidas
- Masa batidas con carga de grasa
- Caramelos, glasas, merengues, almíbares
- Mazapán
- Mermeladas, compotas, pastas de fruta
- Cremas, cremosos, ganaches
- Mousses, esponjosos, ganaches montadas
- Gelificados
- Gianduja y praliné
- Glaseados, pinturas y acabados
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