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 – Pastry 1” includes topics such as raw material requirements, process influences in manufacturing, specific demands of the various product groups and much more. This unique and indispensable work is systematically structured and illustrated with many pictures. The book reveals typical semi-finished and baked product errors, points out possible causes and intuitively shows you how to avoid them.
280 pages, english