Konditorei, Patisserie, Bäckerei

The world of confectionery and patisserie is nearly endless. Cakes, roulades, pastries, strudels, puff and flaky pastries, pralines, crêpes, mousses, and creams are just a part of the many sweet temptations. In this lexical work, the authors have compiled over 3,500 recipes for the first time, offering a variety that leaves no wish unfulfilled. Following an increasingly popular trend, the so-called small kitchen is also taken into account, allowing both the pastry chef and the baker to meet additional customer requests. A chapter on bread and bread production, specifically for bakers, rounds out this section. In such a comprehensive work for confectionery, patisserie, and baking, beverages like coffee, cocoa, and tea must also be included. Everything you need to know about the preparation, production, and preparation of these drinks is thoroughly described in this book. A comprehensive product knowledge section and a detailed glossary of technical terms make it an indispensable reference work in any relevant establishment.