The New International Confectioner. \ Wilfred J. Fance F. Inst. B.B.

By:

Wilfred J. Fance F. Inst. B.B

Material type: Text

TextPublisher: Lugano : René Kramer Publisher 1968Edition: 1Description: 40 pContent type:

texto

Media type:

no mediado

Carrier type:

volumen

ISBN:

[sin ISBN]

Subject(s):

DDC classification:

641.59 F2126

Online resources:

Click here to access online

Contents:

I. The historical development of Baking in Europe.II. General nformation.III. Bakery Technology.IV. Raw materials.V. Cake decoration.TechniquesVI. Basic Prerarations.VII. Yeasted Goods.VIII. Friters and Batters.IX. Baking Powder Arated Goods.X. Pastries.XI. Sponge Goods.XII. Ginger and honey goods.XIII. Large cakes and slabs.XIV. Small cakes and afternoon tea fancies.XV. Meringues and japonaise.XVI. Biscuits.XVII. Petits Fours.XVIII. Almond Goods.XIX. Gateaux and torten.XX. Display and Show-Pieces.XXI. Chocolates and sugar confectionery.XXII. Sweets.XXIII: Ices.XXIV. Savoury Goods.XXV. Glosary

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Item type	Current library	Call number	Copy number	Status	Notes	Date due	Barcode
Libros	Biblioteca UHEMISFERIOS GASTRONOMÍA	641.59 F2126 (Browse shelf(Opens below))	Ej.1	Available	Acervo General de Libros		12738

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