Автор: Francisco J. Migoya
Название: Frozen Desserts
Издательство: John Wiley & Sons Inc
ISBN: 0470118660
Год: 2008
Формат: PDF
Размер: 15,4 МБ
Язык: Английский
Количество страниц: 448
Описание: A Comprehensive Guide for Food Service Operations
A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.
Introductory chapters include:
- the history and evolution of frozen desserts
- ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
- equipment including churning machines, production equipment, and storage and serving containers
- essentials on storage, sanitation, and production and serving techniques
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