Western-style pastry making new technology selected

Author: Xiao Chongjun
Publisher:
Publish Date: 2000-02-01
Features: This book introduces the ingredients, recipes, production methods, and nearly 170 representative varieties of various Western-style pastries, as well as the mixing and processing methods of over 20 common fillings and decorative ingredients. According to the taste preferences of Chinese people and the actual availability of ingredients, some adjustments have been made to the traditional Western pastry processing techniques to enable readers to operate with ease and innovate in their practical work. The book is richly illustrated, visually intuitive, and easy to learn, making it an excellent guide and reference for workers, chefs, and technicians in pastry enterprises, bakeries, hotels, restaurants with cafes. It can also serve as a training textbook for employees in relevant schools or enterprises.