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Dulcypas 467 - IV/2019
Dulcypas 467 - IV/2019
Dulcypas 467 - IV/2019
Dulcypas 467 - IV/2019
Dulcypas 467 - IV/2019
Dulcypas 467 - IV/2019
Dulcypas 467 - IV/2019

Dulcypas 467 - IV/2019

15.90€
12.90€ Save 3.00€
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CONTENTS (only in spanish)

Jesús Escalera. Inspiración andaluza

Sergi Vela. Texturas y relieves 

Albert Daví. “Debemos respetar más los colores naturales, los que aporta la propia fruta"

Eric Ortuño. Especialidades de la casa

Jhonatan González. Mucho que declarar (II)

Sergi Navas. Un punto final a la altura

Richard Hawke. Aligerar para ganar sabor en la ganache

Nina Tarasova. Color y sabor en plena evolución

Jordi Escalfet. Los orígenes sefardíes de nuestra repostería

Toni Rodríguez. “Mi pastelería es para todos, veganos y no veganos, un grupo más amplio que el que solo consume pastelería convencional”

Colectivo 21 Brix. Luz verde

Emili Feliu. Panes con savoir faire

Roberto Juan. Símbolos de un establecimiento

Agathe Laville. Merchandising. Cómo conseguir que nuestra tienda venda más y mejor

La pastelería catalana se pone guapa

En marcha la I Copa del Mundo de  Panettone

De las redes sociales al panettone

Actualidad

Bakery China vuelve a arrojar grandes cifras

Guía de proveedores

Data sheet
ISSN
0212-7725
Size
28,5 x 22 cm
Language
Spanish
Author/s
Check out the summary
Softcover
180 pages
Published in
2019
Weight
0.960 kg
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Anonymous customer published the 24/05/2020 following an order made on 24/04/2020

5/5

Great edition, as all the others. Looking forward to have the next one.

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