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When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re supporting a community of chefs, photographers, writers, and designers who pour their talent and passion into every page.
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Digital Edition - Evolution By Jordi Puigvert
39.90€
Shipping in 48h | Spain
Shipping in 48h | UE
Shipping in 72h | International
When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re supporting a community of chefs, photographers, writers, and designers who pour their talent and passion into every page.
We kindly ask you to respect their work: please don’t share, resell, or upload our ebooks!
Evolution
Evolution focuses on the so-called technological ingredients. Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.
About Copyright
At Books For Chefs, we rely on your respect and responsibility.
Please honor that work: Do not share, lend, resell, or upload this ebook—whether as a PDF or any other format—to any platform, not even with your closest friends or colleagues. What starts as a small favor can quickly turn into uncontrolled distribution, directly harming the creators and the future of this profession.
Unauthorized distribution or reproduction is illegal and harms the entire culinary publishing community. All our ebooks are protected by international copyright laws. Unauthorized use, sharing, or commercial exploitation of this work constitutes a violation of copyright law and may result in civil and/or criminal liability.
- Size
- online (PDF)
- Language
- Spanish
- Language
- English
- Author/s
- Jordi Puigvert
- Softcover
- 240 pages
- Skill Level
- Professional
Ingredients
To whip: Albumin powder
To gel: Kappa, Iota, Instant gelatin powder, Gellan gum, Agar agar, kuzu
For creams and sauces cold and hot process: Refined corn starch, Modified potato starch
To stabilize, emulsify and thicken: Carob gum, Guar gum, Mono and diglycerids of fatty acids, Glycerin, Xanthan gum
Structuring agent: Tapioca maltodextrin
Applications
1. Marshmallow made with albumin powder: Passion fruit marshmallowter-eight marshmallow
2. Raspberry macaroon
3. Raw green apple meringue
4. Dehydrated meringue
5. Toffee crémeux
6. ‘Heat-resistant’ raspberry
7. Cocoa caviar, Coconut cavia
8. Whipped gel
9. Instant strawberry glaze
10. Glutinous lychee
11. Chocolate rocks
12. Pistachio, yogurt and crispy fruit block
13. Raspberry cream filling
14. Lemon curd
15. Mousses and frozen mousses
Recipes
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