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Book Recetario base de pastelería profesional from EPGB

Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB

The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals. 

Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB
Book Recetario base de pastelería profesional from EPGB

Professional Pastry Base Recipe - EPGB

25.00€
12.50€ -50%

The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals. 

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Description

The new Professional Pastry Base Recipe, written by the Barcelona Guild College of Confectionery (EPGB) and published by Books For Chefs, includes a total of 230 recipes organized in 16 families, which cover practically all of the fundamental creations of artisan pastry.

The work includes a chapter dedicated to the detailed description of the fundamental ingredients that are used in pastry today, from flour, chocolates, and dairy to sugars and egg products, passing through gelling agents, pectins, and leavening agents, among others.

From a practical point of view, each of the recipes is accompanied by a series of icons that indicate what utensils and what machinery and equipment are needed to make each creation. This visual information and the organization of all the content in different families make this recipe book a practical tool of enormous utility in workshops and kitchens.

Data sheet
Size
19 x 23 cm
Language
Spanish
ISBN-13
978-84-946323-7-2
Author/s
248 páginas
Hardcover
248 páginas
Published in
2018
Weight
0,9 kg
Reviews
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5 /5

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Anonymous customer published the 25/01/2021 following an order made on 15/01/2021

5/5

Very good reference book for professionals.

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Anonymous customer published the 07/07/2020 following an order made on 30/06/2020

5/5

Great book with all tested recipes.

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Anonymous customer published the 15/09/2019 following an order made on 09/09/2019

5/5

Very professional service, solid company despite the long distance books arrived from the payment after 48 hours. Thank you very much and I recommend it.

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Anonymous customer published the 06/12/2018 following an order made on 24/11/2018

5/5

Good tips for beginners

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×
Contents

Guía de iconos de utensilios y maquinaria

Ingredientes fundamentales

  1. Masas hojaldradas
  2. Masas fermentadas-hojaldradas
  3. Masas fermentadas
  4. Masas fritas
  5. Masas escaldadas
  6. Masas areniscas o quebradas
  7. Masas batidas
  8. Masa batidas con carga de grasa
  9. Caramelos, glasas, merengues, almíbares
  10. Mazapán
  11. Mermeladas, compotas, pastas de fruta
  12. Cremas, cremosos, ganaches
  13. Mousses, esponjosos, ganaches montadas
  14. Gelificados
  15. Gianduja y praliné
  16. Glaseados, pinturas y acabados

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