Viennoiserie - Techniques and methods for the perfect product [PDF - ENG]
INTERNATIONAL DIGITAL EDITION (PDF – ENG)
Here you can find all the secrets, from raw materials to every step of dough handling. A lot of in-depth focuses like the ones about lamination or storage techniques.
The authors, Omar Busi and Alessio Busi, treated every aspect highlighting what happens into the dough in every step. Everything is explained scientifically, but in a simple and understandable way: the reader will learn how to knowingly modify his recipes, take advantage of every chemical and physical process, understand the role of every raw material and much more.
For the index, click HERE
45,00€ (IVA esclusa / VAT excluded)