This new edition of the industry bible provides an overview and easy-to-read description of the equipment and practices used across the cakemaking industry. It includes all the important advances made in the last decadeTable 24.6 Recipe for dobos the yolks-sugar, mix prior to blending in the whites - sugar mix 100 Soft flour 0.170 Add 233.4 (+eggs) ... A spiral of the same fondant is piped on to the top, and it is then finished with a silver dragee. ... and finished by painting on a face with edible chocolate colour and adding a marzipan hat.
|Title||:||The Technology of Cake Making|
|Author||:||E.B. Bennion, A.J. Bent, G.S.T. Bamford|
|Publisher||:||Springer Science & Business Media - 1997-07-31|