The formula of the cake. Secrets of the confectioner. Fatebinin A.I.

Do you have a cream? Opal biscuit? Did the cake swam? So you need this book! It will help beginners to avoid mistakes, and experienced confectioners can understand the technology and processes deeper. It is explained not only how desserts should be made, but why exactly!

Problems with baking arise not due to improper recipes, but because there is no understanding of processes! - So believes the author of the book Anastasia Fatebinin, an experienced confectioner and leading teacher of the culinary school Chile chocolate. She has been teaching confectionery master classes for ordinary people for many years and knows exactly what problems with pastries arise, and how to explain complex things easily and fun.

Chemistry and physics of creams and biscuits will be revealed in an illustrated publication with step-by-step photographs of Nikolai Worldly!