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Successful author, professor of chemistry and professional researcher, in this book Dario Bressanini reveals the scientific foundations of pastry. The five chapters of the book detail the structure and properties of the essential ingredients for pastry: sugar, eggs, the milk family, flour and gases.
La ciencia de la pastelería is onder andere te koop bij: Bol. Esy raadt altijd aan om meerdere aanbieders te bekijken om geen last minute deals mis te lopen.
-34 % € 49,99 The first chapter reviews evidence of the human health impact of wheat flour fortification and how it is measured and studied. The chapter explores the benefits to wheat flour fortification, citing...
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