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The contemporary vision of confectionery

The ultimate book for pastry chefs: Tradition in Evolution.
More than 800 pages of technical knowledge: not only many recipes and technical information, but also the means to build one’s way of working and developing through basic notions, tests, emotions. All the fundamental themes are treated, from puff pastry to whipped mixtures, from choux pastry to biscuits, from basic creams to meringues, from leavened dough to cakes, from petits fours to praliné, from chocolate to pâte à bombe, from gelato to glazes, from soufflé to nougat, from jam to nut brittle, from candying to fried products, from alternative pastry products to savoury baking…

A unique and complete approach to pastry art in all its wonderful nuances. 

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LATEST NEWS

The latest issue of “Ingredienti Alimentari” is now available

  In this issue we introduce you in natural flavours’ innovation and development, one of the topic of our magazine. Hosted by New Flavors, with...

SMI FRANCE has arrived

  SMI enhances its direct presence in France   The French market keeps experiencing strong growth in the bottling and packaging industry for beverages, food, household cleaning...

Temperature Detection and Monitoring System for Electrical Equipment

  During BIAT 2023 (Borsa dell'Innovazione e dell'Alta Tecnologia), which will take place in Naples on October 11th and 12th, RAM Elettronica will introduce its...

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