It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.
Introductory chapters include:
- the history and evolution of frozen desserts
- ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
- equipment including churning machines, production equipment, and storage and serving containers
- essentials on storage, sanitation, and production and serving techniques
- Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
- Non-Dairy Desserts, which include sorbet and granites
- Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles
|Product dimensions:||8.80(w) x 11.00(h) x 1.60(d)|
Table of Contents
CHAPTER 1: A Brief History of Frozen Desserts.
CHAPTER 2: Ingredients.
CHAPTER 3: Equipment, Machines, and Tools.
CHAPTER 4: Dairy-Based Frozen Desserts.
CHAPTER 5: Non-Dairy Frozen Desserts.
CHAPTER 6: Aerated Still-Frozen Desserts.
CHAPTER 7: Finished Items.
CHAPTER 8: Base Recipes.
Average Sugar, Solids, and Acid Content of Fruit.
Seasonal Availability of Fruit.