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Non solo zucchero Vol.2 di Iginio Massari. 82 57.4 EUR 30% 1148 FDLB000074 N. Non solo zucchero Vol.2 di Iginio Massari. PrevNext. dolceitaliano "Non solo zucchero" vol. 2° di Iginio Massari

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Deep dives into Italian classics like Panettone , Pandoro , and Colomba . It includes technical analysis of natural yeast (lievito madre) and advanced variations like "puff pastry pandoro".

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The thermodynamics of baking Viennoiserie, croissants, and brioches. 2. Creams, Mousses, and Emulsions

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Whether you are holding the physical book or utilizing a digital PDF for quick reference in the kitchen, Non Solo Zucchero Volume 2 remains an essential pillar of modern pastry literature. It challenges the reader to look beyond the surface of the plate and understand the intricate, invisible reactions that make great pastry possible. For those dedicated to the craft, Massari’s insights are nothing short of transformative.

Achieving the perfect mouthfeel requires a deep understanding of fat-to-liquid ratios. This section covers:

I dolci fritti richiedono una gestione impeccabile delle temperature dell'olio e degli impasti per evitare l'assorbimento eccessivo di grassi. PrevNext

Lamination is treated as an exact physical science rather than a craft method.

Iginio Massari’s is a technical masterpiece in the world of professional pastry. While the first volume focused on the foundations of pastry, this second installment dives deep into the complex science of leavened doughs, breakfast pastries, and artisanal panettone. 🥐 The Story of the Craft

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