Wie Backen funktioniert: Erforschung der Grundlagen der Backwissenschaft von Paula I. Figon
71,84 €
The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between.
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