Gateaux and fancies

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

There is a wide variety of decorative materials available to the confectioner with which to produce a selection of very attractive gateaux and afternoon tea fancies, attractive not only in their appearance and finish but also in their eating qualities.

Keywords

Eating Quality Added Appeal Mandarin Orange Decorative Material Swiss Roll 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

  1. Charman, G. (1971) ‘Fresh cream in flour confectionery’, series in Bakery Management, Nov. 1971, Jan., Feb., Mar., June, July, Oct. 1972.Google Scholar
  2. Die Konditorei,German confectionery periodical.Google Scholar
  3. Gottfried, F. Sahne Torten, Sahne Gebäck. Die schönen Torten,Die Konditorei, München-Gladbach.Google Scholar
  4. Proff, H. (1972) ‘Continental confectionery’, Bakery Management, Oct., 15–16.Google Scholar
  5. Steven, J.D. (1972) Baking Ind. J.,July, 60.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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