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.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Bibliography
Charman, G. (1971) ‘Fresh cream in flour confectionery’, series in Bakery Management, Nov. 1971, Jan., Feb., Mar., June, July, Oct. 1972.
Die Konditorei,German confectionery periodical.
Gottfried, F. Sahne Torten, Sahne Gebäck. Die schönen Torten,Die Konditorei, München-Gladbach.
Proff, H. (1972) ‘Continental confectionery’, Bakery Management, Oct., 15–16.
Steven, J.D. (1972) Baking Ind. J.,July, 60.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1997 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Gateaux and fancies. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_24
Download citation
DOI: https://doi.org/10.1007/978-1-4757-6690-5_24
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4742-0
Online ISBN: 978-1-4757-6690-5
eBook Packages: Springer Book Archive