RICHEMONT - Swiss Bakery & Confectionery Craft and Technology Reference Book
- This new book about the basics in bakeries and confectioneries represents the complete works on the production knowledge of our industry.
- It serves as teaching materials for the basic education of young bakers and confectioners, as a source for exam preparations or simply as a reference text for the work routine.
- All contents are either new or revised, compiled or completed and correspond to the current state of knowledge.
- Much emphasis was put on illustration details to support the different subjects.
- English, Hardcover – 605 pages
0 / 5
Total 0 Ratings