{"product_id":"el-azucar-en-pasteleria-creaciones-y-estudios","title":"Sugar in Pastry #PR40","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e19 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e35 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e257 photos\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e105 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e21 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e44,258 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e180 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSUGAR\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - HISTORY\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - CARBOHYDRATES\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - COMMON SUGAR: Refining process; Types of refined sugar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - OTHER SUGARS: Fructose; Invert sugar or Trimoline; Honey; Cereal syrups and sugars; Vegetable syrups and sugars.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - SWEETENERS\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- PROPERTIES OF SUGAR: Sweetening power (POD); Hygroscopicity; Solubility; Inversion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - SUGAR COOKING: Sugar cooking points; Caramel; Syrup density.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PREPARATIONS: Sweets; Sweet preparations with fruits.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - SUGAR DECORATIONS: Toppings and glazes; Decorative pieces.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eCREATIONS\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honey. Josep Maria Rodríguez. The Pastisseria. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Maple syrup cake. Christophe Michalak. Michalak Paris. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Club sandwich. Yann Duytsche. Dolç. Sant Cugat del Vallés, Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sopaipillas pasadas con chancaca. Gustavo Sáez. 99 Restaurant. Santiago de Chile, Chile.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramel and dried fruit tart, 2014. Christophe Adam. L'Éclair de Génie. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Followed by fruity pears with licorice and Tahitian vanilla with muscovado. Enric Rosich. Enric Rosich Macarons. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Weekend combination of vanilla, caramel and macadamia. Enric Rosich. Enric Rosich Macarons. Barcelona.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Tribute to Jordi Roca. Josep Maria Rodríguez. The Pastisseria. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mini-mut alfajor. Luis Robledo. Tout Chocolat. Mexico City, Mexico.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Passion fruit gummy. Ramón Morató. Chocolate Academy. Gurb, Barcelona.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet and creamy; pumpkin ice cream, angel hair pasta. Fina Puigdevall. Les Cols. Olot, Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Served as dessert; trumpets of death, quince, black olives. Fine Puigdevall. Les Cols. Olot, Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry rhubarb éclairs. Cédric Grolet. Le Meurice. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Saint-Honoré. David Landriot. Executive chef at Pâtissier Chocolate. Singapore.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hot baked apple 'cubes'. Yann Duytsche. Dolç. Sant Cugat del Vallés, Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rose and lychee soufflé. Jordi Roca. El Celler de Can Roca. Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Grilled 'Ceps'. Jordi Roca. The Celler de Can Roca. Girona.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and sakura tea panettone. Rafa Charquero. Consultant and Pastry Chef. Doha, Qatar.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Christmas Coca. Tony Valls. Bakery School of the Barcelona Bakers' Guild.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cientotreinta°, bread, pastries, and coffee from all walks of life. Alberto and Guido Miragoli. Flecha Bakery. Manuel and Daniel Flecha: Uncle and nephew. Experience and youth. A perfect pairing for authentic bread. Montejos Loaf. Hurmiento Loaf. Santiago Pérez Puff Pastry Palmier. Valdeón Cheese Bread. Seed Triangle. Sweet Cake from León.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - La Tahona del Artesano, fifth-generation bread. Mario Jiménez. Payoyo cheese and blueberries. Onion and dark beer bread. Multiseed bread. Raisin and walnut bread. Samphire and shrimp bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - La Tahona Delicatessen (Salamanca) by Víctor Hernández. Organic spelt; Traditional bread; Candeal bread; Muesli bread; Hornazo de Salamanca; Cream-filled pastries.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210612908364,"sku":"RPR40","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY40.png?v=1778001416","url":"https:\/\/montagud.com\/en\/products\/el-azucar-en-pasteleria-creaciones-y-estudios","provider":"Montagud","version":"1.0","type":"link"}