The standard work thematises all learning content of the confectionery craft and accompanies the students ideally through their three years of training.

The 8th Edition contains the following innovations:

Updated guidelines for bread and pastries.
updated wine law
Food Additives Implementing Regulation
Rolling fondant
modelling chocolate
gluten-free confectionery products
vegetarian confectionery products
vegan confectionery products

Each chapter of the book is introduced with a situation from everyday work that is explained and described in detail in theory and practice. At the end of the chapter, numerous repetition and arithmetic tasks are presented as well as an action-oriented task. Each learning field closes with learning field-oriented tasks.

Recipes and manufacturing processes are detailed and presented with numerous meaningful photos. Many summary overviews and tables make it easier for aspiring pastry chefs to prepare for the exam.

The basic level of this book is page identical to the basic level of the sales book (ISBN:978-3-582-88298-1) and the baker's book (ISBN:978-3-582-25977-6).

"About this title" may belong to another edition of this title.

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