21ºBrix. Creative brilliance in the art of the dessert July 24, 2014 | Fernando Toda
J’adore la fraise, by Claire Damon July 22, 2014 | Albert Mañé
Which teams will represent Latin American in the next World Pastry Cup? July 17, 2014 | Fernando Toda
Cacao Barry World Chocolate Masters 2015 teaser June 20, 2014 | Albert Mañé
Limoncello concentrate natural aroma 70% volume, by Premium Gastronomie
so good.. Recipes
Mochi and churro mass are the new travelling companions for ice cream in a range of original presentation formats in New York and Los Angeles. The Mochi ice cream of Mochidoki and the churro ice cream sandwiches of Churro Borough are two of the products which have attracted most media attention in the last few weeks in the U.S.A.
Over three days, chefs will visit the nut plantation of La Morella Nuts, attend conferences and enjoy gastronomic dinners.
First they formed the Italian squad through a national playoff, then they publicised the basic rules of participation for any combination of national squads to register over the coming months. A new world championship comes on stage.
Who will be the members of the Japanese team for the World Cup of Pastry in Lyon? Discover the spectacular creations that were produced by contestants during the hard-fought elimination round in Tokyo.
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.
Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.