A collection of complete recipes of cakes of all kinds; from Italian pastry and French, up to Anglo Saxon cakes . Each recipe is a dynamic bill of materials that allows the recalculation of the quantities of the ingredients according on the size and shape of the cake. The cost of the recipe is shown in the same tab, which allows for complete management of the economic value
The creams are the component of a dessert that, supported by the dough, characterize the taste of our dessert. We present the recipes of the most important creams to be used as filling or finishing of our cake The bill of materials will allow the dynamic recalculation of the quantities of ingredients and the management of food cost of the recipe
The doughs are the fundamental component of our dessert. They provide the structure and by welcoming the filling they define our dessert. We have collected the recipes of the most important doughs to create every kind of cake. The bill of materials also in this case will show the dynamic recalculation function of the ingredients and the food cost of the dough
The way of desserts is endless, full of interesting recipes and flavors. We offer you, in our cookbook, a collection of basical preparations from which you can start to create your dessert that is this spoon dessert rather than a mousse or a modern cake . The dynamic recipe, the bill of materials and the food cost functions are always available..
A good dessert without adequate decoration can only be incomplete. The aesthetic component of the pastry is fundamental. A dessert is savored with sight even before with any other sense. In this section we collect modeling pastes , glazes and handcrafted decorations, all in the form of a dynamic BOM with economic food cost of the recipe.