Le guide du glacier et des métiers du dessert (pâtissier, chocolatier, boulanger, traiteur, cuisinier).

Author(s) : CNGF

Type of monograph: Guide/Handbook

Summary

This 400-page 4-colour guide contains clear texts and many photos. It was jointly written by several authors under the auspices of the Confédération Nationale des Glaciers de France, and aims at becoming the reference tool in this sector.
This book comprises 17 chapters dealing with all technical, trade and regulatory aspects of the profession: history; definition of the ice-cream making profession; manufacturing equipment and kitchen facilities; retail facilities; raw materials; additives, stabilizing flavourings, emulsifiers; refrigeration; transport; training, jobs; setting up and buying businesses, business transfers; labelling, consumer information; science and the ice-cream maker's job; ice sculpture; iceboxes; fair practice codes in the ice-cream sector.

Details

Original title: Le guide du glacier et des métiers du dessert (pâtissier, chocolatier, boulanger, traiteur, cuisinier).
Record ID : 30006518
Languages: French
Subject: Regulation, General information
Publication: Cngf (confédération nationale des glaciers de france) - France/France
Publication date: 2010/04
Document available for consultation in the library of the IIR headquarters only.

Links

External links:
http://www.lemondedudessert.fr/cngf/le-guide-du-glacier-et-des-metiers-du-dessert/

Indexing

Themes: History of refrigeration;
Research, education and training;
Ice creams;
Refrigeration and perishable products: regulations and standards
Keywords: Training; Regulations; Ice; Generality; France; Cold chain; Manufacture; Refrigerated transport; Recommendation; History; Guide; Europe; Labelling; Frozen dessert; Ice cream