A New Baking Method for Western Confectionery -Steel Convection Brings Out the Pastry Chef's Sensibility-

A first for the confectionery industry!
This book provides a thorough explanation of how to use steam convection ovens (Sti-Con).

Making full use of the "combination mode," which isn't often used in traditional confectionery, this book tests different baking methods and provides detailed explanations of 20 baking recipes. It visualizes the changes in texture and color brought about by humidity and temperature settings, and proposes a "steam bake method" that professional pastry chefs can use.

This technical book opens up new possibilities in baking.

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