Use of modern raw materials stabilizing the quality of baking sponge cake and sand dough.
Semi-finished products for confectionery: sponge cake and chocolate sponge; sand semi-finished product on the basis of margarine – has exceptional plasticity, can be rolled out on a rolling machine; air semi-finished product.
Assembly and decoration of original cakes and pastries using new types of raw materials and semi-finished products:
- Making cakes and pastries based on dry mixes that allow to give the cream not only the color and flavor of berries and fruits, but also contain pieces of fruit.
- Cheesecake – classic and new variants. Cooking cheesecakes with combined fillings, variety of finishes.
- Technologies of confectionery production using fruit fillings and soft gels for coating and decoration.
High fruit content and excellent flavor will make the product attractive.
- Using marzipan in cakes and pastries as well as in baked goods.
- Working with couvertures (decorations, coatings).
- Peculiarities of working with chocolate – tempering.
- Making decors with the use of specially designed equipment, demonstration of decoration of finished products.
- Decorating cakes using Chinese technology. Cakes in the form of a dome, the technique of working with vegetable cream, coloring with gel, airbrush.
- Possibilities of using ready-made decorations: sprinkles, glaze nuts for the design of confectionery.
Cakes in the form of chupa-chups or “lollipop” on a stick
What are the advantages of serving a traditional dessert in this form:
- Low weight – one “lollipop cake” is equal to one to three bites;
- Suitable for those on a diet;
- Even those who pay tribute to the main menu can try it;
- No destruction of integrity. Each slice is a separate cake;
- Modern and unusual look;
- Comfortable to hold – comfortable to eat.