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Inhaltsverzeichnis 1. Teil. Geschäfts- und Gesetzeskunde. Soite Seite I. Abschnitt. Essigsäure . 52 33 Farben 52 Einleitung' Garantol "2 Gelatine - 52 II. Abschnitt. Gewürze 52 Zur Geschichte der Konditorei . 34 Gummiarabikum . - «2 Gyps '2 Haferflocken 52 IIF. Abschnitt. Haselnüsse 52 Kurze Geschichte der Kriegskonditorei . 36 Hausenblase 52 Hefe f2 IV. Abschnitt. Hirschhornsalz 52 Einführung in die Konditorei .... 43 Honig - - f'2 Ingwer 52 ]hvertz ucker .52 V. Abschnitt. Kaffee 53 Hygiene und Reinlichkeit in der Kakao . 53 Konditorei. Kalk . 53 Die Arbeitsräumc 45 Kalmus 53 Die Arbeitenden 47 Kandiszucker .'..'. 53 Verkaufsräume 47 Kapillärsirup 53 Verkauferinnen 47 Kartoffel . 53 Die Wohnräume 47 Kartoffelpuder 53 Gesnndheitsregeln, 47 Kastanien .54 Kochenille 54 Kohlen und Koks 54 VI. Abschnitt. Kokosnuß - 54 Warenkunde. Kouleur 54 Agar-Agar , -, Konfitüren 54 Albumin 49 Koriander 54 Ameisensäure 49 Korinthen 54 Ananas , 49 Kuvertüre : . 64 Ananasäther und Ananasessenz 49 Krokant 54 Angelika 50 Kunsthonig . " : - 54 Anis 50 Lack 54 Apfelsaft '. .. 50 Maisgrieß. " . 54 Apfelsinen 50 Maismehl 54 Apfelwein . -. 50 Maispuder 5*4 Aprikosen 50 Mandarinen 55 Arrak 60 Mandeln 55 Ammonium • . 50 Margarine 55 Backpulver 60 Maronen . 55 Benzoö 50 Marzipan _ 55 Benzoi-saures Natron ... 50 Mehl ' 5.5 Bittermandelöl 50 Melis 55 Bucheckern ...'.... 51 Melonen oder Kürbiskerne 55 Butter 61 Milch 55 Buttercremefett 51 Milcheiweiß 55 Oachou 51 Mohn 55 Chinois öl Mohnöl '. 55 Couleur 61 Muskatnuß 55 Datteln ÖL Natron - . 56 Dextrin 51 Nelken - 56 Eier 51 Nonpareille W> Eierpräparate 51 Nordona 50 Eis 51 Nougat 56 Eiweißersatz 51 Oblaten 56 Essenzen und Extrakte . 51 Orangeat 6fi http://d-nb.info/366447629 Inhaltsverzeichnis. Seite Seite Orangeblütenwasser 66 Kandierkasten 73 Palmin 56 Kirschentkernmaschine 73 Pfefferminzöl . 56 Knetmaschine 74 Pfirsichkerne 56 Konditorei-Einrichtung 75 Pflanzenbutter 56 Massenrühr- und Anschlagmaschinen . 75 Pflaumenkerne 56 Massen-Ruhr- und Schneeschlagmaschine . 76 Pignoli 56 Milchentrahmer 77 Pistazien • 56 Passiersieb • . 77 Pottasche 56 Pralinenwärmer 77 Puder 57 Schlagsähnekühler -78 Quark . • 57 Teigspritze ' ... '78 Quitten 57 Waffeleisen 78 Raffinade 57 Windöfen 79 Reis 57 Zwiebackscluieidemaschine 79 Reismehl oder Reispuder 67 Glasschränke für den Laden 79 Rosenwasser 57 Rosinen 57 Rum 57 VIII. Abschnitt. Saccharin 57 Maße und Gewichte. Safran 57 a) Längenmaße 82 Salizylsäure 57 b) Entfernungsmaße 82 Salz "... 67 c) Flächenmaße 82 Schaunlpulver 67 d) Hohl- und Körpermaße 82 Schneebomin 57 e) Gewichte 83 Schmalz (.•> . 67 f) Verschiedenes 83 Schwefel . 58 g) Englische'Gewichts- und Flüssigkeits- Spiritus 58 maße 83 Stanniol 58 Succade 58 Sultaninen 58 IX. Abschnitt. Süßstoff 58 Fachausdrucke nnd Fremdwörter in der Talkum 58 Tonkabobnen 58 Konditorei. 84 Torf . 58 Tragant ..... 58 X. Abschnitt. Trockenmilch 68 Vanille 58 A. Die Gehilfen- und Meisterprüfung Vanillin 59 in der Konditorei. 88 "Wachs 69 "Walnüsse \ . 69 B. Stellengesuche und Bewerbungs- Wasserglas .... -»-^ 59 schreiben. 90 Weingeist . 59 Weinstein 59 Weinsteinsäure 59 XI. Abschnitt. Zimt 59 1 Die Buchführung. Zitronat 59 Inventur 93 Zitronen 59 Tagebuch 94 Zucker 60 Kassenbuch 95 Hauptbuch . 95 VII. Abschnitt. Maschinen und Geräte in der XII. Abschnitt. Konditorei. Die Preisberechnung oder Kalkulation. 97 Anschlagmaschine 61 Apfelschälmaschine 61 Konditor-Datnpfbacköfen ...... 62 XIII. Abschnitt. Elektrische Backofen-Heizung .... 63 Das Wichtigste über den Verkehr mit Gasbackofen 64 Wechseln, Schecks, Kreditbriefen. Backtisch 64 Baumkuchenmaschine 64 1. Wechsel 101 Bonhonswalze 65 2. Bank und Scheck 105 Eiskonservatoren und Eiskästen .... 66 3. Postscheckverkehr 105 Eismaschinen 66 4. Postkreditbrief 108 Eisschrank 67 Eissparer 67 XIV. Abschnitt. Eistransportkasten 68 Fondanttabliermaschine 68 Mahn- und Klagewesen. 109 Gasofen 68 Hasenformen ......... 69. XV. Abschnitt. Kaffeemaschine 70 Kaffeemahlmühle . 70 Etwas über den schriftliehen Verkehr Konditorei-Kühl- und Gefrieranlagen . 70 des Konditors. Speiseeisbereitungs-Anlage 72 Geschäftsbriefe 111 Inhaltsverzeichnis. Seito Seit« XVI. Abschnitt. 8. Süßstoffgesetz 134 9. Gesetz zum Schutz der Warenzeichen . 135 Deutscher Konditoren-Bund. E. V. 113 10. Gesetz ' gegen den unlauteren Wett- bewerb 136 XVII. Abschnitt. 11. Gesetz, betr. die Verwendung gesund- heitsschädlicher Farben bei der Her- Handwerkskammern. 114 stellung von Nahrungsmitteln, Genuß- mitteln und Gebrauchsgegenständen 140 XVIII. Abschnitt. 12. Das Gewerbegericht 141 A. Gesetzeskundc. Die Innungsschiedsgerichte . 141 1. Auszüge aus der Gewerbe-Ordnung . 116 .13. Das neue Arbeitsrecht . 142 2. Die Reichsversicherungs-Ordnung . .. 119 14. Umsatzsteuer 143 A. Krankenversicherung . 119 B. Unfall-Versicherung . .121 B.- Verkehrskunde. C. Invaliden- nnd Hinterbliebenen- Versicherung 123 1. Münz-Vergloichungstabelle . ' . 144 3. Privatangestellten-Versicherung . 126 2. Gewichte der deutschen Reichsmünzen 144 4. Über die Sonntagsruhe . ' . 129 3. Abkürzungen, wie sie im täglichen 5. Bürgerliches Gesetzbuch 130 Geschäftsleben vorkommen . 145 Die Haftpflicht 131 4. Zinsberechnung für einen Monat . 146 Verjährung von Forderungen . 131 •Zinsberechnung für Tage . 146 6. Das Genossenschaftsgesetz . .132 5. Römische Zahlen ..".... 147 7. Gesetz betr. den Verkehr mit Nahrungs- 6. Vom Zuckerthermorneter 147 mitteln, Gonußmitteln und Gebrauchs- Die Fachpresse 148 gegenständen 133 Die Konditorenfachschulen 148 2. Teil. Rezepte. I. Abschnitt. 30. Saud-Torte, warm (Vorkriegsrezept) . 161 81. Sand-Torte, warm, andere Art . 161 Torten. 32. Sand-Torte, kalt, schwere Masse . 162 A. Kalte und warme Tortenmassen. 33. Sand-Torte, kalt, schwere Masse, andere Art 162 1. Allgemeines 153 34. Sand-Torte, kalt, leichte Masse ... 162 2. Biskuitmassen 164 35. Sacher-Torto 162 2a. .Biskuitmasse, andere Art für Torten. 154 36. Schmelz-Torte 162 ,2 b. Biskuitmasse, kalt 154 37. Schokoladen-Torte ....... 162 3. Sandmassen 154 Vorkriegsrezent für Schokoladen-Torte 162 Vorkriegsrezept fm^andmassen . 155 38. Schokoladen-Torte, andere Art ... 163 4. Nuß- und Mandelmassen 155 39. Schokoladen-Torte, schwer .... 163 f>. Baiser- und Schaummassen . .155 40. Sebastopol-To'rte . .163 41. Varttlle-Torte 163 B. Ungefüllte Torten. 6. Biskuit-Torte, warm 166 6 a. Biskuit-Torte, warm, andere Art . 156 C. Gefüllte Torten. 7. Baum-Torte 156 8. Biskuit-Torte, kalt ....... 168 1. Creme-Torten. 9. Biskuit-Torte, kalt, andere Art . 158 42. Ananas-Torte 163' 10. Blitz-Torte 158 43. Cantalani-Torte. ' . .163 11. Brot-Torte 168 44. Chinesische Torte 163 12. Brot-Torte, andere Art . 158 45. Dobos-Torte 164 13. Br,ot-Torte, andere Art . 169 46. Genfer Torte 16* 14. Brot-Torte, leicht, andere Art . • 169 47. Haselnuß-Torte 164 14a. Brotmasse (billigere). 159 48. Havanna-Torte .164 15. Fürsteuring 159 49. Kaffee-Torte 164 16. Graubündner Torte 159 60. Kaiser-Torte .... :. ... 164 17. Kardinal-Torte 159. 51. Kastanien-Torte 165 18. Kartoffel-Torte . : 169 62. Königs-Torte 165 18a Kartoffel-Torte, andere Art. ... 160 53. Mandel-Creme-Torte, bittere .... 165 19. Mailänder Torte 160 64. Maraschino-Torte 165 Vorkriegsrezept für Mandel tortc . 160 55. Marschall-Torte . .165 20. Makronen-Torte 160 56. Moltke-Torte 166 21. Mandel-Torte, leichte Masse .... 160 57. Neapolitaner-Torte .166 22. Mandel-Torte, andere Art .... 160 68. Neger-Torte 166 23. Marmor-Torte 160 59. Nuß-Torte mit bitterer Mandelcreme . 166 24. Mohn-Torte / 160 60. Orangen-Torte 160 25. Nuß-Torte, ungefüllt 161 61. Othello-Torte 167 26. Persiko-Torte 161 62. Persische Torte 167 27. Portugieser Torte 161 63. Prinzen-Torte 167 28. Pralinen-Torte . • 161 64. Prinzeß-Torte 167 29. Revolution-Torte 161 65. Prinz-Regenten-Torte 168 Inhaltsverzeichnis. Soite Seite 60. Vanille-Torte, andere Art . 168 4. Obst-Torten. 6,7. Wiener ZitronenCreme-Torte 168 Obst-Torten sind in Abschnitt III. 68. Zitronen-Torte, englische ' . 168 unter Obstkuchen zu finden. 128. Dänischer Apfelkuchen 180 2. Buttercreme-Torten. 129. Doppelter Erdbeerkuchen .... 180 09. Bismarck-Torte 168 130. Erdbeerkuchen, andere Art . 180 70. Frühlings-Torte ....... 168 131. Erdbeer-Torte 180 71. Gisella-Torte 169 132. Französischer Apfelkuchen .... 160 72. Havanna-Torte 169 133. Italienischer Apfelkuchen . 180 73. Indiana-Torte 169 134. Kirschen-Torte . '. .181 74 Mai-Torte . 109 135. Pfirsichkuchen 181 75. Malaga-Torte 109 136. Trauben-Torte 181 70 Pistazien-Torto mit Makronenaufsatz . 170 137. Trauben-Torte, andere Art .... 181 77. Prinz-Regenton-Torte, andere Art. 170 138. Trauben-Torte, Heidelberger . .182 78. Regenten-Torte 170 79. Sarah Bernhard-Torte . 170- 5. Sahne-Tor ten. 80.. Sarah Bernhard-Torte, andere Art; . 170 139. Ananasspeise ". ....... .182 81. Schweizer Torte 171 140. Baiser-Berg . 182 82. Spahn-Torte 171 141. Baiser-Torte 182 •83. Stefanie-Torte 171 142. Diplomaten-Torte ...... 183 84. Trüffel-Torte '. 171 143. Elvira-Torte "... 183 144. Esmeralda-Torte 183 3. Frucht-Torten. 145. Fürsten-Torte 183 (Torten mit Marmelade oder Gelee gefüllt.) 146. Gäteau-Breton 183 147. Genueser Kuchen ....... 183 85. Alliance-Torte 172 148. Haselnuß-Torte mit Gelatine . 184 86. Blätterteig-Torte ....... 172 149 Herzogin-Torte 184 87. Brasil-Torte 172 150. Kastanien-Torte, andere Art . 184 88. Dalmatiner Torte 172 151. Lioner-Torte .' 184 89. Demi-Torte . 172 152. Nuß-Torte, (gefüllt) 184 90. Eisenbahn-Torte 172 163. Portugieser-Torte .184 91. Elisen-Torte 172 154. Pralinen-Torte . - . 185 92. Grillage-Torto. ... .173 155. Pralinen-Torte 185 03. Havanna-Torte 173 150.
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  • Análisis De Producto Productos Batidos

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    Análisis de producto Productos batidos Ing. Alim. Elizabeth P. Lezcano Introducción El estudio del presente informe se centra en los bizcochuelos, vainillas, magdalenas, piononos, muffins , budines, biscuits (o bizcochos), sus diferentes variedades y productos más estrechamente relacionados. Dentro del Código Alimentario Argentino (C.A.A.), en el Capítulo IX: “Alimentos Farináceos- cereales, harinas y derivados”, bajo el título: “Galletas, galletitas y facturas de panadería”, que agrupa a los artículos 760, 760 bis, 762 y 766, se considera a los productos batidos y se menciona la lista positiva de aditivos alimentarios permitidos para estos alimentos. Por otra parte, en la Real Academia Española, en su vigésima segunda edición, se puede encontrar las siguientes definiciones: Bizcochuelo: En Argentina y Uruguay. Torta esponjosa hecha con harina, huevos y azúcar muy batidos. Magdalena (también madalena): (Quizá por alusión a Madeleine Paumier, cocinera francesa a la que se atribuye la invención). Bollo pequeño, hecho y presentado en molde de papel rizado, con los mismos ingredientes que el bizcocho en distintas proporciones. Pionono: (De Pío nono). Dulce hecho de bizcocho, cubierto de crema o de huevo, y generalmente enrollado. Bizcocho: (De bi- y el lat. coctus , cocido). 1. Masa compuesta de la flor de la harina, huevos y azúcar, que se cuece en hornos pequeños. 2. Pan sin levadura, que se cuece por segunda vez para que se enjugue y dure mucho tiempo. Pudin o pudín (budín): (Del inglés pudding ). Dulce que se prepara con bizcocho o pan deshecho en leche y con azúcar y frutas secas. Las definiciones de vainillas y muffins no se encuentran en el diccionario de la Real Academia Española.
  • Planning Guide

    Planning Guide

    PLANNING GERMANY GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Germany. Your creativity and knowledge make the trip. Germany is vast country with a rich history of world renowned scientists, masters of music, creators of beautiful art and influential minds. It is made up of 16 states, each with their own cultural characteristics, historic customs and in some locations, their own local dialects of the German language. Germany is the world’s fourth largest economy, and it also is proud to have the fourth most Michelin Star rated restaurants in the world. As unique as each state is, so is their culinary contribution to German cuisine. The wealth and abundance of natural resources contributes to the variety of dishes and beverages found around the country. The diverse armament of fish, livestock, vegetables and grains combined with a long-established culture of cooking contributes to the cornucopia of German cuisine. You are a vital member of the crew, and your responsibilities are critical for trip success. To help you avoid the unexpected, and exceed the expectations of your stakeholders when traveling to Germany, we have developed this planning guide. Enclosed, you’ll find tips from Universal Weather and Aviation, Inc. to help you plan for visas, airports, hotels, health, and security. In addition, we have included a guide to German cuisine from Air Culinaire Worldwide, a Universal® company. We hope this information helps you to successfully navigate the unique operating requirements and local cultures of Germany. As always, please know that you are not alone.
  • On Tour 2018 Product Catalogue Sweets | 2 Welcome

    On Tour 2018 Product Catalogue Sweets | 2 Welcome

    On Tour 2018 Product Catalogue Sweets | 2 Welcome Dear Customer, We constantly strive to adapt our product range to the needs of the market, as we hope you have already experi- enced. Customer satisfaction is our highest priority, which we aim to achieve through perfect service, innovation and sustainability. To help you find the products you are looking for, whether that is a complimentary snack for your passengers or a buy-on-board product, we have created this catalogue. We aim to give you an overview of the trends and possi- bilities that are currently available in the market. We have concentrated on the core product categories and have in- cluded a selection of our product range, but LSG Group is able to fulfill almost any wish you have, as we have done in the past. Together with you, we at LSG Group would like to create an even more diversified offering in order to better and more efficiently meet the needs of your passengers. By creating this catalogue, we hope we have helped you in your decision making process and are looking forward to intensifying our business relationship in the future. Content Sweets Page 7-41 Content | 4 Salty Page 42-45 Bread/Cakes/Hot Snacks Page 46-52 Dairy Page 53-55 Frozen Page 56-57 Dry Goods/Specialities Page 58-64 Drinks Page 65-77 Content | 5 How to use? As a specialist in the area of onboard service LSG We are confident that our offerings will facilitate your Group can offer an exceptional variety of products in numerous cat- sourcing activities by providing a great variety of products from a egories.