"Even though airbrush technology was born in the United States at the end of 1800s, then spread throughout the world, it is still quite common to come across people who are not aware of its use in Pastry Making. Even pastry chefs who often know the possibilities an airbrush can give, do not realize its potential for everyday use. In fact, if you know airbrush technique and the characteristics of products used in daily pastry shop production, you can truly reach surprising and dramatic results, without sacrificing craftsmanship. For this reason, this manual gives you a cast of available pastry decorating techniques, suggesting how to use additional tools, such as masks, colours for chocolate and other complementary equipment.This manual is divided into two parts: the first part is dedicated to basic exercises and some techniques to create common effects. In the second part, decorative pastry applications are developed step-by-step: this part ends with a trouble-shooting section, explaining problems than can arise and suggestions to solve them.This work is the fruit of collaboration between a Pastry Chef and a Teacher of Airbrush Techniques. The authors hope it can help readers and instill a passion for airbrushing, a truly fascinating art that will give you a great deal of satisfaction. "
Specification
Category
Professional Equipment for Sugar Art
Sub-Categories
Tools and Accessories for Sugar Craft
