Konditorei
A pastry or confectionery (including confectionery or pastry called ) is a craft factory which produces fine or pastries and mostly sold in the adjoining shop. The corresponding occupation does confectioners and pastry.
The products are made of a pastry confectioner in the bakery. Important products are a pastry pies, cakes, chocolates, petit fours, ice cream and patisserie. The tree cake is traditionally regarded as a symbol of the Federal confectioner. Pastries are today often considered luxury products.
- 3.1 Vocational
- 3.2 Education and training 3.2.1 Germany
- 3.2.2 Austria
- 3.2.3 Switzerland
- 4.1 Germany
- 4.2 Austria
- 4.3 Switzerland
- 4.4 Hungary
- 4.5 France
Term
The pastry is distinguished from the bakery by the effect that it produces no bread products and often also emphasizes more the artistic side of the craft. Originated the craft is through the specialization of certain bakers to the production of sweet bread that has been enriched with candied fruit or the like. Hence the origin of the word stirs pastry: It comes from the Latin word candere that shine for the glow / stands of fruit. Another derivation is Latin conditura, ae, f ( CONDIO ) = prepare ( food ), insertion (of fruit)
Development of the pastry profession
Gingerbread
Developed has the profession of pastry chef from the baker. After the baker in the late Middle Ages ( 15th century ) mastered the art of baking bread, refined some of them the dough with honey, dried fruit and spices. These specialists were called Lebküchler, Lebküchner or gingerbread maker. 1643 they founded a gingerbread guild in the Nuremberg area. The Gingerbread manufacturer operated simultaneously with the wax, the by-product of honey, another industry: the candlemaker. They supplied churches and homes with ornate candles, wax figures and wax images. They carved wooden model itself, into which she poured the wax for the magnificent wax images. The sophisticated artistic activity of candlemaker was operated until the recent past by some pastry shops. From the Lebküchnern confectioners and then the confectioners later developed.
Sugar and spices from the Orient
With the maritime trade were larger amounts of spices and sugar from the Orient in the port cities of Genoa and Venice. The sugar exercised an incredible appeal, but stayed because of the preciousness of the rich. The job of a confectioner was initially connected to the the pharmacist, as only this could drive with the exotic treasures trade. The word " candy " for candy comes from the language of even confectionari medicines listed manufacturers.
Marzipan
The Venetians brought marzipan to Central Europe, a confection made from almonds, sugar and rose water in the 14th century. It was an ideal modeling clay for magnificent marzipan images, which were skillfully painted with self-made vegetable colors and often decorated with gold leaf. Also marzipan was traded in the early modern period in pharmacies.
Chocolate in the pastry
Beginning of the 19th century came the chocolate to Germany after in Spain, Italy and France, the ladies of the better companies had long been accustomed to the daily cup of hot chocolate. As the Dutchman van Houten in 1828 succeeded the pressing of the cocoa mass, cocoa butter and cocoa powder addition were used as raw materials available. With the help of the diluted with cocoa butter chocolate all possible figures were cast and the cocoa painting with cocoa powder became popular for cake decorations. The profession of " chocolate ", a masterpiece among confectioners, was born. In the confectionery chocolate now occupied a significant place. The chocolate cake of Franz Sacher, 1832 chocolate chef at Prince Metternich in Vienna, is one example.
Baked goods
Due to the wealth of the domestic sugar beet culture of baking plant, in which not only the artistic image result was at the forefront developed in the 19th century. It light biscuit biscuits, almond pastries, Bundt cake and sponge cake were served to the then new-fangled drinks coffee, tea and chocolate.
Craft of pastry chef
Vocational
A pastry chef is a craftsman who specializes in creating fine baked goods. The preparation of pies, cakes and ice cream is also one of its activities, like those of biscuits, chocolates, hollow figures, filled parts, confectionery and candied fruit. Also work decoration made of marzipan, chocolate and sugar are the specialty of confectioners. There are some overlap with the bakers, pastry chefs are some of the same baker. When Maria Theresa allowed the first sugar bakers in Innsbruck, the craft confectioners was renamed pastry chef. In Switzerland, there is the job title " pastry confectioner ". The pastry chef puts it forth pastries, while the confectioner specializing in sugar and chocolate specialties.
Although much higher masses can by industry in less time are made of products, always keep a 100% consistent quality, yet the operations and raw materials must be adapted to the machines to guarantee these optimal processes. Therefore can not be applied certain techniques or commodity combinations in the industry.
Education and training
Germany
As the baker is also the pastry chef training a profession that is learned in a three -year apprenticeship and whose successful completion you will receive a certificate of apprenticeship. When professional pastry chef there is a master craftsman, which can be acquired by attending a preparation course (duration 3-12 months depending on the school and state ) by a master craftsman's examination before the Chamber of Crafts. The master's certificate is a prerequisite for steering an own pastry shop operation and the training of apprentices. In vocational schools -company training courses are offered with special themes that can not be taught in any training company (such as ice making, patisserie ). After graduating as a pastry chef, it is also possible to prove certain courses at the university, to take a different career in the food industry.
Austria
The three -year apprenticeship in Austria is also in the dual education system in vocational schools and in commercial and industrial training companies. In related professions shortens the training period, which is the case for candy and confectionery maker or baker. The training is completed with the final apprenticeship examination. This is the requirement for additional training to master. In contrast to Germany, a master's examination is not mandatory for a business license. but it facilitates their issue. Access to higher qualifications at universities and colleges to Gain in Austria by passing the vocational diploma ( Berufsreifeprüfung ), which is composed of the final exam and four other tests.
Switzerland
Well-known pastry shops and confectioners
Germany
- Bernhard Lambrecht from Wolfenbüttel
- Johann Georg Egger low in Lübeck is famous for marzipan.
- Markus Podzimek in Neunkirchen (winner country)
- Bernd Siefert Michel in city
Austria
- Vienna Ludwig Dehne - Demel
- Ludwig Heiner, as k.u.k. Hofzuckerbäckerei today
- Franz Sacher known for Sachertorte
Switzerland
- Bern Philippe Suchard in Bern and Neuchâtel
- Rodolphe Lindt
- Chocolat Tobler ( historical )
- Today's Maison Cailler
- Chocolats Camille Bloch
- Pastry golden apple
- Confiserie Bachmann
- Pastry Heini
- Bakery Confectionery Hug
- Confiserie Niederberger
- Confiserie Sutter
- Max Chocolatier by Fabian Rimann
- Max Felchlin AG
- Confiserie Sprüngli
- Camille Studer, inventor of the Luxemburgerli
- Confectionery Schober Adolf Teuscher in Zurich is the inventor of Champagne Truffles and long-time tenant of the established traditional 1874 Café Schober
Hungary
- Budapest Founded Café Gerbeaud by Emil Gerbeaud 1858.
- Pastry Ruszwurm: Lénárt judges, Antal Muller, Vilmos Ruszwurm and Ferenc Tóth
France
- Alberic Guironnet in Tain l'Hermitage.
- Pierre Hermé, known for its Rosenmakronen, won Best Confectioner of the Year 1996
- Stohrer, the oldest patisserie in Paris. There since 1730 and is known for the Puis d' amour and baba rhom.