The world of confectionery

Greetings dear reader!!!
In this book you will learn a lot about the world of confectionery and
 recipes, we will study the sweet world together.

We begin our journey through the sweet world.

A confectioner is a specialist in the preparation of confectionery products.
 Or rather, this is a real conjurer of the dough and the master of creams.

A professional who knows how to create gastronomic 
masterpieces that no sweet tooth can resist.

If we move away from the romance of whipped cream, sweet jams, 
delicate meringue, lush dough and airy marshmallows, the job duties of a
 confectioner include:

processing, slicing, forming and organizing proper storage of ingredients;
preparation of components for future dishes (toppings, creams, decoration);
direct preparation of confectionery products;
development of new recipes;
artistic decoration of desserts.

The work of a confectioner is creative. 
One cannot do without refined taste, a sense of style, and the skills of 
an artist and creator. To become a sought-after confectioner, you need:

have a real passion for cooking, be passionate about cooking;
a good memory - because recipes are often born in a burst of inspiration, and then there may be 
difficulties with their repetition;
analytical skills: 
a good confectioner is a good analyst, when creating new desserts, he must understand how successful they will be among 
consumers, how high or low their cost or profit from sales will be, and what combinations of ingredients will be profitable, 
and which ones are not;
good physical shape and endurance - because the work of a confectioner involves long shifts, which the specialist spends 
mostly standing and not always in a comfortable position.