Manual Airbrush Sweet Airbrush

Description

Airbrushing manual realised by Master Mario Romani together with Pastry Chef Gian Paolo Panizzolo.The airbrushing technique was born in the 1800's in the USA but it quickly spread all over the world and today it is popular in many fields, such as Confectionery. Today many Pastry Chefs use this technique to realise from the simplest decorations to the most complex products that can become real works of art.This manual is divided in two sections: - the first part presents the equipment necessary for the airbrushing technique, some basic exercises for the training of skills and the realisation of the primary effects.- the second part presents complex confectionery products, realised step by step with this airbrushing technique The fascinating world of Airbrushing in Confectionery awaits you in this manual!