Patisserie

The temperature of the kitchen is very important to work in that level of organization that I had said before,

First let say that when you are beating the cake doughs the kitchens would be cold, but when start to cook the doughs the kitchen would come very hot.

At that moment nothing is good to make in the kitchen the cakes fillings need be cooked but a hot kitchen isn't the right place to cool down the fillings, the temperature is process more heat is also a process and isn't good, many things in the patisserie need a low temperature the tops (glacês), the fillings. And the puff pastry doesn't react well in a hot kitchen, the puff pastry need be baked but don't like be warmed for a hot kitchen, so you need organization to know to react to a hot kitchen the normal is let the kitchen return to cool temperatures let it cool down, especially if you aren't working in the winter that the kitchen would get cool very fast without no effort of course that you can have a kitchen climate have electric apparel that is more efficient than the air conditioner, patisserie is something expensive that justify a climate kitchen and a refrigerator is very needed. The cold helps very much in that work. Rute Bezerra de Menezes Gondim