It is very important for all of us professional confectioners and bakers to use the correct terminology, first of all so that we can communicate properly and professionally with each other   and with colleagues abroad_cc781905-5cde-3194-bb358-136bad5

and of course because every science has very specific terminology 

with very specific content in each term.

The vocabulary that follows is coordinated with the teachers of bakery and confectionery from the French school

"LENOTR" and will be filled in continuously after sending questions about other terms from all of you.