The secrets of Hungarian kitchen – Confectioners
The Hungarian confectioners gathered as much prizes, champion titles, honours at international competitions as much the Hungarian cooks. It is said that most of our compatriot have sweet-tooth, and this is no wonder, as there are numerous assortment of the creamy, frothy delights greeting us from the freezer desks of the confectioneries.
Though in the renaissance court of King Matthias busy confectioners were operating that were called from the northern Taljan lands to Hungary by Queen Beatrix, the blossom of the local confectionery and sweet industry still had been developed only by the end of the 19lh century. Nevertheless the confectionaries of Pest-Buda had separate professional organization on the dawn of the 1800 that represented their interests and stood up for their rights, the real change was brought into their life in 1884 by the second industrial law.
In this context the Industry Corporation of Bakers, Confectioners and Honey Milk Loaf Producers of Budapest was established. This action was followed by the betterment of the quality of desserts prepared by the masters and also of the professional level as the law stated: The industry can be practised only by educated confectioners, bakers and honey milk loaf makers. At the beginning of the 20th century the candy makers of the chocolate factories and the units baking preserved flour goods – cookies, wafers, toasts exuded the corporation. So the representatives of those sweet industrial branches left the corporation that were possible to be mechanized, the production of their articles could be done by great unit methods.
