The creator of this information is a third generation Austrian baker. Some of the products have been modified to accommodate the different ingredient available in certain demographics. The difference in wheats, shortening, sugars, and other ingredients play an important part in the science of baking. In many cases the recipe simply becomes a starting point but the science is adapted to meet the environmental and geographical limitations. Baking become more a hypothesis then an exact science. Enjoy the experience and create someone's special moment.