Download How Baking Works: Exploring the Fundamentals of Baking by Paula Figoni PDF

By Paula Figoni

This e-book takes the longer term pastry chef and baker in the course of the significant component teams, explaining how sweeteners, fat, milk, leavening brokers, and so on. paintings and gives end-of-chapter workouts and lab experiments to augment options. It positive aspects in-depth insurance of the 'whys' of baking, taking scholars past the fundamental ideas.

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From the Hardcover edition.

About the Author-
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Additional resources for How Baking Works: Exploring the Fundamentals of Baking Science (2nd Edition)

Sample text

Gold Leaf Edible gold leaf is between 22 and 24 karat. Other types of gold leaf contain heavy metals, which are toxic, and only 12 percent gold leaf. Be sure to buy the real thing for candymaking. It is available at art supply stores and where sign-making supplies are sold and is generally available in packages of twenty-five leaves, arranged between sheets of tissue paper. There are two types of gold leaf, patent and loose. Patent is thick and must be cut with a knife or scissors. The loose variety is thin and works best for decorating and candymaking.

Light gray streaks, known as chocolate bloom, indicate that the chocolate has not been handled properly and has gone through rapid temperature changes. Although it is not attractive, chocolate bloom does not affect the flavor. Sugar bloom is different than chocolate bloom. It is the result of moisture drawing sugar to the surface of the chocolate. When the moisture evaporates, it leaves the sugar crystals behind, making white dots on the surface of the chocolate. This type of bloom does affect both the texture and flavor of the chocolate.

It is the result of moisture drawing sugar to the surface of the chocolate. When the moisture evaporates, it leaves the sugar crystals behind, making white dots on the surface of the chocolate. This type of bloom does affect both the texture and flavor of the chocolate. Some words used to describe the appearance of chocolate are sheen, gloss, luster, shiny, dull, cracks, dots, and streaks. Aroma. Chocolate should smell flavorful, distinct, and like chocolate, not like other ingredients. Any musty, chemical, or medicinal smells indicate that the chocolate is not in good condition and won’t taste like it should.

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