Learn Everything About The Chocolate & Pastry Business
Check out our free chocolate and pastry glossaries.
Chocolate & Pastry Glossaries
Organic Certification – Definition & Detailed Explanation – Chocolate & Pastry Industry Terms Glossary
I. What is Organic Certification? Organic certification is a process by which a third-party organization verifies that a product or ingredient has been produced using methods that comply with organic standards. These standards typically include guidelines for sustainable farming practices, such as avoiding the use of synthetic pesticides, fertilizers, and genetically modified organisms (GMOs). In … Read more
Mixer – Definition & Detailed Explanation – Equipment & Tools In Chocolate & Pastry Making Glossary
I. What is a Stand Mixer? A stand mixer is a kitchen appliance used for mixing, beating, and whipping ingredients. It consists of a mixing bowl, a motorized base, and various attachments such as a paddle, whisk, and dough hook. Stand mixers are commonly used in baking and pastry making to efficiently mix ingredients without … Read more
Glycerin – Definition & Detailed Explanation – Chocolate & Pastry Ingredients Glossary
I. What is Glycerin? Glycerin, also known as glycerol, is a colorless, odorless, and sweet-tasting liquid that is commonly used in the food industry as a humectant, solvent, and sweetener. It is a natural compound that can be derived from animal fats, vegetable oils, or petroleum. Glycerin plays a crucial role in the production of … Read more
Viennoiserie – Definition & Detailed Explanation – Chocolate & Pastry Industry Terms Glossary
I. What is Viennoiserie? Viennoiserie is a category of baked goods that originated in Vienna, Austria. The term “Viennoiserie” comes from the French word “Viennois,” which means “Viennese.” Viennoiserie is known for its light, flaky texture and rich, buttery flavor. These pastries are typically made with laminated dough, which is a process that involves layering … Read more
Strudel – Definition & Detailed Explanation – Pastry Types Glossary
I. What is Strudel? Strudel is a traditional pastry that originated in Austria and is popular throughout Central and Eastern Europe. It is a thin, flaky pastry filled with a sweet or savory filling, typically made with layers of dough that are stretched and rolled out until they are paper-thin. The most common type of … Read more
Remonce Filling – Definition & Detailed Explanation – Baking Techniques Glossary
I. What is Remonce Filling? Remonce filling is a sweet and rich Danish pastry filling that is commonly used in pastries such as cinnamon rolls, danishes, and coffee cakes. It is made by combining butter, sugar, and flour to create a thick and creamy mixture that adds a delicious flavor and texture to baked goods. … Read more
Reserve – Definition & Detailed Explanation – Chocolate Certifications & Labels Glossary
Chocolate Certifications and Labels I. What is Reserve Chocolate? Reserve chocolate is a term used to describe a premium quality chocolate that is made from a specific batch of cacao beans. These beans are often sourced from a single origin or a small group of farms known for producing exceptional quality cacao. Reserve chocolate is … Read more
Gooey Butter Cake – Definition & Detailed Explanation – Pastry Types Glossary
I. What is Gooey Butter Cake? Gooey Butter Cake is a rich and decadent dessert that originated in St. Louis, Missouri. It is a type of coffee cake that has a gooey, buttery filling that is both sweet and slightly tangy. The cake has a dense and chewy texture, with a crispy top layer that … Read more
Earthiness – Definition & Detailed Explanation – Sensory Evaluation Glossary
I. What is Earthiness? Earthiness is a sensory characteristic often found in food and beverages that evokes the smell and taste of soil, minerals, or other natural elements commonly associated with the earth. It is a complex flavor profile that can range from subtle to intense, depending on the specific product being evaluated. Earthiness is … Read more
