Learn Everything About The Chocolate & Pastry Business
Check out our free chocolate and pastry glossaries.
Chocolate & Pastry Glossaries
Chocolate Sticks – Definition & Detailed Explanation – Types of Chocolate Glossary
I. What is Chocolate Sticks? Chocolate sticks are a type of confectionery that is made from a mixture of cocoa powder, sugar, and other ingredients. They are typically shaped like long, thin sticks and are often used for dipping into hot beverages like coffee or hot chocolate. Chocolate sticks come in a variety of flavors, … Read more
Pastry Wheel – Definition & Detailed Explanation – Equipment & Tools In Chocolate & Pastry Making Glossary
I. What is a Pastry Wheel? A pastry wheel, also known as a pastry cutter or dough cutter, is a kitchen tool used in baking to cut dough into various shapes and sizes. It typically consists of a handle attached to a sharp wheel or blade made of metal or plastic. Pastry wheels come in … Read more
Traditional Speciality Guaranteed (TSG) – Definition & Detailed Explanation – Chocolate Certifications & Labels Glossary
Chocolate Certifications and Labels: Traditional Speciality Guaranteed (TSG) I. What is Traditional Speciality Guaranteed (TSG)? Traditional Speciality Guaranteed (TSG) is a certification granted by the European Union to products that have a traditional recipe, production method, or composition that sets them apart from other similar products. TSG aims to protect and promote traditional and regional … Read more
Organic Chocolate – Definition & Detailed Explanation – Types of Chocolate Glossary
I. What is Organic Chocolate? Organic chocolate is made from cocoa beans that have been grown without the use of synthetic pesticides, herbicides, or fertilizers. The cocoa beans used in organic chocolate are typically sourced from farms that follow sustainable farming practices and prioritize the health of the environment and workers. In addition to the … Read more
Brioche Braiding – Definition & Detailed Explanation – Baking Techniques Glossary
I. What is Brioche Braiding? Brioche braiding is a technique used in baking to create beautifully twisted and woven bread loaves. Brioche itself is a rich and buttery bread that originated in France, known for its tender crumb and slightly sweet flavor. The braiding technique adds an extra level of sophistication and visual appeal to … Read more
Parbaking – Definition & Detailed Explanation – Baking Techniques Glossary
I. What is Parbaking? Parbaking, also known as partial baking, is a baking technique where a dough or crust is partially baked before adding the final toppings or fillings. This technique is commonly used in baking pies, quiches, tarts, and bread. Parbaking helps to ensure that the crust or dough is fully cooked and prevents … Read more
Peanut Butter Cookie – Definition & Detailed Explanation – Pastry Types Glossary
I. What is Peanut Butter Cookie? Peanut butter cookies are a type of cookie made with peanut butter as one of the main ingredients. They are typically soft and chewy in texture, with a rich and nutty flavor that is loved by many. Peanut butter cookies can be made in various shapes and sizes, and … Read more
Thawing – Definition & Detailed Explanation – Baking Techniques Glossary
I. What is Thawing? Thawing is the process of allowing frozen ingredients to reach room temperature before using them in baking. This is essential for ingredients such as butter, eggs, and fruits that have been frozen to preserve their freshness. Thawing helps these ingredients regain their original texture and consistency, ensuring that they blend seamlessly … Read more
Baguette Molding – Definition & Detailed Explanation – Baking Techniques Glossary
I. What is Baguette Molding? Baguette molding is a technique used in baking to shape dough into the iconic long, thin loaf known as a baguette. The process involves shaping the dough into a cylindrical shape and then elongating it to create the characteristic length and shape of a baguette. This technique is essential for … Read more
Lecithin – Definition & Detailed Explanation – Chocolate & Pastry Industry Terms Glossary
What is Lecithin? Lecithin is a naturally occurring fatty substance found in animal and plant tissues. It is a type of phospholipid that is commonly used as an emulsifier in the food industry, including the chocolate and pastry industry. Lecithin is known for its ability to help ingredients blend together smoothly and prevent them from … Read more
