I. What is Fondant? Fondant is a type of icing that is commonly used in the pastry industry for decorating cakes and pastries. It is made from sugar, water, and glucose, which are cooked together to form a smooth, pliable paste. Fondant can be rolled out and draped over cakes to create a smooth, polished … Read more
I. What is Compound Chocolate? Compound chocolate, also known as confectionery coating or coating chocolate, is a type of chocolate substitute that is made from a combination of cocoa powder, vegetable fat, and sweeteners. It is often used as a cheaper alternative to real chocolate in the chocolate and pastry industry. II. How is Compound … Read more
I. What is Batch Production? Batch production is a manufacturing process in which a specific quantity of a product is made at one time. This method involves producing a set number of items in a series of steps before moving on to the next batch. Each batch is completed before the next one begins, allowing … Read more
I. What is Gluten Development? Gluten development is the process by which gluten proteins in flour are hydrated and aligned to form a network of interconnected strands. Gluten is a complex mixture of proteins found in wheat flour, and it is responsible for giving baked goods their structure and elasticity. When flour is mixed with … Read more
I. What is Zesting? Zesting is the process of removing the outermost layer of citrus fruits, such as lemons, limes, and oranges, to extract the flavorful oils found in the peel. This outer layer, known as the zest, is rich in essential oils that add a bright, citrusy flavor to dishes. Zesting is a common … Read more
I. What is Kneading? Kneading is a crucial technique in the chocolate and pastry industry that involves working dough or chocolate with the hands to develop gluten and create a smooth, elastic texture. This process helps to evenly distribute ingredients, develop structure, and improve the overall texture of the final product. Kneading is typically done … Read more
I. What is Water Activity? Water activity (aw) is a measurement of the amount of water available for microbial growth in a product. It is defined as the ratio of the vapor pressure of water in a product to the vapor pressure of pure water at the same temperature. Water activity values range from 0 … Read more
I. What is Gluten? Gluten is a protein found in wheat, barley, and rye. It is responsible for giving dough its elasticity and helps it rise during the baking process. Gluten is commonly found in bread, pasta, and baked goods, making it a staple ingredient in the culinary world. II. Why is Gluten-Free Important in … Read more
What is High Tea? High tea is a British tradition that involves a light meal typically served in the late afternoon or early evening. It is often confused with afternoon tea, but there are distinct differences between the two. High tea is more of a substantial meal that includes savory dishes, such as sandwiches and … Read more
I. What is Tempering? Tempering is a crucial process in chocolate making that involves heating and cooling chocolate to specific temperatures in order to stabilize the cocoa butter crystals. This process ensures that the chocolate has a shiny appearance, a smooth texture, and a satisfying snap when broken. Tempering also prevents the chocolate from becoming … Read more