Read e-book online 500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever PDF

By Rebecca Baugniet

ISBN-10: 1569069840

ISBN-13: 9781569069844

500 Pies & truffles is a accomplished compendium that may encourage even the main reluctant cook dinner to embody their internal baker. when you've got constantly desired to bake a pie yet don t recognize the place to begin, our certain recipes will advisor you with precision, and take the guesswork out of pastry making whereas delivering beneficial counsel that be sure luck at any time when. For the baker who's trying to extend their repertory, our diversifications exhibit simply how simply this is performed and provide a wealth of suggestion. together with make-ahead recipes and shortcut diversifications; this mouthwatering choice of pies and muffins comprises pies to fit all tastes and events, from an easy lunch for 2 to a celebratory dessert.

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Additional info for 500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever Need

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There are several other emulsifiers that show alpha crystalline properties in water dispersions and have been found to improve batter stabilization properties such as lactic acid esters of mono glycerides and propylene glycol esters of fatty acids. Puffpastry Puff pastry illustrates another basic and unique type of bakery product demanding different functionality from the fat in that it has a light, flaky and layered structure which, during baking, increases in volume up to eight times compared with the original dough.

E. many different triglycerides, they exhibit a broad melting range and do not have a clearly defined melting point like the melting point of a pure compound. The melting point is popularly determined as the slip melting point; however, this is insufficient to describe the melting behaviour. The solid fat content at a given temperature is of much greater BAKING FATS 29 value in describing melting behaviour and baking fats can be defined using solid fat content data. The technique used to determine solid fat content is nuclear magnetic resonance (NMR) spectrometry, which has now completely replaced the older and slower dilatation method.

The most common technique is dry fractionation; for example by holding palm oil at 28°C we obtain 20-30% stearin and 70-80% olein. 3. It can be seen that these three techniques can be used singly or in combination to give the desired melting curve for a bakery fat application. The most widely used method for formulating baking fats is to use hydrogenated oils in combination with natural oils or fractions. Shortening and margarine manufacture Following the processes already described, the shortening and margarine manufacturer has available bland, low-coloured, stable oils in a natural and modified form.

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500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever Need by Rebecca Baugniet


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