New PDF release: The Big Book of Baking

By Carla Bardi

ISBN-10: 8889272538

ISBN-13: 9788889272534

With greater than seven-hundred vintage recipes, "The substantial booklet of Baking" is exclusive for either for the large quantity and diversity of recipes provided in addition to for the readability and simplicity with which they're defined. With each recipe rated with 1(simple), 2(fairly simple), or three (complicated), domestic bakers at each point will locate recipes they are often certain of along others that may problem their culinary abilities.

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Extra resources for The Big Book of Baking

Example text

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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The Big Book of Baking by Carla Bardi


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