Leavening Agents
ORGANIC – YEAST Compressed Yeast (fresh or cake yeast) – compressed yeast is moist, perishable, and is preferred by professional bakers....
Sugars
The Function of Sugars in Baking They add sweetness and flavor. They create tenderness and fineness of texture, partly by weakening the...
Baker’s Percentages
Bakers use a simple but versatile system of percentages for expressing their formulas. The percentage of each ingredient is its total...
Measurement
It is more accurate to measure ingredients by weighing them rather than measuring them by volume. There are many variables when measuring...
A Brief History of Baking and the Pastry Arts
Why is history so important? It gives us tradition, legacy, and a platform to spring from. Knowing why, where, who, and what about a...
A Well-Equipped Kitchen
Since the pastry arts can be broken down into various disciplines, such as baking, cake decorating, confections, chocolates, and so on,...
12 Steps in Bread Making
Scaling – accurately weighing out your ingredients per the formula you are following Mixing – each formula uses specific mixing times and...
Staling
Is the change in texture and aroma of baked goods due to a change of structure and loss of moisture by the starch granules. This is a...
Mise en place
What exactly does mise en place mean? I asked myself that very same question the first time I heard it. “Mise en place” is a French...
Web Sites
On-Line Shopping Albert Uster Imports, Inc.: http://auiswiss.com Breadtopia: http://www.breadtopia.com Candyland Crafts:...
