Pastry thickeners: choosing starch, agar agar or pectin
Choose pastry thickeners according to the process: cooked creams, fruit inserts, mousses and preparations intended for freezing.
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Marshmallows with gum arabic and gelatin
Read nowMake marshmallows with gum arabic, gelatin and sugar syrup. Follow ingredient weights, syrup temperature and careful whipping technique.
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Panettone and modern cooking: moisture, flavour and garnishes
Read nowExplore moisture management, flavourings and plated panettone garnishes while distinguishing softness from validated shelf life.
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Plant-based meringues with methylcellulose: refining the formula
Read nowExplore methylcellulose meringues with a weighed starting formula, checking product grade, hydration, whipping and drying requirements.
