How Baking Works by Paula I. Figoni

How Baking Works by Paula I. Figoni

Author:Paula I. Figoni
Language: eng
Format: epub
Publisher: Wiley
Published: 2010-05-10T16:00:00+00:00


EXERCISES AND EXPERIMENTS

1. Sheet versus Powdered Gelatin

Fill in the following table, summarizing the relative advantages and disadvantages of sheet and powdered gelatin.

2. Thickening Agents in Bakeshop Products

Look up formulas for the common bakeshop products listed in the left column of the following table and place a checkmark in the box indicating which of the thickening agents listed in the top row contribute to the thickening and gelling of each.

3. How Different Brands and Forms of Gelatin Compare in Gel Firmness in Stabilized Whipped Cream



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