10 06, 2015

Flaky Pastry

Flaky Pastry What is Flaky Pastry? Flaky pastry is a layered pastry dough similar to puff pastry but it contains less fat and fewer layers. Typical flaky pastry has a fat-to-flour ratio of 3:4 and is rolled and folded only four times. Traditionally, lard and butter were used in flaky pastry preparation.1 [...]

10 06, 2015

Choux Pastry

Choux Pastry Also known as pȃte à choux What is Choux Pastry? Choux pastry, also known as pȃte à choux, is a twice-cooked hollow French pastry. It’s made from choux paste and is typically eaten cold. A sweet version is normally filled with cream and garnished while a savory version can be [...]

10 06, 2015


Salt is used in baking to add flavor, to strengthen dough and to slow fermentation. Salt Also Known As Sodium Chloride What is Salt? Salt is a crystalline compound consisting of sodium and chloride ions. Salt mainly functions as a flavoring in baked goods. However, its effect on dough rheology [...]

9 06, 2015

Potassium Chloride

Potassium Chloride What is Potassium Chloride? Potassium chloride, or KCl, is the most widely used table salt substitute that provides a salty taste without adding sodium. Its use in foods and bakery products has become a part of heart-healthy and reduced-sodium diets. It is either a: Odorless, white solid Nearly colorless crystalline [...]

7 06, 2015

Chocolate Liquor

Chocolate Liquor Also Known as Cocoa Liquor What is Chocolate Liquor? Chocolate liquor is a paste produced from ground cocoa nibs from the beans of the cocoa tree (Theobroma cacao). When cooled and solidified, it is used to make chocolate for baking, confections and other applications. It is a primary product of [...]

7 06, 2015

Chicory Root Fiber

Chicory Root Fiber What is Chicory Root Fiber? Chicory root fiber is a derived from Cichorium intybus var. Satvium, a member of the dandelion family. A soluble fiber and food additive, it’s a good source of inulin. It’s a fructooligosaccharide that provides many functional and health benefits in baking including: Low calorie [...]

7 06, 2015

Calcium Phosphate

Calcium Phosphate Also known as mono-calcium phosphate, di-calcium phosphate or tricalcium phosphate What is Calcium Phosphate? Calcium phosphate is a family of compounds which contain calcium and phosphate groups. Different variations are used as flour additives, acidulants, dough conditioners, anticaking, buffering and leavening agents as well as yeast nutrients and nutritional supplements. [...]

7 06, 2015

Ascorbyl Palmitate

Ascorbyl Palmitate What is Ascorbyl Palmitate? Ascorbyl palmitate is a food additive used as an antioxidant. It is an ester of ascorbic acid (Vitamin C) and palmitic acid.¹,² In baking, ascorbyl palmitate is used as an antioxidant or preservant to improve product shelf life of fat-based systems, like frostings and fillings. It [...]

7 06, 2015

Ammonium Sulfate

Ammonium Sulfate What is Ammonium Sulfate? Ammonium sulfate, or [(NH4)2SO4], is an inorganic crystalline salt used in wine, baking, sausage casing and other foods. Its addition to baked goods provides many benefits, including: Dough strengthening and conditioning Dough stabilizing Buffering Bread quality enhancing Yeast survival and growth Origin and Commercial [...]

7 06, 2015


Preferment What is a Preferment? A preferment is a mixture of dough components which is allowed to ferment before it is added to a bread mix. Types of preferments include: Sourdough Levain (a type of more hydrated sourdough) Poolish (also known as French preferment) Biga (Italian preferment or aged dough) Pȃte fermentée [...]


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