EVOLUTION
Techniques and ingredients for modern pastry
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ingredientes
I would like the professionals to find clear and organized theory/practice information without having to search for it to and fro.:
Datasheets of all the ingredients: characteristics, origin, how it is obtained, application, dosage, properties, remarks
 

fichasTO WHIP
Albumin powder

TO GEL
Kappa
Iota
instant gelatin powder
gellan gum
Agar agar
Kuzu

FOR CREAMS AND SAUCES COLD AND HOT PROCESS
refined corn starch
modified potato starch

TO STABILIZE, EMULSIFY AND THICKEN
carob gum
guar gum
mono and diglycerids of fatty acids
Glycerin
Xanthan gum

STRUCTURING AGENT
tapioca maltodextrin
 

aplicacionesrecetario
 

pdfAll the information and pictures of the book in pdf format