Peter Greweling, Culinary Institute of America

Starch Molds

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
Beds of dry starch imprinted with shapes (or molds) into which a center is funneled. Starch molds are used for making liquor cordials as well as molding jellies and fondants.

© 2007 All rights reserved. Published by Wiley.