Label
All
0
Clear all filters

Objectives

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
  • Demonstrate the effect of overstabilizing products on flavor, texture and mouthfeel, and overall quality
  • Compare stabilized whipped cream made with sheet gelatin and powdered gelatin
  • Compare stabilized whipped cream made with sheet gelatin of different quality levels
  • Practice tempering hot mixtures into cold

© 2003 All rights reserved. Published by Wiley.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title