Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
When mixing sugar and solid fat together, the sugar crystals are distributed throughout the fat molecules. As mixing incorporates the sugar into the fat, air becomes trapped on the sugar crystals’ irregular surfaces and creates small air cells throughout the mixture. During baking, the tiny air cells expand as they are filled with carbon dioxide, resulting in a light, airy finished product. The creaming process is never used in yeast-raised products.