TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 12 - Gisslen

After studying this chapter you will be able to understand: Give examples of information that should be included on purchase specifications, create a purchase specification, identify factors that influence the information included on purchase specifications,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Syrups, Creams, and Sauces 12 Sugar Cooking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 12 Syrup Strength Indication of the concentration of sugar in a solution. Once the sugar has dissolved, we can increase the concentration of sugar by continuing to boil the syrup. When all the water has evaporated the remaining melted sugar begins to caramelize, or brown. One pint of water is enough to dissolve 3-4 lbs. of sugar. The Brix scale is a measure of the sugar concentration in a solution. The simple way to measure sugar concentration is to use a hydrometer, a hollow glass tube with a weight at one end. A hydrometer used specifically to measure sugar concentration is called a saccharometer. Basic Syrups, Creams, and Sauces Sugar Cooking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 12 Crystallization and Inversion Graininess is a common fault in many candies and desserts. .

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• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs