TAILIEUCHUNG - Lecture Professional baking (6/E): Chapter 26 - Gisslen

After studying this chapter you will be able to understand: Describe the essentials of effective receiving, generate an invoice and describe its use, sequence typical invoice receiving procedures, provide examples of other receiving methods, summarize good receiving practices, recall methods that reduce receiving costs. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Sugar Techniques Boiling Syrups for Sugar Work Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Inversion: the chemical change that takes place when sugar is boiled in a syrup containing an acid. A sugar containing invert sugar resists crystallization, as compared with sugar containing only sucrose. Factors affecting sugar work: Cream of tartar or acid added/inversion. Temperature to which syrup is boiled. Sugar Techniques Boiling Syrups for Sugar Work Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Precautions to consider: Boiled invert sugar discolors more rapidly than pure sucrose. If color is added it the syrup during boiling it should be added part way through the cooking about 260°F (135°C). Sugar Techniques Boiling Syrups for Sugar Work Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Guidelines for boiling syrups for sugar work: Use pure white .

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