According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. About the properties of starch and xanthan gum in the preparation of texture berry coolies. About types of sugar and their effect on the retention of water in a frozen product. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom.
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