Gluten-Free Eating
How Does a Brownie Stay Fudgy? The Gluten-Free Version
Where fudginess comes from, fat and flour ratios, the role of egg, choosing chocolate, gluten-free blends, baking time, resting and storage.
5 min read
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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
89 articles
In this category
- Turkish Desserts & Baklava
Almonds in Desserts: Aroma, Texture and Decoration
Three functions, blanching methods, the effect of toasting, grinding, almond paste and marzipan, use in syrup desserts, decoration and storage.
6 min read
- Frozen Bakery & Patisserie
What Do Cake Numbers Mean? A Guide to Servings
Where the numbering comes from, diameter and weight, calculating servings, slice size, tiers, what to ask when ordering and leftovers.
6 min read
- Frozen Bakery & Patisserie
The Link Between Trileçe and Tres Leches
The origin of the name and its route, what the three milks are, absorption, the sponge, the caramel layer, differences and serving.
6 min read
- Gluten-Free Eating
Is White Chocolate Real Chocolate? The Cocoa Butter Question
Cocoa butter versus cocoa solids, the legal definition, the debate over what counts as chocolate, coatings, behaviour in the kitchen and labels.
6 min read
- Frozen Bakery & Patisserie
What Does Tahini Bring to Biscuit Dough? Texture and Aroma
The fat and protein structure of tahini, comparison with butter, how it blocks gluten, aroma, ratio limits, bitterness and frozen production.
5 min read
- Frozen Bakery & Patisserie
How Does Choux Pastry Rise? The Secret Behind Profiteroles
How steam raises the dough, gelatinising the starch, egg ratio and the consistency test, the oven curve, opening the door, hollowing and freezing.
6 min read
- Frozen Bakery & Patisserie
Why Doesn't the Cheese in a Poğaça Run Out?
How cheese melts, water holding versus flow, choosing cheeses, drying agents, salt and moisture, sealing and baking, and frozen production.
5 min read
- Frozen Bakery & Patisserie
Orange and Chocolate: A Classic Flavour Pairing
The perceptual mechanism, limonene and cocoa compounds, zest versus juice, fat solubility, which citrus with which chocolate, and dosage.
5 min read