cakes making :: essays research papers

SugarYou have to handle sugar with c ar because tin can be dangerous. Also sugar can explode.At 315 degrees sugar should be clear. Sugar boils at 215 degrees.Corn syrup helps the sugar not to clean upDark ChocolateFor dark hot coffee berry the dissolveing point is 118 degrees to 128 degrees gabardine ChocolateFor white chocolate the melting point is 100 degrees to cv degrees, then you must take off the heat and whip.Types of meringue French is battlefield lump whites and sugar. But this method is not for alonetercream.Italian is made with testis whites, sugar and water. The difference is that the water and sugar argon cooked to 240 degrees, and then added into the whipped egg whites.Swiss is made from egg whites and sugar. But the egg whites and egg are heated over a Water bath to 110 to great hundred degrees, and then put in the machine to whip. If fresh egg whites are used, heat meringue to 150 degrees. 01/09/02Chocolate Should be never refrigerated, for chocolate red de er you should heat the chocolate to 150 degrees. Chocolate can be well up to one year, and should be stored at 50 to 70 degrees. In order to temper chocolate you must first cut the chocolate in thin slices. For European chocolate the heating temperature is 120 degrees maximum, but you should always read the package. All chocolate is made different.Tempering is to melt altogether the crystals and ingredients in the chocolate to the right temperature. There are terzetto methods.Tabling method chocolate holds up to 60 days. Melt chocolate to 118 degrees. (American Chocolate) spill over to marble slab and chill to 84 to 85 degrees. Then you handle the chocolate with a scraper and a pallet knife. Then you reheat the chocolate to cv degrees. Then you pour it on the marble slab and repeat the handling until it reaches amidst 85 and 87 degrees.Seeding method Melt chocolate to the temperature of 118 degrees. You melt twain pounds and you chop one pound on the side. After heating the de uce pounds on the stove to 118 degrees, you take off the stove and add the otherwise pound and reheat until it is 85 to 87 degrees, and make sure all chocolate is melted and no lumps. Use this method for chocolate that exit be used the same day. If you see white spots on a chocolate decoration, you can put the chocolate in the oven for twain seconds, and they will disappear.