Stiinta Cofetariei

Stiinta cofetariei este atat de interesanta si de fapt cruciala pentru a intelege retetele si ce se intampla in spatele lor. Gelatina, bicarbonatul, faina ori zaharul iau parte la reactiile chimice ce au loc in retete.

#pastrytips – Oul in cofetarie

#pastrytips – Glucoza (lichida)

#pastrytips – Zaharul invertit

Paillete Feuilletine cu vanilie

Aromele – perceptia savorii unui produs

Flavor perception, taste and the X factor of food

Gluten – what is it?

Gluten – ce este si importanta lui

Despre sare si condimente

Salt and Spices

Introduction to Pastry – Gelatin what it is and how to use it correctly – Pastry Workshop

Stiinta Cofetariei – Gelatina – Cum se foloseste corect – Pastry Workshop

{Introduction to Pastry} – Everything you Need to Know About Flour

Stiinta Cofetariei

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