Science of Baking

Baking is a science, the recipe is the formula which must be the right balance of ingredients to produce the best product.  Moreover, its the delicate balance between the strengtheners in the recipe which act as binders (flour, egg, milk) and the tenderizers (sugar, fat, leavening agents), which give texture.  These two parts of the equation will produce the most optimal baked product 

Pull up a chair and take a seat in the kitchen laboratory and we’ll explore a little science together, no grade is given however, you may never look at baking the same way again.






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