Pastry & Baking

6,278 topics in this forum

1. Egg calculator

   By Franci, February 6, 2015
   • 6 replies
   • 2.9k views
   • 
   • andiesenji
   • February 7, 2015

2. Ideas for PMCA courses for Artisan Chocolatiers

   By Kerry Beal, September 4, 2015
   • 6 replies
   • 2.1k views
   • 
   • Kerry Beal
   • January 19, 2016

3. Grainy Sticky Roll Glaze

   By David J., January 1, 2019   

   • Troubleshooting
   • 6 replies
   • 1.8k views
   • 
   • Merry Berry
   • March 21, 2019

4. FUDGE

   By Sugarella, November 30, 2005
   • 6 replies
   • 1.9k views
   • 
   • Sugarella
   • December 4, 2005

5. To Poolish or Not To Poolish

   By tino27, March 10, 2006
   • 6 replies
   • 2.5k views
   • 
   • tino27
   • March 11, 2006

6. how to draw out/concentrate flavor of asian pear?

   By _john, September 2, 2008
   • 6 replies
   • 2.9k views
   • 
   • JasonTrue
   • September 3, 2008

7. Glazing a Bundt Cake

   By Isabelle Prescott, January 22, 2009
   • 6 replies
   • 2.6k views
   • 
   • K8memphis
   • February 12, 2009

8. Fruit Compounds and Powders in Chocolates

   By Jim D., February 14, 2013
   • 6 replies
   • 7.2k views
   • 
   • Kerry Beal
   • October 15, 2018

9. Baking wholesale packaging

   By shaloop, October 26, 2007
   • 6 replies
   • 2.3k views
   • 
   • shaloop
   • October 27, 2007

10. Cookie Question for a novice baker

    By franktex, December 15, 2008
    • 6 replies
    • 2k views
    • 
    • chefpeon
    • December 16, 2008

11. How Many Discs In A 1lb. Bag Of CK Candy Melts?

    By Lesa D., February 26, 2007
    • 6 replies
    • 9.3k views
    • 
    • alanamoana
    • February 27, 2007

12. An Irish apple "pie" cocktail savory?

    By Betts, December 19, 2007
    • 6 replies
    • 1.9k views
    • 
    • Fibilou
    • December 19, 2007

13. Scaling from an 8 inch to a 9 inch pan

    By aidensnd2, February 2, 2005
    • 6 replies
    • 3.2k views
    • 
    • aidensnd2
    • February 5, 2005

14. Over Proofing Bread Dough

    By essvee, February 13, 2009
    • 6 replies
    • 12.2k views
    • 
    • slkinsey
    • February 16, 2009

15. Making Ice Cream Ahead of Time

    By Darienne, August 15, 2010
    • 6 replies
    • 1.9k views
    • 
    • Darienne
    • August 16, 2010

16. Starbucks' Toffee Almond Bars

    By bushey, July 11, 2005
    • 6 replies
    • 14.3k views
    • 
    • Misa
    • July 13, 2005

17. Meltaway Center for Bonbons

    By pringle007, April 15, 2008
    • 6 replies
    • 3.5k views
    • 
    • emmalish
    • April 29, 2008

18. Chocolate Production Times

    By DJ Silverchild, July 19, 2021
    • 6 replies
    • 1.3k views
    • 
    • DJ Silverchild
    • July 20, 2021

19. Question about Sugar Blowing with Only a Copper Tube

    By minas6907, April 5, 2012
    • 6 replies
    • 4.2k views
    • 
    • minas6907
    • April 8, 2012

20. Damsons

    By Susanwusan, September 9, 2020
    • 6 replies
    • 1.1k views
    • 
    • Katie Meadow
    • September 12, 2020

21. Any experience with Cake Girls chocolate molds?

    By Douglas K, July 19, 2021
    • 6 replies
    • 1.5k views
    • 
    • Douglas K
    • September 11, 2021

22. What can I use to replace the coffee in chocolate?

    By Kim Shook, April 18, 2014
    • 6 replies
    • 2k views
    • 
    • keychris
    • April 19, 2014

23. What's the mark up range for wholesale?

    By JeanneCake, November 27, 2005
    • 6 replies
    • 25.1k views
    • 
    • etalanian
    • November 30, 2005

24. Chocolate Mint Ice Cream

    By Cronker, May 24, 2017
    • 6 replies
    • 1.4k views
    • 
    • Cronker
    • May 24, 2017

25. Salt stressed yeast for sweet breads

    By jackal10, October 16, 2009
    • 6 replies
    • 4.6k views
    • 
    • jackal10
    • October 21, 2009