Pastry & Baking

6,261 topics in this forum

1. problems with caramel apples

   By Baskets By Expressions, December 30, 2009
   • 9 replies
   • 19.5k views
   • 
   • Baskets By Expressions
   • January 6, 2010

2. Problems with Chocolate Formula

   By Spring, November 22, 2010
   • 9 replies
   • 2.1k views
   • 
   • Spring
   • November 25, 2010

3. Problems with glazes when downscaling recipes

   By Droo, June 28, 2015
   • 10 replies
   • 5.1k views
   • 
   • Alleguede
   • July 11, 2015

4. Problems with Medrich's Chocolate Ice Cream 1 2

   By merstar, August 27, 2004
   • 25 replies
   • 3.2k views
   • 
   • merstar
   • August 30, 2004

5. Problems working with ginger desserts

   By phan1, September 11, 2009
   • 12 replies
   • 3.2k views
   • 
   • phan1
   • September 16, 2009

6. Process and pricing of chocolate-making demos

   By pastryani, March 1, 2017
   • 11 replies
   • 2.7k views
   • 
   • Kerry Beal
   • March 4, 2017

7. Procrastibaking

   By nakji, December 16, 2009
   • 18 replies
   • 4.6k views
   • 
   • LindaK
   • January 4, 2010

8. Producing mass amounts of pudding in low cost setup?

   By Lucil, October 2, 2011
   • 1 reply
   • 2k views
   • 
   • tmriga
   • October 2, 2011

9. Product Liability Insurance

   By pringle007, May 25, 2008
   • 9 replies
   • 2.7k views
   • 
   • mrose
   • June 9, 2008

10. Production volume - how many filled chocolates can you make? 1 2

    By Anthony C, May 26, 2021
    • 25 replies
    • 5.7k views
    • 
    • Jim D.
    • May 31, 2021

11. Professional (medium sized batches) ice cream making...

    By m.., May 16, 2010
    • 0 replies
    • 1.9k views
    • 
    • m..
    • May 16, 2010

12. Professional bakers...

    By Lkfarkas, January 13, 2007
    • 8 replies
    • 2.7k views
    • 
    • aidensnd2
    • January 17, 2007

13. Professional Flours

    By mhjoseph, June 5, 2007
    • 7 replies
    • 7.4k views
    • 
    • mhjoseph
    • June 7, 2007

14. Professional Level Sticky Toffee Pudding

    By Qwerty, November 28, 2010
    • 11 replies
    • 6.4k views
    • 
    • Xina54
    • October 4, 2014

15. Professional mold – life size shoe and handbag

    By Genna77, January 6, 2013
    • 8 replies
    • 3.4k views
    • 
    • CharlieHorse
    • February 2, 2013

16. Professional pastry pictures 1 2 3 4 5

    By ohmyganache, April 12, 2005
    • 107 replies
    • 32.8k views
    • 
    • onetoughcookie
    • December 21, 2006

17. Professor Steven Kaplan -- Bread Guru

    By JFLinLA, September 23, 2008
    • 5 replies
    • 2.5k views
    • 
    • JFLinLA
    • September 25, 2008

18. profit margin

    By chocoera, July 18, 2010
    • 4 replies
    • 8.5k views
    • 
    • sugarseattle
    • July 26, 2010

19. Profiteroles

    By ulterior epicure, September 1, 2008
    • 6 replies
    • 2.3k views
    • 
    • ulterior epicure
    • September 4, 2008

20. Proof box

    By Peggylicious26, March 4, 2008
    • 10 replies
    • 5.9k views
    • 
    • alanamoana
    • March 6, 2008

21. Proof Box Help

    By KaffeeKlatsch, September 28, 2011
    • 2 replies
    • 2.9k views
    • 
    • Lisa Shock
    • September 28, 2011

22. proofing baskets

    By kcd, February 7, 2003
    • 11 replies
    • 4.3k views
    • 
    • melmck
    • June 27, 2005

23. proofing delicates: cover or learn to control humidity (sorry, very long)

    By jedovaty, September 16, 2020
    • 2 replies
    • 1.7k views
    • 
    • jedovaty
    • September 16, 2020

24. Proofing in winter

    By bobmac, November 27, 2004
    • 8 replies
    • 6.2k views
    • 
    • maggiethecat
    • November 28, 2004

25. Proper consistency of almond paste?

    By Quesmoy, September 1, 2011
    • 2 replies
    • 3.1k views
    • 
    • heidih
    • September 2, 2011