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Pastry & Baking

Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

6,270 topics in this forum

  1. shipping buttercream

    By Zannyrunner,
    • 5 replies
    • 1.7k views

  2. Black Walnuts

    By RWood,
    • 4 replies
    • 886 views

  3. Dough hook not grabbing dough 1 2

    By CanadianHomeChef,
    • 30 replies
    • 20.6k views

  4. Can all bread/pizza/pasta be made with no-knead recipes? Does a stand mixer actually expand my possibilities?

    By BatchCooker,
    • 3 replies
    • 828 views

  5. Nut butter buttercream?

    By jrshaul,
    • 1 reply
    • 834 views

  6. Baking Add-ins for BreadMachine and dried heavy cream

    By rotuts,
    • 4 replies
    • 459 views

  7. Freezing Doughs 1 2

    By yslee,
    • 41 replies
    • 7.1k views

  8. Seeking Advice on Chocolate Kitchen Set Up

    By Haley,
    • 10 replies
    • 1.4k views

  9. Request for Help: New Bread Machine, Metric settings

    By Dakender,
    • 6 replies
    • 2.5k views

  10. Using L-cysteine as a dough relaxant 1 2

    By Chris Hennes,
    • 28 replies
    • 11.7k views

  11. Color brix in chocolate?

    By Emily440,
    • 6 replies
    • 777 views

  12. Caramel: Adding cream after sugar browns vs. cooking with cream

    By mkfradin,
    • 10 replies
    • 3.1k views

  13. Callebaut 811 and 823 in callets form

    By sharonnorthwoods,
    • 3 replies
    • 760 views

  14. I’m a new chocolatier help

    By eglies,   
    • 10 replies
    • 2k views

  15. Chef Rubber Natural Colors

    By eglies,   
    • 13 replies
    • 3.4k views

  16. Bonbon flavor lifespan

    By Douglas K,
    • 11 replies
    • 1.4k views

  17. I'm in need of help to get a 60:40 mixture of dark chocolate and dry powdered ingredients into a polycarbonate mold

    By 5StarChilliBar,
    • 17 replies
    • 1.5k views

  18. Moisture trap rec for air compressor

    By Soleil,
    • 2 replies
    • 825 views

  19. sugar bloom or fat bloom ?

    By Vip89,
    • 6 replies
    • 1.9k views

  20. Caramel made from syrup? 1 2

    By Muscadelle,
    • 25 replies
    • 2.2k views

  21. 12 g ganache for equal size truffles

    By Wisper,   
    • 14 replies
    • 1.7k views

  22. First steps in new chocolate business

    By lironp,
    • 7 replies
    • 1.4k views

  23. Tricks for making uniform chocolate non-pareils?

    By Bentley,
    • 6 replies
    • 1.3k views

  24. Melanger issue: High temperature

    By Douglas K,   
    • 4 replies
    • 1.4k views

  25. A Cake-Decorating Question for the Pros in the Crowd

    By chromedome,
    • 20 replies
    • 2.8k views
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