Pastry & Baking

6,278 topics in this forum

1. Using Greweling's fondant w/invertase as a molded chocolate

   By cc.canuck, November 20, 2021
   • 3 replies
   • 1.4k views
   • 
   • minas6907
   • November 21, 2021

2. Using Isomalt nibs?

   By martin0642, January 22, 2016
   • 3 replies
   • 1.9k views
   • 
   • Lisa Shock
   • January 23, 2016

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

   By Chris Hennes, February 10, 2012
   • 28 replies
   • 13.3k views
   • 
   • Kerry Beal
   • October 28, 2020

4. Using Lactisole in savory sorbets

   By Shalmanese, January 25, 2012
   • 2 replies
   • 1.7k views
   • 
   • Kerry Beal
   • January 25, 2012

5. Using Lard in Pastry 1 2 3 4 8

   By claire797, June 2, 2003
   • 178 replies
   • 36.7k views
   • 
   • helenjp
   • January 24, 2008

6. Using Leftover Dipping Chocolate

   By Jim D., January 8, 2013
   • 7 replies
   • 3.4k views
   • 
   • pastrygirl
   • January 9, 2013

7. Using Leftover Ganache

   By Marmalade, September 16, 2010
   • 21 replies
   • 7.8k views
   • 
   • gap
   • October 9, 2015

8. Using Mexican Chocolate

   By JoNorvelleWalker, February 26, 2017
   • 15 replies
   • 3.3k views
   • 
   • paulraphael
   • May 8, 2018

9. Using Miroir for first time

   By cakedecorator1968, October 30, 2007
   • 2 replies
   • 2k views
   • 
   • schneich
   • November 1, 2007

10. Using Paper Loaf Pans 1 2

    By Shel_B, September 23, 2016
    • 25 replies
    • 8.6k views
    • 
    • andiesenji
    • September 28, 2016

11. Using plant-based coloring for molded sugar candies

    By devinf, July 16, 2020
    • 3 replies
    • 680 views
    • 
    • Jim D.
    • July 17, 2020

12. Using Popovers as Shell for Savory Filling like Lobster Newburg

    By Red Owl, July 11, 2023
    • 1 reply
    • 1.2k views
    • 
    • Shel_B
    • April 16, 2024

13. Using popping candy in Ice Cream

    By iainpb, June 21, 2011
    • 1 reply
    • 3.8k views
    • 
    • mkayahara
    • June 21, 2011

14. Using praline in a filled chocolate

    By Britney, October 17, 2023
    • 8 replies
    • 1.7k views
    • 
    • RanaMN
    • March 8, 2024

15. Using set-up ganache: help please

    By Lindsey, September 13, 2009
    • 7 replies
    • 7.5k views
    • 
    • schneich
    • September 16, 2009

16. Using Silica Gel

    By chocklateer, March 18, 2005
    • 19 replies
    • 12.2k views
    • 
    • Toliver
    • December 30, 2009

17. Using sodium lactate in gummy candies

    By devinf, October 5, 2015
    • 0 replies
    • 1.7k views
    • 
    • devinf
    • October 5, 2015

18. Using spreadable cream cheese in cheesecake?

    By arbuclo, February 8, 2005
    • 11 replies
    • 97.4k views
    • 
    • arbuclo
    • February 17, 2005

19. Using the Beans in Vanilla Sugar

    By Shel_B, February 10, 2015
    • 7 replies
    • 2.2k views
    • 
    • heidih
    • February 10, 2015

20. Using the Chocovision Mini Rev Tempering Machine

    By Justing30, February 16, 2015
    • 21 replies
    • 8.7k views
    • 
    • keychris
    • March 17, 2015

21. Using the confectionery coating pan

    By pastrygirl, November 18, 2013
    • 12 replies
    • 9.2k views
    • 
    • Kerry Beal
    • July 3, 2014

22. Using unripe apples and bananas in bread?

    By maui420, December 5, 2008
    • 1 reply
    • 2.4k views
    • 
    • judec
    • December 5, 2008

23. Using White Chocolate to make Colors pop!

    By pringle007, February 17, 2009
    • 10 replies
    • 2.7k views
    • 
    • Lior
    • February 19, 2009

24. Using Zero Trans Fat Results

    By bripastryguy, September 23, 2007
    • 24 replies
    • 4.3k views
    • 
    • chefpeon
    • January 25, 2008

25. UV lights in food production 1 2

    By pastrygirl, February 23, 2022   

    • Bread
    • Cake
    • (and 2 more)

      Tagged with:

      • Bread
      • Cake
      • Chocolate
      • Troubleshooting
    • 27 replies
    • 5.6k views
    • 
    • keychris
    • February 25, 2022