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Pastry & Baking

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

6,280 topics in this forum

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

    By Dakender,
    • 6 replies
    • 3.3k views
    • Mjx
    • Mjx

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

    By Chris Hennes,
    • 28 replies
    • 13.9k views

  3. Color brix in chocolate?

    By Emily440,
    • 6 replies
    • 1k views

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

    By mkfradin,
    • 10 replies
    • 5.2k views

  5. Callebaut 811 and 823 in callets form

    By sharonnorthwoods,
    • 3 replies
    • 1k views

  6. I’m a new chocolatier help

    By eglies,   
    • 10 replies
    • 2.3k views

  7. Chef Rubber Natural Colors

    By eglies,   
    • 13 replies
    • 4.4k views

  8. Bonbon flavor lifespan

    By Douglas K,
    • 11 replies
    • 1.9k views

  9. 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
    • 2.1k views

  10. Moisture trap rec for air compressor

    By Soleil,
    • 2 replies
    • 1.1k views

  11. sugar bloom or fat bloom ?

    By Vip89,
    • 6 replies
    • 2.7k views

  12. Caramel made from syrup? 1 2

    By Muscadelle,
    • 25 replies
    • 3k views

  13. 12 g ganache for equal size truffles

    By Wisper,   
    • 14 replies
    • 2.4k views

  14. First steps in new chocolate business

    By lironp,
    • 7 replies
    • 2k views

  15. Tricks for making uniform chocolate non-pareils?

    By Bentley,
    • 6 replies
    • 1.9k views

  16. Melanger issue: High temperature

    By Douglas K,   
    • 4 replies
    • 1.8k views

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

    By chromedome,
    • 20 replies
    • 3.5k views

  18. Quick breads made with high protein-content flour

    By artiesel,   
    • 2 replies
    • 1.2k views

  19. Turkish Delight

    By LSiegel,
    • 8 replies
    • 3.2k views

  20. Ratio of glucose or sorbitol to water ingredients to control water activity

    By Stan Kitson,
    • 5 replies
    • 1.9k views

  21. Croissant crisis

    By aaahoi,
    • 20 replies
    • 13.2k views

  22. Something lighter for the chocolatiers (and anyone really): an unrequested volunteer guard

    By Douglas K,   
    • 11 replies
    • 1.8k views

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

    By jedovaty,
    • 2 replies
    • 1.5k views

  24. Damsons

    By Susanwusan,
    • 6 replies
    • 1.1k views

  25. Separating Candied Nuts

    By benr,
    • 6 replies
    • 1.7k views
    • benr
    • benr
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