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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. "Artisan Bread in Five Minutes a Day" Zoe Francois (2010–) 1 2 3 4 7

    By robirdstx,
    • 166 replies
    • 29.5k views

  2. Ganache emulsifying

    By georgeabshire,
    • 8 replies
    • 5k views

  3. Dark Milk Chocolate

    By liuzhou,   
    • 16 replies
    • 2.7k views

  4. Melting chocolate without a dedicated melter 1 2

    By Darienne,   
    • 36 replies
    • 4.6k views

  5. Cleaning and setting up Selmi enrobing line

    By lironp,
    • 3 replies
    • 976 views

  6. Steam Juicer Questions

    By Douglas K,
    • 5 replies
    • 1.4k views

  7. Starch Molds and Molding

    By Capouch,
    • 0 replies
    • 811 views

  8. The Comprehensive Home-Made Fondant Discussion: Making, Using, Storing 1 2 3 4

    By renam,
    • 81 replies
    • 26.8k views

  9. Panning - but not for gold! 1 2 3 4 6

    By Kerry Beal,
    • 148 replies
    • 33.3k views

  10. DIY Rolling Caramel Cutter

    By The other Sven,
    • 6 replies
    • 7k views

  11. Apple (or pear) pie - questions about improving results

    By PetarG,
    • 11 replies
    • 1.5k views

  12. Carrot cake recipe without cream cheese

    By Susanwusan,
    • 8 replies
    • 3.8k views

  13. Recreating Classics: Vanilla Sponge Cake with Chocolate Frosting

    By Nn, M.D.,
    • 1 reply
    • 1.5k views

  14. Confectionery Frames 1 2 3

    By Stephanie Wallace,   
    • 72 replies
    • 36.8k views

  15. Seized Processed Nut Butter

    By scott123,
    • 4 replies
    • 2.2k views

  16. acetate sheet for capping chocolates?

    By BobbyB,
    • 17 replies
    • 5k views

  17. Olive Oil Lemon Tart

    By oli,
    • 2 replies
    • 1.6k views
    • oli
    • oli

  18. Help needed for marshmallow and artificial banana cake-filling

    By MaryIsobel,
    • 7 replies
    • 1.6k views

  19. Aerated Chocolate?

    By jfresch,
    • 13 replies
    • 15.2k views

  20. Re-melting caramel?

    By HeatherAvila,
    • 14 replies
    • 58.3k views

  21. Caramel Popcorn 1 2 3 4 5

    By Malawry,
    • 106 replies
    • 36.9k views

  22. do butterfat/milkfat/ghee have different crystalline structures like cacao butter?

    By jedovaty,
    • 2 replies
    • 1.1k views

  23. Troubleshooting Tempering 1 2 3 4 26

    By seawakim,
    • 640 replies
    • 151.9k views
    • gap
    • gap

  24. Replicating See's Candies

    By jauhe,
    • 19 replies
    • 4.6k views

  25. Chocolate bloom issues😡

    By RWood,
    • 19 replies
    • 3.2k views
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