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Baking 12 (CSCA)

CSCA - Bavarians, Gelatin & Commercial Baking

BAVARIAN CREAM A classic dessert made with gelatin. There are modern versions, but classically it is a Creme Anglaise stabilized with gelatin, and lightened with soft plop stage whipped cream that is folded in. It is poured into a decorative oiled mold to set up.
THICKENING OF A GELATIN MIXTURE DEPENDS ON… Temperature, time, concentration of gelatin, alcohol content of mixture, sugar concentration, acidity of mixture.
POWER OF GELATIN FOR 1 ENVELOPE 1 envelope Knox gelatin = 2 ¼ teaspoons (will gel 2 cups of liquid)
ROPING Strings of gelatin that form when gelatin is added unevenly to a cold preparation.
BLOOM The strength of gelatin
WHAT IS A DISHER A portioning tool that helps commercial bakers maintain consistency.
WHAT IS STARCH RETROGRADATION Staling that begins immediately following the cooking process, characterized by the loss of moisture and chemical changes in the starches.
Created by: CSCAStudy