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Pastry 23B (CSCA)
Pastillage, Gum Paste, Marzipan
Term | Definition |
---|---|
PASTILLAGE | A paste made of sugar and gelatin which is used for modeling decorative items. |
GUM PASTE | Similar to Pastillage but has vegetable gum (gum tragacanth) added |
MARZIPAN | Is a paste made of almonds and sugar that is worked to a plastic consistency |
GUM TRAGACANTH | A viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from the sap of several species of Middle Eastern legumes. |
CMC/TYLOSE | Carboxymethyl cellulose or CMC is a synthetic version of Gum Tragacanth; Tylose is a brand name of CMC. |