CHEMISTRY IN BAKERY AND IN PASTRY

(at the end you will find the booklet to download for free) 

Water, matter, mass and space, without form, able to change make its weak state ethereal. In a gaseous gift of pure magic, captured in a delicate armour, forged in an ephemeral form, the steam heated by enveloping flames have given a divine magic.

Light soul, light and majestic, which rises and swells, on a journey...

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I haven't gone crazy. And I can conclude in two ways.

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1) that rises and swells, on a journey...  for hungry hearts. A sweet kiss of the culinary art.

2) which rises and swells, on a journey... in the silence suspended between the clouds, waiting to fall back to earth.

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In the first case I'm talking about cream puffs. In the second case of the balloon.

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The french "pâté a choux" in english is as "cream puffs", a sound that says a lot.

Actually I'm talking about, for example, the Charles-Gay-Lussac Law. The laws of physics in the kitchen and chemistry in the kitchen make baked goods literally fly like balloons and we become children again, both when we make cream puffs or when we put leavened products in the oven. In general, I'm also talking about proteins, sugars, yeasts and eggs. I also talk about all that is chemistry in baking and pastry chemistry, keeping a balance between formulas, which I leave to chemists, and recipes and techniques, which are not matter. After all, I try to explain why I do what I do and I hope to be able to explain it to you too.

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Having the basic knowledge can help us understand the how and why. The science of cooking, especially the physics of confectionery and physics in baking is also fun if you want. Posing with a constructive and positive attitude helps us to face things that are not complex challenges. Just feel like it!

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Of course, the subject of science in the kitchen is broader and this is only part of it. The whole is divided into various pages, like handouts.

Below you can download a free handout, saving or printing it.

As always: enjoy your lunch.