Here is one that comes out nicely sorry about the large volume ..
with a paddle 100 lb powdered sugar 50 lb alpine shortning blend scrape bowl add roughly 1/2 gal glucose scrape bowl then 4 lb butter room temp soft scrape bowl and ...
Would anyone like to share their experiences and or formulas that use Jilk?
A few years ago I did try it because my Sponge mix was on back order.
I can’t seem to find a % chart on usage.
Personally I don’t like fluid flex and or heavy...
All verry good suggestions .I can ask at the ACF meeting Monday night .
Cape chef thank you for the direct link for the Acf Certification. Is there any specific order i need to take these steps Or just as long as I have all of them...
I would like to take the CPC exam .
there is one coming up in May . I have been a pastry chef for years now roughly 15 yr.
now my questions
you have about 4 hours to prepare some of the ''basic stock items '' I call em ?
is there a...
One thing i noticed too with real buttercream is. it will begin to turn back to a butter yellow . so i keep it in the fridge and whip up as i go it will become a nice white again .
I would have to go with the modified starch .i dont think the flour will bake out .look for a starch that will have a cleaner mouth feel .or reduce the liquid and or sugar just a small % .now for my quick storie worked at a place they...
you would be better off with Sacher.
also you can make ganach with the apricot glaze and dark chocolate.
it will hold a shine for a nice long time .
remember it is a glaze not a filling .
that is my 2 cent's
T
hello try here
I have used there products and there verry nice
if you see this brand on the shelf at the market try it .
the yoghurt powder is fab.and the marscapone powder is even better .
thinking there site will give you a good...
