I have taken over the Pastry section at work and the previous Pastry Chef had left an assortment of chemicals and thickening agents behind. I know how to use the xantana, agar, and sphere chemicals (fake caviar), but I'm finding it hard to find information about the other chemicals and their uses on the internet. I know these things aren't cheap so I don't just want them to sit on the shelf..... I wan't to experiment!
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