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How can the volume percentage in alcohol affect a products final outcome, especially in baking and pastries? I've been doing a lot of research on this and I can't really find a definitive answer.
Thank you!
 

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Hi Wannabechef,

Can you be a little more specific? Are you asking if alcohol plays a role in a scientific way? or as far as flavoring...

As far as baking and pastries (i'm not a pastry chef) Alcohol is a primary flavoring medium. since it is already a fermented end product it will effect food in that manner.

If you can shed a bit of light on your studies perhaps we can be of more assistence :)
 
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