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Emmanuel Hamon — French Pastry ChefInternational experience in 50+ countries
FLOUR, EGGS, WATER & SALT IN PASTRY
The Complete Guide to the Foundations of Structure & Texture
Four ingredients. Four fundamental functions.One complete technical guide to the foundations of pastry.
Flour, Eggs, Water & Salt in Pastrybrings together four essential ingredients that form the structural basis of countless pastry preparations.
Designed for pastry chefs, bakers, chocolatiers, students and professionals, this book goes beyond recipes to explainhow these ingredients behave, interact and influence the final result.
Flour— Understand wheat, milling, flour types, proteins, gluten formation, starch, hydration and how flour determines structure, elasticity, tenderness and texture.
Eggs— Explore the composition and functionality of whites, yolks and whole eggs, including coagulation, aeration, emulsification, binding, colour, richness and their role in building structure.
Water— Discover hydration, dissolution, temperature, evaporation, freezing, mineral content, water activity and the fundamental role water plays in almost every pastry system.
Salt— Go beyond seasoning to understand dissolution, mineral composition, dosage, flavour enhancement and the influence of salt on doughs, proteins, fermentation, texture and sensory balance.
Together, these four ingredients reveal something essential:pastry is built through interaction. Flour needs hydration. Proteins respond to water, heat and salt. Eggs provide structure and emulsification. Small changes in quantity, temperature or processing can completely change the final texture.
This book is designed to help you understandwhat happens, why it happens and how to control it— giving you the technical knowledge to analyse formulations, troubleshoot problems and work with greater precision.
This is not simply a recipe book. It is aprofessional technical reference to four of the most fundamental ingredients in pastry.
FOUR INGREDIENTS. ONE FOUNDATION. ENDLESS POSSIBILITIES.
Understand the ingredients. Master the interactions. Control the result.
Emmanuel Hamon — The Pastry SchoolKnowledge · Precision · Passion
Language:This ebook isin English. 216 pages
Format:This is a100% digital ebook (PDF). No physical book will be shipped.
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