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Emmanuel Hamon — French Pastry ChefInternational experience in 50+ countries
Bundle: The Fundamentals — 5 Ingredients Decoded
A complete bundle to master the five technical pillars of pastry: flour, sugar, dairy, egg, and additives. Five reference guides designed to help you understand in depthwhyeach ingredient behaves the way it does — and how to use it with precision in your recipes.
🌾 Flour, Starch & Other in Pastry Decoded48 pages on wheat flour (composition, gluten, protein content, baking strength W, extraction rate, water absorption, milling, storage) and on starch (corn and potato — gelatinization, texture, applications). The book also includes a full section on gluten-free alternatives: rice, almond, buckwheat, and chestnut flours, starches, and binders like xanthan gum, guar gum, and psyllium, with ready-to-use blends for different recipes.
🍬 Sugar Decoded110 pages on the functional role of sugar in pastry: texture, moisture, freezing point, crystallization, caramelization, and the Maillard reaction. Detailed profiles of every sweetener (sucrose, glucose, honey, trimoline, isomalt, and more) alongside professional tools: comparison charts, glycemic index, and a substitution guide.
🥛 Dairy in PastryAround 120 pages covering milk, cream, butter, and fermented products. Each sub-product is treated in detail (milk powder, condensed milk, cream fat content...) so you understand exactly how each dairy product shapes your textures.
🥚 Egg in Pastry44 pages structured across 5 sections: fundamentals, egg white, egg yolk, whole egg & applications, and reference. A practical guide to unlocking the full technical potential of eggs, from whipping to binding.
🧪 Additives in Pastry190 pages on preservatives, emulsifiers, gelling agents, acidifiers, texture correctors, functional fibers/proteins, colorants, and enzymes — each with natural alternatives alongside their E-number counterparts. Content accessible to both professionals and passionate home bakers.
Over 500 pages total.PDF format, instant download after purchase. 99 Mo
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