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Emmanuel Hamon — French Pastry ChefInternational experience in 50+ countries
WATER & SALT IN PASTRY
The Complete Technical Guide
Water and salt may appear to be two of the simplest ingredients in pastry, yet both have a fundamental influence onstructure, texture, flavour, hydration and stability.
Water & Salt in Pastrywas created for pastry chefs, bakers, chocolatiers, students and professionals who want to understand what these essential ingredients actually do — and how small changes can significantly affect a preparation.
The book exploreswater as a functional ingredient: hydration, dissolution, temperature, mineral content, evaporation, freezing, water activity and its interactions with flour, sugar, proteins, fats and chocolate.
It also examinessalt beyond its salty taste— its composition, different types, dissolution, dosage, flavour enhancement and its influence on doughs, fermentation, proteins, texture and overall sensory balance.
Throughout the book, technical explanations are connected to practical pastry applications, helping you understandwhat happens, why it happens and how to control it.
This is not simply a recipe book. It is a professional reference designed to help youanalyse formulations, troubleshoot problems and make more precise ingredient choices.
UNDERSTAND WATER. MASTER SALT. CONTROL THE BALANCE.
Emmanuel Hamon — The Pastry School
Language:This ebook isin English. 104 pages
Format:This is a100% digital ebook. No physical book will be shipped.
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