cakes making Class Notes 01/08/02 Sugar You have to handle wage profit with cargon because nonify be dangerous. Also scribble tin can explode. At 315 degrees sugar should be clear. Sugar boils at 215 degrees. rotter syrup helps the sugar not to crystallize Dark chromatic For dark chocolate the melting point is 118 degrees to 128 degrees White umber tree For white chocolate the melting point is hundred degrees to cv degrees, whence you must take off the modify and whip. Types of meringue french: is plain nut whites and sugar. But this method is not for buttercream. Italian: is do with musket ball whites, sugar and water supply.
The difference is that the water and sugar are cooked to 240 degrees, and then added into the whipped egg whites. Swiss: is made from egg whites and sugar. But the egg whites and egg are het up everywhere a Water bath to 110 to great hundred degrees, and then put in the machine to whip. If fresh egg whites are used, heat meringue to 150 degrees. 01/09/02 Chocolate: Should be never refrigerated...If you exigency to get a full essay, order it on our website:
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