Pastry FAQs Letter E


 

 

A1.
Emulsified shortening is used in recipes that call for a high percentage of sugar. It is a special shortening that consists of an emulsifier, which has the ability to absorb more sugar. The main advantage of this type of shortening is the price. It costs less than butter. It also maintains consistency in the final product and helps cakes remain moister longer, thus prolonging shelf life.

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A2.
Egg whites consists of 90% water.

 

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A3.
To maintain a stiffer stiff peak when beating egg whites, one can use gelatin, milk powder or cornstarch.

 

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A4.
ANSWER 4.

 

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A5.
ANSWER 5.

 

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