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Tuition:
$125

Sugar Science:Functions and Applications in Modern Pastry

Functions and Applications in Modern Pastry

When we refer to "sugar," we typically mean sucrose---yet there are many other sweeteners available to today’s pastry chefs that offer unique properties in baking, pastry, and confectionery work. This demo will provide a basic primer into the composition and functionality of a range of sugars beyond the familiar sucrose---including glucose and corn syrups, invert sugars, and lactose, as well as alternative sweeteners such as isomalt, sorbitol, and xylitol. An array of products and techniques utilizing these sugars will be explored.

Sugar Science: Functions and Applications in Modern Pastry

Course ID: SUGARSCI Duration: 4.00 hour(s)

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