I have learned so much about emulsifiers, oxidants, reducing agents, chemical leaveners, etc. and their purposes in breads, cakes and crackers this week at my AIB training. Over the past 2 days, my team and I have put that knowledge to work and made 21 loaves of bread!!
Here are the fruits of our labor...
Samples from the whole class laid out for review and comparison.
Loaves made by my team using Glucozyme. Pretty, huh?
No comments:
Post a Comment