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Common Techniques used in Baking

The traditional techniques are used by professional Pastry Chefs around the world on a daily basis. ChefIBCA is one of the top Bakery professional institutes which is solely dedicated to developing this profession.

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Common Techniques used in Baking

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  1. COMMON TECHNIQUES USED IN BAKING Presented by: CHEF IBCA Visit Site : www.chefibpa.com

  2. CREAMING In this bakery technique, sugar and butter are beaten together till pale and creamy, sugar is also generally grind to fine pieces to speed up the process. In preparing cakes with this method butter-sugar mixture is mixed with eggs and flour one by one to form a complete batter and then baked for the final result. Visit Site : www.chefibpa.com

  3. FOLDING Folding is done to mix two different states of products avoiding bubbles or raw forms of products for a smooth finish. In this simple method of mixing termed as 'folding' air beaten items like beaten eggs or whipped cream are mixed with rest of the ingredients. Generally, it is done with a whisker to avoid any air bubble between the mixture, the result should be smooth finish for the better product later on. Visit Site : www.chefibpa.com

  4. RUBIN METHOD Being the most traditional method in which fat is rubbed with butter to a grainy or breadcrumb form and then simultaneously sugar & added is added to a smooth finish then used as per the recipe. Pastries, crumble toppings and scones are made by this method. Done with bare hands it is one of the most used for preparing broad types of pastries in particular. Visit Site : www.chefibpa.com

  5. MELTING In this method of 'Melting', butter or the fat used are melted in a pan to be mixed with eggs and dry ingredients are then added mixed with a baking agent to let the cake rise which results in denser and moister cakes than prepared from other methods. Visit Site : www.chefibpa.com

  6. Call Us :+91 9643469329 Gmail : info@chefibpa.com Visit Site : www.chefibpa.com THANK YOU

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