B·Concept Pastry and Formulation Program ED 26-27

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2.3. Thickening

1. Starch

We begin by discussing starch, which we can find in a variety of different forms on the market, depending mostly on its origin. We also explain the gelatinization process, and the importance of carrying it out correctly in order to obtain the best results.

This lesson will be available on 08/09/2025.
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