Extended Online B·Concept Pastry Course ED 8-9

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Module 1. Molecules in pastry

2. Lipids

Lipids are very versatile molecules that make up fats and oils. They can be used at cool temperatures, at room temperature, or even at high temperatures for frying or baking; fulfilling different roles and building a wide variety of textures in pastry, such as puff pastry, praliné, ice cream, or mousse. In this lesson we are going to look at their structure, the types of lipids, and some of their properties.

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