Extended Online B·Concept Pastry Course ED 8-9

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2.1. Emulsification

5. Citrus fiber

The last emulsifier we present is among the most interesting ones that we can use in pastry: citrus fiber. In this lesson, we talk about why it is our emulsifier of choice, how it is fabricated, what its molecular structure is, and what distinguishes it from other emulsifiers.

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