Extended Online B·Concept Pastry Course ED 8-9

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2.2. Aeration

Introduction to the aeration technique

Mastering the aeration technique is key to be able to make stable and well-balanced foams – textures like mousses, sponge cakes, marshmallows, and airs, where air bubbles are trapped inside. In this lesson, you will learn which factors affect foam stability, what overrun is, and how to calculate it.

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