Extended Online B·Concept Pastry Course ED 8-9

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2.1. Emulsification

Introduction to the emulsification technique

Though we might not be aware, many pastry ingredients and preparations are, in fact, emulsions. In this lesson, you will learn to identify, classify, and prepare emulsions following a correct emulsification process. We also explain emulsion instability and the role emulsions play in the creation of creamy textures.

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