Extended Online B·Concept Pastry Course ED 8-9

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2.3. Thickening

Introduction to the thickening technique

We continue with the third texture creating technique: thickening. Not only is thickening highly related to viscosity; it is also a key technique in pastry which serves to stabilize all types of recipes. We will see how important it is to distinguish between thickening and gelation. We’ll also talk about the thickening agents, as well as their different properties and applications.

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