Recent content by wunderbar

  1. wunderbar

    Food Scientist in the Bakery Industry

    Hello, I am a food scientist working primarily on innovation in the sweet ingredients sector (icings, filling, and glazes), but I have a knowledgeable background in grains, particularly wheat chemistry, milling, and quality. I joined to just get learn what issues professional chefs and pastry...
  2. wunderbar

    Pate de fruit / fruit jelly question

    Hi Tmacismagic, To answer your question both glucose and invert sugar (which is a sugar consisting of equal parts or roughly equal parts of glucose and fructose sugars) have the same prevent crystallization of sucrose (table sugar) within the candy. When you cool the jellies, you...
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