Baking Chemicals

Discussion in 'Professional Pastry Chefs' started by samstinson, Nov 11, 2010.

  1. samstinson

    samstinson

    Messages:
    10
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    I have taken over the Pastry section at work and the previous Pastry Chef had left an assortment of chemicals and thickening agents behind.  I know how to use the xantana, agar, and sphere chemicals (fake caviar), but I'm finding it hard to find information about the other chemicals and their uses on the internet.  I know these things aren't cheap so I don't just want them to sit on the shelf.....  I wan't to experiment!
     
  2. rosesen

    rosesen

    Messages:
    39
    Likes Received:
    13
    Exp:
    I Just Like Food
    What are the names of the other chemicals?
     
  3. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    Go to local library get the book    TWINKIE DECONSTRUCTED  BY STEVE ETTLINGER. The best book I have seen on the additives, chemicals in our foods . All the starches,thickeners, gels that are grown, created in the lab and mined(Yes Mined) in our food supply. Like polysorbate 60 and 80 yum yum!
     
  4. samstinson

    samstinson

    Messages:
    10
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    Thanks Very Much, I'll Check that out!