Voyages in Baking In this column, Busken explores the differences between baking processes in the United States and Europe, focusing on differences in techniques, technology, and ingredient applications. Product examples include opera cake, palmiers and croissants, and buttercream icing. The effects of variations in basic ingredients, including flour(s), sugars and syrups, butters, cream, eggs, and milk, are reviewed. Ultimately, the discussion leads to the question of how “old world” techniques and formulas can be combined with modern ingredient technology and process controls to create a new category of super quality, flavor, and texture adventures for consumers. |