Health-conscious consumers make up a greater share of today’s market. This raises a necessary concern among chefs and food establishment owners, as there is a constant battle of producing delicious desserts and baked goods while cutting calories and increasing nutritional value. While this task may seem daunting, there are excellent substitutions on the market that… Read more »
On May 6-8, 2013, Chef Johann Martin conducted his debut PreGel 5-Star Pastry Series™ seminar at PreGel AMERICA’S Professional Training Center in Concord, NC. Chef Martin, who is an instructor at Ecole Gastronomique Bellouet Conseil in Paris, France, inspired attendees with breathtaking sugar showpieces during his seminar The Art and Technology of Sugar Showpieces. Attendees… Read more »
To think of vanilla as a simple, basic flavor is to highly underestimate its complexities and sophistication. From the great lengths we go to in harvesting vanilla beans, to the broad range of flavor intensities and distinct properties, it is clear that true vanilla is fit for the finest of palates. To satisfy the wide… Read more »
Everyone needs a little sweetness in their day, and while sugar is a very basic and familiar ingredient to most of us, a lot goes into that scoop you put in your coffee each morning. Sugar is an integral component of any bakery, pastry or frozen dessert product, as its molecular structure and chemical properties… Read more »
