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Ask any commercial kitchen to describe key elements of the pantry and you’re likely to hear the chef rattle off a list of staple ingredients… flour, milk, cream, sugar and more. We asked our Pastry Team to dig a little deeper and help us reveal the Top 10 Essentials of Specialty Baking.
Each of the 10 items has been carefully selected to boost efficiencies around the kitchen. Time and labor saving ingredients crafted to enhance, preserve, emulsify or stabilize food-service recipes; yet another proof that pastry chefs are as much chemists as they are freelance artists.
- Citric Acid Powder - Maintains color in fruits and adds an acidic, sour taste to fruit jellies.
- Cake Emulsifier - Prevents cakes from falling in or shrinking; also extends shelf life.
- Egg Wash Spray - A waste-free, hygienic and time saving alternative that browns and protects baked products.
- Glucose - Sugar substitute that slows sugar crystallization and extends shelf life.
- Ice Cream & Sorbet Stabilizer – Extends shelf life and creates a smoother ice cream by providing an elastic consistency.
- Inverted Sugar - Extends shelf life and stabilizes sorbets and ice creams and keeps products smooth and elastic.
- Neutral Glaze - Countless applications that add a nice shine to pastry/desserts without affecting flavor.
- Pectin Powder - Gelling agent used for its thickening properties in the preparation of jams, jellies and preserves.
- Sheet Gelatin - Cost efficient pre-measured thickening agent (no odor, better color and improved clarity).
- Whipped Cream Stabilizer - Keeps whipped cream firm for an extended holding times.
Two of our more popular recipes using these products are Textured White Chocolate Almond Dessert and Popcorn Panna Cotta with Salted Caramel Ice Cream.
For more detailed information on the products, visit our specialty ingredients’ section: auifinefoods.com/specialty-products
Take a look and feel free to offer your own suggestions. Drop us a line at pastryteam@auifinefoods.com.
