Archive for March, 2010

D’oyen Christie Demo

March 29, 2010

D’oyen brushed the green cocoa butter onto the plastic, spread tempered white, folded over and rolled with a pin. Market the shaped but didn’t cut plastic, Let set. Nice and thin. The mousse had caramelized sugar poured into the yolks.

Panache ganache square had crispy bottom, miroir top with crisp pearls and gold dust.


Potato flour as partial replacement of wheat flour in bread

March 13, 2010

Potato flour (PF) is a material that does not differ significantly from wheat flour (WF) with regards to its physical appearance and chemical composition. For that reason it may be used in bread making. In this study mixtures of wheat flour and potato flour were prepared containing PF at levels of 0, 2, 4, 6, 8 and 10%. The farinograph properties of wheat flour affected by addition of potato flour were studied. Water absorption increased gradually from 62% for WF to 79% for blend with 8% PF. Other parameters such as development time, weakening of dough (Brabender units) and valorimeter value (W) were adversely modified by the addition of potato flour. The bread properties were studied using mixtures containing 0, 2, 4, 6, 8, 10 and 15% PF. The substitution of WF produced increases in water absorption, loaf weight and loaf volume as compared to all-wheat bread. In addition, bread containing PF retained moisture for longer periods than normal bread. Loaves made from wheat flour and 2, 4, 6, 8 and 10% potato flour were tested for their chemical composition and protein efficiency ratio (PER) in the rat. Moisture of bread increased with each increase in the level of potato flour substitution. The protein content of bread showed a progressive fall from 6.8% (at 4% level) to 6.3% (at 10% level). The protein efficiency ratio did not change significantly with the inclusion of potato flour up to 8% compared to all-wheat, but at the 10% level there was a significant reduction in this parameter.

Valentine’s Heart

March 10, 2010

Raw Carrot Cake – Cafe Bliss

March 10, 2010

Wow! Delicious And Healthy!

Kadalimas Patisserie

March 10, 2010

Pastry Chef/Owner Danny Rzepa uses this creative finishing technique on his chocolate brownie.

Nitrogen Purge

March 10, 2010

Nitrogen is used to purge and dry the lines of any moisture after welding etc. This moisture can’t be condensed in the system. Moisture carrodes the motor windings and breaks down the oil in the motors.

Atmosphere pressure is 14.7

Anyone Want Green Drink?

March 2, 2010


Some Cancer Fighting Foods

March 1, 2010