pastry Archives - Food Crumbles

top view of small pate sucree tart shells

Understanding Recipes

‘Fraiser’ a dough – Pastry technique science

There are so many different techniques and skills in the world of cooking and baking. Once you look beyond your basic pound cake or apple pie you will find that there are a lot of other possibilities. Since I just love...

August 28, 2018

4 min read

Understanding Recipes

Preventing soggy pie crust – On moisture migration

Water can be a food’s best friend, but also worst enemy. Water keeps a cake moist, strawberries juicy and ice cream solid (thanks ice crystals). But water can also make a cookie soggy, make oil splash and lack of...

July 4, 2018

8 min read

Kouign Amann – Science and history of a French pastry

If you’ve never heard of kouign amann, you’re not the only one. It’s one of the many types of French pastry that exists, with its origins in a town in Bretagne. French pastry in general has a long rich...

May 17, 2018

5 min read

Understanding Recipes

Scones & Scone Dough – Do’s and Don’ts

Are you also one of those people who doesn’t tend to follow recipes precisely? When you’re asked to add eggs in one by one, or to pour in the sugar slowly, or to use a separate bowl to mix the dry...

April 12, 2018

11 min read

Understanding Recipes

A basic pie crust – Short crust pastry science

There are a lot of different styles and types of pie crusts, some are sweet, some savoury. Some crunchy, some soft and tender. Your heritage will probably determine what you call a standard or basic pie crust. That...

December 11, 2017

8 min read

Understanding Recipes

Home Made French Croissant – Science of steam & yeast

To be honest, I never thought I would ever try making croissants myself. Whenever reading about croissant dough (or puff pastry) I decided to stay away, it seemed far too much of a hassle. Folding in butter, cooling...

October 22, 2016

6 min read

Clotted cream – What it is and how it works (=the science!)

If I say ‘clotted cream’, what’s the first thing that comes up? Scones? For me it certainly is, I wouldn’t actually know when else to eat clotted cream than with a scone! So, when enjoying my...

July 29, 2016

5 min read

Understanding Food Ingredients

Wheat protein/gluten development – Bread vs Scones

Food chemistry is one of my favorite topics to discuss, especially when combined with actual food :-)! That’s why this month is food chemistry month. Gluten-free is currently a hot topic in baking and cooking, but...

April 27, 2016

6 min read

Chemistry of leavening agents & Muffins

Ever made a muffin without any baking powder or baking soda (=leavening agents)? Or had that one time where you simply forgot to add them and only noticed when they came out of the oven? You will have probably seen that...

April 9, 2016

6 min read

Food Chemistry Basics

Chemical formulas in food

Ever wondered which molecules make your bread turn brown? Or what molecules might sit in a pear? Or what exactly fats and carbohydrates are? Ever wondered what molecules are nutritious and which aren’t? All of the...

April 5, 2016

4 min read

Tag - pastry

‘Fraiser’ a dough – Pastry technique science

Preventing soggy pie crust – On moisture migration

Kouign Amann – Science and history of a French pastry

Scones & Scone Dough – Do’s and Don’ts

A basic pie crust – Short crust pastry science

Home Made French Croissant – Science of steam & yeast

Clotted cream – What it is and how it works (=the science!)

Wheat protein/gluten development – Bread vs Scones

Chemistry of leavening agents & Muffins

Chemical formulas in food

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Scaling up food production – The challenges that lie ahead

How an ice cream bar is made

How apple cider (alcoholic) is made

Making vanilla extract – Extraction chemistry

Science of bacon & cured meats – How it’s made

How oven snacks are made (that taste like deep fried ones)

Stop your fried egg from sticking on a cast-iron skillet

How ice cream is made in a factory

Why does popcorn pop? – Exploring the science of popcorn

Why cream cheese works great in ice cream

Beer fermentation process

How to scale up a recipe for manufacturing?

(Science) guide of English muffins – Homemade vs store bought

The uniqueness of Trappist beer

Science of crispy foods – Crispy chicken skin

Tag - pastry

Hi!

Become a food science pro!

Looking for something?

How can we help you?

Just curious