Making the world a little sweeter one pastry tip at at time.
For those of you who have never used feuilles de brick or phyllo dough before, I found Marmiton.org’s comparison does a great job of explaining it. http://www.marmiton.org/Magazine/Tendances-Gourmandes_brick-filo_1.aspx The whole site is in French, and if you cannot read French, then use Google’s translate bar, it’ll give …
Upon doing research for coffee, I found out what civet coffee was: coffee made from the droppings of an animal know as the ‘civet’, a cat with a fox-like face. The beans are whole when the exit the body, are cleaned and then processed for …
Clabber Girl (brand of baking powder) is joining with Innophos Inc to make InnoveFree Baking Powder. This baking powder is aluminum free AND sodium free. Here is a pdf file about the new product from the manufacturer directly.http://www.innophos.com/__documents/I-6%20InnovaFree%20LR.pdf
From the Sweentener Users Association, a group who represents companies that use sugar and sweeteners in their business, there is a fear that we will run out of sugar by the end of the next fiscal year 9-30-2010 if more import quotas are allowed to …
Okay, I’ll admit it: I’m a Pacific-Northwest-born Southern-California-Living Girl from the South. While Red Band Flour may not be recognizable to most, more than a few will be disappointed that another product identifiable from the South will be discontinued. I was as dissapointed when I …
A bullish market is predicted with high prices overall. West African crops are reported down and consumers could end up paying more as a result. Also, child labor exploitation is still a huge problem for the cocoa producing regions which could also bring up prices, …
Scientist are working on uncovering genome secrets of chocolate so that farmers may benefit from chocolate varieties that have higher yields and are more resistant to pests and poor weather. Joint project from USDA and IBM Corp. More from news from MSNBC.
According to the Jan-08 issue of Baking Management magazine, an industry magazine for the processors and producers of, and suppliers or brokers to, the professional baking industry, bakers may be looking into what makes consumers happy (ie, satisfying flavors, relief of hunger) by developing items …