Saturday, February 13, 2016
Confectionery is the art of creating sugar-based dessert forms, or subtleties.Confectionery is divided into two broad and somewhat overlapping categories, bakers’ confections and sugar confections. When a sugar solution is heated, a certain percentage of sucrose breaks down to form ‘invert sugar’. This invert sugar inhibits sucrose crystallization and increases the overall concentration of sugars in the mixture. This natural process of inversion, however, makes it difficult to accurately assess the degree of invert sugar that will be produced. As a way of controlling the amount of inversion, certain ingredients, such as cream of tartar or citric acid, are used. Such ingredients accelerate the breakdown of sucrose into invert sugar, and thereby increase the overall percentage of invert sugar in the solution. Students learn the chemistry of sugar first then they will start to practice the most technical aspect of FOOD SCULPTURE called Pulled and Blown Sugar Confectionery Arts. Students are taught a variety of chocolate and sugar decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic to produce decorations that can embellish other desserts or artistic showpieces for display. They will learn techniques such as Poured Sugar, Spun Sugar, Pulled Sugar and the most difficult Blown Sugar to create three dimensional shapes.
By BRAND CAI-Faculty
Posted by culinary achievers at 1:51 AM