BEST OF CAI

            SUGAR CONFECTIONERY


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

Comments

Post a Comment

Popular posts from this blog

Image
TULU NADU CUISINE Mangalorean Cuisine (Tulu: ಕುಡ್ಲದ ವನಸ್ ) is a collective name given to the cuisine of Tulu Nadu which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine. Culture The influence of Hinduism can be easily seen in the region because of Udupi Krishna Temple.The Christian culture can also be seen due to the invasion of Portuguese. Muslims are very less in population and many are influenced by  Shafi Kerala school of Islam. Agriculture The main crops of Dakshina Kannada are Paddy, Coconut , Arecanut , Black Pepper , Cashew and Cocoa . Rubber , Banana and Vanilla crops are also cultivated in the Sullia taluk.Rice is generally cultivated three seasons in a year, Karthika or Yenel (May–Oct...
Read more

Image
DEAD DOUGH Dead dough is a edible medium for sculpture or showpiece made from a mixture of flour, sugar and water, basically. Molasses can be used, in case colour is desired for a darker shade.  The art of dead dough making is an ancient one, dating as far back as Egyptian times. Sugar and wheat (flour) were two of the most common foodstuffs available to the Egyptians. Bread was the staple diet of most Egyptians. Dead dough, an artisan bread (no yeast) are used for decoration only, typically as centrepieces. In modern day, stencils are also been used for making sculptures. Stencils can be made out of simple paper chart or other materials such as metals like steel or any other medium can be used. The stencils have to be wrapped with silver foil before use. The dough takes the shape of the stencil or mould being used. Different sizes and shapes of cutters can be used too. These are usually made of metal such as steel. The dough i...
Read more

BREAD BUFFET

Image
BREAD BUFFET  WHAT IS A BREAD?       Bread is a staple food prepared from a dough of flour and water, usually by baking. Bread is made in various forms, flavors, sizes and served with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches.Bread is the staple food of the Middle East, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa.  Main Ingredients Used in Bread Making Flour -Binding agent, Absorbing agent, Gluten formation, Nutritional value, affects flavor. Sugar - to provide food for yeast which in turn produces carbon dioxide. Sweetness provider, affects symmetry,  Impacts crust color, Nutritional value. Yeast -  Yeast is the leavening agent in the dough. It releases Co2 as a result of breakdown of sugar. Salt -  It imparts taste to the bread. Brings our flavor & Co...
Read more