Wednesday, October 26, 2016


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 is also been made in life size sculptures. While making a sculpture, generally each piece is assembled onto each other using glue gun.
To give it a finish or to decorate, royal icing can be used.

Recipe of Dead dough
Refined flour – 500g
Wheat flour  – 500g
Sugar syrup  - 640ml
 water -285ml
Sugar -295g
 Liquid glucose – 105g

Dead dough ingredients

Making of Dead dough:
Dead dough can be made using simple ingredients and is easy to make.
For the dough, mix the dry ingredients together. Then, add a mixture of sugar syrup and liquid glucose to it and knead into a dough.
The dead should be a soft one as it can be easily used for rolling and cutting. Gluten formation is not desired.
It’s recommended that the dough is worked directly onto a foil-lined baking tray when building up pieces.
Different flours and salts give different results. For example whole-wheat flour gives a much grainier and browner texture.
Keep your knives and cutters clean, because when dough sticks to their edges it causes them to drag at the mixture instead of creating a clean cut.
 A fine grater can be used to give the impression of pitted skin - e.x. Oranges, lemons, and

Mix both the flours
Add the sugar mixture (sugar ,liquid glucose, water.

Allow it to knead until a dough is formed. Use as required.)

Rolling & stencil cutting of the dough

Stencils and cutting


It can be baked in an oven. However, it is not recommended that the oven is hotter than 140 - 160C as this can cause unsightly bubbles and cracks in your pastry.
The drying time needed for each piece varies according to size and thickness, but an average time for natural drying is 30-48 hours, whilst oven times are generally reduced to 1-2 hours.
These figures are only offered as a rough guide and remember that both sides must be dried out. When done, turn off the oven and leave it inside to cool down. 

BAKING of the stencils (dead dough)

Assembling of showpiece

DEAD DOUGH showpiece

By Faculty

Monday, October 24, 2016



Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy. It includes all the various methods which are being used in the modern kitchen. They include usage of gels, foams, powder, atomized sprays etc. The focus is on using fresh ingredients from the kitchen in the bar and enhancing the flavors’ of the drinks.

Traditional Background 

Traditional mixology stress on measured mixing of different alcoholic and non-alcoholic beverages to a harmonious whole. Traditionally, molecular mixology was layering of ingredients in the cocktails and adding few of the fresh herbs, fruit puree and fruit nectars to have a fresh taste.

Modern Concept – Modern molecular mixology is used on application of scientific analysis and techniques to cooking and mixing, mostly working with foams and gels to create unique drink texture and flavor

Many of the traditional kitchen ingredients like lemongrass, basil, ginger are moving out of the kitchen counter and onto the bar counter. Various equipments are used in this process of mixology. 

Different equipments used are: Blowtorches, Smoke guns, Thermo mix and pacojet are few of the new kitchen equipments which are being used.

There are various methods which include:Sperification isone of the techniques  applied to molecular  mixology ,it is the culinary process of shaping a liquid into spheres. They can be small like caviar or larger like an egg yolk.

Basic spherification, for example, is used to create caviar of Cointreau that can be added to champagne, cosmopolitans, margaritas, sidecar and many other traditional cocktails to make them more interesting and flavorful. 

Today, culinary cocktails are one the most trending ways of doing bartending . Bar tenders are making cocktails just like chefs make their food recipes.  There are various methods coming up in the field of bartending and a lot of innovation can be done in this particular topic.

There are cocktails which are inspired by the Thai style makeovers, few of examples are Passion fruit Caipiroska and the Siam Mary.

·         Different examples of culinary cocktails trending today are:

  • Gentleman’s Vice:- Small batch Bourbon Manhattan which was allowed sometime with wood cherry smoke.
  • Farolito: Spice infused tequilawarmed with agave nectar and lemon and hot water.
  • Five senses: Three different shots to stimulate your senses. Which includes Gin with pineapple and jasmine, Edible mojito, raspberry lemon drop with pop rocks on the rim of the glass.
  • Champagne Blossom: Champagne accompanied with rare blood orange flowers that dance and float in the glass.
  • Apple Thyme:  Citrus vodka shaken with pureed local granny smith apples and then spray painted with thyme syrup.

Conclusion – Culinary cocktails are not about the history of cocktail , but the future of them and a concept that has emerged as number one concept in 2009 with professional bartending and is trending.

Monday, October 17, 2016


This blog explains all about the Candy, its history, classification, process of making & all other aspects to educate the audience about its popularity.

Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient.

Prior to the 1900s, candy was commonly sold unwrapped from carts in the street, where it was exposed to dirt and insects. With advancements in technology, wax paper was adopted, and foil and cellophane were imported from France by DuPont in 1925. Necco packagers were one of the first companies to package without human touch.



Pots: Heavy (copper, anodized aluminum, cast aluminum or cast iron) pot with deep and straight sides; this will help prevent boil overs.  It should be large enough to hold 3 to 4 times the volume of the ingredients.

Spoons: Long handled wooden spoons unless you can find heat proof metal spoons. Make sure it is clean and dry EVERY TIME you dip it in the candy mixture to stir.

Candy Thermometer: Experienced candy makers use the Cold Water Test and know when it's done, but use a Candy Thermometer at all times. Select one that registers from 100 to 400 degrees F.

Pastry brushes: Whenever a recipe calls for a hot, cooked sugar mixture, you will need to wash down the sides of the pan with a heat-proof pastry brush dipped in water.

Cooling and kneading surface: Marble or granite surface or vegetable-sprayed parchment paper placed on the back of a baking sheet, or a Silpat mat.

 Aluminum foil: For a candy making surface that can take the heat, use a sheet of foil. 


Crystalline table sugar: Use the best quality granulated, everyday white CANE sugar when making candy.

Corn Syrup: use light corn syrup if not specified in a recipe. If you only have dark, it can be used, but the candy will have a slight molasses taste and color. If the recipe specifies, follow it.

Molasses: conveniently for butterscotch makers, molasses contains a very dark caramel with a distinct burnt edge and a bit of sharpness. Molasses is so strongly flavored, that butterscotch recipes rarely use it without it being diluted

ACIDS: Cream of Tartar, Lemon Juice, Vinegar.

FATS: Butter and fats affect the sugar's final chemical structure.
DAIRY:  Use heavy cream for its higher butterfat than milk, gives candy a smooth texture and 
mouth feel. 

FLAVORING: Candy oils can be used and are the preferred flavoring for candy.
FOOD COLORING: For sugar based candy, food coloring is best to use. It is a liquid, which comes in little bottles available at any supermarket or from a cake decorating store (lots of colors).

GELATIN: powdered or leaf, starch, pectin, or gum to the boiling mixture the sugar will gel and make products like jelly beans, Turkish delight, and licorices.






Type 1:  Tiny crystals result in candies with soft, creamy and smooth textures. Ex:- Fondant , Marshmallows

Type 2: Candies with larger crystals. Ex:-  Rock Candy, Gummy Candies *(Gummy bears, Jelly beans, Gumdrops) , Hard Candy (Lollipops) , Toffee.


Candies are hot favourites among children & they come in variety of colours & shapes to attract this category of guest. It is quiet complicated work as the ingredients & methods implied are very sensitive to handle. Candy making requires a real expertise & close understanding of colour & flavor combinations. 

By BRAND CAI,Faculty