BusinessActivity| Different types of mix in the confectionery. By: @jessiescake/ 10% de la ventas son para Business Activity.
Kind regards my dear friends from
#BusinessActivity☃️, once again I am happy to share my knowledge of pastry with you.
This time I want to talk to you about the different types of mixes that exist in confectionery.
There are many ways and different methods that allow us to make a cake. Do you know which ones they are ? You know what the difference is, here I explain them to you.
There are cakes that are made with a direct method:
They are those that are made by hand, or in a blender. Its main characteristics are that the fat must be used in a liquid state. This method is very simple and practical, its crumb is homogeneous and its texture is moist. It gives a firm cake so you can use different types of fillings.
The method for light cakes is sparkling: Its main characteristics is that they can be made with whole or separated eggs, in order to incorporate air into the mixture. The structure is a dense mixture, which can be filled with mousse creams, etc.
The creamy method is heavy cakes. Its main ingredient is fat, which can be butter, margarine or oil. It is the mix most used by pastry chefs, supports dense fillings and is the ideal mix for tall cakes that are in trend.
Among the different types of dough for cakes we have:
✨ Sponge cake (Light mix): Composed of wheat flour, sugar and eggs.
✨ Genovese sponge cake: Composed of wheat flour, sugar, eggs and melted butter.
✨ Chiffon type cake: Its ingredients are: Wheat flour, sugar, eggs and oils.
✨ Cake: its ingredients are: Composed of butter or oil, wheat flour, eggs, milk and sugar.
Knowledge is power, although I had already studied on this subject, to go back to research I refresh the old knowledge in addition to learning some things that I did not know. I hope this information is to your liking and you add new knowledge.
15 year old cake for a cousin.
| 15$ | SBD 2.68 | 31.52 |
Who we are dedicated to confectionery:
We sell our time,
We sell attention, creativity, time, preparation and knowledge. And also he makes the delivery with a bit of his ❣️❤️. That is why I value my work. 🎂
Without more to add to this post, I say goodbye wishing that the sales of our businesses will increase. I wish many blessings, God bless you abundantly. ❣️💕
| 15$ | SBD 2.68 | 31.52 |
| Business name: | @jessiescake |
|---|---|
| Owner's name: | @felyess |
| Business address: | Puerto La Cruz, Anzoátegui, Venezuela |
| About us: | My presentation |
We accept payments in SBD and STEEM.
Hello @felyess , we are glad to see how much your business has grown and know, of course, learn about those tips that only you as a confectioner know how to give to your clients and to those who want to enter this world of confectionery.
Thank you for the sample of your work so that more clients may require of you.
The different preparation techniques show how prepared the pastry chef is, constantly learning.
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Greetings.
Knowing about cakes and the different ways of making them is without a doubt an experience that will leave me thinking every time I go to taste one.
You are an excellent pastry chef and your knowledge is very valuable, it always leaves me wanting to read your next publication.
Greetings @felyess
Good work friend. It really looks delicious all over. You do very beautiful things in your work as a pastry chef 🤗
Hello @felyess everything looks delicious very interesting decoration thank you for sharing about preparation with satisfying elaboration success always buddy
hello @felyess a pleasure to greet you, thank you for letting us know about your commercial activity, showing your work with delicious cakes both attractive to the eye as it should be in taste.
Thanks for being an active member of the community!