Water influence in foods – Pastry molecules. B·CONCEPT COURSE
Channel: Jordi Bordas
Date: 24/08/2021

Are you crazy about 🍰 pastry? Would you like to learn the basics to design your own sweet recipes? Learn all this with the online and extended B·Concept method pastry course. You will only need a 🖊️ pen, a 📓 notebook and hunger to 🎓 learn! 

The course is structured in 4 Modules. In Module 1 about pastry 🧬 molecules, you will learn the importance of the molecular composition in foods. Did you know 🍳 egg is formed by 💦 water, lipids and proteins? Each of these 🧬 molecules has different characteristics, that is why is so important to understand ingredients from the molecular point of view! 

In this ▶️ video, which is part of the online and extended B·Concept method pastry course content, we tell you more about 💦 water and stability in pastry recipes, 💦 water quantity in foods and dry extract in ingredients such as 🍉 watermelon, 🌰 hazelnuts, 🧈 butter, oil or egg yolks, among others. 

Knowing the proportion of 💦 water in every ingredient allows us to know its ⚖️ stability, answering questions as: why are there products that lose 💦 water and 🥀 last less?, how does 🍬 sugar affect to 💦 water?, what do I have to do if a 🎂 cake loses 💦 water?, how can 💦 water be controlled in recipes?, etc. 

There is more information about the Extended Online B·Concept Pastry Course in our website: https://jordibordas.com/en/curso-online-de-pasteleria-bconcept/. And, if you want to watch the other Modules’ videos, you have got them in: https://youtube.com/playlist?list=PLhaMcZX-y-AOnB7y2V3i5ExcW7Sco3f0F.

Moreover, if you want to learn more about how does 💦 water behave in pastry and its ❄️ freeze and thaw process, do not miss the free MASTERCLASS about “Synersis: All you ever wanted to know”: https://youtu.be/Fqd7VqUiYuc.

📧 Email us to info@jordibordas.com if you are willing for more information! We will be glad to help clarify your doubts. 
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