FREE ONLINE MASTERCLASS
Sugars in pastry: all you need to know
with Jordi Bordas
Tuesday, March 11th, 2025
14:00 (UTC+1)
New free MASTERCLASS in sight! On this occasion, you'll learn all about sugars in pastry. This ingredient has always been used to add sweetness and texture to elaborations, but also to preserve them. We will also talk about the different alternatives to sugar that we can use in our recipes and we'll answer questions such as::
What types of sugars are there?
What is the role of sugar in our elaborations?
What is the difference between glycemic index and glycemic load?
What is the difference between white sugar and coconut sugar?
Why use inulin or oligofructose? What is the advantage of this chicory root fiber?
What are polyols and how much can be used in this type of recipes?
How to work with all these alternatives?
...
See you on Tuesday 11th!
Sugars in pastry: all you need to know
with Jordi Bordas
Tuesday, March 11th, 2025
14:00 (UTC+1)
New free MASTERCLASS in sight! On this occasion, you'll learn all about sugars in pastry. This ingredient has always been used to add sweetness and texture to elaborations, but also to preserve them. We will also talk about the different alternatives to sugar that we can use in our recipes and we'll answer questions such as::
What types of sugars are there?
What is the role of sugar in our elaborations?
What is the difference between glycemic index and glycemic load?
What is the difference between white sugar and coconut sugar?
Why use inulin or oligofructose? What is the advantage of this chicory root fiber?
What are polyols and how much can be used in this type of recipes?
How to work with all these alternatives?
...
See you on Tuesday 11th!
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