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Solo
Pure Almond Paste
$5.99
#12842
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8 Oz.
Recipes included |
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Ammonium Carbonate
$1.99
#13993
(Expedited Shipping NOT available on this item.) |
Powder, 2 oz. net weight.
This white powder is also referred to as ammonium bicarbonate, carbonate
of ammonia, powdered baking ammonia, and other technical names. Also "hartshorn",
referring to male deer antlers, from which the powder was once made.
For use as a leavening agent in pastries and cookies, it is activated by
heat. Often preferred for puffing over baking powder. (Also slowly
soluble in 4 parts of cold water.)
Shelf life is approximately 18 months, stored airtight at below 86°F.
Caution: Keep out of reach of children. Strong fumes; use with adequate
ventilation; avoid breathing dust, vapor, mist, or gas. Avoid contact
with eyes, skin, and clothing. Do not eat the raw dough; wait until
after your pastries have finished fluffing and baking.
Cream Puff
Swans and
Cream Filling recipes by Jeanne Fante |
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Oetker
Baking Powder
$2.49
#18002
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6 packets,
each contains 5 tsp., sufficient for 4 cups flour |
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Candied Citron
$4.99
#1211
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1 Lb in approx. 1/4" chunks,
Ingredients:
Citron, invert sugar and citric acid.
Freshest when stored in freezer
 Made
in Brazil |
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Cocoa Butter
$2.49
#23505
|
100% pure cocoa butter,
1 oz bar,
1.75" x 2.75" x 1/2" thick,
Food grade,
Use in candies, chocolates and personal care products |
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Cream of Tartar
$2.89
#16285
|
Powder,
2 oz |
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Whole Wheat Flour,
Stone Ground Fine,
2 Lbs
$2.49
#1206
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2 lbs net weight |
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Golden Shield
Pastry Flour,
2 Lbs
$2.29
#1210
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Fine textured, soft wheat flour with high starch
content for very tender cakes and pastries,
2 lbs net weight |
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Gelatin Sheets
$8.99
#20518
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10 sheets,
Approx 3x9" each |
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Oetker
Clear Glaze
$1.49
#12781
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2 packets,
each for 1 cup liquid |
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Odense Marzipan
$4.99
#13036
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7 Oz. roll,
Recipes included |
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Paraffin Wax
$4.99
#14189
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16 oz in granules,
Fully refined, food grade,
130-140°F melting point |
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Sourdough Starter
$4.19
#12140
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1/2 ounce packet with recipes,
Sourdough culture with "wild yeast", and unbleached, hard white flour,
No bulk fillers, no commercial yeast, nor preservatives added.
 Made in USA |
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Vanilla Bean
$3.99
#23270
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Single pod
From Tahiti
Has a nice, strong, and robust flavor |
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Oetker Original Vanilla Sugar
$2.49
#14866
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6 packets,
each for 4 cups of flour or liquid,
Artificial flavoring |
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Oetker Whip it Stabilizer for Whipping Cream
$0.99
#13034
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2 packets,
each for 1 cup whipping cream |
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Oetker Instant Yeast
$1.99
#13035
|
3 packets,
each contains 1/2 tsp. |
Leaveners
Derived from the Latin "levare", meaning "to raise". The raising action
that aerates dough and batter during mixing and/or baking provides greater
volume and a distinct cell structure.
Leaveners are classified as "aerating", "chemical", and "yeast".
Aerating Leaveners
Whole eggs, egg whites, butter, shortening, lard.
Work on the principle that a volatile substance will produce vapors that
will be captured within food as it dries and sets during baking to give
structure to baked goods.
Whole eggs are beaten until light, egg whites until fluffy. During baking,
the moisture in the eggs or whites expands as water vapor. At the same time,
the heat of the oven firms the crumb structure.
Butter and solid fats flavor as well as leaven. They are generally low in
moisture, so they are worked into the dough to form thin, alternating layers
of fat and dough. The moisture in the dough evaporates, producing water
vapor which is trapped by the moisture-proof fat, resulting in a flakey,
aerated pastry.
Chemical Leaveners
Baking powder, baking soda, ammonium carbonate.
Chemical reactions occur between two or more ingredients, specifically
between alkali and acid, to produce carbon dioxide. The reaction starts when
liquid is added to the mixture.
Some example of acid ingredients include sour milk, buttermilk, sour cream,
cream of tartar (potassium bitartrate) and vinegar.
Baking powder is a combination of both alkaline (sodium bicarbonate) and
acid (cream of tartar) ingredients. It was invented to insure consistent
results in recipes.
Most U.S. baking powders are double acting, i.e., they release gas during
mixing and again during baking. The reaction is slower than that of old
fashioned single action baking powders.
Yeast Leaveners
The oldest known leavener, this one-celled microorganism divides and
multiplies at a phenomenal rate when subjected to moisture and heat.
Yeast remains dormant at temperatures below 50°F, and are killed at
temperatures above 120°F.
Adding a small amount of sugar will enhance development, but too much sugar
(greater than 6% flour total) will stop yeast growth.
Salt inhibits yeast growth. Whole milk is not good for proofing yeast,
because milk fats coat yeast cells and inhibit cell growth.
Compiled by Deborah DiCintio-Lang, Master Cake Decorator
Fante's Cake Decorating Course Instructor
Ammonia Cookies
From our old friends at www.emerils.com
Ingredients needed:
Half ounce ammonium carbonate
1 cup milk
Half cup shortening
1-1/4 cups sugar
1 egg, well beaten
Half ounce oil of lemon or 1 ounce lemon extract
5 cups sifted enriched flour
- Preheat the oven to 350°F.
- Add the milk to the ammonium carbonate and let stand for 30 minutes,
stirring frequently.
- Cream the shortening and the sugar; add the egg, lemon flavoring and the
milk mixture.
- Stir in the flour until well blended.
- Chill.
- Roll the dough to one-fourth-inch-thick on a floured board.
- Cut into 3-inch squares.
- Prick with a floured fork.
- Bake on a greased baking sheets at 350°F for 15 minutes or until slightly
browned.
Makes three and one-half dozen.
Marzipan
As taught in a course at Fante's by Reba Cohn, in 1982.
This is one of the best-loved lessons I teach. You can buy the leaves and
almond paste from a supplier. It makes a beautiful display piece, as well as
delicious eating candy for Thanksgiving or other holiday use. After you make
fruits and vegetables, have them flowing from your horn of plenty down the
cake.
RECIPE:
1 Lb of Almond Paste (not almond filling)
1 teaspoon almond extract
½ cup White Karo syrup
¼ teaspoon salt
Beat together until smooth.
Gradually beat in 1 Lb sifted 10X sugar, or slightly more. Work in the last
of it with the handle if too stiff for the beater.
Mix in paste food colors.
FRUITS:
Apple - Color some marzipan red and some green. Break off a small
piece of marzipan about the size of a small walnut, of either color; roll in
the palm of your hands to form a round ball. Next, place a bought apple leaf
in the top and a whole clove in the bottom. See how real it looks?
Strawberry - Use red marzipan and roll like a ball. This should be
slightly smaller than the apple. Now place the ball between your first
finger on each hand, and roll gently. This will make one end narrow. Have
some granulated sugar colored red with food coloring. Moisten the strawberry
you just rolled with egg white, or a very little water, and roll it around
in the sugar. Now place a bought strawberry leaf in the wide top.
One of my students married after being single for 65 years as a result of
making him marzipan strawberries when he was ill. He said anyone who could
make any food taste so good and look so beautiful should be his wife. She is
very happily married. When I tell my students about this lady, it seems they
only want to make strawberries.
Pear - It is made exactly like the strawberry; only it is slightly
larger and yellow in color. Put the proper leaf in the narrow end up, with a
clove in the bottom. Paint a blush of pink food color for the cheeks.
Banana - Use bright yellow. We roll a long strip and cut it in varied
sizes. Curve them slightly. Pinch slightly for the bottom end. Look at a
picture to see how to make a hand of bananas. Take brown food color on your
brush, and paint specks here and there to make the bananas have a ripe
appearance. Put a small piece of green marzipan at the top to make it look
like the hand of bananas are held together.
Peach - Mix a little pink and yellow food color in a piece of
marzipan. Roll into a ball the size of a small walnut. Now take a dinner
knife and score the side of the ball slightly. Add the proper bought leaf,
and put it in the top. Now paint the side, where you scored, with a light
pink food color for the blush. You will think up many more fruits to make as
you practice.
VEGETABLES:
Corn - Roll a piece of white marzipan longwise. Cut in about 1-1/2
lengths. Score on one side to make the appearance of corn. Roll out green
marzipan, cut in strips, and place around the white to make an ear effect.
Pumpkin - Color bright orange, making a large round ball. Score about
8 times from top to bottom all around. Now roll small piece of green to make
a stem, and add to the top of the pumpkin.
Green Peas - Make an oval flat piece for the pod, and roll round
pieces in different sizes to make the peas. Moisten the peas and place them
in the pod
Grapes - Shape a flat piece of marzipan, light green or purple, into
almost a triangle. Roll different size balls, moisten them with egg white or
water, and stick balls on the triangle to form a bunch of grapes. You can
build them up to look more realistic. Add the proper leaf.
The more you work with marzipan, the more you'll love it, and the more ideas
you'll get. Have fun. Reba |
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