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Emulsion in baking

Emulsion in baking. Tiffany K ang . What is emulsion. Emulsion can be defined as“ uniform mixture of two unmixable substances”(Gisslen,2009,pg 378) that are combined while beating vigorously using the “shearing power.” It could be found easily around us like simple vinaigrette to mayonnaise

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Emulsion in baking

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  1. Emulsion in baking Tiffany Kang

  2. What is emulsion • Emulsion can be defined as“ uniform mixture of two unmixable substances”(Gisslen,2009,pg 378) that are combined while beating vigorously using the “shearing power.” • It could be found easily around us like simple vinaigrette to mayonnaise • For example, when mixing vinegar (water content) and oil (fat content), two substances do not mix together at first forming layers.

  3. What is an Emulsifying agent For example, egg yolk contains both water and fat particles which acts as the “ chemical bond with each liquid and becomes a bridge between them.”(Christensen, Food Science) bonding substances between the two particles. Definition of emulsifying agent : something that stabilizes two opposing particles after mixing and also prevent them from separating.

  4. Types of emulsion • Fat in water This mixture needs more water than fat particles in order to keep the emulsion stable. “ must contain enough water-based ingredients to create the continuous phase of the emulsion”.(Sofia, wilbur chocolate) . Also mixutre’s consistency is normally water-like. • Ex) hollandaise sauce, mayonnaise, ganache • Water in fat the mixture that needs more fat particles than water particles in order to keep the emulsion. However, this texture is solid due to high fat content. • Ex) butter, chocolate

  5. Method of emulsion • The “shearing power” is defined as “liquid in motion” which makes the two opposing substances to mix together. shaking stirring blending

  6. Examples of shearing power • Stirring : commonly using whisk to blend in the two opposing mixture. Ex) ganache Blending: commonly using blender or mixer to create homogenous mixture. Ex) cake batter

  7. In baking…. • Chocolate • Chocolate is an example of water in fat emulsion which the milk content of the chocolate is considered as a liquid particle and the cocoa butter is considered as a fat particle. There is more fat (cocoa butter) than the water (milk) so it solidifies.

  8. In baking… • Ganache • Ganache is made by pouring hot liquid (commonly cream) over chopped chocolate, then Blending with a hand whisk. A well-emulsified ganache should create a smooth and silky mixture with the temperature of 85°-88⁰ F. Any cooler than this, some of the chocolate may not melt; any warmer than this, the ganache may result in a grainy texture and separation of fat and water. An example of making a smooth and silky ganache. (chocopedia,2012)

  9. In baking… • Buttercream • Butter cream is one of the most common examples of the emulsion in baking. By mixing the Italian meringue ,which consists of egg whites and cooked sugar (116’C) [water content] , and butter [the fat content] to smooth and fluffy spreadable texture. An example of chocolate butter cream ;smooth and homogenous mixture Another example of vanilla butter cream; smoothe and fluffy consistency

  10. conclusion • Emulsion is commonly used in baking but it is one of the methods that is difficult to use. It requires to use certain balance of liquid and fat to create the desired texture and consistency. For example, ganache; depending on the amount of cream, it could be used as coating ganache or filling ganache. As emulsion is a type of method that mixes two opposing particles, it could easily be separated. • Therefore, the key to make successful emulsion in baking is to consider the temperature, method and most importantly understand the logic of emulsion so if it separates, you know how to fix it correctly. An example of broken emulsion

  11. reference • http://www.thekitchn.com/food-science-what-is-an-emulsi-45475 • http://stellaculinary.com/podcasts/video/what-is-a • http://www.wilburchocolate.com/wcm/groups/internal/documents/document/na3041999.pdf • http://www.this-is-chocolate.com/chocopedia/emulsion n-emulsion-a-cooks-guide • http://www.plantandplate.com/2013/02/the-scientists-valentine/ • Book Resource: Professional Baking, Wayne Gisslen, 2009 • http://www.wilburchocolate.com/wcm/groups/internal/documents/document/na3041999.pdf • http://www.this-is-chocolate.com/chocopedia/emulsion/

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