Important guidance and Dics Cooking

Important guidance and Dics Cooking

For guidance Whoever Start in confectionery branch
Chapter I
   

The cake is not to be only beautiful and tasty, see below.
When baking a cake or other sweet or savory dish always buy good quality products
 (1st quality), do not skimp thinking they are making a profit.

** And just the opposite, his work will stop the drain **.

The advertisement of your cake (it's your business card) not only the beauty but is also quality, hygiene and common sense.

Always read the label of any product packaging you're using.
Look out if the person you're buying your cake has no problem with dyes (allergy), or restriction of any product.
The annatto (paprika) some people have allergies to red and yellow also.
If Puder search and inquire about their origin, do not buy products that come out of the packaging, or on the street along with pollution, do not use flour leftovers to make cake, open the package on time, do not skimp, it may be that some insect entered the flour.
Each region is different, there are places that flour is moist place and may even create up to fungi.
If you have opportunity to research your product to see origin, validity aspect example among others: (wheat flour), which the mixture she has, even if you buy good quality, you will always have some mixture.
For lack of wheat in place our roll was allowed to put together a small percentage of cassava flour (wheat flour + cassava flour) that is, in some regions, lack of product and also to lower the purchasing of local government .
Always see the percentage allowed by law. Get Smart.
You have the right to demand, scream and want, that is separate from the pure packaging.
Those working at home is likely to sell "rabbit by cat". Caution always ask for information "several people" about his doubts, or see Culinary ** of ** Questions, need not identify.
Is it legal to make a small percentage (mixture) always see percentage on the package and try to find out what the right percentage.
Eggs should also be researched, there is dye in the feed, paprika kind (annatto seed) eggs are redder, (placed by the manufacturer) that is, the gems are color type color of pumpkin.
Always prefer egg farm that egg yolks are "egg color"
(Light yellow), no color of pumpkin.
Who does quindim to sell to the trade knows this problem, people do not buy different color quindim.
I see people quoting redneck egg.
"There are no egg hillbilly"
The rustic egg name came about by ignorance (lack of information) the name of the breed of chickens, they came from countries around the world, to Brazil.
The eggs are farm (white birds or Color) or particular creation.
The white birds) or colored race birds (various) are created with corn, which is why the bark is dark.
Some creations on a small scale, are created loose, with some corn and part of worms of the earth type worm, they are scratching for food.
CURIOSITY:
The meat of these "free bird" are tougher, the exercise they do, like zebu meat is tougher.
Take care that the yolk is not color of pumpkin, egg yolk should be a little darker, not color of pumpkin.

On the other hand (formerly) fair-skinned people put annatto (paprika) in food or doing a fusion with water and a few grains, took in the morning, which was good for the circulation.
True annatto is great for blood circulation.
As some people are yellow skin, they were darker and decided to stay.
IMPORTANT NOTICE:

DO NOT USE PLASTIC PACKAGING USED

Do not use packaging mustard, ketchup and others to put your melted chocolate, you do not know the danger you are running.
The above packages (mustard, ketchup) were not made for this purpose, there is the contamination has already been used, was exposed, sometimes out of the fridge for too long in their home as the (walking street) is not sterile etc. etc.
Use your own sleeves to icing that is disposable.
Only glass containers is that you can leverage, that is, if well "washed and sterilized," (boil the glass).
** See sterilization technique. **

Avoid cake, sponge cake, quindim. chiffon, eggnog, happily married, with dark eggshell, they have a stronger flavor, due to feed, despite being nicer and larger.
Always use fresh eggs
Beat the eggs for 10 'to 15' minutes, let alone beat the yolks is less smell.
Use 1 tablespoon (coffee) of vanilla extract or orange or lemon zest to each egg to strip the stench, do not put the white part of the peel that bitter.
If you want more information search or ask *** Cooking Questions. ***
If I do not know what you asked, I'll look after detailed step, step by step.
I love doing research, I was my profession before retirement.
Here I put only two ingredients, not to be
tiring, usually people do not have the habit of reading for lack
of interest or time.
Culinary questions in other languages ​​should have been translated into Portuguese.