More Tricks for Bakery and a Pastry..altri suggerimenti per una panetteria o una pasticceria....

To make 1 cup of cake flour,sift together 15 tablespoons of unbleached all-purpose flour with 1 tablespoon of cornstarch.This flour is famous for it's facility to absorbs liquid at a different rate,so for this reason you can use less flour in proportion to the liquid ingredients,and often save money that way.
Whole grain flours add nutrition to baking as whole wheat pastry flour could replace some of the all-purpose flour in the recipe(a lower-gluten flour made from soft,not hard wheat)which is much higher in protein and fiber.
Add flaked whole grains,such as old fashioned rolled oats or rolled Quinoa to quick breads,cobbler toppings and bar cookies.

The difference between baking soda and baking powder:
Mix an alkali and an acid,moisten them,and you'll get carbon dioxide,a gas that helps make baked goods rise.Baking soda(bicarbonate of soda)is alkali;when it is combined with an acidic ingredient such as molasses,sour milk,honey,yogurt,buttermilk,brown sugar or lemon juice,the reactin will produce carbon dioxide.But what happens if you don't have acids in your recipe?In such a case,you'll need baking powder to do the job.Baking powder is a mixture of alkali baking soda and acidic salts(often,sodium aluminum sulfate).When moistened,the reaction between the alkali and acids creates carbon dioxide,regardless of the other ingredients in the recipe.Some bakers can detect a metallic aftertaste in baked goods made with baking powder.To avoid this,use a brand made without aluminum products.

Heavy cream has a butterfat content of 36-40%;with this amount of fat,the cream whips readily and holds its shape.With lower content of butterfat the cream will not whip nearly as well.Before whipping cream,chill the bowl and beaters,so just place in the fridge or freezr for a few mimutes and it'll speeds the whipping process.
You can also replace heavy cream with ice cream and soy milk to make it lighter.

For a slight increase in nutrients and vitamins,use natural sugars instead of highly refined ones.

Use highly nutritious"superfoods",such as pumpkins and flaxseeds,to increase the healthful profile of your baked goods.

Nuts and dried fruits add nutrients and fiber to your baked goods,so use them liberally in recipes where their flavour and texture would be an asset.