21st century pastry
Article Abstract:
The new millennium, the 21st century, is expected to bring changes to the pastry world. Factors such as a firm grasp on tradition, technological advances and gastronomy are sure to affect pastry arts' future. Although tradition will provide a significant influence on style, it will evolve to give way to simplicity and efficiency to meet the requirements of contemporary lifestyles. Pastries will be lighter but filled with intense flavors and aroma through the reduction of fruit juices as opposed to the addition of extracts.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2000
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Everything old is new again
Article Abstract:
Advancements in technology have influenced the creation of new pastry flavors that are built on classic recipes. For example, the Flexipan, which can withstand temperature extremes of -20C-220C, allows pastry chefs to create perfect desserts. Similarly, silkscreen technologies has also influenced dessert decoration. The technology that has probably made the biggest impact on pastries in the freezer. Many modern cakes could not be prepared without the use of a freezer.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2000
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Flavour innovation
Article Abstract:
The use of vegetables and herbs is becoming a more feasible option in pastry preparation. Non-traditional pastry ingredients surprisingly unite frequently with delicious results so long as the recipe is carefully considered with regard to how the ingredients will work with each other. However, it must be pointed out that chefs need to be thoroughly well versed in their medium when experimenting with innovative desserts and pastries. When experimenting with vegetables in desserts, the main thing to look for is an essence of natural sweetness.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2000
User Contributions:
Comment about this article or add new information about this topic:
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