Baking Tips - NESTLE VeryBestBaking.com

Baking tips

Baking Tips can help you be the Very Best Baker that you can be!
Whether they are official NESTLÉ tips from professional bakers, or submitted tips, from other Very Best Bakers, you can be sure to find something that applies to your baking

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Tinware Pans
Provide good heat conductivity, but mar and rust easily, turn dark after use, and are affected by acidic foods.

Add extra calcium to Milkshakes and Smoothies
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To give your children a boost of calcium, blend one or two tablespoons dry CARNATION Instant Nonfat Dry Milk into their favorite homemade milkshake or smoothie. Each tablespoon of Dry Milk adds 55mg of calcium.

Self-Rising and Phosphated Flours
Contain standard amounts of leavens and salt for baking. If used in pastry, they give spongy, rather than flaky texture.

Cooling (Tempering) The Chocolate

- Pour some of the melted chocolate into another bowl; cool slightly. Reserve the rest of the melted chocolate over warm water, adding more warm water as needed.

- Add several of the large chunks of solid chocolate to the melted, slightly cooled chocolate. Stir constantly and continue to lower the temperature until chocolate reaches 90º F. for semi-sweet or bittersweet chocolate and 88º F. for milk or 'white chocolate.

- Immediately remove what is left of the large chunks and set them aside.

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