with Michael Laiskonis
Professionals $100 • Students & Alumni, $60
When we refer to “sugar”, we typically mean “sucrose”—yet there are many other sweeteners available to today’s pastry chefs that offer unique properties in baking, pastry, and confectionery work. This demo will provide a basic primer in the composition and functionality of a range of sugars beyond the familiar sucrose, including glucose and corn syrups, invert sugars, and lactose, as well as alternative sweeteners such as isomalt, sorbitol, and xylitol. An array of products and techniques utilizing these sugars will be explored.
Students and alumni should register with customer service at 212-847-0770 or email firstname.lastname@example.org.