Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 36 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES.
1 Chapter 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces.
© 2009 Cengage Learning. All Rights Reserved. Chapter 18 Petits Fours and Confections.
Principles of Baking Flours and Dry Sugars. Flours Dependent on the amount of protein found in the flour Type of FlourUses% Protein CakeTender cakes7-9.5%
