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01 March 2005

Baking Theory: Eggs

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Basic Baking Ingredients - Joyofbaking.com

Types of Eggs used in Bakery:

+Fresh eggs

  1. (in shell)

+Whole eggs

  1. (liquids)

+Frozen Egg products

  1. whites
  2. yolks
  3. whole eggs
  • Fortified whole eggs

+Powdered eggs

  1. cake mixes
  2. meringue powder
  • widely used during 2nd WW




Baker's Tools.com - Meringue Powder

Amber * Blogger ProfileAbout the Author

I am Amber, Owner and Editor of Renaissance Culinaire. Culinary schooled (twice). I have been blogging since 2004, on food, parenting and geek related topics. I am a seasoned product reviewer. I love music and all things geek.


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