Well synersis is caused when water leaks from the gel structure. This is caused when custard is cut, served, or aged. Even though this happens, it is still safe to eat .
Curdling happens when a mixture gets clumps in it. This is most likely caused by over heating.
- What dessert sauces and creams could experience synersis or curdling?
This includes foods such as custards, melting chocolate sauce, and egg products used for cremes
- Steps used to prevent synersis/ curdling?
For synersis the easy way to prevent is to change the starches or add more starch. Cooling a product too fast or too slow can also caused synersis
Curdling can be prevented by heating the product at a low heat and having patience
No comments:
Post a Comment