Member Carmen McLevin
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Carmen McLevin posted an update 9 months ago
Level:
Scoolinar
For the vegan pastry course, a couple questions,
What % is the wheat flour?
What is the natural emulsifier? Inulin?
in the recipe the plant based meringue has an * but there is no explanation, what is that for?
Where is his EVOO butter recipe? I know I saw it but now I’ve lost it 🙁
thank you so much for your continued help!
Sol Damiani and Cary B2 Comments-
Level:
Scoolinary Team
Hi Carmen
1.The flour the chef uses contains between 7% and 8% protein.
2.Yes, inulin can be used as a natural emulsifier in lactose-free recipes. Besides its emulsifying properties, inulin also acts as dietary fiber and can improve the texture of products.
The proportion of inulin to use will depend on the specific recipe and the other…
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Level:
Scoolinary Team
Hi Carmen. How are you? I hope Sussan’s answer helped you.
In the future, I invite you to share all your questions in our “Q&A” (Forum) section:
https://www.scoolinary.com/forums/forum/askaquestion
Here, in our Feed, you are welcome to share all your dish photos.
Have a great day! 😉1
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