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In Today's Newsletter
 > Walnut breakfast cookies
 > Kouing aman: sugar-charged croissants
 > Q: We melt chocolate over a bain marie, however, sometimes the chocolate gets hard and becomes unusable. What are we doing wrong?



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October 7, 2009


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Formula of the Month
Walnut breakfast cookies
Instructions:

Line a sheet pan with parchment paper. Using a #16 scoop, deposit cookie dough onto the baking sheet and flatten slightly...

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Pastry Case
Kouing aman: sugar-charged croissants
This sweet and salty pastry will delight consumers. The kouing aman is an easy addition to product lines with ingredients and make-up similar to croissants.
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Workbench
Q: We melt chocolate over a bain marie, however, sometimes the chocolate gets hard and becomes unusable. What are we doing wrong?
A: Make sure that no water is mixed in with the melted chocolate, as the chocolate will seize up even when warm. Do not heat the chocolate over 140°F (60°C), as the flavor of the chocolate will alter dramatically. Additionally...
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