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Caramel Bonbon Recipe Troubleshooting by tarak.zayani is a document available to read on EtoBox.

What is Caramel Bonbon Recipe Troubleshooting about?

The document discusses a baker who had trouble doubling their caramel recipe for bonbons. When they multiplied the original recipe for 32 cavities by 2, the caramel texture was very runny compared to the original batch. Other bakers on the forum responded that doubling a recipe should not cause such a dramatic change, and suggested ensuring all ingredients were doubled accurately and that temperature readings were taken properly, as surface temperature readings can differ from the interior for larger batche

Author

tarak.zayani

Language

EN