Mixing Method Evaluation

it is performed to mix ingredients with air to create a light, fluffy texture.

• Whisking Method

• Creaming Method

• Flaking Method

• Bread Method

The kneading is essential to rearranging the flour proteins into an elastic, supple, stretchy network called gluten

• LAMINATED DOUGH METHOD

• The Cutting Method

• Bread Method

• The Whisking Method

This is the easiest mixing method you can use.

• Creaming Method

• Muffin Method

• Blending Method

• Cutting Method

is used when making pie crusts or pastries, and this method involves making sure your fat ingredients are always solid and cold.

• Flaky Method

• Bread Method

• Folding Method

• Cutting Method

is meant to mix ingredients without deflating your batter.

• Creaming Method

• Folding Method

• Cutting Method

• Folding Method