Gluten Free Research Paper

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REFLECTIVE JOURNALING FOR GLUTEN-FREE & SPECIAL DIETARY SMALL DESSERTS & PASTRIES

Nowadays, Celiac disease has been very common, and more and more people begin to a vegetarian diet. It is very necessary for baker to understand more about the gluten-free and special dietary baking. I chose gluten-free baking as my signature product. I made Gluten-free Raspberry Chocolate Cake and Chestnut Rice Tarts for my signature products.

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From researching my gluten free products, I have deepened my understanding about the gluten free baking. Baking gluten-free products requires ingredient knowledge and an understanding of ingredient function in order to adapt existing baking formulas or to design new recipes. Not just ingredients, the shape
In my products, there are lots of eggs, cocoa powder, hazelnut flower, and chestnut paste in the recipe. These ingredient are expensive and rise the cost but I cannot reduce them because of the gluten-free baking. What I did was ignoring using fresh fruits for the decoration. Fresh fruit, like strawberry, raspberry are not in season and they are expensive.
Throughout the cost control, I have realized importance of the waste controlling and using seasonal ingredients. When we decorate, it is nice to use colorful fruit, but it rises the cost if you use them when they are not in season. Then I realized that we use lots of fresh fruit for decoration, and never concerned too much about the cost. VCC sells the baked products in lower price than outside. So we need a critical thinking about the cost as well. Otherwise, there will be no profit.
I also remember that in our walking cooler, there are a lot small containers piled up, with left filling or ingredients from the previous product. We did not throw away any left ingredients, but we rarely thinking about reuse them. We can make fruit bar or Rum ball with left over, but we also can make better or high-priced products using any left filling or
Chocolate cake was a four layer cake. It likes a normal chocolate cake, having a perfect structure.
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Raspberry jam goes well with chocolate flavor. Chestnut tarts didn’t feel any sandy and it was delicious. I am satisfied with my products. I think if I ignore the labour, both of my products are in acceptable price range. If there is a chance to try again I would like try lemon curd and passion fruit cream for filling of the both. I also want to put some fruit as a decoration in my tart.
I am very thankful of this chance, which makes me learn more about the gluten-free baking. I always misunderstand that gluten-free and special dietary baking are not tasty. Through this assembling I realized that we can make gluten-free or special dietary products as delicious as regular dessert. All we need is to understand well faction of the every ingredients including fruit and vegetable, and think how to substitute. Most of my classmates presented really nice products. I have got many useful information from them.
There is no one suffer from gluten problem around me, so I rarely pay attention to these products. I am not sure if there is more chance like this time that I can focus on gluten free or special dietary baking, so when I got the all printed recipe that we made, I feel like I got treasures because they worth to keep for

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