Why are Japanese biscuits stored in a warm, dry place?

Japanese biscuits are mada from a meringue mixture to whitch ground almonds or roasted ground hazelnuts have been added. They are baked in a cool aven, allowed to cool ad are then trimmed with a plain, sharp-edged cutter so that they are all the same size. Alternatively they may be stenciled onto prepared baking sheets using specially made rubber stencil mats.

When baked and sooled, those not required for immediate use should be placed boxes and stored in warm dry place. By doing this the biscuits remain hard and quite dry. If the biscuits are allowed to remain in a damp or humid atmosphere they would go very soft and it would be imposible to handle them at the time of making up.

The dried biscuits are commonly sandwiched in pair with buttercream and then finished in a variety of ways. After they have been made up in tis way they soften owing to the uptake of moisture from the air to the cream. The highproportion of undissilved sugar makes the product hygroscopic and so liable to attract moisture. This often limits the shelf-life of such products.

Why are macaroons baked in a cool oven?

Most product containing high percentages of suga should be baked in cooler oven or they will burn rapidly. Sugar caramelizes at high temperatures and becomes hard. In the case of macaroons, the oven should be cool enough to allow the product to ‘grow’ by the expansion of the air cells beaten in to the paste and to flow out to the correct size before the albumen of the egg whites in coagulated. A hot oven would not only burn the products but would cause rapid coagulation of the albumen and prevent full growth taking place, so that the final product would be of small volume and poor shape.

Privacy Policy Statement

Privacy Policy Statement

Thank you for visiting our web site

. This privacy policy tells you how we use personal information collected at this site. Please read this privacy policy before using the site or submitting any personal information. By using the site, you are accepting the practices described in this privacy policy. These practices may be changed, but any changes will be posted and changes will only apply to activities and information on a going forward, not retroactive basis. You are encouraged to review the privacy policy whenever you visit the site to make sure that you understand how any personal information you provide will be used.

Note: the privacy practices set forth in this privacy policy are for this web site only. If you link to other web sites, please review the privacy policies posted at those sites.

Collection of Information

We may collect personally identifiable information, like names, postal addresses, email addresses, etc., when voluntarily submitted by our visitors. The information you provide is used to fulfill you specific request. This information is only used to fulfill your specific request, unless you give us permission to use it in another manner, for example to add you to one of our mailing lists.

Cookie/Tracking Technology

The Site may use cookie and tracking technology depending on the features offered. Cookie and tracking technology are useful for gathering information such as browser type and operating system, tracking the number of visitors to the Site, and understanding how visitors use the Site. Cookies can also help customize the Site for visitors. Personal information cannot be collected via cookies and other tracking technology, however, if you previously provided personally identifiable information, cookies may be tied to such information. Aggregate cookie and tracking information may be shared with third parties. The Site or the advertisers on the Site may use cookies and/or web beacons to collect data in the ad serving process.

Distribution of Information

We may share information with governmental agencies or other companies assisting us in fraud prevention or investigation. We may do so when: (1) permitted or required by law; or, (2) trying to protect against or prevent actual or potential fraud or unauthorized transactions; or, (3) investigating fraud which has already taken place. The information is not provided to these companies for marketing purposes.

Commitment to Data Security

Your personally identifiable information is kept secure. Only authorized employees, agents and contractors (who have agreed to keep information secure and confidential) have access to this information. All emails and newsletters from this site allow you to opt out of further mailings.

Privacy Contact Information

If you have any questions, concerns, or comments about our privacy policy you may contact us using the information below:

By e-mail: इत.रत्नों@जीमेल.com

By Phone: +६२-८५६२७१३१९१

We reserve the right to make changes to this policy. Any changes to this policy will be posted.

We are having problems with softening of coffee meringues in whitch we use coffee powder as the flavouring. Is this the couse of the problem ?

Adding cpffee powder or coffee essence to the reciepe does not ussually couse meingues to soften provided they are baked thoroughly. Meringues are normally baked at about 116ºC (240ºF) for 3 h to ensure that are completelly dried out. It is advisable to the meringues in a dry atmosphere with the oven dampers left open.

The meringues should be cooled completely before paking and storeged in a warm dry atmosphere. If you do not have such storage conditions available they should be packed in aither moisture-impermeable bags or sealed containers. Merigues are very high in sugar and consenquently are hygroscopic. If left in humid atmosphere they will soon become sticky to touch and eventually will become soft. In wet weather where the atmosphere is more moist than usual the meringues should not be left exposed.