bakery world vol7 issue 07-08

8/6/2019 Bakery World Vol7 Issue 07-08

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- Manish Gau


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Cheese Cake

Desserts are fun time; Bakingand relishing them is even forfun. Cheese cake is an all timefavorite with a friend of mineand the last time we met forlunch, she had ordered onefrom a prominent outlet (didnot have time to make one,she shared) which wasexcellent in terms of flavor,texture, the works.

What is it about Cheese cakethat each slice tastes differentfrom different outlets? Cheesecake has a distinct identity andthis identity is acquiredbecause of the ingredientsand the conditions underwhich the cake is baked.Ingredients play a vital role.For instance the type ofCheese you use. The placefrom where the cheese is fromalso crucial to the texture ofthe cake. Also the kind ofbiscuits you use for the baseand the quantity of butter andsugar used alter the flavor ofyour dessert!


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Desserts are irresistible; and most of us are blessed with a sweet tooth.

Manish Gaur of IBCA Bangalore was invited to make a presentation at

R o t a r y M i d t o w n , B a n g a l o r e .

Manish decided on the topic of presentation to be desserts and the

reasons to consume the right kind of desserts in the right proportion and it

would be healthy to choose desserts which are fruit based and the

goodness of including whey as a part of one's diet. The presentation

began with a brief introduction on different types of desserts and their

approximate calorie count followed by the different kinds of sugars. The

presentation then emphasized on choosing fruit based desserts as

opposed to chocolate as opposed to chocolate or flavored and concluded

w i t h t h e g o o d n e s s o f w h e y .

The program turned into an interactive session with many queries from

the members ranging from how alternatives such as jaggery, quality and

quantity affect the texture of the dessert, benefits of using fructose and

t h e p r e s e n c e o f s u g a r i n c h o c o l a t e .

The presentation and the interactive session that followed thereafter

ensured it was an informative evening was a platform for sharing and

learning about desserts


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cont. from Page - 8


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oBakersSh ppee

bakery world vol7 issue 07-08

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