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Monthly Archives: January 2019

Home » 2019 » January
Butter vs. Margarine: What are the pros and cons of using these two popular fats in baking?
23 Jan 2019

Butter vs. Margarine: what are the pros and cons of using these two popular fats in baking?

by Loris Oss Emer | posted in: Technical pastry notions | 0

  Butter vs. Margarine: what are the pros and cons of using these two popular fats in baking? I’ve heard … Read More

Its Majesty the Egg
18 Jan 2019

Its majesty the egg

by Loris Oss Emer | posted in: Technical pastry notions | 0

  Its majesty the egg Eggs are one of the basic ingredients in almost all desserts. The proteins eggs bring … Read More

Some Fuctions of Salt in Desserts
17 Jan 2019

Some Functions of Salt in Desserts

by Loris Oss Emer | posted in: Technical pastry notions | 0

    Some Functions of Salt in Desserts I have recently had the pleasure of listening to a student discussing … Read More

Sugar – The best antifreeze!
Sugar – The best antifreeze!
11 Jan 2019

Sugar – The best antifreeze!

by Loris Oss Emer | posted in: Technical pastry notions | 0

  I am not suggesting mechanical enthusiasts should use sugar as antifreeze in their engines! Just kidding! What I mean … Read More

The Importance of Flour: Basic Concepts to Avoid Buying Mistakes
Flour Strength Chart
11 Jan 2019

The importance of flour: basic concepts to avoid buying mistakes

by Loris Oss Emer | posted in: Technical pastry notions | 0

The importance of flour: basic concepts to avoid buying mistakes! Discussing the importance of flour might sound trivial, but – … Read More

How do you make macarons?
How do you make macarons?
How do you make macarons?
How do you make macarons?
6 Jan 2019

How do you make macarons?

by Loris Oss Emer | posted in: Modern cake repices, Technical pastry notions | 0

How do you make macarons?   They may just look like two little meringues, sandwiched and filled with cream, but … Read More

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About me

Loris Oss Emer was born in Trento in 1973. After attending Hotel school, specializing in pastry, he managed the family bakery until 2006. In that year he left job as a freelancer to teach, becoming an “arte bianca” teacher at “Istituto di Formazione Professionale” in Levico Terme (Trento), where currently works. Since March 2015 he has been taking care of the “Pianeta Dessert” pastry blog and application (for smartphone and tablet), trying to make this art accessible to everybody

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