ABA’s Education Committee visited AIB International’s campus last week to vie for the best recipe in the Chocolate Chip Cookie Competition (C4). The foundation of any cookie recipe consists of five types of ingredients: fat, sugar, flour, a rising agent and a binding agent. The teams baked their first batch with these components then huddled together to adjust the recipe to allow for a more chewy, crispy or crumbly product.
After the teams pulled the revised batch from the oven, they compared both batches and reviewed what they learned from the challenge. Through hands-on learning and collaboration, the teams saw how a small change can make a big difference in a product’s taste, texture, color and size. The structure of a baked good, like a cookie, needs to be built from the ground up, and every ingredient – flour, sugar, fat, eggs, leaven and salt – plays a key role.
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