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specialist technique of forcing (extruding) a mixture from a bag through a small nozzle to shape or decorate products, e.g. chaux paste to make profiteroles, or icing on a cake.
« Back to Glossary Indexspecialist technique of forcing (extruding) a mixture from a bag through a small nozzle to shape or decorate products, e.g. chaux paste to make profiteroles, or icing on a cake.
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