Information around the SENNA world
SENNA Lexicon
Decades of know-how make us what we are today: a thoroughly Austrian traditional company that is the leading specialist for fats, oils, margarine, sauces and dressings far beyond its borders. We are happy to pass on this professional knowledge in the fields of gastronomy and Back & Co!
The 14 allergens
In accordance with the EU Regulation on the provision of food information (No. 1169/2011), caterers as well as restaurant and hotel owners must inform their customers as to which food could trigger allergies or intolerances. This information obligation exists if ingredients from the 14 main categories (including products thereof) are used in the preparation of the food.
LESEN SIE MEHR
Al Dente
Firm to the bite, not too hard on the outside, just cooked on the inside.
Glaze
Coat the surface of the desired piece of pastry with hot, strained jam (e.g. apricot, raspberry, …).
Pasteurise
To sterilise foods by heating.
‘Schleifen’
To shape dough into balls.
Dock
Prick the rolled out dough with a fork or pastry pricker to prevent the formation of pockets of air during baking.
Crust
The outside of baked goods.
Simple syrup
Made by boiling water and sugar.
Glaze
Provide tarts, desserts, fruits with a coating, e.g. sugar icing, chocolate, jelly.
to candy
Roll or toss in icing or granulated sugar.
Knead
Mix all ingredients and form a dough.
Crumb
The soft inside of baked goods.
Proofing
Loosening of doughs through fermentation gases, rising of a yeast dough in the presence of moisture and a warm temperature.
Garnish
Decorate or trim food, pastry, tarts, ice-cream etc.
Gel
Thicken liquid with the help of a gelling agent (agar-agar, gelatine etc.).
Blend
Fold flour into a mixture.
mince
Chop finely, pass through a mincer.
Flambéing
Pour alcohol over cooked, salted or sweet desserts, ignite and serve. Pour an aromatic spirit over sweet desserts and ignite the vapours briefly.
Smother
To cover tarts and pastries with marzipan or modelling paste.
Reduce
Heat a liquid (juice, sauce etc.) until part of the liquid has evaporated; reduces the amount of liquid and intensifies the taste.
‘Doublieren’ (double)
To put together two pieces of pastry.
Eclair
Filled oblong pastry made from choux pastry.
Pipe
To form certain shapes from cream or mixtures with an icing bag.
Over-mixed
Shortbread that is kneaded for too long or made with over-soft butter will become crumbly and the butter won’t be worked in properly.
Canapés
Small, bite-sized nibbles.
Crêpes
Small, thinly fried pancakes.
Sauté
Warm up lightly in fat without turning brown, e.g. chopped onions.
Roll out
Roll out dough or marzipan to the desired thickness with a rolling pin or sheeter.