100 to 120 º:
oven temperature is too soft.
A white paper put inside, it keeps its color.
Merengrues, soufflés, mousses, etc..
120 to 150 º oven
mild-moderate temperature.
After 5 minutes, the white paper becomes pale yellow. Biscuits
grenovesa and other sponge cakes, and broken bodies.
150 to 200 º
moderate oven temperature to medium.
paper turns yellow in a few seconds.
Cakes and pastries, petits fours, and of the petits choux dough.
200 to 250 º
oven over medium-hot.
The paper turns brown.
pastry and cakes compact mass.
250 to 300 º oven
hot-very hot temperature.
The paper turns dark brown and blacken. Mass
yeast (for croissants, Swiss ...), and pastry.
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