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PEKI · baking knowledge, practice and science

Understand baking: practical science for dough, creams and common problems.

PEKI connect hands-on experience with baking science so you can understand ingredients, temperature, dough, creams and failures – and reproduce good results for a reason.

Tested in practiceWe explain measurable processes and visible signs of a successful result.
Understand, do not guessTemperature, time, moisture and structure all have a reason.
PEKI recommendRecommendations include the technical reason and practical value.
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Professional baking worktop with bread, cake, dough, flour and baking tools in a modern pastry kitchen
What do you want to do?The shortest path to a useful PEK answer.
Learn to bakeCore principles, baked goods and expert guides for more reliable results. Solve a problemStart with the symptom, find the cause and choose the first practical fix. Understand an ingredient or processIngredients, baking science and processes that determine the result. Improve a techniqueMethods, temperatures and processes for repeatable results.

Selected baking knowledge

Guides that explain why a bake works – and what to change when it does not

PEKI · practical solutions

In focus: answers worth knowing

Two finished cakes in different sizes for comparing a recipe scale-up Calculators and converters Cake Pan Converter: Scale Recipe Ingredients Between Pan Sizes The cake pan converter compares the geometry of the original and target pans. Shape, dimensions and depth produce the recipe multiplier used for… Two bowls of proofed dough in a professional bakery kitchen beside fresh and dry yeast Yeast, Sourdough, Baking Powder and Baking Soda Fresh vs dry yeast: conversion ratios and how to use each For instant yeast, a useful general starting point is fresh yeast × 0.33. For active dry yeast, a professional guideline is about fresh yeast × 0.40. An immersion blender emulsifies chocolate ganache into a smooth, glossy texture in a metal jug. Creams, Emulsions, Thickening & Gelling Chocolate ganache: ratios for a smooth, stable texture Choose the ratio by chocolate type and use. Per 100 g cream, a useful soft-ganache starting point is about 100 g dark, 150 g milk or 200 g white… Pastry chef fitting transparent acetate around a layered mousse cake in a professional pastry kitchen. Equipment, tools and measurement Acetate Cake Collars: Height, Use and Smooth Cake Sides An acetate cake collar is a smooth transparent food-contact strip placed inside a cake ring for mousse cakes and other chilled desserts.

PEK · recipes

New recipes

The latest recipes with measurable methods and clearly explained critical points.

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From dough to creams – organised by clear technical topics

Baking and pastryCore principles for dough, cakes, creams and reliable baking results.Explore topic Cooking and basic dishesThe Cooking and basic dishes category explains core methods for soups, sauces, meat, fish, eggs, vegetables, sides and pasta.Explore topic Ingredients and kitchen chemistryIngredients and kitchen chemistry.Explore topic Techniques, methods and food scienceThe science behind reliable baking and cooking: temperature, moisture, fermentation, emulsions, crystallization, proteins and starch translated into…Explore topic Equipment, tools and measurementBaking equipment, tools and measurement methods for more precise and repeatable results.Explore topic Special diets and allergensChia mainly binds water and increases viscosity; it does not replace every function of egg.Explore topic Cakes, Sponges & CreamsCakes, sponges, creams, fillings, stability and structure.Explore topic Baking problems and solutionsFind the cause of common baking problems and choose the right fix.Explore topic Cream, Whipped Cream & Filling ProblemsCreams and fillings: consistency, emulsions, whipping and common failures.Explore topic

PEK Academy

Understand baking.
Repeat it with knowledge.

Expert guides, explanations and troubleshooting for bakers who want to understand the process behind dough, creams, ingredients and reliable results – not just follow a recipe.

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Latest expert content

Expert guide · Creams, Emulsions, Thickening & GellingHow to make cake filling firm without gelatinExpert guide · Cakes, Sponges & CreamsStable layer cakes: firm layers and clean slices without collapsingExpert guide · Vegan and egg-freeVegan chia cupcakes that stay light and stableExpert guide · Cooking and basic dishesHomemade Stock: How to Make It Clear, Rich and Flavorful
Expert and clear

Each guide aims to explain the cause, the process and the practical decision.

Checkable

Where useful, we use temperatures, ratios and observable signs instead of vague rules.

Connected knowledge

Start with a problem, then move to the cause, explanation and the right deeper guide.