Meisterprüfung Konditor (Zuckerbäcker) Practice Questions - Meisterprüfung Konditor (Zuckerbäcker) (Austria) Exam

Wiener Masse replaces 50% of the wheat flour with almond paste and uses baking powder as the sole leavening agent without whipping eggs. Wiener Masse incorporates liquid clarified butter or melted fat folded into the egg foam, yielding a softer, moister crumb with extended shelf life at the cost of slight volume reduction. Wiener Masse is an unwhipped yeast-leavened dough that relies on laminated butter turns similar to Danish pastry. Wiener Masse contains no egg yolks and utilizes only dehydrated egg albumen powder whipped with hot sugar syrup.