I made a graphical summary of his guide to sugars, which is a category of ingredient I find exceedingly confusing. So many things to keep in mind: acidity, moisture content, sucrose vs glucose, NA vs UK names "orz
Though I'm sure I'll feel equally overwhelmed by the flour section which I'm about to read. Fats was alright, the key difference is mostly saturated vs non-saturated fats and knowing which synthesized fat was made to replace which natural fat.
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