bakery world vol8 iss3-4

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No.RNP/BGS/2115/2009-11, Dated: 24/06/2009VOLUME8, ISSUE 3-4MAG(2)/PP/71/2007-08 RUPEES: 35/-PER COKARENG/2004/13842

FOR PRIVATE CIRCULATION ONBakeryWorl

io n t a & c P i l r b i n u P t

YOUR WINDOW TO THE ART & SCIENCE OF BAKING

Turkey B r e a d t r aA Diverse culture of Food and Hospitality

Ingredient of the month - StabiliCover Story - Non-dairy CreamFeature - How to manage a bakery

Market Trends - Cupcake Bubble


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37 Volume 8, Issue 3-4

Institute of Baking & Cake Art46/3, Mission road, Bangalore - 560027, IndiaTelephone: +91-80-22106619, 32021185Manish: +919886305404M.K.Gaur: +919342825279Indira: +919986088025email: [email protected]; www.ibcablr.com

EDITOR

SUPPORT (information)

co-EDITOR

DESIGNING & LAYOUT

ADMINISTRATION

PRINTER

Baking has many faces to it today, from just being a product like bread,cake cookies or more it has become a lifestyle food presented withcreation as well as providing occupation to many. Going back in years wecould find little space offering this kind of food, where as you can now seethem in almost all stores, grocery shops, malls or even while travelling inflight, trains or bus stations.

We at IBCA have always tried absorbing this information and compilingthem in a jest for you to be well informed with what is new happening inthe industry along with what all information you need to enhance orupdate your technicality for making better or new products. Here in thisissue we have made you understand the point of emulsification for bettercream or batter preparation alongside making you understand how youcould see the new trend of cupcakes growing. There are images of cakesto view as well as learning about Hand held Mixer or Stand Mixer, so asyou can look at better investment for your money to your need.

Everyone is always interested in learning new products and we doprovide them with few tried our formulas which is developed by ourstudents / participants of commercial baking course. These recipes notonly enhance their knowledge but also add to the strength of making

products by themselves, which later they can make it commercially.Every new or old recipe you will require either ingredients or tools toenhance your product, we keep you informed of new arrivals frombakerSmart.

Finally I will like to hear from you so do write to us with your experienceof learning from bakeryworld, or any problem you are facing and we shalllook at adding them in our future additions.

PHOTOGRAPHY

Info

Manish Gaur

M.K.Gaur Siddik, Nagesh, Mani,Santanu, Sunil & Trainers

Kala Kanthan

Manish Gaur

P.S.Indira, Nalini, Veda

BakeryWorld Printers & Publishers

Santanu Borbora, Sunil & Decoration team

We thank all the students of IBCA to be apart of BakeryWorld

FOR PRIVATE CIRCULATION ONLYBakeryWorld

io n a & t c l P ii b r u n P t

tor 'sEdNOTE

- Manish Gau


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NPD - Apricot SaverinNPD - Crunchy Pizza with seedsNPD - Maggi soup & Potato tartsIngredient of the month - StabilizerCover Story - Non-dairy CreamAction of the month - Fat FunctionsBread Trail - TurkeySyrian bread - Bazmala Bread recipeFeature - Hand-held or stand mixerFeature - How to manage a bakeryFeature - Home baking suppliesNutrition - Baking your own BreadTrivia - Know a Cookie

Equip - Chocolate temper MachineStudent Voices - on the blogQueries & Tips - on the websitePicture this Images of cakeTips on Hassle free BakingCake Deco - Eliminate crumbsMarket Trends - Cupcake Bubble

AdvertisementsbakerSmart onlineExcel RefrigarationCS Aerotherm Apple Bakery Machinery Pvt.LtdBakers Machinery & Consultancy MerryWhip Non-dairy creamDolarEngg Industries Pvt.LtdPD Navkar Bio-Chem Pvt.LtdBakers Shoppee

Check our webspace: www.ibcablr.com


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Replace fats with oil: For every tablespoon of butter you replacewith heart-healthy oil, you eliminate at least 5 grams of saturated fat fromyour batch of cookies. (A batch of cookies made with 1 cupbutter/Margarine has almost 5 grams saturated fat per cookie.) Have agood cookie replacing up to 50% of the butter in a recipe. Keep in mindthat when you reduce the butter in a recipe you may lose some of itstenderizing and moisture-retaining properties. Cookies that use some oilin place of butter may be a bit crisper and may dry out sooner. To preservethe best cookie texture, be sure to store extra cookies in an airtightcontainer.

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NUTRITIONHEALTH BENEFITS with BAKING

Healthy Eating: BakingYour Own Bread

Eliminating the sugar and bringingmore whole foods into your diet, thenext step is to make healthy eatingwith bread. This is a major step with abig family when you have to makemany Chapattis or Naan (the Indianbreads spread over the country) whichis tedious and a long process to ensurethat your families are healthy. You cansimplify this by buying bread (whitesandwich).The bread you buy in the store is madef r o m w h i t e f l o u r ( b y l a w amanufacturer of bread can say 'wholewheat flour' on the ingredients evenwhen it is white flour because themeaning of 'whole wheat' for them is it is ALL wheat flour. White flour isprocessed wheat flour). It also hassugar added and chemicals to preserveit. If you calculate bread will cost lessper loaf to make at home, which is a lot

of food value for the money. Use goodquality ingredients in bread and don'tmind children eating as much of this asthey want. It is filling, inexpensive, andfull of fiber and b-vitamins.

You can play around with ingredientsto add fiber with whole grains (Soaked& Sprouted), Nuts or seeds, vegetablesand herbs and many such raw-materials which you can find in your

hands reach and add them to yourhome baked bread. Try using them inthe mixing with keeping in mind tosubstitute 15-20 percent of the wheatflour. Adding vital wheat gluten willfurther enhance the strength of theprotein making it a firm structure. Trythe additions also as garnish to makeyour breads look good yet tastingyummy to all members of your family.

Cookie TriviaDid you know???The first commercial cookie in the U.S. was the Animal Cracker,A

introduced in 1902.The Oreo, the best-selling cookie of the 20th century, was developedA

and introduced by the American company Nabisco, in 1912.Bizcochito, derived from the spanish word 'bizcocho' which meansA

biscuit, is a delicious shortbread cookie flavored with anise and toppedwith cinnamon sugar.

Early American tinsmiths began making cookie cutters by hand back Ain the 1700s.

Dutch and German settlers first introduced cookie cutters to America.A

German gingerbread was the first cookie/cake associated withAChristmas.

Animal crackers began as edible ornaments.A

Chocolate chip cookie was invented by Ruth Graves Wakefield inA

You may not believe this, but Betty Crocker never existed. She wascreated in 1921 by the Washburn-Crosby Company inMinneapolisa predecessor of General Mills.

The company ran a national puzzle competition and receivedthousands of entries. Unexpectedly, they were also flooded with

pleas for baking advice!

Washburn-Crosby Co. soon realized they needed a uniform andcentralized person to respond to all these requests. The name BettyCrocker was chosen to be this person. Crocker was taken fromWilliam G. Crocker, the recently retired director of the company.The name Betty was chosen because it sounded cheery andwholesome and also was an extremely popular name in the 1920's.

Was There A Real Betty Crocker?


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REC PEOF THE MONTH

TRIED & TESTED

Ingredients:

Procedure:

Is a yeast-raised sweet cakesoaked in Liquor or fruit juice?Saverin, a fermented Frenchdessert made look like a cakeand served with cream andfruits with your dinner.

Flour 250gms, Yeast 15gms, wat101gms, Salt 5gms, Sugar 50gms, m75ml, melted fat 100gms, Eggs 3n Apricot 250gms, Honey syrup 50ml

Step1: Take 50gms flour, Yeast, Warm m& 1tsp Sugar & mixStep2: Sieve all the remaining flour & ma well in the center & put chopped apricoStep3: Add sugar salt solution.Step4: Mix the ferment butter & egg inwell & make a smooth flowing butter.Step5: Pour on a greased & dusted savarmold. Rest till batter rises 3/4 of the tin.Step6: Bake at 200C for 20 - 25 min or ugolden brown in color.Step7: Make syrup by heating honeywater. pour the syrup little by little onsaverin.

Apricot Saverin

Maggi Soup &Potato Quiche Tarts

Ingredients: Flour 250gms, Fat (cold)125gms, Salt 5gms, water (ice cold)50ml, Egg yolk 2nos, Herbs 1/2tsp,pepper powder 1/4tsp

FillingBaby corn 200gms, Butter 20gms,mushroom 50gms, Peas (boiled)20gms, Salt 3gms, Pepper 2gms,Vegetable soup 1 packet, Potato3nos, mozzarella cheese sprinkle

Method to Prepare:Step1: Seive the flour than add herbs,pepper powder & salt together & mix.Step2: Add fat & cut by using scraper Step3: Than rub it by your finger & putegg yolk & fold it by your finger.

Step4: Add cold water & fold again.Step5: Put into desired shape & size.Step6: Line the pie tin bake at 200Cfor 15-20 min until done.

FillingStep1: Heat butter & saute baby corn,mushroom & peas Saute till cooked.Step2: Add salt & pepper.Step3: add soup & pour mater till boil.Step4: Than add potato mix & turn off the flame.Step5: Let it cool & fill in the tart shell.

Crunchy PizzaCrackers with

watermelon seeds

Ingredients: Flour 500gms, Yeast10gms, Water 250ml, Salt 10gm -15gm (or as per taste), Sugar 5gms,Milk Powder 24gms, Fat 140gms,Dried oregano 2tsp, Watermelonseeds 2tsp, Baking soda 1/2tsp,Black pepper powder 1tsp, Pasta &pizza paste 200gms

Method to Prepare:Preheat oven at 160C. Rub fat andflour till it becomes like breadcrumbles. Make a ferment bydissolving the yeast in 150ml water and add sugar. let it ferment for 15min. Make a salt solution bydissolving salt in the remainingwater. Now in the flour & butter mixture, add in the baking soda, milkpowder, black pepper powder &oregano and mix well. Add the yeastferment to the above mixture little bylittle. then add the salt solution.Knead for about 10 min till the doughis soft & sheet-able. Rest the doughfor 15 min. Now, sheet the dough andmake a 3- fold. Repeat it 3 times.When you sheet it for the final time.make it very thin (less then 1 cm).Cut equal Squares. Fork the base inorder for the base not to rise too

much. Apply the pizza paste &sprinkle some watermelon seeds ontop. Bake at 160C for 15 - 20 min.Step16: Remove from the oven andlet it cool. Bake it again for 5 - 10 min,till the base becomes crispy. This canbe avoided by Blind baking thecracker before applying the pizzapaste.


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When managing a bakery there are several aspects of the business that mandateextreme care and when they all are properly cared for, your bakery can flourish.Forming an effective line of communication between you and your employees tobalance the finances of the bakery or to keep it from being insolvent is the need of time. Although the task can be daunting, when properly juggling the tasks needed of a bakery manager, your bakery can truly be a success.

Instructions

Good Communication is KeyCreate an open communication between you and all of your employees of thebakery. By allowing them to be clear and equal you can receive valued feedback toimprove the bakery in aspects you have never thought of. As well, allow each of your employees to handle the work they have been ordered to do without micro-managingeverything as you can lead to upsetting your workforce.

Make sure your business remains financially solvent. Keeping the bakery viable ispart of the job of a bakery manager who must always keep costs down and revenueup. Make sure that supplies for the bakery are always readily available like flour,

eggs, milk and other items needed for the bakery.Keep the quality of the goods produced within the bakery to the highest standard.From the simple biscuit to a wedding cake, the job of a bakery manager is to keep thebusiness at its utmost best. As well, the manager must handle customer relationsfrom handling grievances to keeping the customer satisfied at all times.

Manage the hiring and training of new bakery employees. You must handle the firingof employees who fail to meet the expectations of their position. Furthermore, asmanager you must work to keep the work schedules for employees functioningproperly at all times.

Keep the bakery to the highest of safety standards and always work to improve thesanitation within the bakery. From regular cleaning, washing and quality inspectionsto keep your bakery clean for customers and your employees.

Adhere to all regulations set by the area where the bakery is located. As manager you must make it a top priority to keep the business compliant with all legal, safetyand sanitation standards. Regularly refresh yourself on these regulations to preventany unnecessary problems the business could face if you fail to keep the bakery upto code. Also, make sure the business has the correct and valid licensing in therespective state and county where the bakery is located.

A Managers guide

Production ManagementEach member of the bakery teamshould have sense of purpose. It istherefore necessary to considerhow the bakery productionpersonnel fit into the wholes t r u c t u r e o f p r o d u c t i o n

management. That is It would bebest to consider the functions ofthe various personnel on theproduction side and specify theduties of each.

Production Manager: He iresponsible for all the productionactivities of the bakery, theefficient operation of the plant,the quality of the product, themaintenance of good yields, theeconomic use of labor, thedevelopment of new lines ofproduction, the prevention ofwastage of ingredients and lossesdue to spoilt or damaged product.

Assistant Manager and/or NightManager: He has to assist theproduction manager in carrying

out all his duties and takingresponsibilities for certain sectionsof the work, if such are delegatedto him/them.


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TURKEY

Breads and Other Dough-Based Foods in Turkish Culinary Culturehamur ii (literally, dough work a Turkish term which refers to all dough-based foods besides bread, includingpasta) are two important categories in Turkish culinary culture. The Turks have engaged in an economy based onagriculture and animal husbandry for centuries. This economic structure has been reflected in culinary culture inthe class of foods known as kebab. Kebab emerged as a combination of hamur ii (pide) and meat (animalhusbandry), and has remained popular for years.

B r a e d t r a li

The Importance of Bread

Both bread and water are consideredholy. Bread is considered a blessingfrom God, thus even a small piece isconsidered precious. The expressionbread money refers to a person's job.In other words, one who has a

profession earns his bread. For thisreason, bread has been identified withanother very important factor, one'soccupation. Turks don't feel full unlessthere is bread.

Types of BreadBread is generally made by thecombination of grain flours withwater, salt and yeast, which is allowedto ferment and then baked. Bread is achief staple in Turkish culture, and for this reason there are many differenttypes. So many that according to their cooking methods, they have takenmany different names, shapes and

flavors.

The type of flour used, it's strength,the presence or absence of leavening,and the addition or absence of oil,eggs , mea t , cheese , var iousvegetables and herbs are all taken intoaccount when classifying the varioustypes.

Historically as well as in the present, bread has been made either as a loaf,as bazlama or as yufka. All three arecommon today.

Bazlama, kske, sin and pide arethe chief types of bread which weremade historically and have survivedto the present. The flours used in their making are wheat, rye and corn flours.

Bazlama - otherwise known as 'village bread' - is a type of Turkish bread thatwe have developed a huge fondnessfor of late. Bazlama is a large, round,yoghurt gives the bread a unique and

flat. It is the yoghurt flat bread

(bazlama). The slight tang from theyoghurt gives the bread a unique andinviting flavor.

What I absolutely adore aboutflatbread is the ease with which it can

be made and there is no rising/doublerising time, so it can be made veryquickly. It freezes perfectly well and isthe one recipe that always impresses.The fresh flatbread would be perfectlyserved with my spiced grilled lambsalad with yoghurt dressing. Just tear at it and use it to scoop a serve of thesalad... no need for cutlery here!

continued on Page 9...

A Diverse culture of Food and Hospitality

Also read Bazmala Bread

Recipe


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Without thickeners and stabilizers in the world of a baker, many dessertswould be just a liquid mess. Many desserts including puddings, sauces, and fruit pie fillings use someform of starch to help them thicken. Pastry creams and cream pie fillings use starches not only to thicken but also toprevent the eggs from curdling. Some meringue recipes even use a starch-thickened gel that is added into thebeaten egg whites. The starch binds and coats the egg protein so the meringue stays moist and does not shrink orweep. Other desserts use gelatin to stabilize them and include Italian meringues, marshmallows, chiffon pies,Bavarian cream, whipped cream, and other gelled desserts. Thickeners like starch and gelling agents like gelatin arereferred to as stabilizers because they are added to maintain the texture of certain foods and to preventundesirable changes from occurring until the food is consumed.

STABILIZER IN BAKING

PECTIN LECITHIN GELATIN ALGINIC A

Pectin is used as a stabilizer forits thickening and gelling properties. Pectin comes fromripe fruit and is most oftenused in the production of jellies, jams and preservatives.

It is available in liquid andpowder forms. Pectin is a formof soluble dietary fiber andmight have a number of healthbenefits, including lowering cholesterol and improving constipation and diarrhea.

Lecithins are oily stabilizersfound in soybeans, legumes,peas, egg yolk and yeast. Themost commonly used form infood manufacture and baking issoy lecithin. It is a non-toxicstabilizer used to prevent sugarcrystallization in chocolate,increase the shelf life of somefood items, prevent spattering during the frying process, addtexture to creamy dressings andprevent ingredients fromseparating.

Gelatin is one of the mostcommonly used stabilizers. It ismanufactured through thethermal denaturation processof collagen, from animal boneand hide. It is available in

powdered and sheet forms. Itcomes in various forms relatedto its gel strength, which variesdepending on its intended use.Because it is an animal productit is unsuitable for vegans &

vegetarians

Alginic acid is a naturpolysaccharide derived fromt h e b r o w n s e a w e ePhaeophyceae. It is used as stabilizer and thickening agenin marmalade and jellies. It als

is used as a stabilizer in iccream and milk shakes, helpinto give them a smooth, creamytexture.

Starches are used to thicken fillings and sauces. Starches simply are long chains of sugars in the formof semi-crystalline shapes that are referred to as granules. The main structure of a starch is in two forms: amylose, whichhas a straighter chemical structure, and amylopectin, which has a branched chemical structure. The varying amounts ofamylose compared to amylopectin determines the thickening capabilities of a particular starch.

Starches have the ability to thicken and gelatinize. Gelatinization is the process that starch granules go through toultimately thicken a liquid. The starch granules themselves swell and ultimately thicken the liquid they are in. Even breadsand cakes rely on gelatinization of starches to help maintain their shape as they bake.

Modified starches are a special type of starch used mostly by food manufacturers. They are a combination of grain androot starches that have had specific chemicals added. They are chosen to be added to foods to customize specificcharacteristics that are desired. For instance, modified starches may be used in pies that are warmed before they areserved, because heating may thin down certain fillings. Modified starches help prevent this.


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You can order and buy these fromBMC bakersmart online

www.ibcablr.com/bakersmart


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LEARNERSCORNER S T U D E N T P R I E O F L

Priya from EHBC course saysHi, am Priya currently taking a break right now. Havealways wanted to learn about baking and i thoughtthis was the right time and opportunity to do so. I gotto know about IBCA through a friend Radhika whohad done a Dough decoration course here.

Priya from EHBC course saysHi i am Anita and have an interest in cooking and

baking, am keen to know the culinary arts acrossdifferent regions; further my husband and daughter love doughnuts, chocolate cake, muffins and biscuits,so i thought i could start off with the eggless bakingcourse at IBCA, my other areas of interest includelearning to make mocktails , vegetarian italiancuisine and mexican cuisine.

Rupal Seth Diploma in BCCA saysHi am Rupal Seth a marketing professional, dogloverand entrepreneur. I heard about IBCA from afriend who had the course at IBCA earlier. I aim andhope to use the skills learnt at IBCA to start a gourmet

bakery for cats and dogs

Ashu Talwar Dessert course saysI am a home science graduate , presently ahomemaker from Kakinda ,Andhra Pradesh. I lovecooking and learnt about IBCA from a friend. Keen tolearn new things and i really love and enjoy the

professional teaching imparted and happy to be atIBCA. The recipes were well chosen and done well.

Students Profile and Views at IB

B r e a d t r a i l...continued from Page 7

Ingredient: 1 pkt dried yeast (7 gm), 1 tbsp sugar, 150ml 300ml lukewarm water, add asneeded, 600 gm plain flour, 1 tbsp sea salt, 1 tbsp olive oil, 200grm Yoghurt, oil for cooking

Method: Place the dried yeast, sugar and 50ml of the Luke-warm water into a small bowl andlightly stir to dissolve. Place in a warm area for approximately 10-15 min to activate yeast (itwill froth and foam up). Sift flour into a large bowl and make a well in the centre. Add the salt,the activated yeast mixture, olive oil and Greek yoghurt to the flour and begin to combine.Add the remaining luke-warm water as needed and knead the dough until it comes together without it being too sticky. Turn out onto a floured surface and knead for 5-10 minutes or untilthe dough springs back when pressed. Rest for 10-15 min. Preheat a small-medium fry-pan toa medium-hot heat. Divide the dough into eight portions and roll out each portion to a thindisc. Brush with olive oil and cook in the fry-pan until bubbles and is golden on one side. Turnand cook the other side. Place under a tea towel to retaining softness. Repeat with remaining

portions.

Bazlama Bread from Turkey


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pro cess drivensteps to take

FAT

Fat has five major roles in baking as outlined below. Howwell it will perform each of these functions dependslargely on the "slip point" - thetemperature at which the fat

just begins to melt. In generalthe slip point should be at least5oC above the provingtemperature of the dough. Theroles of fat are as follows:Shortening Fat weakens or 'shortens' a dough byweakening its gluten network,resulting in the baked product beingsofter, breaking easily and having amore tender mouth-feel.Creaming Fat can trap air during beating andmixing, producing a batter thatconsists of masses of tiny air

bubbles trapped within droplets of fat. This is very important in cake

baking in which it is these air bubbles that expand during baking

forming a light, airy structure. Layering In puff pastry fats which are softover a wide temperature range areused. These can be spread between

pastry layers and will separate themduring cooking giving a layered

pastry. Flavor Usually the fats used should have a

bland flavor to prevent them fromchanging the flavor of the finished

product, but occasionally fats arechosen on the basis of their flavour -e.g. using butter for particular bakedgoods and lard for meat pie pastry.

In addition, the fat chose needs to beable to form an emulsion with theother ingredients in the batter or dough.

Hand held Mixer or Stand Mixer, Which One Do You Need?If you happen to love being in the kitchen, finding the right appliances is adefinite must. Finding the best mixer is more than likely your first priority whensearching. You must first decide what type of mixer you want to have. Thechoice between a hand held or a stand mixer is yours. Make your choice wiselyand search around before buying.

I do want to point out that mixers and blenders are two different types of appliances and should not be confused. Blenders are used to cut up, blend, andliquefy food and drink items with the help of a sturdy, sharp blade. Mixers on theother hand do not use a blade at all instead use a variety of mixing toolsdepending on which you decide to purchase.

If you have very little kitchen space and are on a tight budget, the hand heldmixer is definitely the kitchen appliance for you. Hand held mixers are prettysmall and fit in your hand for easy mixing. They are also much cheaper than astand mixer. Hand held can help you out in the kitchen by mixing cake batters,

beating eggs and smoothening up mashed potatoes. Another plus for those whoare in the market to buy a hand held is that almost every retail store.

Hand held mixers do however have limited use compared to stand mixers. If you are one who just wants to get in and out of the kitchen, a hand held is for you.There is really no mess when it comes to using a hand held either. All you do is

pop off the mixing tools and put the rest away. You can also choose from usingany size bowl from just your average cereal bowl to a huge mixing bowl whenusing hand held mixer. This gives the user more control and a lot less mess.

Now if you have a huge kitchen with lots of counter space, this is definitely the

choice you should make. However they are a lot more expensive, but thesturdiness and different options you have are well worth the buy. Another pluswith the stand mixer is that it comes with either one or two mixing bowls, or twoor more different mixing tools. When buying this type you can have speedcontrols that range anywhere from 1 to 15 speeds depending on which youchoose.

Other accessories are available such as pasta pressers, meat grinders, and allsorts of paddles for your needs. Purchasing your new toy cannot be done at anystore. These appliances have been around for many years, you can be sure you

or


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Chocolate Tempering EquipmentReal chocolate contains cocoa butter, which is extracted from the cocoa or cacao bean.Cocoa butter is an expensive ingredient which has some unusual characteristics.Because of the nature of cocoa butter, real chocolate requires going through a special

procedure during the melting process called tempering, which re-establishes the cocoa butter crystals, giving the cooled and finished chocolate the proper sheen, snap andtaste.

Additionally, and of vital importance, tempering prevents bloom, where the cocoa butter separates from the cocoa solids and comes to the surface, turning the chocolatewhitish or grayish in color. If you are making candy or dipping items that won't beconsumed within a day or so, tempering is absolutely mandatory for all real chocolate.

Tempering MachineDo except these features to make right choice for the serious hobbyist or culinary

professional while buying a chocolate tempering machine. Should melt, temper &holds chocolate for about 30 min or more. Manual temperature adjustment (up to 55Cmax) should be possible. Should be Easy to clean and control. Baking

EquipmentWhether baking a cake or starting an at-home baking business, good bakery supplies can make all the difference

between a pleasant experience to a frustrating one. With thousands of bakery supplies to choose from, even pickingout something as simple as a cookie sheet can be overwhelming. Finding the essential bakery supplies among a vastfield can help make the process of baking efficient and worry-free.

A good oven may be one of the most essential bakery supplies. Poor ovens may not be able to retain heat, correctlymeasure temperature, or create an evenly distributed heat. Regular bakers may also want to look for a larger or commercial oven that can handle multiple trays or molds at once. Good ovens are an investment for a baker, as theyare often quite expensive. Having one, however, can save hundreds of future headaches over burned cookies,unevenly cooked cakes, or savories with underdone filling.

Baking is a science, and measuring tools are the bakery supplies that allow equations to turn into perfect recipes.Measuring cups and spoons do not need to be expensive, but should be made out of durable material and allow for easy washing. Another important measuring tool is a kitchen scale. These small devices are perfect for measuringingredients by weight when needed. Using a scale can allow greater quantity accuracy in recipes, which in turn mayimprove baking results.

Bake-ware, such as muffin tins, cake pans, or cookie sheets, comes in many shapes and sizes and is made out of manydifferent materials. How many pieces and what kind of bake-ware is necessary will depend on what the baker plans tomake on a regular basis. The most essential bakery supplies in this category will usually include a few multi-use

baking trays, a cake pan, a muffin tin, and a pie dish. Cooling racks are also an essential piece of bake-ware, as theyallow even cooling of finished products.

Of course, the most essential baking supplies are what make the process possible: ingredients. Setting up a basic pantry is an important part of any baking plan. Some supplies to consider keeping on hand include flour, white and brown sugar, salt, baking powder, baking soda, and an array of spices. Refrigerated products, such as milk, cream,eggs, and butter, are also important to keep handy for any sudden baking urges.

What Are the Essential Home Bakery Supplies?


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Welcome to bakerSmart, your bakery & confectionery space where we shall write about many productsmake you learn about new arrivals or how to use. To start shopping, check on the featured articles andcontact us with your requirement. We are providing you this space to check the needed products that isrequired and request the same for buying, await for a reply from us.Prices mentioned on the bakerSmart site is in Indian Rupees (INR). Happy Shopping.

Product id: BMC456Description: Teflon Coated helps easyremovable of product after baking youcan limits or use little oil for greasing canbe used for cup cakes or muffin.

Product id: BMC457Description: Teflon coated helps easyremovable of product after baking. Youcan limits or use little oil for greasingcan be used for cupcakes or muffin.

Product id: BMC458Description: Teflon coated with designcups try it's helps easy removable of product after baking. You can limits or uselittle oil for greasing can be used for cupcakes or muffin.

Product id: BMC455Description: Mix color Sugar Glitter whichcan be used on cakes, cupcakes or desserts. Add this to enhance your creative product range.

Product id: BMC454Description: Silver Color Sugar Glitter which can be used on cakes, cupcakesor desserts. Add this to enhance your creative product range.

Product id: BMC453Description: yellow color Sugar Glitter which can be used on cakes, cupcakes or desserts. Add this to enhance your creative product range.

Product id: BMC387Description: Cut silicon Standee Bake and serve mold which has legs andshoe on the base.This can be used for character based silicon serving molds.

Muffin Cup With Stand (set of 3 piece) at Rs.300.00


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CONNECTand write to us fromface book page; http://www.facebook.com/pages/HELPbakeSamej Banu: How can we make a softsponge cake? Which method involvedhelps to make it soft?HELPbake: Sponge cakes aregenerally with more egg and less fat.Whipping of egg plays a very importantrole in making the sponge soft. A goodrule is to whip the eggs to a soft peak consistency with sugar which helps infacilitating the air incorporation andalso add Baking powder and Bakingsoda in the recipe. Always remember these kind of recipes suggest adding thefat at the last where you should becareful in folding the whipped eggswith the fat. Try a recipe of sponge andkeep us informed. Thanks and HappyBaking

Templets to usefor creative Cake

Pipe out the above designs on cakes aborders or fillers with colored cream

Design your series

Wedding 08

QUER ESI&T PSE H E A R V I N O G L F E R O W M U

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T T EE B EH K E A BL UP O Y

How to Fill a Pastry Bag withFrosting:Place your preferred piping tip inside the

bag (with the end snipped off so that thetip fits through the hole). Place the baginside a tall cup or glass. Fold the excess

bag that doesn't fit inside the cup over theedges of the cup. Spoon the frostinginside the bag, leaving a few inches of space so that the frosting doesn't fill theentire bag. Remove the bag from the cupand squeeze any air bubbles out of the

bag. Twist the top part of the bag and proceed with piping.

Important trick when it comes tocupcake decorating is really in the tipyou choose. The type of tip you are using

is actually what makes the difference. For getting that big, pretty swirl on top of acupcake. For big swirls, you need BIGopenings. After you've got the right kindof tip, really all you have to do is swirl thefrosting around the top of the cupcake,starting on the outside edge andworking your way in. Top things off with a few sprinkles for extra pretties andyou're all set! If your frosting is havingtrouble holding its shape I've found thatrefrigerating for about a half hour or so

prior to piping help with that. Or if thefrosting isn't too sweet you can add extra

powdered sugar to thicken it up.

Border Star-drop Design


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Crumb coat on your cake, some of you may have never heard the term crumb coat so I will give you a quick rundown of what that is. A Crumb Coat is just a thin layer of icing that is applied to the base of your cake, now you may have manycrumbs get into your icing when applying this layer but that's ok because this is the crumb coat that will cover thecrumbs and seal them in. Once you have crumb coated your cake you can place your cake into the refrigerator for approx. 20 minutes while the crumb coat of icing sets up.

Now that your crumb coat of icing has setup it is time to prepare to ice your cake. There are many different techniquesused to ice a cake. Some use a pastry bag with a large icing tip to apply to the cake and then use a spatula to smoothout; others use a spatula to apply the icing. Find a method that works best for you and go with it.

Cake Decorating TipsTips on Baking a Great Cake

Cake icing and Eliminate Crumbs

FunctionalityThe stability of the product should be able to hold the cream stiff, so thatthe icing and decoration is smooth and clear. When whipped, the creamcould remain stable for up to four days and, because it achieves awhipped volume of up to 300%, it will be considerably more economicalthan ordinary dairy fresh cream. Although after whipping, the product canbe frozen and will retain the same characteristics when thawed.

Special advantagesExcellent sweet cream vanilla or neutral flavor Can be whipped at low and high speed unlike dairy fresh creamShould achieves a whipped volume of up to 300%Stable and fresh foam for several daysExcellent as an ice cream baseMixable with cream/milk/water/fruit and moreFreeze/thaw stableCan be used in automatic cream blowers and for industrial purposes

ApplicationRefrigerate to a temperature of app. 5C before whipping for optimum result.Pour into a clean chilled mixing-bowl. Whip at medium to high speed until thedesired firmness and volume is achieved. When whipped, the product isideal for decorating and filling cakes and pastry. Apply with a knife or a pipingbag for beautiful decorations.

Storage and shelf life

Storage: Unopened: For optimal product functionality and stabilityrefrigerated storage 2-8C is recommended, can also be stored at up to14C at constant temperature.

Shelf life: Unopened 12 months under recommended storage and Opened:Refrigerate 2-8C and use within 14 days.

Sweetened, non-dairy cream for desserts and pastrysweetened non-dairy cream, excellent to use as filling and decoration of cakes and desserts


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Bakery & Confectionery

Do you know the Difference between Cookie and a Biscuit.... Learn

more about it Commercially cookie or biscuit is the largest organizedfood manufacturing sector, but domestically its an every day need. Theycan be made in different shapes, taste, texture and can be preservedlonger. Cookies and Slices are shortened and creamed process formaking variety for tea time snack. Although they are quite simple tounderstand from a recipe, but has many difference from its process andingredient usage.The program is chosen for commercial requirement as well as hobby healthy home needs.

Entrepreneurs BakersCourse

COMMERCIAL Course1 week

Institute of Baking & Cake Art46/3, Mission road, Bangalore - 560027, www.ibcablr.com COURS inf

Practical Learning in theprogram

* Butter cookie & variation* Chocolate chip cookie* Melting moments* Fruit cookie* Peanut cookie* Viennese cookie* Magic window cookie* Oreo Cream cookie* Salt cookie* Masala & chilly cookie

* Macaroons with variety* Japanese cake* Color pastry* Shrewberry cookie* Raisin and spicy cookie* Honey cookie* Date & walnut slice* Chocolate fudge* Brownies* Nippat* Milk toffee* Nankhatai* Scone - griddle baked

Theory, Tips & TechniquesDifference between Biscuit, Cookie & SliceCookie making ingredientsCookie making methodsCommercial cookie makingNew product developmentPackaging of Bakery productEquipment needs and role of machineryHandling waste in productionCreaming method, Rubbing method, Whippimethod,Ice-box cookie, Sheeting a cookie dougPressed cookie,Drop cookie, Slices & short bread, Problemscookiemaking & scoring, TEST on cookie.

O t t

s p p o r

u n i i e

C O T R

E O K I E

S O

What you need to get;Book, Pen/Pencil, etc

What do you take back;Training, Certificate,

Confidence in product ClassesTrainer/s of this program

Nagesh, M.K.Gaur

` 6,000.00COURSE FEE

Do you enjoy that vanilla cupcake withicing today, because the cupcake is acraze amongst not just young

In recent years, the response to bakeryeconomic has bubbled to create a newtrend with mini and small cakes servedas cupcake.

Lots of people know how to make reallytasty cupcakes, which are simpleproducts with cheap basic ingredients.Baking cupcakes doesn't require a largeamount of capital investment, and it'srelatively easy to scale up withouthiring lots of workers.

The trend started, as most trends do,from western influence as well as mediaawareness. The cupcake bakeries orbusiness are succeeding for a fewreasons. They're peddling a product thatis simple, obvious, and generallyaffordable. So Cupcakes are nowshowing every sign of going through the

big brand chain with creative optionsand varied flavor offers.

When the economy is going well, peoplecan afford little extras like cupcakes.When the economy isn't going well,people can afford only cupcakes.Cupcakes are having their moment, noquestion, and many could make sweetprofits. But remember what alwayshappens after a sugar rush: a crash.


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o Ba k e r s S h p p e e

bakery world vol8 iss3-4

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