YOUR WINDOW TO THE ART & SCIENCE OF BAKING

KARENG/2004/13842 MAG(2)/PP/71/2007-08

BakeryWorld
FOR PRIVATE CIRCULATION ONLY

VOLUME 8, ISSUE 3-4

lication & Pr ub

RUPEES: 35/- PER COPY

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No.RNP/BGS/2115/2009-11, Dated: 24/06/2009

Turkey Bread

trail

A Diverse culture of Food and Hospitality

Ingredient of the month - Stabilizer Cover Story - Non-dairy Cream Feature - How to manage a bakery Market Trends - Cupcake Bubble

BakeryWorld
FOR PRIVATE CIRCULATION ONLY

EDITOR Manish Gaur co-EDITOR Kala Kanthan SUPPORT (information) M.K.Gaur Siddik, Nagesh, Mani, Santanu, Sunil & Trainers DESIGNING & LAYOUT Manish Gaur ADMINISTRATION P.S.Indira, Nalini, Veda PRINTER BakeryWorld Printers & Publishers PHOTOGRAPHY Santanu Borbora, Sunil & Decoration team Info We thank all the students of IBCA to be a part of BakeryWorld

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Ed tor 's NOTE

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 with creation as well as providing occupation to many. Going back in years we could find little space offering this kind of food, where as you can now see them in almost all stores, grocery shops, malls or even while travelling in flight, trains or bus stations. We at IBCA have always tried absorbing this information and compiling them in a jest for you to be well informed with what is new happening in the industry along with what all information you need to enhance or update your technicality for making better or new products. Here in this issue we have made you understand the point of emulsification for better cream or batter preparation alongside making you understand how you could see the new trend of cupcakes growing. There are images of cakes to view as well as learning about Hand held Mixer or Stand Mixer, so as you can look at better investment for your money to your need. Everyone is always interested in learning new products and we do provide them with few tried our formulas which is developed by our students / participants of commercial baking course. These recipes not only 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 to enhance your product, we keep you informed of new arrivals from bakerSmart. Finally I will like to hear from you so do write to us with your experience of learning from bakeryworld, or any problem you are facing and we shall look at adding them in our future additions.

37

Volume 8, Issue 3-4

Institute of Baking & Cake Art

46/3, Mission road, Bangalore - 560027, India

Telephone: +91-80-22106619, 32021185 Manish: +919886305404 M.K.Gaur: +919342825279 Indira: +919986088025 email: ibcablr@yahoo.com Web; www.ibcablr.com

- Manish Gaur

NPD - Apricot Saverin NPD - Crunchy Pizza with seeds NPD - Maggi soup & Potato tarts Ingredient of the month - Stabilizer Cover Story - Non-dairy Cream Action of the month - Fat Functions Bread Trail - Turkey Syrian bread - Bazmala Bread recipe Feature - Hand-held or stand mixer Feature - How to manage a bakery Feature - Home baking supplies Nutrition - Baking your own Bread Trivia - Know a Cookie Equip - Chocolate temper Machine Student Voices - on the blog Queries & Tips - on the website Picture this Images of cake Tips on Hassle free Baking Cake Deco - Eliminate crumbs Market Trends - Cupcake Bubble

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NUTRITION HEALTH BENEFITS with BAKING

Healthy Eating: Baking Your Own Bread
Eliminating the sugar and bringing more whole foods into your diet, the next step is to make healthy eating with bread. This is a major step with a big family when you have to make many Chapattis or Naan (the Indian breads spread over the country) which is tedious and a long process to ensure that your families are healthy. You can simplify this by buying bread (white sandwich). The bread you buy in the store is made from white flour (by law a manufacturer of bread can say 'whole wheat flour' on the ingredients even when it is white flour because the meaning of 'whole wheat' for them is it is ALL wheat flour. White flour is processed wheat flour). It also has sugar added and chemicals to preserve it. If you calculate bread will cost less per loaf to make at home, which is a lot of food value for the money. Use good quality ingredients in bread and don't mind children eating as much of this as they want. It is filling, inexpensive, and full of fiber and b-vitamins. You can play around with ingredients to add fiber with whole grains (Soaked & Sprouted), Nuts or seeds, vegetables and herbs and many such rawmaterials which you can find in your hands reach and add them to your home baked bread. Try using them in the mixing with keeping in mind to substitute 15-20 percent of the wheat flour. Adding vital wheat gluten will further enhance the strength of the protein making it a firm structure. Try the additions also as garnish to make your breads look good yet tasting yummy to all members of your family.

Replace fats with oil: For every tablespoon of butter you replace
with heart-healthy oil, you eliminate at least 5 grams of saturated fat from your batch of cookies. (A batch of cookies made with 1 cup butter/Margarine has almost 5 grams saturated fat per cookie.) Have a good cookie replacing up to 50% of the butter in a recipe. Keep in mind that when you reduce the butter in a recipe you may lose some of its tenderizing and moisture-retaining properties. Cookies that use some oil in place of butter may be a bit crisper and may dry out sooner. To preserve the best cookie texture, be sure to store extra cookies in an airtight container.

Did you know???

Cookie Trivia

The first commercial cookie in the U.S. was the Animal Cracker, A introduced in 1902. The Oreo, the A best-selling cookie of the 20th century, was developed and introduced by the American company Nabisco, in 1912. Bizcochito, Aderived from the spanish word 'bizcocho' which means biscuit, is a delicious shortbread cookie flavored with anise and topped with cinnamon sugar. Early American A tinsmiths began making cookie cutters by hand back in the 1700s. Dutch and German settlers first introduced cookie cutters to America. A German gingerbread was the first cookie/cake associated with A Christmas. Animal crackers A began as edible ornaments. Chocolate chip A cookie was invented by Ruth Graves Wakefield in

Was There A Real Betty Crocker?

You may not believe this, but Betty Crocker never existed. She was created in 1921 by the Washburn-Crosby Company in Minneapolisa predecessor of General Mills. The company ran a national puzzle competition and received thousands of entries. Unexpectedly, they were also flooded with pleas for baking advice! Washburn-Crosby Co. soon realized they needed a uniform and centralized person to respond to all these requests. The name Betty Crocker was chosen to be this person. Crocker was taken from William G. Crocker, the recently retired director of the company. The name Betty was chosen because it sounded cheery and wholesome and also was an extremely popular name in the 1920's.

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 Filling Baby corn 200gms, Butter 20gms, mushroom 50gms, Peas (boiled) 20gms, Salt 3gms, Pepper 2gms, Vegetable soup 1 packet, Potato 3nos, 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 & put egg 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 200C for 15-20 min until done.

Crunchy Pizza Crackers with watermelon seeds

OF THE MONTH

REC PE

TRIED & TESTED

Ingredients: Flour 500gms, Yeast 10gms, Water 250ml, Salt 10gm 15gm (or as per taste), Sugar 5gms, Milk Powder 24gms, Fat 140gms, Dried oregano 2tsp, Watermelon seeds 2tsp, Baking soda 1/2tsp, Black pepper powder 1tsp, Pasta & pizza paste 200gms Method to Prepare: Preheat oven at 160C. Rub fat and flour till it becomes like bread crumbles. Make a ferment by dissolving the yeast in 150ml water and add sugar. let it ferment for 15 min. Make a salt solution by dissolving salt in the remaining water. Now in the flour & butter mixture, add in the baking soda, milk powder, black pepper powder & oregano and mix well. Add the yeast ferment to the above mixture little by little. then add the salt solution. Knead for about 10 min till the dough is soft & sheet-able. Rest the dough for 15 min. Now, sheet the dough and make 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 in order for the base not to rise too much. Apply the pizza paste & sprinkle some watermelon seeds on top. Bake at 160C for 15 - 20 min. Step16: Remove from the oven and let it cool. Bake it again for 5 - 10 min, till the base becomes crispy. This can be avoided by Blind baking the cracker before applying the pizza paste.

Filling
Step1: 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.

Apricot Saverin
Ingredients: Flour 250gms, Yeast 15gms, water 101gms, Salt 5gms, Sugar 50gms, milk 75ml, melted fat 100gms, Eggs 3nos, Apricot 250gms, Honey syrup 50ml Procedure: Step1: Take 50gms flour, Yeast, Warm milk & 1tsp Sugar & mix Step2: Sieve all the remaining flour & make a well in the center & put chopped apricot. Step3: Add sugar salt solution. Step4: Mix the ferment butter & egg in the well & make a smooth flowing butter. Step5: Pour on a greased & dusted savarin mold. Rest till batter rises 3/4 of the tin. Step6: Bake at 200C for 20 - 25 min or until golden brown in color. Step7: Make syrup by heating honey & water. pour the syrup little by little on the saverin. Is a yeast-raised sweet cake soaked in Liquor or fruit juice? Saverin, a fermented French dessert made look like a cake and served with cream and fruits with your dinner.

How to Manage a Bakery

A Managers guide

Production Management
Each member of the bakery team should have sense of purpose. It is therefore necessary to consider how the bakery production personnel fit into the whole structure of production management. That is It would be best to consider the functions of the various personnel on the production side and specify the duties of each. Production Manager: He is responsible for all the production activities of the bakery, the efficient operation of the plant, the quality of the product, the maintenance of good yields, the economic use of labor, the development of new lines of production, the prevention of wastage of ingredients and losses due to spoilt or damaged product. Assistant Manager and/or Night Manager: He has to assist the production manager in carrying out all his duties and taking responsibilities for certain sections of the work, if such are delegated to him/them.

When managing a bakery there are several aspects of the business that mandate extreme care and when they all are properly cared for, your bakery can flourish. Forming an effective line of communication between you and your employees to balance 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 Key

Create an open communication between you and all of your employees of the bakery. By allowing them to be clear and equal you can receive valued feedback to improve 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-managing everything as you can lead to upsetting your workforce. Make sure your business remains financially solvent. Keeping the bakery viable is part of the job of a bakery manager who must always keep costs down and revenue up. 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 the business at its utmost best. As well, the manager must handle customer relations from handling grievances to keeping the customer satisfied at all times. Manage the hiring and training of new bakery employees. You must handle the firing of employees who fail to meet the expectations of their position. Furthermore, as manager you must work to keep the work schedules for employees functioning properly at all times. Keep the bakery to the highest of safety standards and always work to improve the sanitation within the bakery. From regular cleaning, washing and quality inspections to 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, safety and sanitation standards. Regularly refresh yourself on these regulations to prevent any unnecessary problems the business could face if you fail to keep the bakery up to code. Also, make sure the business has the correct and valid licensing in the respective state and county where the bakery is located.

A Diverse culture of Food and Hospitality

TURKEY Meringues

Breadtrail
Breads and Other Dough-Based Foods in Turkish Culinary Culture
hamur ii (literally, dough work a Turkish term which refers to all dough-based foods besides bread, including pasta) are two important categories in Turkish culinary culture. The Turks have engaged in an economy based on agriculture and animal husbandry for centuries. This economic structure has been reflected in culinary culture in the class of foods known as kebab. Kebab emerged as a combination of hamur ii (pide) and meat (animal husbandry), and has remained popular for years.
The Importance of Bread Both bread and water are considered holy. Bread is considered a blessing from God, thus even a small piece is considered precious. The expression bread money refers to a person's job. In other words, one who has a profession earns his bread. For this reason, bread has been identified with another very important factor, one's occupation. Turks don't feel full unless there is bread. Types of Bread Bread is generally made by the combination of grain flours with water, salt and yeast, which is allowed to ferment and then baked. Bread is a chief staple in Turkish culture, and for this reason there are many different types. So many that according to their cooking methods, they have taken many different names, shapes and flat. It is the yoghurt flat bread (bazlama). The slight tang from the The type of flour used, it's strength, the presence or absence of leavening, yoghurt gives the bread a unique and and the addition or absence of oil, inviting flavor. eggs, meat, cheese, various vegetables and herbs are all taken into What I absolutely adore about account when classifying the various flatbread is the ease with which it can be made and there is no rising/double types. rising time, so it can be made very Historically as well as in the present, quickly. It freezes perfectly well and is bread has been made either as a loaf, the one recipe that always impresses. as bazlama or as yufka. All three are The fresh flatbread would be perfectly common today. served with my spiced grilled lamb Bazlama, kske, sin and pide are salad with yoghurt dressing. Just tear the chief types of bread which were at it and use it to scoop a serve of the made historically and have survived salad... no need for cutlery here! to 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 that we have developed a huge fondness for of late. Bazlama is a large, round, yoghurt gives the bread a unique and flavors.

Also read

Bazmala Bread
Recipe
continued on Page 9...

Without thickeners and stabilizers in the world of a baker, many desserts would be just a liquid mess. Many desserts including puddings, sauces, and fruit pie fillings use some
form of starch to help them thicken. Pastry creams and cream pie fillings use starches not only to thicken but also to prevent the eggs from curdling. Some meringue recipes even use a starch-thickened gel that is added into the beaten egg whites. The starch binds and coats the egg protein so the meringue stays moist and does not shrink or weep. 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 are referred to as stabilizers because they are added to maintain the texture of certain foods and to prevent undesirable changes from occurring until the food is consumed.

STABILIZER IN BAKING

Pectin is used as a stabilizer for its thickening and gelling properties. Pectin comes from ripe fruit and is most often used in the production of jellies, jams and preservatives. It is available in liquid and powder forms. Pectin is a form of soluble dietary fiber and might have a number of health benefits, including lowering cholesterol and improving constipation and diarrhea.

PECTIN LECITHIN GELATIN ALGINIC ACID

Starches are used to thicken fillings and sauces. Starches simply are long chains of sugars in the form of semi-crystalline shapes that are referred to as granules. The main structure of a starch is in two forms: amylose, which has a straighter chemical structure, and amylopectin, which has a branched chemical structure. The varying amounts of amylose 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 to ultimately thicken a liquid. The starch granules themselves swell and ultimately thicken the liquid they are in. Even breads and 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 and root starches that have had specific chemicals added. They are chosen to be added to foods to customize specific characteristics that are desired. For instance, modified starches may be used in pies that are warmed before they are served, because heating may thin down certain fillings. Modified starches help prevent this.

Lecithins are oily stabilizers found in soybeans, legumes, peas, egg yolk and yeast. The most commonly used form in food manufacture and baking is soy lecithin. It is a non-toxic stabilizer used to prevent sugar crystallization in chocolate, increase the shelf life of some food items, prevent spattering during the frying process, add texture to creamy dressings and prevent ing redients from separating.

Gelatin is one of the most commonly used stabilizers. It is manufactured through the thermal denaturation process of collagen, from animal bone and hide. It is available in powdered and sheet forms. It comes in various forms related to its gel strength, which varies depending on its intended use. Because it is an animal product it is unsuitable for vegans & vegetarians

Alginic acid is a natural polysaccharide derived from the brown seaweed Phaeophyceae. It is used as a stabilizer and thickening agent in marmalade and jellies. It also is used as a stabilizer in ice cream and milk shakes, helping to give them a smooth, creamy texture.

You can order and buy these from BMC bakersmart online
www.ibcablr.com/bakersmart

T DEN ILE STU ROF P

LEARNERS CORNER

Priya from EHBC course says Hi, am Priya currently taking a break right now. Have always wanted to learn about baking and i thought this was the right time and opportunity to do so. I got to know about IBCA through a friend Radhika who had done a Dough decoration course here. Priya from EHBC course says Hi i am Anita and have an interest in cooking and baking, am keen to know the culinary arts across different regions; further my husband and daughter love doughnuts, chocolate cake, muffins and biscuits, so i thought i could start off with the eggless baking course at IBCA, my other areas of interest include learning to make mocktails , vegetarian italian cuisine and mexican cuisine. Rupal Seth Diploma in BCCA says Hi am Rupal Seth a marketing professional, dog loverand entrepreneur. I heard about IBCA from a friend who had the course at IBCA earlier. I aim and hope to use the skills learnt at IBCA to start a gourmet bakery for cats and dogs Ashu Talwar Dessert course says I am a home science graduate , presently a homemaker from Kakinda ,Andhra Pradesh. I love cooking and learnt about IBCA from a friend. Keen to learn new things and i really love and enjoy the professional teaching imparted and happy to be at IBCA. The recipes were well chosen and done well.

Students Profile and Views at IBCA

Bazlama Bread from Turkey

Ingredient: 1 pkt dried yeast (7 gm), 1 tbsp sugar, 150ml 300ml lukewarm water, add as needed, 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 and lightly stir to dissolve. Place in a warm area for approximately 10-15 min to activate yeast (it will 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 until the dough springs back when pressed. Rest for 10-15 min. Preheat a small-medium fry-pan to a medium-hot heat. Divide the dough into eight portions and roll out each portion to a thin disc. Brush with olive oil and cook in the fry-pan until bubbles and is golden on one side. Turn and cook the other side. Place under a tea towel to retaining softness. Repeat with remaining portions.

Breadtrail
...continued from Page 7

Fat has five major roles in baking as outlined below. How well it will perform each of these functions depends largely on the "slip point" - the temperature at which the fat just begins to melt. In general the slip point should be at least Hand held Mixer or Stand Mixer, Which One Do You Need? 5oC above the proving If you happen to love being in the kitchen, finding the right appliances is a temperature of the dough. The definite must. Finding the best mixer is more than likely your first priority when roles of fat are as follows:

or

process driven
steps to take

FAT

searching. You must first decide what type of mixer you want to have. The Shortening choice between a hand held or a stand mixer is yours. Make your choice wisely Fat weakens or 'shortens' a dough by and search around before buying. weakening its gluten network, resulting in the baked product being I do want to point out that mixers and blenders are two different types of softer, breaking easily and having a appliances and should not be confused. Blenders are used to cut up, blend, and more tender mouth-feel. liquefy food and drink items with the help of a sturdy, sharp blade. Mixers on the Creaming other hand do not use a blade at all instead use a variety of mixing tools Fat can trap air during beating and depending on which you decide to purchase. mixing, producing a batter that If you have very little kitchen space and are on a tight budget, the hand held mixer is definitely the kitchen appliance for you. Hand held mixers are pretty small and fit in your hand for easy mixing. They are also much cheaper than a stand 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 who are 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 using any size bowl from just your average cereal bowl to a huge mixing bowl when using 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 the sturdiness and different options you have are well worth the buy. Another plus with the stand mixer is that it comes with either one or two mixing bowls, or two or more different mixing tools. When buying this type you can have speed controls that range anywhere from 1 to 15 speeds depending on which you choose. Other accessories are available such as pasta pressers, meat grinders, and all sorts of paddles for your needs. Purchasing your new toy cannot be done at any store. These appliances have been around for many years, you can be sure you consists 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 soft over a wide temperature range are used. These can be spread between pastry layers and will separate them during cooking giving a layered pastry.

Flavor
Usually the fats used should have a bland flavor to prevent them from changing the flavor of the finished product, but occasionally fats are chosen on the basis of their flavour e.g. using butter for particular baked goods and lard for meat pie pastry. In addition, the fat chose needs to be able to form an emulsion with the other ingredients in the batter or dough.

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Chocolate Tempering Equipment

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

Tempering Machine
Do 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 55C max) should be possible. Should be Easy to clean and control.

Equipment
What Are the Essential Home Bakery Supplies?
Whether 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 picking out something as simple as a cookie sheet can be overwhelming. Finding the essential bakery supplies among a vast field 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, correctly measure 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 they are 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 measuring ingredients by weight when needed. Using a scale can allow greater quantity accuracy in recipes, which in turn may improve baking results. Bake-ware, such as muffin tins, cake pans, or cookie sheets, comes in many shapes and sizes and is made out of many different materials. How many pieces and what kind of bake-ware is necessary will depend on what the baker plans to make 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 they allow 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.

Baking

Welcome to bakerSmart, your bakery & confectionery space where we shall write about many products and make you learn about new arrivals or how to use. To start shopping, check on the featured articles and contact us with your requirement. We are providing you this space to check the needed products that is required 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: BMC456 Description: Teflon Coated helps easy removable of product after baking you can limits or use little oil for greasing can be used for cup cakes or muffin.

Product id: BMC457 Description: Teflon coated helps easy removable of product after baking. You can limits or use little oil for greasing can be used for cupcakes or muffin.

Product id: BMC458 Description: Teflon coated with design

cups try it's helps easy removable of product after baking. You can limits or use little oil for greasing can be used for cup

cakes or muffin.

Product id: BMC455 Description: Mix color Sugar Glitter which can be used on cakes, cupcakes or desserts. Add this to enhance your creative product range.

Product id: BMC454 Description: Silver Color Sugar Glitter which can be used on cakes, cupcakes or desserts. Add this to enhance your creative product range.

Product id: BMC453 Description: yellow color Sugar Glitter which can be used on cakes, cupcakes or desserts. Add this to enhance your creative product range.

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

Product id: BMC387 Description: Cut silicon Standee Bake and serve mold which has legs and shoe on the base.This can be used for character based silicon serving molds.

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WE L O

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HEAR

IN G

FR OM

L P YO U B A

R TE

QUER & ES T PS
How to Fill a Pastry Bag with Frosting:
Place your preferred piping tip inside the bag (with the end snipped off so that the tip fits through the hole). Place the bag inside a tall cup or glass. Fold the excess bag that doesn't fit inside the cup over the edges of the cup. Spoon the frosting inside the bag, leaving a few inches of space so that the frosting doesn't fill the entire bag. Remove the bag from the cup and squeeze any air bubbles out of the bag. Twist the top part of the bag and proceed with piping. Important trick when it comes to cupcake decorating is really in the tip you choose. The type of tip you are using is actually what makes the difference. For getting that big, pretty swirl on top of a cupcake. For big swirls, you need BIG openings. After you've got the right kind of tip, really all you have to do is swirl the frosting around the top of the cupcake, starting on the outside edge and working your way in. Top things off with a few sprinkles for extra pretties and you're all set! If your frosting is having trouble holding its shape I've found that refrigerating for about a half hour or so prior to piping help with that. Or if the frosting isn't too sweet you can add extra powdered sugar to thicken it up.

Templets to use for creative Cake

Border Star-drop Design

WE

CONNECT and write to us from

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Samej Banu: How can we make a soft sponge cake? Which method involved helps to make it soft? HELPbake: Sponge cakes are generally with more egg and less fat. Whipping of egg plays a very important role in making the sponge soft. A good rule is to whip the eggs to a soft peak consistency with sugar which helps in facilitating the air incorporation and also add Baking powder and Baking soda in the recipe. Always remember these kind of recipes suggest adding the fat at the last where you should be careful in folding the whipped eggs with the fat. Try a recipe of sponge and keep us informed. Thanks and Happy Baking

Design your

Wedding

Cake
series

08

Pipe out the above designs on cakes as borders or fillers with colored creams

14

Cake Decorating Tips

Tips on Baking a Great Cake

Cake icing and Eliminate Crumbs

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 many crumbs get into your icing when applying this layer but that's ok because this is the crumb coat that will cover the crumbs 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 techniques used 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 smooth out; others use a spatula to apply the icing. Find a method that works best for you and go with it.

Sweetened, non-dairy cream for desserts and pastry

sweetened non-dairy cream, excellent to use as filling and decoration of cakes and desserts

Functionality
The stability of the product should be able to hold the cream stiff, so that the icing and decoration is smooth and clear. When whipped, the cream could remain stable for up to four days and, because it achieves a whipped volume of up to 300%, it will be considerably more economical than ordinary dairy fresh cream. Although after whipping, the product can be frozen and will retain the same characteristics when thawed.

Special advantages
Excellent sweet cream vanilla or neutral flavor Can be whipped at low and high speed unlike dairy fresh cream Should achieves a whipped volume of up to 300% Stable and fresh foam for several days Excellent as an ice cream base Mixable with cream/milk/water/fruit and more Freeze/thaw stable Can be used in automatic cream blowers and for industrial purposes

Application
Refrigerate 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 the desired firmness and volume is achieved. When whipped, the product is ideal for decorating and filling cakes and pastry. Apply with a knife or a piping bag for beautiful decorations.

Storage and shelf life

Storage: Unopened: For optimal product functionality and stability refrigerated storage 2-8C is recommended, can also be stored at up to 14C at constant temperature. Shelf life: Unopened 12 months under recommended storage and Opened: Refrigerate 2-8C and use within 14 days.

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MARKET TRENDS Bakery & Confectionery

Institute of Baking & Cake Art

46/3, Mission road, Bangalore - 560027, www.ibcablr.com

Cupcake Bloom

ies unit port Op

info COURSE
COMMERCIAL Course
1 week

O RE IE S T OO K

Entrepreneurs Bakers Course

Do you know the Difference between Cookie and a Biscuit.... Learn more about it Commercially cookie or biscuit is the largest organized food manufacturing sector, but domestically its an every day need. They can be made in different shapes, taste, texture and can be preserved longer. Cookies and Slices are shortened and creamed process for making variety for tea time snack. Although they are quite simple to understand from a recipe, but has many difference from its process and ingredient usage.
The program is chosen for commercial requirement as well as hobby healthy home needs.

Do you enjoy that vanilla cupcake with icing today, because the cupcake is a craze amongst not just young In recent years, the response to bakery economic has bubbled to create a new trend with mini and small cakes served as cupcake. Lots of people know how to make really tasty cupcakes, which are simple products with cheap basic ingredients. Baking cupcakes doesn't require a large amount of capital investment, and it's relatively easy to scale up without hiring lots of workers. The trend started, as most trends do, from western influence as well as media awareness. The cupcake bakeries or business are succeeding for a few reasons. They're peddling a product that is simple, obvious, and generally affordable. So Cupcakes are now showing every sign of going through the big brand chain with creative options and varied flavor offers. When the economy is going well, people can afford little extras like cupcakes. When the economy isn't going well, people can afford only cupcakes. Cupcakes are having their moment, no question, and many could make sweet profits. But remember what always happens after a sugar rush: a crash.

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

What do you take back; Training, Certificate, Confidence in product Classes

Trainer/s of this program Nagesh, M.K.Gaur

Practical Learning in the program

* 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 & Techniques

Difference between Biscuit, Cookie & Slice Cookie making ingredients Cookie making methods Commercial cookie making New product development Packaging of Bakery product Equipment needs and role of machinery Handling waste in production Creaming method, Rubbing method, Whipping method, Ice-box cookie, Sheeting a cookie dough, Pressed cookie, Drop cookie, Slices & short bread, Problems in cookie making & scoring, TEST on cookie.

COURSE FEE

` 6,000.00

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