BakeryWorld Vol8, Iss1-2

8/2/2019 BakeryWorld Vol8, Iss1-2

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

VOLUME 8, ISSUE 1-2MAG(2)/PP/71/2007-08 RUPEES: 35/- PERCOKARENG/2004/13842

FORPRIVATECIRCULATIONONBakeryWorld

ionta &c Pilrb inuP t

YOUR WINDOW TO THE ART & SCIENCE OF BAKING

SYRIABread iltraA Diverse culture of

Food and Hospitality

Watch the Vide

onYouTubeSearch for

ibcablr

NPD - Choco Horlicks Cake

NPD - Hazelnut Fudge

NPD - Horsegram Dil Pasand

Ingredient of the month - Water

Cover Story - EASTER and TriviaAction of the month - Rolling

Syrian bread - Tannour recipe

Distinction between Butterscotch & Caramel

Queries & Tips - on the website

Tips on Hassle free Baking

Cake decoration

Market Trends


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37 Volume 8, Issue 1-2

Institute of Baking & Cake Art46/3, Mission road, Bangalore - 560027, India

Telephone: +91-80-22106619, 32021185Manish: +919886305404M.K.Gaur: +919342825279Indira: +919986088025email: [email protected]; www.ibcablr.com

EDITOR

SUPPORT (information)

co-EDITOR

DESIGNING & LAYOUT

ADMINISTRATION

PRINTER

And so with the sunshine and the great bursts of leavegrowing on the trees, just as things grow in fast movies, I hathat familiar conviction that life was beginning over againwith the summer.

F. Scott FitzgeraldDear ReadersHi, trust all of you are doing well.Ushering in a season of the warm summer sun, I welcomyou take this wonderful journey with me through a verbasic ingredient Water. This issue also gives you tips anuseful insights to a simple technique Rolling.We traverse the beautiful land of Syria and give you a tastof their breads.

Summer also means new beginnings of new seasons anfestivals such as Easter.In this issue we give you chocolate surprises that candelight your family, a centre spread of events and programthat happened in the industry, trivia and student talk.We love to hear from you, so please do write in to us withyour feedback, suggestions and recipes.

PHOTOGRAPHY

Info

Manish Gaur

M.K.GaurRajeevSiddik, Nagesh, Abha,Santanu & 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

FORPRIVATECIRCULATIONONLYBakeryWorld

iona &t cl Piib ru nP t tor 'sEd

NOTE

- Manish Gau


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NPD - Choco Horlicks Cake

NPD - Hazelnut FudgeNPD - Horsegram Dil Pasand

Ingredient of the month - Water

Cover Story - EASTER and Trivia

Action of the month - Rolling

Bread Trail - Syria

Syrian bread - Tannour recipe

Feature - Bread stored in a refrigerato

avoid All-Purpose Flour in Bread Makin

Feature - Distinction between

Butterscotch & Caramel

Student Voices - on the blogQueries & Tips - on the website

Photocipe The Irresistible Bunny

Rabbit on a Carrot

Tips on Hassle free Baking

Cake decoration

Market Trends

AdvertisementsbakerSmart onlineExcel RefrigarationCS Aerotherm

Apple Bakery Machinery Pvt.LtdBakers Machinery & Consultancy CoMerryWhip Non-dairy creamDolarEngg Industries Pvt.LtdPD Navkar Bio-Chem Pvt.LtdBakers Shoppee

Check our webspace: www.ibcablr.com


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NUTRITIONHEALTH BENEFITS with BAKING

All-Purpose Flour Should BeAvoided in Bread Making

If all-purpose flour were so bad forbread, I seriously doubt we'd all beusing it. The key to using the right flour

is to know when to use which type. All-purpose flour consists of a combinationof different types of wheat, sometimescalled "hard" and "soft" wheat. Themixture of the two type's results in aprotein content for all-purpose flourthat is a little bit lower than bread flour.You can use it anywhere you'd usebread flour, but the reverse is not true.

Bread flour, typically has slightly higherprotein content than all-purpose flour

and contains a little bit of vitamin C orpotassium bromate along with verysmall amounts of malted barley flour.These additional ingredients help yourbread by helping the yeast work a littleharder to produce the gasses that makeit loftier and also to help the doughretain those gasses so the breaddoesn't deflate. But you can't alwaysuse bread flour where you would useyour all-purpose flour.

I've found that making rustic breads

begs for the use of bread flour. In rusticbreads, the bread flour helps low-gluten grains like rye or barely worksmore efficiently, resulting in breadthat's a little loftier and a little lessdense. I personally think that, in mostcommon bread recipes, loaves madeexclusively with bread flour end upbeing overly chewy and tough. Thesimple fact is that all-purpose flourreally does work wonderfully for mostcommon bread recipes.

Trivia

Bread can be stored in a refrigeratorIt is sometimes seen that bread is stocked in the refrigerator. The crumb (thpart inside) gets hard and stiff and the crust loses any crispness it might havhad. Most people attribute this to drying out, but the opposite is in fact trueThe bread is actually absorbing moisture, as shown by an increase in weighas the loaf goes from fresh to stale. The moisture absorbed by the crumcauses the starch granules to crystallize, hardening the bread. This is why thfridge is a bad place to store bread, even when it is well-wrapped, becauslow temperatures speed up the starch crystallization process (althougfreezing bread is fine because starch crystals don't form at freezetemperatures).

Tips to a hassle free baking

:

Preheat your oven: Always preheat your oven before baking. Position theoven shelf in the centre of the oven for even cooking. Several items can bebaked at once in the oven, either on the same or on different racks. Ensure thatthe tins do not touch each other, the oven wall, door or floor, to allow for evencirculation of the heat.Testing of cooked cakes: To determine if a cake or muffin is cooked,carefully insert a skewer into the centre of the cake and it will come out cleanor until the top springs back when lightly touched. If using the skewer, do notinsert into cracked surfaces on the cake as this will give you an inaccuratereading.Ingredients: When baking, have the ingredients at room temperature,especially the butter and eggs. Melted (unless asked for), extremely softbutter or margarine can alter the end baked results. Also always ensure youuse good quality ingredients and ensure the baking is done in a cleanenvironment.

Useful HintsBake at the right atmospheric temperature in the environment

Also ensure that baking is done at the right temperature in the ovenDo not over bake or under bake

Always make sure you have rested the dough for a sufficient periodof time for the dough to rise and bake right.

A pinch of salt helps the baking process

Be extra careful while incorporating water in the mixture for aperfect bake.

And last but certainly not the least, remember to remove the bakeddish out of the oven.

Intelligent and Prudent choice of Baking Dishes: Always use the pan size

stated in the recipe. To ensure you have the correct pan always measure thebase of the pan, not the top. Always check the pan measurements as oftenmanufacturers print the wrong size on the base.Lining Cake Pans Good cooks will always use non-stick baking paper toline baking pans, even non-stick varieties, to prevent sticking. Before lining,grease the pan with oil, melted butter or cooking spray to help the paper stickand don't forget to sprinkle a little bit of flour over the paper.


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REC PEOF THE MONTH

TRIED & TESTED

Ingredients:

Procedure:

Flour 250gm, Salt 7.5gms, Puff margarin150gms, Chilled water 137.5ml, Cakmargarine 10gms, Sugar 1tsp, Horse gra100gms boiled, Red Chilly powde15gms, Grated Fresh coconut 100gms, Sa15gms, Coriander leaves 10gm, Lime juic5-10ml

Step1: For the /Filling 1) DRoast grated coconut. cool Add chilpowder, salt, horse gram and mix well ; adlime juice & chopped coriander leaves mixkeep aside. Step2: Dil pasand, 1) Mix flousalt, sugar & water together to form dough. Add cake margarine & knead weRest for 10 minutes., Step3: Roll the douginto a big rectangle. Apple 50% of pu

margarine evenly & book fold. Refrigeratfor 10 minutes. Step4: Roll again into brectangle, apply and balance pumargarine. Book fold and refrigerate for 1minutes. Step5: Roll into big rectangagain, cut into desired shape and keep thfilling in the centre, Transfer to a baking trasprinkle water & bake at 210C for 2minutes. Tip: The same recipe can be triewith methi & horse gram or palak & horsgram.

Ingredients: Flour 200gms, Sugarpowder 80gms, Salt a pinch, Unsaltedbutter 250gms, Eggs 3nos, Vanillaessence 10ml, White chocolate50gms, Hazelnut cocoa spread150gms, Roasted Hazelnuts 75gms

Method to prepare: Melt whitechocolate and butter in amicrowave. Beat together theeggs, sugar, salt & vanilla essencetill light. Add the sugar powderslowly to the egg mixture. Whisktill sugar powder melts. Add theegg mixture slowly in to thechocolate - butter bowl. Add theroasted hazelnuts to the flour &add the flour to above mixture.Divide the above egg - butterchocolate mixture into two halves.Add 75gms of Hazelnut cocoanutspread to one half. Pour the plainbutter & hazelnut butter intogreased tin. Bake at 175 - 180C for30 min. Once the fudge cools,Spread the remaining hazelnutcocoa spread on the fudge &sprinkle some roasted hazelnuts.

Ingredients: Flour 250gms, CakeMargarine 250gms, Sugar Powder250gms, Baking Powder 5gms, Salt1/4tsp, Eggs 5nos, Water 40ml, ChocoHorlicks 60gms, Milk Powder 5gms,Vanilla Essence 15ml, Choco Essence 2or 3 drops

Procedure:Step1:Perpare the received cake tin bygreasing with fat or oil, then dusting itwith flour will help an easy release ofthe cake after baked and cooled. colledtall the ingredients and make it readybefore start mixing.Step2: Sieve flour, baking powder andmilk powder twice. beat the eggs withvanilla essence and choco essence and

salt. add the choco horlicks with thesieved flour mixture.Step3: Cream margarine till light andfluffy. then add the sugar powdergredually. add the whipped eggs to thecreamed margarine little by little andbeat well with high speed. graduallyadd the flour mixture to the creamedmargarine. mix or fold at a very slowspeed. finally add waterto make butterof a dropping consisteney. pour thisbutter in the greased tray and level it.Spread some choco horlicks on the

butter before baking.

Step4: Bake at 175 for 30 - 40 mins oruntil chocolate brown in colour.remove and cool.

Hazelnut Fudge

Horsegram Dil Pasand

Choco Horlicks Cake


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Easter is a

universal festival.

T h e a n c i e n t

Babylonians, Egyptians,

N o r s e m e n a n d

Scandinavians worshipped

the Egg. Norsemen exchangedcoloured eggs, at the time of the

vernal equinox, in commemoration

of goddess Ostara. Hindus believe

that the Mundane Egg, in which

Brahma gestated, broke its shell in

spring. Thus, the symbol of the egg is a

universal symbol. The word Easter closely

resembles names of different Pagan

goddessesIshtar, Ostara, and the Greek

Astarte. Goddess Ostara of the Northland wasworshipped as a beautiful Queen of the Spring-

time, and from Ostara, our word Easter comes.

The story goes that when Ostara first came to

earth, at the very beginning of the world, she

noticed how dark and cold everything seemed.

She knew that life in everything was sleeping for a

while, till it was time to wake again. Then she

realized that she was sent on earth to wake things

up. Easter celebrates the awakening of life from its

winter sleep. Easter is significant of reborn

beginnings.

Easter treats are Easter eggs, Easter bunnies and

rabbits and Marzipans. These treats can be

reinvented in terms of ingredients and flavor. We

could have Easter eggs in Marzipan and Easter

Bunnies made from Fondant, we could add a

touch of cinnamon and spice to marzipan.

Another aspect would in terms of decorating

the Easter egg itself. Inspirations could

range from intricate jewellery designs,

Mughal architecture, you could even go

geometric if you desire as the surface is

oval in shape. Easter is a festival that

involves immense scope to

combine tradition with modern

experimentation

Trivia on Easte

1 ) Decorating and coloring eggs for Easter was the custom in England during thmiddle ages. The household accounts of Edward I, for the year 1290, recorded a

expenditure of eighteen pence for four hundred and fifty eggs to be gold-leafeand colored for Easter gifts.

2) The most famous decorated Easter eggs were those made by the wellknown goldsmith, Peter Carl Faberge. In 1883 the Russian Czar, Alexande

commissioned Faberge to make a special Easter gift for his wife, thEmpress Marie.

The first Faberge egg was an egg within an egg. It had an outside shell oplatinum and enameled white which opened to reveal a smaller gol

egg. The smaller egg, in turn, opened to display a golden chicken ana jeweled replica of the Imperial crown.This special Faberge egg so delighted the Czarina that the Czapromptly ordered the Faberge firm to design further eggs to b

delivered every Easter. In later years Nicholas II, Alexanderson, continued the custom. Fifty-seven eggs were made in all.

3) In 1878 President Hayes and his wife Lucy officially openethe White House grounds to the children of the area for egrolling on Easter Monday. The event has been held on thSouth Lawn ever since, except during World War I and WorlWar II. During the war years the Easter Egg Roll was held athe National Zoo, and other Washington locations.4) The white lily, the symbol of the resurrection, is thspecial Easter flower.5) The name Easter comes from Eostre, an ancient AngloSaxon goddess, originally of the dawn. In pagan times aannual spring festival was held in her honor.8) Easter is usually celebrated on the first Sunday after thfirst full moon on or after March 21st. Therefore it can occu

on any Sunday from March 22nd through to April 25thEastern Orthodox Churches take other factors intconsideration, so they may celebrate Easter later.9 ) In the Greek Orthodox culture, Easter eggs artraditionally painted red.10 ) The largest Easter egg ever made was constructed iVegreville, AB. It weighed 5,000 pounds, and was 25.7 feelong.

11 )The Easter lily (or Bermuda lily) was first brought to thUnited States in 1919 by a World War I soldier named Lou

Houghton, who brought the bulbs to Oregon and gave them t

friends and family.12 ) Americans spend 2 billion dollars on Easter goodies, and ea

7.1 billion pounds of Easter goodies each year! With 60 milliochocolate bunnies being sold each Easte

Easter


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MeringuesA Diverse culture of Food and HospitalitySYRIA

Syrian cuisine is a diffusion of the cultures of civilizations that settled in Syria, particularly during and aftethe Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influence

Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the OttomaTurks. It is in many ways similar to other Levantine cuisines, mainly Lebanese and Palestinian. Syrian foocombines the sophistication of European cuisine with the excitement of eastern spices, and it is Syriaculinary contributions that have been the greatest influence on modern Arabic cuisine. Dishes from Syriprovide the framework for the exotic cuisine recognized internationally as Arabic.

Br a e dtra li

Many traditional Syrian dishes are simplepreparat ions based on grains,vegetables and fruits. Often the sameingredients are used over and over, indifferent ways, in each dish. Yogurt,cheese, cucumber, aubergines, chickpeas, nuts, tomatoes, burghul andsesame (seeds, paste and oil) areharmoniously blended into numerousassorted medleys. Parsley and mint areused in vast quantities as are lemons,onions, garlic and olive oil. Pita bread isserved with all meals for dipping. TheSyrian cuisine includes dishes like

kibbeh, wara' enab, hummus, tabbouleh,fattoush, labneh, shawarma, mujaddara,shanklish, pastrma, sujuk and ba'lawa.Ba'lawa is made of filo pastry filled withchopped nuts and soaked in honey.Syrians often serve selections ofappetizers, known as meze, before themain course. za'atar, minced beef, andcheese manakish are served ashorsd'oeuvres. Arabic flat bread isa l w a y s e a t e n t o g e t h e r w i t hmeze.Syrians also make cookies to

usually accompany their cheese calledka'ak. These are made of farina andother ingredients, rolled out, shaped intorings and baked. Another form of asimilar cookie is to fill with crushed datesmixed with butter to eat with their jibbnehmashallale, a string cheese made of curdcheese pulled and twisted together.Syria, a land known for it's turmoil,culture and colour has it's people thriveon bread known as tannour .

A tannouris a three foot by two foot ovenmade from a special kind of clay thatretains heat. Usually, four to five families

will share a tannour, so it is placed in alocation convenient for all the familiesinvolved. It is usually placed on theground next to a wall. The spacebetween the tannourand the wall is filledwith rocks that are packed smoothly witha special clay. On baking day, thehousewife generally mixes enoughdough for at least fifty loaves of bread.While the dough is proofing, she lightsthe firewood in the tannour. Thetannour is ready for baking when theflame dies down and the wood coals are

flame dies down and the wood coals arglowing. Baking in the tannouris usuala collaborative effort with the housewifand her friends. One woman rolls oupiece of dough, then passes it to anothewoman who tosses it on her hands until reaches the desirable thickness ansize, and she in turn passes it to a thirwoman, who places the loaf on a rouncotton pillow. Now comes the delicatpart of the operation. Using the pillow owhich the flattened dough is placed, thlast woman literally tosses the dougonto the hot clay wall inside the tannouand, amazingly, the dough sticks to th

wall. It takes no more than a couple minutes to have a finished loaf, which removed with great speed by the womatending to the tannouritself.

continued on Page 9

A Diverse culture of Food and Hospitality

Also read

Tannour Bread

Recipe


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WATERWater is the most crucial element in baking.Without water, the formation of dough would be impossible. When mixed with flour, water unites with gliadin glutenin of the flour resulting in the substance known as gluten, that tenacious, elastic material which forms

skeleton of the dough and finished loaf. The taking up of water by the glutenin and gliadin in the formation of gluis often spoken of as the hydration of the gluten. Some of the water also combines with the starch of the flour. Twetted starch is thoroughly incorporated into the gluten by the mixing process and the result is the uniform, pliaplastic substance called dough.When broken up and stirred into water, yeast forms what is known as a suspension or a very uniform mixture wthe water. In baking circles and from a practical standpoint, this mixture is often called a yeast solution. When thincorporated into the dough batch in the mixer, the yeast cells are completely and uniformly distributed throughthe entire mass of dough.With the exception of the flour and the shortening, the other ingredients used in the dough go into solution in water and in the mixing process also become a structural part of the dough. The shortening is thoroughly worinto the dough batch mechanically by the mixing process.

Water plays an important part in the fermentation of the dough mainly from two standpoints.(a) Water makes possible the pliable and extensible properties of the dough so that in this form it can be raised bycarbon dioxide gas resulting from yeast activity.(b) In order to enable the yeast enzymes to function, it is necessary that the required food substances supporting yeast in the dough, first become dissolved in water of the dough so that in this form, they can diffuse through the wor membrane surrounding the yeast cell and thus become available for direct utilization by the yeast throughoutentire fermentation process. The activity of the yeast itself also requires the presence of water.The presence of water makes possible the characteristic porosity, and general good eating qualities of the loadough lacking water when baked would result in a dry brittle product. Starch and gluten properly combined wwater in the dough sets by the heat of the oven. When cooked in this manner by the baking process th

constituents are in their most appetizing and easily digestible condition. The presence of water also aids in renderthe crust of the loaf soft, tender and appealing to the eye.Moisture in bread and other baked goods imparts the desirable characteristic of freshness. The period of freshnenot due alone to the amount of moisture contained but also to the manner in which the moisture is retained in loaf. In other words, staling is said to be caused not only by loss of moisture from the loaf through actual drying, also to the migration of some water from the starch to the other constituents of the loaf, mainly the gluten.The exact amount of water to be used with any flour can be determined by absorption and baking tests descriunderThis amount of water absorbed and carried by any flour varies with the type of flour, its age and stability. Sldough's will ferment faster than stiff dough's,but it must be remembered that the amount of water to be useany case should be such that the resulting dough will not soften unduly or become sticky during handling or in ot

words will have the proper consistency or viscosity in order to insure a finished baked product of the best quaDifferent types of yeast raised dough's of course may vary slightly in the consistency desired depending on the natof the goods being made.The amount of water retained in the loaf materially affects the yield of bread secured. From a commercial standpotherefore, the retention of as much moisture as possible consistent with the highest quality product is advantageoHowever, it must be remembered that over-hydration of the dough in the desire to secure an increased yield prove disastrous to the quality of the finished baked bread.According to the government standards, it is not permissible for bread one hour or more after baking to contmore than 38% moisture, based on the actual weight of the loaf.


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LEARNERSCORNERSTUDENTPR IEOFL

Anand & Poornima saysBaking is a more than a passion for this artistic creative couple is more than evident in the active interest they take ithe classes. They already run a cafe Ann & Amm in Chennai and are keen to introduce a bakery line of products in thecafe. Anand feels that the people in Chennai are open to experimenting with food and as long as the food is tasty, ther

will be people to buy the product. Poornima is a deft hand with cakes and creams and cake decoration and hopes texpand on the cake making business. Anand is quite impressed with the teachings at IBCA especially the range obreads and pizza rolls taught which can be a good item for them to start with in their cafe to their customers.Wilson John from Diploma in Baking, Confectionery and Cake Art June 2011 saysWilson John describes himself as an amateur cook he ran a North Indian and South Indian restaurant which closedue to labour constraints. Also the job of running a restaurant was very time consuming, he shares, right from 5.30 amin the morning, managing the restaurant from dawn to dusk, and finally closure at midnight was quite a task. Aftemuch thought, the idea of opening a bakery sounded a feasible option.Post reading a snippet in the Hindu Metro on the Baking workshop conducted by IBCA for children caught hiattention and he joined the 3 month Diploma in Baking, Confectionary and Cake Art to learn, experiment and mastethe knowledge and art of baking. Further he adds that baking is a dedicated stream which allows for clear workin

hours and a longer shelf life, where he can utilize his experience to the best

Students Profile and Views at IBCA

Difference between Caramel and Butterscotch

When you usually see piles of sweet treats like caramel and butterscotch, thesedelightful products may confuse some, most especially if they are not properlylabeled. They may appear somewhat the same and their tastes don't go far from eachother's.

Foremost, butterscotch is a combination of vanilla and sugar (specifically unrefined

sugar). Caramel is different because white sugar is used instead of brown. It also doesnot contain vanilla flavoring and other acidifying elements. In addition, the twosauces are also prepared differently. Butterscotch is simply brown sugar that isheated at 115-125 C to caramelize it while caramel is cooked at a much hotter heatreaching as high as 170 C.

In making butterscotch, you have to prepare 1 cup brown sugar, 4 tbsp. of unsaltedbutter, 1 tbsp. vanilla extract, cup whipping cream, and at least 1 tsp. of salt. Youhave to melt the butter first and add all of the brown sugar before the butter has fullymelted. You have to mix it well so that the two are combined well. Continue cookingthe mixture using medium-level heat for 3-5 minutes. Occasionally, stir the mixtureuntil such a time that the consistency becomes more fluid and less grainy. You can

then slowly add the whipping cream while whisking for 10 minutes. Once done,simply turn off the heat and transfer the finished butterscotch into its storagecontainer.

Caramel has fewer ingredients. It just takes one-half cup of whipping cream, 6 tbsp.butter, and another cup of white sugar to prepare. First, sugar is heated in the pan andwhisked until melting has begun. When it already appears to be boiling, that's thetime when you can incorporate butter into the mix. After the latter has completelymelted, take the pan off the heat and gradually put in the cream while continuallywhisking the mix until foamy and smooth. You just need about two minutes to cool itdown before placing it into its storage jar. And there you have it! Your caramel canlast for about two weeks if preserved well.

Bread aitr l

...continued from Page

Tannour Bread

Recipe:Bread Flour: 3 cupsWater: 1 cupSalt: 1 tspButter: 1 tbspDry yeast:1 and tsp

Directions:1. Preheat the oven to 450 F/230 C.2. Mix the flour and salt together.

3. Pour the water into the center of thflour and mix to dough.4. Knead for 10 min or until doughbecomes smooth and elastic.5. Cover the dough and leave it for20-30 min.6. Turn out the dough into a lightlyfloured surface and divide into 6 balls7. Roll the balls into 15 cm rounds.Brush them with melted butter.8. Bake them for 10-15 min.


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process drivensteps to take

RollingRolling out dough is actually a simple task that, when done

properly, will give you the best results in your pastries.

AEnsure that the dough is chilled and has rested for at least 30 minutes,

unless otherwise directed in your recipe.

AHave your other ingredients ready to finish the recipe, such as pie or tart

pans and fillings.

AClean off your workspace to allow enough room to roll the dough.AEnsure that the work surface and the rolling pin are clean and dry.

ALightly dust the work surface with flour.

AUnwrap the dough and turn it out on the work surface. Lightly dust your

hands, the dough, and the rolling pin with flour.

APat the dough down with your hands if the dough is not already shaped

in a thin patty.

APosition the rolling pin in the center of the dough and roll it away from

you

AReposition the pin in the center of the dough and roll towards you to

slightly flatten the other half.AUse even pressure on the rolling pin.

AAlways roll from the center of the dough.

AUse several passes to roll it to the desired thickness. Don't try to flatten it

all the way in one pass.

AKeep the dough at an even thickness as much as possible. Make sure it's

at one even level of thickness before flattening it further.

ADust with more flour as necessary.

AWork fast but don't rush. Try to roll out the dough before it has a chance

to warm up.

Tips to hassle free Rolling

?The key is to ensure that the dough has had enough time to rest and chill.

Cool dough is easiest to roll out. It will start to stick and become unworkable

as it warms up. If this happens, get it back in the fridge for a few minutes

before continuing.

?Extra-cold dough, however, is also difficult to roll. If the edges crack as

you roll it, it could mean it's too cold. Let it warm up slightly before

continuing.

?Tears can often be "glued" back together with a little water.

?Try to use as little dusting flour as possible, because you will work that

flour into the dough as you roll. Too much and you'll change the proportions

of your recipe.

?Dough that contains yeast (such as pizza dough) is much easier to roll.

?Roll the dough as little as you can to keep it tender. The more you roll it,

the more you develop gluten (as in kneading bread) and the tougher the

results will be.


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Many of the following tools are basic bakers tools, along with specializedbaking tools, and as your love of baking grows you may find yourself shoppingfor those less-used, but fun-to-have, or cant-live-without items to add to yourcollection. Like a kid in a candy store, I have always loved shopping for bakingpans, tools, and gadgets. Baking tools are fun to have but beware, as your loveof baking grow, shopping for baking tools and equipment can be addicting.

You dont need to buy a whole kitchen full of professional baking equipment tobake well, but do choose each piece carefully.

If you purchase quality baking pans and tools they will increase the quality ofyour breads, cakes, cookies, and pastries, save you money in the long term,provide years of use, and make your time spent baking a true pleasure.

Layer Cake Pans:Many basic cake recipes use traditional round layer cake pans that are either 8or 9 inches in diameter. The pans should be at least 2 or 2 inches deep so thatthe batter doesnt overflow. Youll want to have a set of at least two round layercake pans; however a set of three pans is best as many cake recipes are madewith 3 layers. Choose pans with no seams on the inside and a good, heavy feelto them.

Loaf Pans:Loaf pans are used for most quick bread recipes, such as banana bread andzucchini bread. Metal, stone, glass, and ceramic loaf pans all work well forquick breads. Loaf pans can also be used for yeast breads. The most usefulsizes are a 9 x 5 x 2 inch loaf pans for larger loaves and 8 x 4 x 2 inchloaf pans for smaller loaves. Darker loaf pans are good for crusty yeast breads;however light aluminum is best for sweet and quick breads so they dont over-darken.

Cookie and Baking Sheets:Cookie sheets are rimless, flat metal sheets, perfectly designed for placingrows of cookies. They normally have a small rim on the short sides for easy

gripping. The long flat edges allow you to slide cookies off the sheet afterbaking.

Baking sheets have raised edges all around, and are normally the choice forprofessional bakers. They are a good, all-purpose pan and can be used foreverything from baking cookies to toasting nuts.You normally want to have aset of 2 cookie sheets or 2 baking sheets, or both. When baking cookies, thesecond sheet can be waiting to go into the oven while the first one is baking.

If youre buying new, invest in good quality, heavy duty cookie and bakingsheets. Heavy duty baking sheets retain heat better, wont warp or buckle whenheated, and should last a lifetime.

Choose cookie and baking sheets made of shiny, light colored metals, such asheavy-duty aluminum. The light color encourages even baking and are lesslikely to burn. Dark metals sheets and nonstick tend to brown baked goodsfaster; you may need to lower the oven temperature by 25 degrees and reducethe baking time slightly.

Insulated pans have a layer of air trapped between the layers of metal, whichhelp prevent cookies from burning. However, since these pans are poor heatconductors, cookies may not tend to bake and brown as well, and you may overbake the cookies waiting for them to brown

BakingEquipmen


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

Quick release baking Parchmepaper (30 cms X 10 m) Rs.95,Specially formulated baking ancooking paper. The non sticoating eliminates the need grease the paper; ideal for fat freand heat resistant cooking; Can bused in convent ional anmicrowave ovens. Parchmepaper ideal for cakes, cookiemeringues, swiss rolls anroulade.

Silicon Moulds: A set of 4 ideal fbaking muffins and tarts in vibracolours of neon green and orang- Rs.200/-

Blackberries in Light Syrup 42gms Rs.280/-, Blackberries arare , very tasty and healthtoppings for cakes, muffins, tarand pies.

Selbourne Dark CompounChocolate 1 kg Rs.320/-, Ridark compound chocolatdecadent to your senses frocakes to cookies

Teddy bear chocolate mould she Rs.50/-, Cute and handy teddbear moulds ideal for makinEaster treats

Stainless steel cookie cutters -

Set of 2Round Rs.100/-Oval Rs.150/-Heart shape Rs.150/-


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Will flowers made from fondantstay or bleed on a fresh cream cake

Fondant flowers well dried will stay.But if the fondant flowers are freshthey could bleed absorbing moisture inthe cream. Fondant flowers need to becreated well in advance. Also trymaking decorative flowers usingbutter cream and freezing them, theywork great for a quick cake decoration.

Templets to usefor creative Cake

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

Design your

series

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Top crust of the cake is flakyVery often when we bake cakes, wesoemtimes notice that the top crust ofthe cake is flaky; the reasons for thiscould be due to over mixing of the

cake mixture, or due to the reasonthat yr oven is too cool. Another factorto be taken into consideration is thatt h e c o o k i n g a t m o s p h e r e /environment is too dry and the cakehas been handled before it hascompletely cooled down.

Cracks on the surface of cakesSometimes, we notice cracks on thesurface of cakes we have baked andvery often a time this is a concern thatwe have in our thoughts. The reasonscould range from the oven being too

hot or too much moisture in the oven;too much batter in the tin will trap theair in the air and this could also lead tocracks forming on the surface of thecake.

Pale crust ColourSometimes the crust of the cakecould be pale in color. There could beseveral reasons for this occurence ,one of which is adding too little sugarwhile mixing the cake batter ; alsowhile baking one must alwaysremember to bake at the rightatmospeheric temerature ,anotherreason could also be slow baking. Weneed to keep these factors in mindwhile baking our cakes.

Absence of whipped creamA lot of recipes for baked dishes anddesserts need whipped cream whichis an essential ingredient forblending. In the absence of whippedcream , you can use and 1 and 1/4cup of chilled milk and i tablespoon oflemon juice and whip this mixture till

becomes stiff. The one importantelement to be kept in mind is that milkmust be chilled for 12 hours atleast

Border Star-drop Design


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The Irresistible Bunny Rabbit on a Carro

To make fondant CarrotMaterials required are: 150- 200 gramspound cake, Butter cream, Corn flour fordusting, Orange colored fondant, Greencolored fondant, Ball toolSteps to follow: Take the oval shapedpound cake and ice it with butter cream.Roll out the orange fondant and cover itover the body of the iced cake. With the balltool make grooves on the body of thecarrot. Using a cutter remove the extrafondant around the cake. Roll out somegreen colored fondant and using a leafcutter cut out 5 leaves. Smooth the edgeswith a toothpick. Using a veiner, createveins on the leaf. Using the ball tool, makean impression on the cake and using waterstick the 5 leaves at the head of the cake /carrot.

Bunny RabbitMaterials required: White fondant, Pinkfondant, Red fondant, Green fondant,Orange fondant, Ball tools, Heart shapedcutter, Smiley tool, Tear drop cutter,Small round cutter, Corn flowerSteps to follow: Using the white fondant,roll three oval shaped balls for the body, thehead and tail. Use the same white fondant;make a pair of arms and legs of the rabbitand ears. Fix the legs to the bottom of thebody, flatten the end and using a blademake the toes and fix the tail. Using thesmall round cutter cut a small round patchof the pink fondant for the stomach of therabbit and sticks on the body. Using thesame white fondant and heart shapedcutter, cut a small heart and halve it equallyfor the ears. Then using the tear drop cutter ,cut 2 tear drops for the inside of the earswhich is then stuck to the white halves;smoothen with a ball cutter and stick themon the top of the head and press them a bitdown. Then fix one arm on the stomach and

the other upright. Using a ball cutterflattens the ends of the arms for the handsand using a blade creates the fingers. Usingthe ball tool create impressions for a pair ofeyes and the nose. Place a small ball of redfondant on top of the nose. Use the orangeand green fondant to create miniaturecarrots with leaves. Place one in betweenthe right hand and stomach of the rabbit.Place the rabbit on top of the carrot cakeand sprinkle miniature carrots aroundthem.

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onYouTubeSearch for

ibcablr


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These modeling tools are ideal for use with a wide range of edible and non-edible materialswhich include sugar paste (rolled fondant), petal paste (gum paste), marzipan or craft

plays. Add simple yet effective detailing to enhance your cake, flowers and models.Bone Tool Ideal for thinning and smoothing the edges of leaves, flower petals and frills.Place the shaped paste onto a foam pad and using the modeling tool, positioned over theedge of the paste; slide the tool to create thin shapes as required.

Shell and Blade Tool Excellent for creating simple embossed shell patterns and borders,also ideal for making the feet of animals made from marzipan. Use the blade end of the toolto cut and trim paste without any marking on the work surface.Ball Tool An essential tool for flower modeling, used to cup and shape leaves, petals andfrills. The small size is ideal for creating detail on marzipan figures. Eg eye sockets, handsand ears. To cup petals begin by placing them onto a foam pad. Position the ball tool asrequired and press firmly. To create a firmer shape, gently rotate the modeling tool in acircle.Scallop and Comb Tool An essential modeling tool used to create features. Eg a smilingor sad mouth. Ears, eyebrows, etc. The comb end of this tool is ideal for marking andembossing a serrated design or pattern.Serrated & Tapered Cone Tool This tool is used to indent or emboss into paste to create acone shaped hollow, ideal for modeling marzipan fruits such as apples. The serrated coneend creates detailed and realistic throats when making a wide variety of flowers.Tapered cone 5/6 Star Tool Used as a simple star embosser, also ideal for creating centersof five or six petal flowers or used as a petal divider.Bulbulous Cone tool An extremely versatile tool that can be used to hollow and emboss avariety of shapes. Eg marzipan figures. Wonderful when used as a frilling tool. Simply

place the side of the cone onto the edge of the paste, press gently and roll the tool backwardand forward to shape and frill.Flower/ Leaf Shaper Tool Flower shaper often referred to as a Dresden Tool. Use the

back of the tool to smooth and flute the paste. Ideal to create wide shaped veining for leavesand flowers.

Leaf Shaper the perfect tool for creating fidetailed veining on leaves and flowers. Plathe back of the tool onto the paste and draw tdetail as required.

Note Tools used with food products should be kseparate from those used with non food material suchcraft and clay.

Cake Decorating TipsTips on Baking a Great Cake

Modeling Tools Set

UseMolding tools to create Dolls & Characters


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MARKET TRENDSBakery & Confectionery

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

more about it Commercially cookie or biscuit is the largest organizefood manufacturing sector, but domestically its an every day need. The

can be made in different shapes, taste, texture and can be preserve

longer. Cookies and Slices are shortened and creamed process fo

making variety for tea time snack. Although they are quite simple t

understand from a recipe, but has many difference from its process an

ingredient usage.

The program is chosen for commercial requirement as well as hobby healthy home needs

EntrepreneursBakersCourse

COMMERCIAL Cours

1 week

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

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 & TechniquesDifference 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.

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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

`6,000.00COURSE FEE

Trends in the baking and confectionaryindustriesToday's baking industry must first and foremostadapt to changing eating habits around the world.The range of available products is expanding and

becoming increasingly international. Consumer

demand for convenience foods and health productsthat contain low levels of fats, sugar, and calories isalso growing. For the confectionary industry, onthe other hand, a highly diversified product range isnothing new. Not only must seasonal requirements

be met, confectionary producers also have to copewith often considerable regional variations inconsumer tastes. The premium sector is rapidlygather ing momentum. And sugar-freeconfectionary products are big business.

No matter how different the trends, both industriesface a common challenge: increasing productvariety on the one hand and the growing need to cutcosts on the other. This requires a production

process that is both highly flexible and efficient.

Whether you manufacture bakery or confectionaryproduc ts , the degree of in tegr at ion andtransparency in your production process is crucialfor your success. By improving the integration ofyour company's production-relevant processes,you can make it easier to meet the demands ofincreased efficiency.The significant evolution in the bakery sector hasalso been fuelled by the availability of betterquality machines in India which has enabled largescale production and ensured consistency in thefinal product.?There is a definite need for advanced technologiesand upgraded equipments for hotel bakeries astraditional methods are not capable to cater to fastgrowing bakery trend. ?Advanced ovens such as Gas deck ovens arespecially designed with maximum front glassvisibility to display 'Live Baking' showcasingfreshness of the products, moreover this oven hastop heat and bottom heat adjustment separately sothat, all the bakery products can be manufacturedwith multiple options while Rotary Rack Ovens aresuitable for mass productions where the wholetrolley can be inserted in the oven.Likewise with dough sheeting machine a speciallydesigned machine for sheeting of dough for puffs,croissants, pizzas etc. the maximum workload can

be handled with minimum manpower and noskilled person is required whereas Smart Drop isreally a smart working machine for production of

multi shape cookies with beautiful shape andsharpness.Similarly Planetary mixer also called Universalmixer is designed to give maximum aeration to

products giving light sponginess and internaltexture to the product.Another of the advanced bakery equipment tocome in the Indian market is the imported Radiofrequency oven that gives baker a greater ability tocontrol final moisture content and uniformitythroughout the product. It virtually eliminateschecking, offers longer shelf life, more controlover product color and almost 40% increase in

productivity


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Sugar themes for Sweet Creationcontact Indira: 9986088025, [email protected] to get price and details


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oBakersSh ppee

BakeryWorld Vol8, Iss1-2

Documents

Transcript of BakeryWorld Vol8, Iss1-2