Bread & Pastry

Thursday, November 15, 2012

Chicken Teriyaki & Salad Wrap

Chicken Teriyaki And Salad Wrap

Prep time: 5 Minutes
Cook time: 8 Minutes
Total time: 13 Minutes
Ingredients

4 pcs Wholegrain wraps
1/2 cup Teriyaki Sauce
1 pcs Chicken Breast
1 tbsp Olive Oil
2 tbsp Mayonnaise
4 pcs (shredded) Lettuce Leaves (iceberg)
4 sliced Spring onions
2 sliced Medium Tomatoes
1 Cup Grated Cheese

Cooking Directions

Place the chicken strips in a small bowl with the teriyaki sauce,cover and place in the fridge for 1 hour or for maximum flavor leave overnight.
To cook teriyaki chicken,heat oil on a hot grill,remove chicken from marinade and cook on each side for 8 minutes or until cooked through.Allow to cool completely before slicing.
Place a wholegrain wrap flat on a work surface and spread mayonnaise evenly over the surface.
On one side of the wrap,put a layer of lettuce,followed by 4 chicken slices,then sprinkle cheese and spring onions top with tomatoes.Wrap and roll tightly,then cut in half.

Tuesday, October 16, 2012

Recycling a bakery product-Mini Muffin

There is a lot you can do with your bakery product before you decided to throw it away.All you need is a small "makeover" and some creative touch.Imagine if you can turn wastage into profit and double its value.Most of bakery shop sells cake related product to offers variety to their customer for examples Swiss Roll,Chiffon Cake,Muffins and Croissant.All this product can be recycle if they're near expired.Here i will show some examples and method including calculation so that the product you decide to recycle can still give you a good profit.

Mini Muffin

Regular sales price: $3 per pack. Each pack contains 15 pcs of mini muffin.

Now we use 2 pack = 30 pcs mini muffin = $6

We repack the muffin into 10pcs per pack and we add some colourful topping and some decoration to improves its value.

After some "upgrading",we can get 3 pack of mini muffin that contain 10 pcs each.You can resell for $2.50 per pack or more if you like.

Sunday, April 29, 2012

SETTING UP BAKERY:PART III - LOCATION

PART III - LOCATION

Choosing the right spot for your bakery business will effect almost every aspect of your future development.The type of your product need to be acceptance by customer in that area.For examples,bakery outlet in commercial area that consist mostly office building should aims for office lady for their returned customer.Office worker usually have limited time to have proper lunch,so they'll need something that easy to eat,fast and convenient.Office lady usually care for their dietary,so low carbohydrate product or sandwiches should be the best choice of product.

There is a different types of product for bakery outlet that being set up in a shopping mall.We can assume that shopping mall area will have very high traffic of family based customer.That bakery should provide more colorful and interesting product to attract young customer.The choosing of cartoon based bakery product will catch children attention to come inside your outlet and they will surely bring along their parent for the cash.Their first step into your store is what we aims for.You need to present a good impression while they inside your store.

Monday, March 26, 2012

Simple Bread Design-Slippers Bread

This is another way to use your dough and sausage for bread design.To make it,you just need 1 piece sweet dough,1 piece sausage and a cutter.Follow this step below:

Step 1
Roll your dough to flatten its surface.Remember not to roll too thick.

Wednesday, February 29, 2012

English Raisin Scones

Today i'm gonna share with you my own made English Raisin Scones recipe.It is so easy to make using basic ingredient.Here it is:(Note that this recipe is for 3kg flour,you can ratio it for 2kg or 1kg flour as you pleased)

English Raisin Scones

Ingredients

3kg Flour
120gm Baking Powder
30gm Salt
600gm Icing Sugar
900gm Butter
540gm Eggs
450gm Raisin
1litre Fresh Milk

Method:

First step,mix the icing sugar and butter in a medium bowl.Make sure you use non stick bowl to make it lot easier for you to mix it later.You can use small hand mixer to get better result.

Second step,after both ingredient mix well,slowly add the egg.

Continue mix it until it became fluffy.

Tuesday, July 6, 2010

SETTING UP A BAKERY:PART II – BAKERY EQUIPMENT

PART II – BAKERY EQUIPMENT

The equipment required can be decided as soon as the product range is settled. The minimum and maximum output is also required although these figures do not have to be fully accurate at this stage.

A rule of thumb estimate is as follows:

TURNOVER                          OVEN CAPACITY
(5½ day – 6 day week, single 8-10 hour shift)
Up to $5,000                            6 trays
$5,000 - $7,500                       9 trays
$7,500 - $10,000                     12 trays
$10,000 - $12,500                   15 trays
$12,500 - $15,000                   18 trays
Over $15,000                           21 trays

The maximum output is then used to set the size of the oven necessary for the production.Once the oven capacity is set the capacity of the remainder of the equipment is established to enable the oven to be kept full. Generally the prover capacity should be twice the oven capacity and the mixing, dividing and moulding equipment capacities should be sufficient to keep the oven full.

Monday, June 21, 2010

SETTING UP A BAKERY:PART I – SETTING UP

PART I – SETTING UP

Where to start is often the most difficult decision of all. What is recommended is a plan of progressive steps, first of all to enable you to decide if there is demand for the type of business you propose to operate, and secondly and most importantly, if the business is a viable proposition. Only then can the final stage be put into action – getting the business started.

To assist potential business operators, a suggested operational plan is presented below. This
plan of course has its limitations in that is may not cover every eventuality but the basic steps
remain the same.

The basic steps are as follows:
a) Identify potential customers
b) Select potential site or premises
c) Determine type of business
d) Product range
e) Equipment
f) Staff requirement
g) Finalise above
h) Commence operation

For many operators some assistance or advice will be necessary.In particular, advice on product range, equipment requirements, recipes, costings and bakehouse layout is freely available. Demonstrations, fault findings and follow up are really necessary.

How to Keep Your Bread Fresh So You Never Eat Soggy Bread Again

Stale bread is tasteless bread. That is how we use to describe bread that loses its crustiness and delicious airy characteristic. So why not learn ways to keep bread fresh until dinner tonight or better yet, breakfast tomorrow? When baking your own bread or buying newly baked bread, you must remember that there are certain steps to follow to prolong its crispiness and retain its baked oven taste. Here are some good ideas.

1. Avoid wrapping warm or hot bread too soon because the hot air that would be trapped inside the packages could cause condensation and moisture. When this happens, the moisture could seep in to the other parts of the bread and make it limp or soggy.

2. When storing the bread keep it on room temperature while in paper, sealed plastic bags or airtight break box. It can last up to one week if it is on secured and clean container. Keeping the bread as well inside the fridge can prevent the molds from quickly contaminating it although other bread makers may not recommend it because accordingly if the temperature fails molds may still grow on it.

Sunday, June 6, 2010

Bakery Style And Trend-Bread Boutique

Running a bakery business usually not very different with other food and beverage business.However,a traditional way of getting sales and easy marketing begin to get very challenging these day.People now are very aware about the right choice of dietary and learn to appreciate bakery product as they are not hesitate to spend more on the product that win their confidence.

Consumer these day will not only choose the cleanest and friendly customer bakery but also take a factor like bread design,healthy ingredient,bakery concept with exciting shopping experience and of course store with clean and hygienic environment.Bread boutique is the latest concept in bakery business and providing consumer with all the additional factor that can increase the bakery revenue and sales.

Like any other kind of boutique,bread boutique usually set up at a shopping mall or in the area with high dense commercial building.These boutique offers a new concept of bread making and interesting set up of display room with unique bread design,creative and innovative.The store design will let the customer to see through the glass and see what happening in the kitchen and experience themselves how the bread being prepared.

Thursday, June 3, 2010

Basic Bakery Operation

Everybody loves bread.It is simple and easy to eat even while you are walking on the street or on the the way to your office.Loves eating it does not mean that you know how to make it.We usually get our bread and pastry at bakery or supermarket and it is already baked and ready to eat.But do you know how the bakers made it and what is the basic bakery operation took place?

Bakery operation can be divided into four main section.This section including mixing,shaping,dressing and baking.There are certain tools and machinery needed although there are sometime it just need experience and skill obtained by long years in this fields.Different with other type of food and beverage business,bakery business need more than one staff that work in production kitchen to be more efficient.

Mixing is the most important section in bakery operation.This section will determine how long your production will run each day including washing and cleaning process.The one who responsible in mixing dough for bread,topping and cake mixed need to be accurate,consistent,discipline with high level of concentration to avoid mistake and waste.Not to mention using a lot of energy. Just imagine if someone who work with 20kg to 25kg of sweet dough each session,need to transfer the dough from the mixer to the kneed table to cut and weighted before dividing it to smaller pieces.These tiring process will easily make people forget and made a mistake on following the right recipe.

Monday, May 31, 2010

Simple Bread Design-Sausage Bun

This post will show you what you need and how to make sausage bun in just 3 step.What you need is one piece of 50grams sweet dough and sausage.First you need to roll the dough like picture below.

Choose The Right Mixer For Your Bakery

Mixer is one of the most important machinery needed in bakery operation.Having the right mixer will help increase your bakery production and sales.However this machinery need to be choose wisely to avoid loss and waste.In your bakery operation,it would be best to separate the using of your mixer between dough and cake related product.That mean you need at least two different mixer.

Why need separate mixer?The ingredient and method used to mix dough and cakes are different.Dough as you know mix in clumps but cake mix usually more watery or diluting.By having separate mixer will increase efficiency in your operation as these two machine can operate simultaneously,easy to clean and maintain and most importantly you can save a lot of time.

Tuesday, May 25, 2010

Panini Bread-Description And Recipe

What is Panini Bread?Is it a specific type of bread with exact recipe or ingredients?Not at all.Panini Bread is just like other bread but with unique and special set of serving.Panini or Panino is a Italian word mean "little breads".This Italian word commonly describe as sandwiches.It can be prepared either hot using panini grill or cold serve.

The type of bread that usually used to make Panini Bread is foccacia or ciabatta.These two type of bread were best used because they both have an open crumb texture with relatively soft crust.This condition allows the filling to be perfectly grilled.However,any other type of bread can be used to make Panini with above description.

Friday, May 21, 2010

Cake Decorating-Ideas And Information

Cake decorating is a hobby and a delight for all seasons. What better way to keep the family happy than to bake them a sweet tasting cake for that special occasion, or maybe just to show you care.It is important before you even begin to bake your cake that you decide what you are going to actually decorate it with. You have a variety of options.

Most cakes are commonly topped with icing or frosting of which there are a multitude, including Buttercream Icings, Caramel Icings, Peanut Butter Icings and many, many others. There is also fondant, marzipan and butter cream which are also types of icing. Other icings to consider which aren't so common are those made with a mixture of sugar and cream cheeses. The simplest icing you can make is called Glace and is basically made with water and icing sugar.

Monday, May 17, 2010

Crunchy Shredded Wheat Salmon Fishcakes With Whole Grains

Ingredients:
25g Bitesize Shredded Wheat
5 spring onions, finely sliced
250g cooked unsalted mashed potato
250g uncooked salmon fillet, skinned and chopped into small pieces
15g parmesan cheese, finely grated
2 tbsp light mayonnaise
1 tbsp ketchup
1 tbsp sweet chilli sauce
1 tsp lemon juice
1 tbsp dill, chopped

Crumb Coating:
120g Bitesize Shredded Wheat
25g parmesan cheese, finely grated
2 eggs beaten
Light sunflower oil spray for cooking

High Grain Wholemeal Bread

The USDA recommends getting at least 16 grams of whole grains during three meals, or 48 grams a day. So just what is it? What is the whole grain anyway?Whole grain is the grain seed in its pure form.Different with refined grains for examples white flour that only contain endosperm,which is the bran and the germ are not used anymore which result in the loss of its vitamins,minerals,fibers,phytonutrients and antioxidant.

Find whole grains in items like oatmeal, popcorn, brown rice, whole wheat breads, sprouted grain products, whole grain breads, and whole grain cereals. Sometimes it's hard to tell if some products are real whole grain products, so the Whole Grains Council created an official symbol called the Whole Grain Stamp. When you see it, you know that the product truly contains all parts of the grain, and in what amounts.

Saturday, May 15, 2010

Simple Bread Design-Twist Bread

This design is only a guide for you and in the end,its up to you to dress or turn this bread design to whatever you desire.This design usually used for Cheese Twist Bread,Corn Twist Bread or Tuna Twist Bread.To complete this bread design,you will need 3 pieces of sweet dough.You also can use sour dough if you like however each pieces should not more than 60gm.This is because it can get really big when it proofed.

First you need to roll all the 3 pieces like picture above.

Wednesday, May 12, 2010

Simple Bread Design-Red Bean Bread

This bread design requires sweet dough because if you use sour dough,the taste will become quite funny.You need a roller and a sharp kitchen knives for cutting.Remember that you can always change the filling anytime if you desire another filling for example lotus paste or chocolate paste.

Saturday, May 8, 2010

My first McDonalds Mega Mac

For fast food lovers especially McDonalds,should familiar with Big Mac but Mega Mac?Well now McDonalds launch its seasonal promotion McDonalds Doubles.It doubles everything from Big Mac,filet-o-fish,McChiken to spicy chiken McDeluxe.Im not a fast food lover but its advertising made me wonders how it taste.With a slogan Size Does Matter and Double the Taste,Double the Enjoyment,i finally decide to give it a shot.

Start Your Own Bakery-Important Things To Do

Starting own bakery business is something that any bakers or patissiers can dream of.People with no experience or skill in making bread or pastry also interested to get involved because of its prospects.Food related business always give steady income and good return not to mention how fast this business can grow.This is based on fact that 61% of American eat breakfast everyday and 32% of them eat out or purchased it at least once a week.This business alone generate $18 billion sales a year in United States.By 2012 the U.S bread and roll market is forecast to have a value of $14.2 billion.How about other region and continent?Well for develop country mostly in South East Asia,bread and pastry considered as alternative for rice because of its mobility and fast serving.Office workers need something simple for lunch to save time especially woman who consider bread to replace rice for dietary purpose.