Post on 06-Apr-2018
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No.RNP/BGS/2115/2009-11, Dated: 24/06/2009
VOLUME 7, ISSUE 09-10MAG(2)/PP/71/2007-08 RUPEES: 35/- PERCOKARENG/2004/13842
FORPRIVATECIRCULATIONONBakeryWorld
ionta &c Pilrb inuP t
YOUR WINDOW TO THE ART & SCIENCE OF BAKING
S ASCHRI TMS ASCHRI TM
Nutrition tips for The Christmas seasonChristmas Spirit on Cookies
NPD - Baked Bournvita Custard MuffinNPD - Tart with Madras curry sauce
NPD - Dill seeds MuffinsChristmas Pudding The CharmIngredient of the month - Yeast
Process Driven MixingPhotocipe - Christmas Santa on a CookieMarket Trends - experimental techniques
BreadtrailEGYPT
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36 Volume 7, Issue 9-10
It is that the time of the year again - Christmas time !
Parties, decorations, puddings galore!
We at IBCA recreate the Christmas magic on cakes and cookies
Celebrate the Yuletide spirit with Snowman candies, Christmas plants ofpointsetta, the holly and the mistletoe on cookies, Bells and stockings oCookies , pine cones, sprays of berries and the whole decorated Christmastree on cakes and Cookies in red and green Royal Icing and Butter creamWe also take special orders for Christmas plum cakes and Pudding
booked well in advance. So jingle in the Christmas festive spirit with our
special Christmas delicacies of cakes and cookies. This issue also has special feature titled the The Bread Trail where we cover breadfrom around the world starting with The King of Breads- Egypt ! Iaddition are the regular columns from ingredient of the month yeast tthe gentle skill of mixing, trivia on Christmas and the irrepressibl
Christmas pudding! 2012 Happy reading and do write in to us.
Celebrating the Christmas or Yuletide Spirit is always a fun time!
Institute of Baking & Cake Art46/3, Mission road, Bangalore - 560027, India
Telephone: +91-80-22106619, 32021185Manish: +919886305404M.K.Gaur: +919342825279Indira: +919986088025email: ibcablr@yahoo.comWeb; www.ibcablr.com
EDITOR
SUPPORT (information)
co-EDITOR
DESIGNING & LAYOUT
ADMINISTRATION
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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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Healthy Nutrition tips for The
Christmas seasonChristmas Spirit on CookiesNPD - Baked Bournvita CustardMuffinNPD - Tart with Madras curry saucNPD - Dill seeds MuffinsChristmas Pudding The CharmBread Trail Egypt
Ingredient of the month - YeastPie Crust Process Driven MixingCan you differentiate?Getting that perfect sponge rightThe Art Of Holding a Piping BagPhotocipe - Christmas Santa on aCookieCake decoration is a very diverseMarket Trends - experimentaltechniques
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
Healthy Nutrition tips for TheChristmas season
Christmas cookies, fudge and buttery rolls
are only a few of many Christmastemptations. The high-calorie foodextravaganza often begins in earlyDecember and lasts right into the New Year.Between office potlucks, family gatheringsand Christmas parties with your friends, youcan quickly put on weight if you do not havehealthy eating strategies in place.Consume Calories SelectivelyAvoiding your favorite Christmas foodscompletely will likely leave you feelingdeprived and may result in a binge. Indulgein small amounts of your favorite high-
calorie Christmas treats to avoid weight gainwhile satisfying your cravings. Don't acceptevery holiday treat passed your way. Saveyour indulgences for Christmas treats youtruly love to make the calories worth it.Share a Healthy DishIf you are hosting a Christmas celebration,plan a healthy menu or make substitutions inthe classic Christmas dishes for lighterversions. If someone else is hosting thefestivities, you have no control over what isserved. Bringing a healthy dish to shareensures you will have something nutritious
to snack on even if the rest of the meal is fullof calories and fat. A simple salad workswell. Use the salad to cover the majority ofyour plate while allowing yourself a few ofthe higher calorie items to fill the remainder.
Keep Water HandyChristmas is also known for its rich, high-calorie beverages, such as eggnog and hotchocolate. As with your favorite foods, alittle taste of the traditional Christmasbeverages won't completely derail a healthydiet. Balance these drinks with plenty ofwater.
Pack Healthy SnacksA bag full of healthy snacks during theChristmas season keeps you prepared whenmunchies strike or you're faced with asmorgasbord of unhealthy Christmas foodoptions. Keep snacks that travel well onhand, such as dried fruit, nuts and crackers..The healthy snacks also help you avoidoverindulging if you do decide to eat aChristmas cookie. Once the cookie is gone,dig into your health snack stash so you aren'ttempted to go back for a second, third or
Trivia
Celebrate the Christmas Spirit on Cookies and CakesCelebrating the Christmas or Yuletide Spirit is always a fun time!
Parties, decorations, puddings galore!Recreate the Christmas magic on cakes and cookies Celebrate the Yuletide spirwith Snowman candies, Christmas plants of poinsettia, the holly and the mistletoon cookies, Bells and stockings on Cookies , pine cones, sprays of berries and thewhole decorated Christmas tree on cakes and Cookies in red and green Royal
Icing and Butter cream. Bakers also take special orders for Christmas plum cakesand Puddings booked well in advance. So, jingle in the Christmas festive spiritwith our special Christmas delicacies of cakes and cookies.
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REC PEOF THE MONTH
TRIED & TESTED
Dill seeds Muffinsby M. Shilpa from BCCA program
Flour-200gms, Sugar powder-175gm
Butter-55gms, Cake Margarine-120gm
Liquid Glucouse-1 tsp, Egg-4 nos, Vanil
Powder-1tsp, Baking Powder-1/2ts
Baking Soda-1/4tsp, Milk Powder-2tsp,
Salt pinch, Dill seeds-1 tsp
Method:
Step1: Sieve the flour. add baking powde
baking soda, milk powder, salt in flour an
sieve it.
Step2: Cream the margarine, till it get so
and shiny. then add butter and cream i
then add liquid glucose, sugar powder the
cream it.
Step3: when it get curdle then add flou
mixture & egg alternatively, till it get batte
at last add dill seeds & add it to the mol
and baking time is 20 mint & bakin
temperatures should be 180C/200C
Tart with Madras curry sauceby M.Shilpa from BCCA program
Flour-125gms, Salt-1.50gm, Cake
margarine-62.5gms, White pepper
powder- tsp, Sugar powde -10gms,
Egg- no
Madras curry Sauce
Stick Butter - 8tsp, Large Onions finely
chopped-10gm, Large clores garlic-
Finely chopped 15gm, Carrots finely
chopped-50gms, capsicum finely
chopped- 50gms, Madras curry powder-
1-2 tsp, coconut milk -3/4 cup
Method:Step1: Sieve the flour. Rub the
flour with margarine. Add water to getsoft dough. Add salt, sugar powder and
egg mix it well. Then rest it for 30mins.
Then roll it out and cut it shape and size
you required. And baking time is 20 min
& Baking temperature 180C / 200C
Madras curry Sauce
Setp1: Melt the butter. Add onions, garlic
& carrots, without browning, but just
until they take on a toasted color around
the edges. The best way to avoid over -
browning the garlic to add it near the end,
Step2: When the Onions have already
began to brown. add madras curry
powder a teaspoon of a salt and 1/2 tsp
freshly grated ginger root. add coconut
milk use slightly less if a thicker sauce is
desired.
Step3: Boil it for one minute, remove
from heat. Add serve it with meat, fish
desired
by Priya Ashok from BCCA
program
Maida - 200 g, Sugar powder - 250 g,
Baking powder - 2.5 g, Milk powder
- 20 g, Salt - a pinch, custard powder
- 50 g, Fresh cream - 100 g, Eggs - 4,
Fat - 250 g, Bournvita - 60 g
Method
Step1: Cream fat till shiny (soft and
creamy)
Step 2 : Add sugar powder little by
little and continue creaming
Step 3 : Add beaten eggs, a little at a
time
Step 4 : Add maida mixture of
maida, custard powder,bakingpowder and milk powder and fold
gently.
Step 5 : Add fresh cream and
bournvita powder and fold
Step 6 : Pour into muffin moulds
and bake in pre heated oven at 175
deg C for 15-20 minutes.
Baked BournvitaCustard MuffinBaked BournvitaCustard Muffin
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Christmas Pudding
The Christmas pudding is a tradition followed during Christmas Eve. It has its origins in medieval England, and isometimes known as plum pudding.
The Christmas pudding recipe has its roots deeply cemented in family traditions and customs; in most homes thChristmas pudding recipe has been handed down through family for generations. Essentially the recipe bringtogether traditionally expensive or luxurious ingredients - notably the spices that are so important in developing itdistinctive rich aroma. The Christmas pudding in appearance is very dark - effectively black - as a result of the darsugars used in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits analcohol such as brandy; some recipes call for dark beer such as mild or port beer and even rum.The initial cooking process usually involves steaming for many hours the period can be shortened without loss oquality by using a pressure cooker.
Serving the Christmas pudding is an occasion in itself where the pudding is reheated by steaming it once more, andressed with warm brandy which is set alight. It can be eaten with a white rum sauce, brandy butter, rum butter, creamlemon cream, and custard and is sometimes sprinkled with castor sugar. Christmas puddings are often dried out ohooks for weeks prior to serving in order to enhance the flavor. This pudding has been prepared with a traditional clotrather than a basin.
Some pointers to be kept in mind while making a Christmas pudding
The Christmas pudding is always special. The ingredients that go into making this special have such a warmth anaroma be it the spices, the butter, the fruits and the wines. An important aspect of the Christmas pudding is in the facthat the ingredients are collected, cut and mixed together for this special dessert three months in advance. This is sbecause longer the period of resting the choicest ingredients, greater the flavor and taste.An important tip would be to incorporate ghee or emulsified butter in place of butter to enhance the flavor of you
pudding. Always ensure that the ingredients are fresh and aromatic, the fruits and dry fruits are sliced evenly and
the aromatic spices of clove and cinnamon compete with each other to increase the flavor of the pudding. Last bu
certainly not the least, the love and effort that go into making a truly delicious homely treat can be relished all theyear through, as the pudding is baked in the tin itself to retain its flavor and texture.
The CharmChristmas PuddingThe CharmChristmas PuddingThe Charm
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MeringuesGYPE Tmorf
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In search for Bread around the worldIn search for Bread around the worldEGYPT
The History of Bread
It is estimated that the first bread was made around 10000 years BC or over 12,000 years in the past. Thi
bread was more than likely flatbread, similar to a tortilla, made simply of ground grains (flour) and water tha
was mashed and baked. The first tools and implements used in the making of bread are dated to about 800
years BC. Egypt is attributed with popularizing the art of making bread. Egyptians are considered to be th
agricultural pioneers of the old world
The cuisine ofancient Egyptcovers a span of over three thousand years, but still retained many consisten
traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beeoften accompanied by green-shooted onions, other vegetables, and to a lesser extent meat and fish.
Br a e dtra li
Egyptian bread was made almost
exclusively from emmer wheat,
which was more difficult to turn into
flour when compared with most
other varieties of wheat. The chaff
does not come off through threshing,
but comes in spikelet that needed to
be removed by moistening and
pounding with a pestle to avoid
crushing the grains inside. It was
then dried in the sun, winnowed and
sieved and finally milled on a saddle
quern, which functioned by moving
the grindstone back and forth, rather
than with a rotating motion. The
baking techniques varied over time.
In the Old Kingdom, heavy pottery
molds were filled with dough and
then set in the embers to bake.
During the Middle Kingdom tall
cones were used on square
hearths. In the New Kingdom a new
type of a large open-topped clay
oven, cylindrical in shape, was
used, which was encased in thick
mud bricks and mortar. Dough was
then slapped on the heated inner
wall and peeled off when done.
Tombs from the New Kingdom
show images of bread in many
different shapes and sizes. Loaves
shaped like human figures, fish,
various animals and fans, all of
varying dough texture. Flavorings
used for bread included coriander
seeds and dates, but it is not known
if this was ever used by the poor.
continued on Page 9..
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YeastYeast can be simply described as an agent of ferment or
activity; YEAST is a single-cell organism, which needsfood, warmth, and moisture to thrive. It converts its'
food (sugar and starch), through fermentation, into
carbon dioxide and alcohol. It's the carbon dioxide that
makes baked goods rise. There are two types of yeast
available for sale. One type is Brewer's Yeast, a wet yeast
used primarily in beer making. The other type is Baker's
Yeast, which is used as a leavening agent. There are two
types of Baker's Yeast: Fresh or Compressed Yeast and
Active dry yeast.
Cake yeast, or compressed yeast, is fresh yeast. It is used
by many professional bakers and can be found in the
refrigerated section of some supermarkets. It has a
short shelf-life of one to two weeks. Some pastry recipes
call for fresh yeast, which comes in 0.6-oz squares.
Active dry yeast is the most commonly available form for
home bakers. It is available in 1/4-oz packets or jars.
Store jars in the refrigerator after opening. Be sure to
check the expiration date before baking.
Instant yeast is dry yeast developed in the past thirty
years. It comes in smaller granules than active dry yeast,absorbs liquid rapidly, and doesn't need to be hydrated
or "proofed" before being mixed into flour. "Bread
Machine Yeast" is instant yeast that may include
ascorbic acid, a dough conditioner.
A microscopic mushroom used mainly in bread-making.
The Saccharomyces cerevisiae yeast is the most
frequently used; it is also called "brewer's yeast" or
"baker's yeast." ?When active yeast is added to gluten-rich flour, the carbon dioxide stays trapped in the gluten,
which makes the dough rise. Non-active yeast is taken asa dietary supplement: brewer's yeast (very strong
tasting) is a by-product of making beer. It is mainly used
as a supplement, whereas torula yeast is specifically
cultivated as a dietary supplement. It has a better taste
than brewer's yeast.
Buying
Live yeast is sold fresh and compressed, or dried.
Compressed yeast is generally sold by weight. Dry yeast
is individual yeast or a mixture of several fast or regula
acting yeasts. It is found commercially in granulated
powder form. Yeast used as a dietary supplement is n
active and sold in powder form or as tablets.
Serving Ideas
Fresh, compressed yeast and dried yeast are used
identical ways. They are most effective at temperatur
of 75F-80F (24C-?27C). Yeast used as a dietasupplement is not used as a raising agent. This powder
blended with juice, water or stock, or added to soup
stews, breads and salads. Start with only a sma
quantity, especially in the case of brewer's yeast, to g
used to its taste.
Storing
At room temperature: yeast used as ?a dietasupplement. Keep dried yeast 1 year, in a cool place.
In the fridge: fresh and compressed yeast, 1 we
maximum.
Functions of Yeast
Production of carbon dioxide:?Carbon dioxide generated by the yeast as a result of the breakdown
fermentable sugars in the dough. The evolution
carbon dioxide causes expansion of the dough as it
trapped within the protein matrix of the dough.
Causes dough maturation:?This is accomplished the chemical reaction of yeast produced alcohols an
acids on protein of the flour and by the physic
stretching of the protein by carbon dioxide gas. Thresults in the light, airy physical structure associat
with yeast leavened products.
Development of fermentation flavor:?Yeast imparthe characteristic flavor of bread and other yea
leavened products. During dough fermentation, yea
produce many secondary metabolites such as ketone
higher alcohols, organic acids, aldehydes and ester
Some of these, alcohols for example, escape durin
baking. Others react with each other and with oth
compounds found in the dough to form new and mo
complex flavor compounds. These reactions occprimarily in the crust and the resultant flavor diffus
into the crumb of the baked bread.
Bread baking is both an art and a science. For beginni
bakers, the main point to keep in mind is thatyeast is
living organism that requires a warm, moist environme
and a food source to grow and thrive.
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Sugar themes for Sweet Creationcontact Indira: 9986088025, ibcablr@yahoo.com to get price and details
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LEARNERSCORNERSTUDENTPR IEOFL
Ananya GuptaA Project Manager with IBM, Bangalore was always interested to learn baking and to bake some nice delicacies foher 2 year old son.
Vikram MalhotraWorking as a General Manager with IBM, Bangalore. He bakes' on weekend as hobby. He joined IBCA's HomBaking Course to understand the various baking techniques for breads, cakes and cookies.
Lalitha IndrakantiA General Manager with IBM, Bangalore says both her kids love baking and this Home Baking course that shenrolled reaffirmed that Baking is a major stress buster and is also helpful in knowing the nitty gritties of baking.
Prabuddha SarkarOwns and manages a chocolate boutique Choco Jaadu. He enrolled for the Home Baking course to learn the basicof baking. He has a suggestion which is to incorporate the product pricing / marketing concepts into the course.
Students Profile and Views at IBCA
Other than emmer, barley was grown to make bread and also used for
making beer, and so were lotus seeds and tiger nut. The grit from the
quern stones used to grind the flour mixed in with bread was a major
source of tooth decay due to the wear it produced on the enamel. For
those who could afford there was also fine dessert bread and cakes
baked from high-grade flour.
In ancient Egypt, the food habits of people varied according to theirwealth and social status; but bread was their staple food. Most of the
bread was made using cereals therefore distinguishing bread from
another. In ancient Egypt there were more than 30 varieties of bread
of both the flat and round variety Today in Egypt . the land of pita
bread, there are 3 main kinds of bread Aash Shami the white pita
bread made from inferior quality bread also known as Aysh Baladi;
the very common Egyptian bread which comes close to the American
pita bread and is made from defined flour known Aysh Shami ideal
for sandwiches and the dark crispy Aash Makamar made from a mix of
wheat flour skin and wheat flour and is baked for a longer period oftime. This dark crispy bread is used when Egyptians make fatta, a
lamb soup prepared during the Ramadan period. The dark Egyptian
bread is either machine made or handmade the handmade bread has
a thick layer of bran thus making it very tasty.
The Egyptians breads vary in texture and are mostly flat and used as
spoons with the tasty curries
B ear d ltrai...continued from Page 7
Pies are comfort food cookefor the special someone yolove your mother, brotherfriend or companion. The twaspects about pies are thexotic, different and tastfillings and the different crustthat can form the base. Piecan be sweet or savory. Yo
can incorporate molasses obrown sugar for the sweecrust and for the savory crustyou can add herbs such athyme, rosemary, ajwain tenhance the flavor of thcrust. Always ensure youcrust is light, flaky and a deegolden brown.
PIE CRUST
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process drivensteps to take
Mixing as a technique is unique, distinct and intrinsic in nature. Each mixing method
unique in its own way as it gives a different texture and character to the baked good. T
implements used, such as blades, whisks, spoons, etc. themselves make a differen
They have a great impact on what happens during mixing; For example, flour is made
of particles of protein, glutenin and gliadin, which when mixed with moisture in t
recipe, produce gluten. Mixing serves to physically break apart these proteins insmaller pieces and expose the moisture-loving portions, so the two blend togeth
more effectively.
Mixing methods certainly influence the final recipe's outcome. For example, popov
and creampuffs, with little gluten structure because the dough is folded and not stirre
inflate and puff-up like balloons just from the heat of the oven. Chemical leavening, su
as baking powder and baking soda used in making muffins and biscuits are quic
stirred or mixed and need a moderate gluten structure. Leavening in yeast bre
products need a strong gluten structure, as bread dough has to withstand the leaven
power of yeast, sometimes over a few hours, that's why kneading is also included alo
with a mixing step -- to produce a lot of gluten.
Mixing Methods -The Two-bowl Mixing Method, often called the Muffin Method, gives a texture w
larger and irregular air holes. Muffin and quick-bread batters are prepared in a cert
way so the gluten protein in flour is not developed and the result is a tender and flavor
recipe. This is the opposite of yeast bread recipes that require kneading to develop t
gluten.
The amount of mixing that should be done is to just blend the dry ingredients and liqu
ingredients, but not enough to produce a smooth batter; the batter should be lum
When lifted with a spoon, the batter should break and separate easily. If over-mixed, t
batter will look smooth and less lumpy, and prevents it from rising in the early part of t
baking. This results in a lighter slick crust with a duller appearance, a top which is nrounded but has peaks, and tunnels or holes through the center of the muffin. T
Creaming Method is beating together fat with the crystalline sugar, also known as t
sugar shortening, sugar batter or conventional method. The fat and sugar are cream
together until light and fluffy, and then the rest of the ingredients are added in. T
result is a cake like texture. Single-Stage Mixing Method, also known as the dump, on
bowl, quick-mix method or melted method. In its simplest form, the straight dou
method consists of only one step: combine all ingredients in the mixing bowl and m
according to a number of minutes. Many bakers make good quality recipes by using t
procedure. (For cakes, it's called the Melted Method)
Tips to master the finer technique of mixing -
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Can you differentiate betweenCake, Gateaux or Torte
What's in a name? Well in the case of cakes, gateaux and tortes.Name is mostly about perception. Add to that fact the tendencyof most cooks to categorize recipes as a means of defining themquickly. It is further confused by the fact we throw wordsaround a bit irresponsibly.
Standing at the bakery counter you might not notice much difference between acake, a gateau and a torte. So is there a difference?
Cakes: We all know what cake is. It's sweet, its round and it is used incommemorating special events, most notably birthdays and weddings. Fewdesserts are as lovingly embraced as a really good cake, perhaps becausecutting a cake is such a potent ceremonial moment.
However, the terms gateau and torte are more complicated, partly because theyare foreign words (to we English speakers) and partly because we have playedfast and loose with names in general for centuries.
But this is where my theory of perception comes in. Often you'll find recipesthat use labels like cake, gateau and torte rather haphazardly. Because most ofthe recipes I have seen for gateau or torte are really layer cakes (even if it's justone layer) with a few fancy ingredients. Fancy ingredients deserve a fancyname, right? So why not call that dense chocolate layer cake a gateau, maybeeven torte? The perception will be that is extra elegant and nobody willquestion the label because they'll be too busy eating down that cake, I mean
gateau.
It's easy to roll your eyes in those instances; pretentious cooks are not exactly anew breed. But in truth there is a lot of confusion on the matter. The word tortecomes from the Italian word torta, which means a round bread or cake. InEurope, most cakes are called tortes. That is because a torte is a cake, but whatabout gateau? Well, a gateau is a cake, any kind of cake (including a torte).
So if cake is cake and gateau is cake, and torte is cake, and cake is gateau howcome a cake is not always a torte?
The typical description of a torte: A torte can have layers, like a Dobos torte,but might not. Cakes also can have layers, but angel food cake and bundt cakedo not have layers. A torte can have a sweet icing like a cake, but if you aremaking a French torte it might not have any icing at all. There, is that clear?
"Torte, is a German word for cake. Tortes are usually made with flour,sugar, eggs, and butter, but often nuts or breadcrumbs are substituted forsome or all of the flour. Tortes have a moist quality that keeps them freshfor several days. A torte may be either a multilayered cake or a dense-textured single-layer cake...Tortes originated in Central Europe."From International Dictionary of Desserts, Pastries and Confections, Carole Bloom 1995 (p. 304)
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Templets to usefor creative Cake
Pipe out the above designs on cakes aborders or fillers with colored creams
Design your
series
WeddingCake02
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My liners keep peeling away from mycupcakes, why does this happen?A: Liners pulling away from cupcakes seems tohappen for a variety of reasons, here are someof the reasons that I have encountered:
* - If I dont bake the
cupcakes completely, I have noticed that partsof the liner edges with pull away from the edges* - I have also found that if putthe cupcakes into my storage container beforethey are completely room temp the liners willcome almost completely unattached from thecupcakes.* - I definitely notice thisissue occurs more often when the batter that Iam using is really moist.
Under-baked cupcakes
Storing cupcakes
Super moist cupcakes
Getting that perfect sponge right
Plain Sponge cake is the base for manydesserts; you can have it with ice creamor chocolate sauce, make a fruit custard
or you can eat it just plain. One of themost difficult tasks in baking is makingthe perfect sponge cake. Have oftenwondered what could make the perfectsponge. Having had the opportunity ofbeing part of a baking school, havenoticed one important aspect is in thebeating of the eggs. Make sure youchoose fresh eggs and beat them at anangle until there are no bubbles and youget a smooth mixture of the flour - eggsbatter. It is also to do with climaticconditions as in the temperature in theair. Keeping these aspects , you could try
your hand at turning out the perfectsponge.
The Art Of Holding a Piping Bag
At our baking institute, we have a 4 weekspecialized cake decoration coursewhere we begin s imple creamdecoration, to royal icing, doughdecorat ion and f inal ly creat ivedecoration. The basic techniqueunderlying the cream, royal icing andcreative decoration is in the angle atwhich you hold the piping bag and the
amount of pressure exerted by your hand/ hands. For optimum results one mustalways hold the piping bag between 35and 45 degree angle and exert not heavybut just the right kind of pressure; So theart of perfecting your cake decoration isthe angle at which you hold the pipingbag which in turn depends on perfectingthe art of holding right.At our bakinginstitute, we have a 4 week specializedcake decoration course where we beginsimple cream decoration, to royal icing,dough decoration and finally creativedecoration. The basic technique
underlying the cream, royal icing andcreative decoration is in the angle atwhich you hold the piping bag and theamount of pressure exerted by your hand/ hands. For optimum results one mustalways hold the piping bag between 35and 45 degree angle and exert not heavybut just the right kind of pressure; So theart of perfecting your cake decoration isthe angle at which you hold the pipingbag which in turn depends on perfectingthe art of holding right.
Sugar Character Design
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Materials required for Decoration
Tools required for Decoration: 1 thick straw, 1 thin straw, 1 smiley tool, 1 blade
Royal Icing conesSkin color for Santa's faceRed color for Santa 's Cap
White color for Santa'sbeard, moustache and snowBlack color for the eyesGreen Sprinklers
The Assembling ProcessStep One - Pipe out a round face using the skin colored Royal Icing, Use a little corn flour onyour finger to flatten the face. Step Two - Using Red Royal Icing, pipe out Santa's cap taperingit at the end, Step Three - Using the white royal icing, put a white dot at the end of Santa's cap;the same icing can be used to create Santa's beard using white dots and pipe his moustache.
Step Four - The next step would be to make his nose with the skin colored royal icing; afterwhich you pat some corn flour on it. Step Five - Then using black royal icing, you can createthe eyes in the form of 2 black dots. Step Six - You can finish the picture by piping out a borderusing white royal icing and then smoothening out the icing using a small palette knife. Thefinal step would be to sprinkle some green sprinklers on the white icing.
Christmas Santa on a Cookie
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Different decorated styling on Cup Cakesifferent decorated styling on Cup Cakes
Cake decoration is a very diverse and vast term in terms
of technique, idea and creativity.
Basically, one can work with butter cream or royal icing and put your creative
skills to test. In Butter cream decoration, with a star nozzle , you could play withpiping shells, upside down shells, garlands, zig zag and rosette.
Garlands: strands of icing can be used to create frosting that resembles ribbons,
vines, or banners that swing in the wind. Garlands are often used to circle around
the circumference of the cake.
Shells: plain or embellished shells can also be used for borders. Grooved marks in
the tip create marks and indentations like youd see on a seashell and one of the
the most popular forms of cake decoration.
Rosettes are like drop flowers, rosettes are not meant to be realistic but add a
pretty addition to the cake. These mini-roses can be added to a cakes top, base, or
sides.
Outlines: this technique is used to set off a part of your design from the rest of thecake.
Depending on what youre trying to accomplish, it may be better to use a thin, or
thick outline of icing. However, a dark color usually works best. A few interesting
techniques in butter cream icing are the star drop technique and the shell stretch
technique which are ideal for fillers especially in for childrens party cakes which
have theme like Alice in wonderland, Barbie and her family Mickey and Minnie
mouse and the recently popular Ben 10.
Cake Decorating TipsTips on Baking a Great Cake
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