Bread & Pastry

SETTING UP A BAKERY:PART II – BAKERY EQUIPMENT

2010-07-06T11:41:00.000-07:00

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.

Plant capacity should not be excessive as the larger the plant the greater the expense. Extra capacity can always be purchased later if production is greater than originally calculated.Following this introduction on equipment there is a list of equipment suppliers.

Sundry or miscellaneous equipment is also required and once again we offer our expert assistance to help you decide the equipment required for your own operation. A list of all possible sundry equipment including packaging materials is included for your information and assistance.

SETTING UP A BAKERY:PART I – SETTING UP

2010-06-21T10:06:00.000-07:00

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.

STARTING UP YOUR BUSINESS
1. Identify sufficient potential customers – foot traffic, car traffic, wholesale

2. Locate a suitable site or premises

i) Sufficient foot traffic
ii) Convenient car parking
iii) Sufficient bakehouse space
iv) Sufficient storage space
v) Retail or wholesale despatch space
vi) Health or building costs

3. Lease or building costs

4. Permits, Certificates and Consents

i) Contact your local council

5. Determine the type of business required to satisfy customers

i) Hot Bread Shop
ii) Home Cookery
iii) Lunch Bar
iv) Cake Shop – decorated cakes
v) Coffee Bar – bakery
vi) Combinations of any of the above

6. Set up of product range

i) Hot Bread
ii) Yeast goods – buns, rolls, doughnuts
iii) Sponge lines
iv) Sheets
v) Madeira Cakes
vi) Various lines – muffins, scones etc

7. Product costings and sales prices

8. Define necessary equipment required to produce the desired product range

9. Equipment prices

10. Staff

Staff Requirement
Production Staff
Finishing Staff
Sales Staff
Labour Costs

11. Will the business be viable?

12. Bake house layout

13. Finalise lease or building purchase.Arrange equipment purchase,Building alterations, shop fittings, oven hood, work benches,purchase sundry equipment,appoint staff,purchase of ingredients.

14. Trials bakes

15. Opening

16. Review of operation at regular intervals:

Introduction of new products
Change of product range
Update of costings and prices
Change of working or opening hours
Change of type of business

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

2010-06-21T03:45:00.000-07:00

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.

3. If you want to store bread for longer periods, wrap the loaf in foil and put it inside airtight plastic bag and keep it inside the freezer. If possible, the loaf must be whole to prevent freezer burn but if you want to cut out a slice make sure the remaining part are once again stored in the same condition.

4. Frozen bread needs thawing at room temperature. When thawing completes, warm the bread in the oven with a 350 degrees Fahrenheit for around ten minutes to make it crispy again. If there is no oven available, slices can be put into the toaster.

Maryann loves to cook and really enjoys writing about her experiences. She recently purchased a new KitchenAid toaster that does way more than what she ever imagined. The author also has a hearing impairment. This has made it quite challenging for her in the kitchen. To fix the problem, Maryann came up with a solution and would like for you to check out a review for how she never missed the timer at http://beltonehearingaids.org/beltone-touch-hearing-aid-review.

Article Source: http://EzineArticles.com/?expert=MaryAnn_Reynolds

Bakery Style And Trend-Bread Boutique

2010-06-06T10:11:00.000-07:00

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.

The hygienic and clean environment in the kitchen will definitely increase the consumer trust and strengthen the boutique credibility as a reliable food handler and marketer.The unique styles of baking and crafting with creative and interesting product design and applying the latest concept for their product such as naming their bread using themes like movie,cartoon,character or celebrity names.

These new concept of bakery business will definitely attract more customer especially kids and teenager as they will easily get hooked with something interesting to them.And of course these new style and trend will resulted a revolution in securing the customer interest and increase their awareness of healthy food and ingredients.Bread boutique will become an essential style and trend in future bakery business.

Basic Bakery Operation

2010-06-03T05:19:00.000-07:00

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.

Transforming a dough into an interesting bread design will require skill and experience.The knowledge in culinary art will help greatly in this artistic process.Imagine a baker with a skillful hand can make more than 30 bread design each day and he need to made it all in a hurry to avoid the earlier made dough get proofed.However,for much easier bread design that does not require additional tools except for roller,a staff with good training can make sure it done.For beginner or rookie baker,task like shaping tart dough or preparing the mold for baking is most likely the best choice.

Dressing a proofed bread does not need much skill or effort.What they need is good memories and faster hand.The one who up for this task need to memorize each shape and names of the bread that are ready to dress with specific ingredients,topping and quantity.For examples,if production order require Tuna bread,so he need to make sure what shape or bread design that use with tuna flakes.This goes for every type of bread that need to be baked.If daily production require more than 30 different bread design and shape,there is nothing more than good memory needed.

The last and finishing section is nothing more than baking.The one who responsible for this task usually known as oven man.Good knowledge and high concentration needed while handling an oven to ovoid over baked or much worst disaster.Every type of bread have a different setting of temperature and time needed to get the best result.Oven man need to concentrate on his job because handling this dangerous machinery can be much trickier when it involves electric or gas.Some small mistakes can lead to profit loss and not to mention life at stakes.

Simple Bread Design-Sausage Bun

2010-05-31T23:56:00.000-07:00

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.

Now follow the picture below.Put the dough on the sausage and start covered the sausage step by step.

Step 1:

Step 2:

Step 3:

You just made your first sausage bun!Just with these 3 step you already master the sausage bun design.Now put on a tray and wait for it to be proofed and you can dress it with egg coat and put some sesame on its top.

Choose The Right Mixer For Your Bakery

2010-05-31T07:22:00.000-07:00

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.

Before you buy a mixer,you need to make sure about your bakery production capacity.For examples how many bread or cakes you wanna produce each day.This is vital because it will determine the usage of your mixer.If your bakery production consist of let say 60/40 bread/cakes production,you need heavy duty dough mixer and a medium mixer for your cake product.

Because of it's nature,dough mixer usually need to be bigger to support your bread production.For medium bakery operation that produce about 1500 pieces to 2000 piece of bread,that use 50gm dough each will need about 10 kilograms of dough.You need a mixer that can support at least 10 kilograms for each runs.To mix 10 kilograms dough,you will need a medium mixer that is 15 kilograms max load.What if your production need 20 kilograms dough a day?So you have to run your mixer twice and these will tax your time.It will be more efficient if you have bigger mixer that can support 30 kilograms load.You just need to mix once and you can spent your time for other thing.

You have to keep in mind that using less time with your mixer will prolong its lifeline.Make sure your mixer can support the load by knowing it capacity.Mixer usually comes in 15kg,20kg,40kg,60kg or 80kg There are two types of mixer that you can choose from spiral or planetary mixer.Spiral mixer usually bigger and heavier than planetary mixer.The different between these two is for spiral mixer,the bowl moves around but for planetary mixer,the beater or hook moves inside the static bowl.

Panini Bread-Description And Recipe

2010-05-25T08:33:00.000-07:00

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.

Recipes

Bread flour 1kg
Dry yeast 10gm
Salt 19gm
Olive oil 40gm
Water 50gm
Crusty bread concentrate 30gm
Emulsified fat/Margarine 40gm

Method

1. Place bread flour, crusty bread concentrate, salt, dry yeast and water in a spiral mixer. Mix on low speed for 2 minutes.
2. Add margarine and olive oil, shift to high speed and mix until dough is developed.
3. Divide dough into 150g oblong batons, round and rest for 15 minutes.
4. Mold dough by flattening the pieces before panning.
5. Prior for 1 hour and 25 minutes.
6. Place pans inside an oven pre-heated to 250°C. Reduce temperature to 210°C at the start of baking.

Serving Suggestion:
Panini Bread is best served warm, filled with mayonnaise, fresh lettuce, chopped ham, sliced tomatoes and green bell pepper.

Cake Decorating-Ideas And Information

2010-05-21T21:28:00.000-07:00

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.

The ingredients of your icing consist of sugar, water, butter, egg whites and milk. I would imagine most homes would have a plentiful supply of these ingredients but it's always a good idea to check before you get started.

The finished cake can also be garnered with sprinkles which are little piece of candy and add a nice texture and decoration to your cake.

If you are going to turn your cake decorating into a business or even a common feature of your home life then there are tools you can use to enhance your cake decorating abilities. Two of the most used are piping bags and syringes. These are basic tools that shape the icing as it come from the bag onto the cake. Examples of tips for your piping bag or syringe are drop flower, leaf, basketweave and round.

You should also decide how many layers your cake is going to have. A wedding cake for example usually consists of multiple layers, each getting smaller as the cake reaches the top. We've all seen them! If you are baking a simple cake at home then you are going to keep it to one layer. Birthday cakes are usually a single layer also.

Layered cakes usually have some sort of filling in between each layer like cream, or custard.

Thinking of baking a cake for your kids next birthday party? These cakes should be made considering the points above but the occasion itself obviously has to be taken into consideration when choosing your toppings, covering and layering. Birthday cakes are usually made with colored frosting with some novelty toys used to put atop the cake.

Valentine cakes which wouldn't have been considered a few years ago are now becoming popular. In this case one would choose the appropriate color and topping for the occasion with those little added extras that are going to make the cake special.

Whatever the occasion, like any hobby, the more care you put into your cake decorating, the more you will ultimately get back.
Source: Free Articles

Crunchy Shredded Wheat Salmon Fishcakes With Whole Grains

2010-05-17T09:23:00.000-07:00

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

To Decorate:
6 slices of hard boiled egg
3 mangetout, halved
Parsley sprigs
240g frozen petits pois, cooked
according to the pack instructions
One radish thinly sliced

The Shredded Wheat and parmesan coating gives the fishcake a delicious crunch.

1. Place 25g Bitesize Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds.
2. In a large bowl mix together the Bitesize Shredded Wheat crumbs, spring onions, mashed potato, salmon, mayonnaise, ketchup, sweet chilli sauce, lemon juice, dill and season well.
3. Divide the mixture into 6 balls, chill for 3 to 4 hours to firm up.
4. For the coating place 120g of Bitesize Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds. Mix in the grated parmesan cheese.
5. Dip the balls in the beaten egg, shaking off any excess, then coat in the cheesy Bitesize Shredded Wheat crumb mixture.
6. Dip in the beaten egg a second time then into the cheesy Bitesize Shredded Wheat mixture again to thoroughly coat
the balls.
7. Put each ball onto a chopping board or tray and pat into a fish shape, press on extra cheesy Bitesize Shredded Wheat coating if any bald patches appear.
8. Spray a little sunflower oil into a pan and heat. Fry the fish cakes for 2 to 3 minutes on both sides until golden brown and the salmon is cooked through.
9. Place the fish cakes on a plate and decorate with a slice of egg with a pea on top for eyes, half a sugar snap pea for a mouth and a piece of parsley for a fin. Place three slices of radishes for air bubbles coming out of the fish’s mouth.
10. Serve with petits pois which double up as the ocean floor.

High Grain Wholemeal Bread

2010-05-17T09:04:00.000-07:00

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.

As mention in my previous articles Bread Nutrition Fact,there is no other bread can beat wholemeal bread for its nutrition.The healthiest wholemeal bread comes with high grain formula that improves its nutrition value to the maximum.High Grain breads that are freshly baked daily using Roman Meal Specialty Grain,with a taste that second to none.Since the year 1912,the Roman Meal Company has been offering breads with an abundance of the finest whole grains.

High Grain wholemeal bread consist of a delicious blend of oat groats,sunflower seeds,linseed,coarse soy,maize grits,millet,sesame,and wheatgerm which are specially milled and blended together with other ingredients to give you and your family soft,nutritious and great taste.

Simple Bread Design-Twist Bread

2010-05-15T01:44:00.000-07:00

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.

Now start arrange all the dough like picture above.The arrangement need to be precise so you can start twisting it without any difficulty.

Just follow the picture above and you will start getting the picture on how to twist the dough.

After finish one side,turn it up side down and start repeating the process.

Now its finish and you made yourself Twist Bread Design!.To give you more closer picture for you to understand,i upload the video of the whole process.Enjoy it.

Simple Bread Design-Red Bean Bread

2010-05-12T02:09:00.000-07:00

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.

First of all,you need to fill the red bean paste into the sweet dough preferably 50gm dough.Its up to you how much do you want but if you fill too much,you wont be able to clip it.

Clip the dough tightly as shown above so that the filling wont spread out when you roll it later.

Now turn the clip side below and start rolling the dough like the picture above.Remember not to roll the whole dough,leave the top side as it be.

Its time to use the sharp knives.If your knives not sharp enough,you cant drag line on your dough perfectly.

Now roll the dough like shown above.The line that you drag using sharp knives will exposed the red bean paste.As usual,put on a tray and watch it "grow" bigger and baked it.You can use sesame to dress it on the top.Coat the red bean bread using egg yolk and put some sesame or sultanate for better appearance.

My first McDonalds Mega Mac

2010-05-08T07:14:00.000-07:00

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.

As expected,this meal really satisfy my lunch that day.

What makes this meal so unique?Maybe it's how the four layer of sear sizzled 100% beef mingles with the sauce and melting cheese,the diced onions,crisp shredded iceberg lettuce and the crunch of the pickle.Or maybe it's just that it's tall!.

I made some reading on how McDonalds maintain good reputation and even have branch in a country that take cow as something holy,well the secret is using only quality ingredients to serve their customers.For example the bread they use were baked locally and delivered fresh several times each week.

Vegetables they use freshly shredded lettuce,slivered onions and pickles are used in all their burgers.Their lettuce heads are grown in Malaysia,China and United States are shredded locally.

Only farm fresh, low cholesterol, premium quality eggs were used for their delicious egg products. McDonald’s eggs are washed and cleaned with a special detergent to remove bacteria. The shells are coated with a thin layer of food grade oil so the eggs stay fresh and safe. They keep their eggs chilled and only crack them open just before cooking to make sure they are fresh and hygienically prepared.

This post were created especially to participate in First Friday at Dinner at Christina's

This is my second time,looks like i become addicted to it!Come join me at this lovely site and participate.

Start Your Own Bakery-Important Things To Do

2010-05-08T05:16:00.000-07:00

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.

There are important steps to take before you can start your own bakery.First you need to decide on what type of bakery business you want to run.Home bakery business sound simple and easy to manage how ever you need to consider the pros and contra.Running a production in the middle of residential area would be nice for marketing but it can be disaster for your neighbors.Loud sound from your machinery can caused head ache to your neighbors.You can choose to be bread and pastry supplier.You can save cost on shop assistant and display room.Prepare a proper kitchen for production and supply your bread to other bakery or cafe.This type of bakery does not need much advertising exposure because you just need to reach cafe manager or restaurant owner to have a sales.After deciding the type of bakery you desire,its time to write your business plan.Every business no mater how small or big need a proper business plan to be successful.With this business plan,you can keep track on your business development and progress.You need to write a business plan that contain description of your product,your targeted customer,budget,management and staff,your company objective and mission.

The hard part on starting a business is financing.How do you plan to finance your bakery?If you have a proper business plan,you definitely know how much you need as starting cost.This includes the cost of machinery,proper display room,advertising and rent.There are also monthly cost such as utility bills,rent and salary.You need to estimate your business cost per day and calculate for at least 12 month running cost.When you have the exact numbers,now you can start thinking about how to obtain such money.You can use your own money,make business loan or you can find a benefactor that willing to invest in your business.Proper business plan will attract investor and soften the bank management to release a loan for you.After taking care of financing,its time to find a suitable location for your bakery.As mention before,home based bakery is really good for marketing because it location in residential area.People usually need bread and pastry for breakfast and for evening meal.Strategic location will ensure the flow of income and growth.Things you need to consider for good location is high traffic and residential area.But make sure your bakery located not too close to competitor because it will effect your sales.

After acquire a suitable location,you need to determine the type of licence and certificate you need to run a bakery.You can go to your local authority to make sure of this. Basically you will need licence for business and premises from local authority,product and food safety certificate from health department,and if you are in Islamic country such as Malaysia,you will need Halal certificate for Muslims consumer.After your bakery been approved,now its time to go shopping.In your business plan,you should already know which type of machinery or tools you need for your bakery.This is very important thing to remember.You do not want to waste money on machine that you will never use.As you know,these kind of machinery is very expensive and need a suitable personal to handle it.You will need to determine which kind of mixer you need for production,dough divider,suitable oven,chiller,freezer for frozen goods and cooling rack that you can use for displaying your product.Having a good display room always leave a good impression and returned customer.Sufficient machinery and appliance will ensure stability in production and fulfilment orders.

Investment in staff proved very useful asset for future expansion.Hiring a good and hardworking staff will increase productivity and produce a quality product.Based on the size of your operation,you should determine how many workers you need.For examples you need a baker to make bread,this includes mixing and shaping,oven man to baked and shop assistant to take care of the display room.This is all depends on your size of operation.However,make sure you have sufficient staff to prevent unnecessary problems.Lastly,advertising will play important role in your bakery business.Having a good set up of bakery does not help you to get sales.You have to make sure people know about your bakery.You can try advertise in local newspaper,radio station and television.Using a creative and interesting flayer also works on high traffic location.Offer a free gift for your customer and do not forget to slip your business card so that they will return again to your bakery hopefully to buy something not just the free gift!

Culinary-Kitchen Brigade System

2010-04-26T05:34:00.000-07:00

What is "culinary" word meaning?The word "culinary" defined as something that related to cooking or kitchens.So,the culinary art is the art of preparing food or dishes.A person who working in the culinary art known as "culinarian".The other word for culinarian that we familiar with is a cook or a chef.This culinary artist working in higher level than ordinary cook which their job is to prepare a certain meals or dishes with proper skill in addition of knowledge in science of food and deep understanding of diet and nutrition.Their work is not necessarily preparing but also to keep the appearance of the meals as pleasing to the palate as to the eye.

Does a chef do everything by himself?in a large kitchen of big restaurant or hotel does he do the frying,baking,grill,cut vegetables,roasting and pastry by himself?The answer is no.For professional kitchen there is a hierarchy or title for a type of chef.This title based on brigade system or brigade de cuisine depend on individual kitchen.This set of organization only found in fine dining,upscale restaurants and five stars hotel.Kitchen staff at casual restaurant usually called "cook" or "short order cook".Chef de cuisine,sous-chef,expediter,chef de partie,commis and kitchen assistant is a title in this brigade systems.

Chef de cuisine or widely known as head chef or executive chef is the person in charge of all thing related to kitchen management,scheduling manpower,payroll,ordering,menu creation and even plating design.Easy to say,chef de cuisine is a person with highest authority in the kitchen.Below the chef de cuisine title there is Sous-Chef.Sous-Chef is the direct assistant of executive chef which is second in command.This title is responsible for doing all the scheduling in absence of executive chef.The Sous-Chef also responsible in assisting or monitoring the Chef de partie when needed.

The expediter takes the orders from the dining room and also often giving a last touch on the dishes before it goes to the dining room.In absence of executive chef or sous-chef this person will be the last person who "dressing" or put the finishing touches on the dishes.A station chef or Chef de partie is in charge of particular area of production.For a person who responsible in preparing fish,there is fish chef.The one who prepares all grilled food is call a grill chef.Pastry chef or patissier responsible for preparing baked goods,pastries and dessert.There are also Saute chef,roast chef,fry chef,pantry chef,roundsman,vegetables chef and butcher.

A chef who recently finish formal training in cooking is called commis.A commis is an apprentice who work to assist chef de partie in certain area of production.Then there is kitchen assistants who usually doing a basic task in the kithen.They usually doesn't have any kind of formal training in cooking.

Simple Bread Design-Sausage Delight

2010-04-22T05:42:00.000-07:00

Today i want to show you another simple bread design that i know,sausage delight.What you need is a dough preferably 45gm or 50gm,a roller,sausage and kitchen scissor.

As usual,roll plain the dough using roller to get rid the air that trap inside it.

After the dough ready,put a sausage in the middle like the picture below and roll it,make sure the dough completely covered the sausage.

Now,you can start cutting the dough using the scissor like the picture below.Start from up to bottom.Carefully not to cut the dough completely,just make sure the sausage inside the dough been cut.

Arrange the dough on a tray and let it 'grow' before you baked it.Simple as that!

For your convenient,i upload this video so you can get the idea.Sorry if this video not a clear picture because I'm using my cell phone.Enjoy!

Food poisoning

2010-04-20T07:13:00.000-07:00

Food poisoning definition

Food poisoning is a sickness happen after eating a food that already polluted with germ or chemical sustain.Many case of food poisoning resulted death.Food poisoning causing indigestion,stomach pain,nausea,diarrhoea and fever.How the food poisoning started?Food that been prepared too early and served in room temperature more than four hours.Usually bacteria start active and reproduce itself after four hours the food been cooked.Taking too long to cool a hot dishes before storing in the fridge will resulted food poisoning,meanwhile if the food doesn't cooked with enough temperature to kill the bacteria will cause serious problem.Cross contamination between food that already cook and not also resulted the food poisoning.

Factors that influenced germ and bacteria reproduction

a.Food

Like all other living organism,germ and bacteria also need food to sustain and reproducing.There is several type of food that attract them:

i-high protein food

ii-meat

iii-egg

iv-milk

v-ready to eat food

b.Temperature

Germ and bacteria that causing sickness can lives and reproduce itself in human body temperature (37°C).However germ also can reproduce faster in between 5°C to 62°C.

c.Time

In preferred condition,bacteria reproduce by dividing itself to same portion every 20 to 30 minutes.In continuous reproduction, one cell bacteria can reproduce up to 17 million in eight hours and 1 trillion in ten hours!

Simple Bread Design

2010-04-15T05:09:00.000-07:00

As you can see the image,its kind of bread base that you can dress it to whatever you like.You also can use it as pizza base or anything else you desire.I will show you step by step on how you can get that shape.

1-First get yourself a let say 50gm dough.

2-Use roller to plain the dough entirely.This will remove all air trap inside the dough due to the yeast function.

3-Use you hand to roll it like a carpet.

4-Now bend it like in the picture below and cut it in the middle.But be careful not too much.

Now you get shape,put it on a tray and watch it "grow" bigger.You can put some sausage,cheese, mayonnaise and chili sauce or tuna flake and dress it as you wish.

Pizza Base

Low GI diet

2009-02-21T11:49:00.000-08:00

What is GI?GI is stand for Glycemic Index or Glycaemic Index.A concept that was developed by Dr. David J. Jenkins and colleagues in 1980 - 1981 at University of Toronto to identify which food or to categorized it for people with diabetes problem.GI were used to measure the effect of carbohydrates on blood glucose levels.

Whats the different between low and high GI?When human body break down the carbohydrates in digestion process,if the carbs break down and releasing glucose rapidly into the bloodstream it is called high GI level.Meanwhile if the carbs break down slowly,it is called low GI level.

How they measuring the GI level?According to the method used by University of Sydney, to determine a food's GI rating, measured portions of the food containing 10 - 50 grams of carbohydrate are fed to 10 healthy people after an overnight fast. Finger-prick blood samples are taken at 15-30 minute intervals over the next two hours. These blood samples are used to construct a blood sugar response curve for the two hour period. The area under the curve (AUC) is calculated to reflect the total rise in blood glucose levels after eating the test food. The GI rating (%) is calculated by dividing the AUC for the test food by the AUC for the reference food (same amount of glucose) and multiplying by 100 (see Figure 1). The use of a standard food is essential for reducing the confounding influence of differences in the physical characteristics of the subjects. The average of the GI ratings from all ten subjects is published as the GI of that food.
What are the benefits of Glycemic Index to us?After understands what is the GI stand for,we should now know that having a low GI food will help our body to maintain its energy last longer.Here are more benefit we will get for obtains these type of food:

Low GI carbs prolong physical endurance
Low GI carbs reduce hunger and keep you fuller for longer
Low GI carbs reduce blood cholesterol levels
Low GI carbs reduce the risk of heart disease
Low GI carbs improve diabetes control
Low GI diets increase the body's sensitivity to insulin
Low GI diets help people lose and control weight

Should you eat only low GI food at every meal?Here some important tips you should know if you're interested to change your diet.According to University of Sydney research,the effect of a low GI food carries over to the next meal, reducing its glycemic impact. This applies to breakfast eaten after a low GI dinner the previous evening or to a lunch eaten after a low GI breakfast. This unexpected beneficial effect is called the "second meal effect". But don't take this too far, however. They recommend that you aim for at least one low GI food per meal. While you will benefit from eating low GI carbs at each meal, this doesn't have to be at the exclusion of all others. So enjoy baking your own bread or occasional treats. And if you combine high GI bakery products with protein foods and low GI carbs such as fruit or legumes, the overall GI value will be medium.

Does the GI increase with serving size?The GI always remains the same, even if you double the amount of carbohydrate in your meal. This is because the GI is a relative ranking of foods containing the "same amount" of carbohydrate. But if you double the amount of food you eat, you should expect to see a higher blood glucose response - ie, your glucose levels will reach a higher peak and take longer to return to baseline compared with a normal serve.

Is a low GI diet suitable for vegetarians?The range of protein and carb intake that is healthy is fairly broad - as a vegetarian you will inevitable have a higher carb intake and slightly lower protein intake. This makes the GI important for you but easy to adapt if you choose wholegrain cereal products and legumes as your carbohydrate base.The GI only applies to foods containing significant amounts of carbohydrate. Most vegetables have small amounts of carbohydrate and those that provide more usually have a low GI, with the exception of potatoes. You can therefore tuck into your veggies without considering the GI for every one.

Main problem for small and medium bakery business

2009-02-15T16:06:00.000-08:00

In most develop country we can see there are much small and medium type of bakery business running compare to big or large bakery production.Bakery business were grouped in food and beverage (f&b) industries.In present time, this economy catastrophe doesn't hurt much for f&b industries.It almost doesn't give any effect at all.Why?First of all when it comes to something about food or daily needs or services,government will try their best to keep it at low price so people still can get it.People do eat everyday,no matter how hard the economy be,they still need to eat.Can you imagine if one day when you go to the market and there is no bread or the price is too high that you can't afford to buy?This will cost unrest among the people and will causes much more problem to the government.

After being long time in this industries,i think the main problem for small and medium bakery business in Malaysia is not at the material cost or production cost,but its in man power source.For example in my country,employer can acquire cheap labour cost from foreign workers.Compare to local workers,their pay are much more higher than the foreign workers.There are pros and cons to this fact.In my experience,local workers were lack in disciplines and attitude.However,communication with them much more easier compare to foreign worker.I can trained and teach any new local workers how to make decent bread and make them understand how the entire production running in less than two weeks but for foreign workers that usually doesn't speak fluent English or Malays it can takes more than a month.

The problem with local workers is they're always doesn't give 100% commitment in their job.Or at least i can say,every workers should try to give their best at any job given.They should try to love their job instead of work just to get pay for it.When we enjoy our job,this can make our life more easier and cheerful.For examples,I'm actually graduate from computer networking degree but when i feel its hard for me to get decent job in this field,i think i should learn another different skills to add my value.Although this making bread & pastry skill doesn't related to each other,but i like to know how to make it.So i improved my skill and knowledge in this bakery industries until i can master it for myself.

I can say that i prefer working with foreign workers because they're actually come here to my country to earn money to feed their family back home.So they're more aware at their responsibilities and always work hard.But something that i don't like with foreign workers is they're too depend on each other.They're more likely to work in a group amongst them and this i can say "dangerous" for the company.Why is that?Let me give you one usual scenario:
Let say you manage or supervise medium bakery shop.You employ 3 foreign workers from Bangladesh.They're new to your country, doesn't speak fluent English,and know nothing about making bread or never work with its ingredients.First of all,you need to trained them to mix,shape and baked the bread.In the mean time,they need to learn memorise the name of the bread they make.They need to know exact ingredient and measurement for each type of bread and how to group them.Well like i said earlier,this learning process can take more than a month depend on their capability to adapt new knowledge.There are no problem if each of them work hard or show their effort to learn by any mean.But the problem occurs if one of them not given attention,or doesn't show interest to learn harder or in other word,lazy.When you try to fix this problem by acting straight in order to disciplined this worker,or the last result you fired the lazy one,there is 90% chances that another 2 of his friend will follow him to quit the job.When this happen,you now realise that all effort you give to teach and trained these 3 workers are useless.

This type of problem actually happen in most bakery shop in my country.The employer need to decide whether to employ locals or foreign worker.Both of them have pros and cons.The employer need to choose either low or high cost worker they need,but the stability in production is more critical for any business survival.Yes,what i can conclude here is having foreign worker will bring more stability in production but it'll need more patient and effort to make it successful choices.

Articles: Nourfadly80
Website: http://breadpastry.blogspot.com

Bread Nutrition Fact

2009-02-08T10:54:00.000-08:00

Ever heard the phrase "man can not live on bread alone"? Its a true fact.Although bread is a good source of protein,vitamins,iron and calcium plus fiber content from wheat bread,it still not enough for a good diet.That's why bread need to join with another group of food to support its lack of vitamins and minerals.But one thing for sure,breads are not that fattening.One slice of regular white bread is about 80 calories. White bread contains iron, niacin and calcium. One slice of Rye bread also contains approximately 65 calories, and is a good source of Iron and thiamine.

Does bread contain carbohydrates?The answer is yes.Some of bread also low in fat.But do not easily take this fact for the answer.There are various type of bread in this world.Each of these type got pros and cons.But none of these bread can beat rice for it carbohydrates.That's why bread should always be included as part of a balanced and healthy diet.Not for main dishes.

The only best type of bread ever known is wholemeal bread.Some people called it "brown bread".Its always considered to be a healthier alternative to white bread, as all of the grain is used in making it, where as, only the part of it is used when making white bread.Let me compare both of it nutrition fact.For every 100g of wholemeal bread and white bread,wholemeal got 77g of calorie compare to white bread that have only 50g.For carbohydrate,wholemeal contain 17g but white bread only 11g.Wholemeal bread again better than white bread in protein content.

This fact only for original wholemeal and white bread recipe.As you know,there are plenty modification made by manufacturer to their bread product.Some of them been added with additional diet value.For example,the newly invented low GI bread.GI stand for Glycemic Index, it is a measure for calculating the glucose level of the blood.Every 100g of low GI bread is made up to 46.4g of carbohydrate, of which sugar is just 2.9g and has a salt level of 0.7g.Bread with a low GI ranking (1 to 55) cause a slow, steady rise in blood sugar levels reducing food cravings, making you feel full for a longer period of time.Bread with a low GI help people control their blood sugar levels and may contribute to weight loss.This low GI bread is suitable for dieters, healthy eaters, vegetarians and type 2 diabetics who follow a low Gi diet.

Author: Nourfadly80
Website: http://breadpastry.blogspot.com

Interesting fact about bread.

2009-01-31T14:56:00.000-08:00

While searching for bread articles,i found some useful information about bread itself.Here my post in this lovely Sunday morning,which also my pay day!.I'll be rich in couples hour.Boohoo! Im so happy.Here the fact that i found and i want to share with you all.

We start from the earliest race who baked a bread.Did you know the ancient Egyptians are believed to be the first to have baked leavened (raised) bread in about 3,000 BC.(which i thought the french who first discover about how to do it...)So i wonder how the french get so good at making bread and pastry?How the french discover the same thing that first discover by the Egyptians? So,based on my knowledge in world history which is not much i presumed,i guest they get the knowledge when they explore or when in their conquest on Africa continent.We all agreed that create something new doesnt make anything good if the creation doesnt be something better or well known.Improving and mastering some knowledge is better than create it or invent it.As well researching and publishing it will make it more useful.

Farmers receive approximately 5 cents (or less) from each loaf of bread sold.Again,the starters wont get much for their effort.They grew the wheat in hot sun rises,doing the hard work and yet,they got less from it.This is where adding some element in something basic could improve it value itself.As a baker,i'm maybe the tenth person who add the new element on that basic wheat.Here some hierarchy that i think close enough to describe what i mean.

Farmer do the wheat planting and harvest.
The wheat collect by agent to bring the wheat to factory for proccessing.
In the factory,maybe up to 10 or 20 individual handling it into flour process.
Then after the wheat tranform into flour,again it collect by agent to distribute.
Now,at the hand of grocer it supplies to consumer.
And here where i'm standing,in the bakery kitchen process the flour into something so called dough and design the the shape to become something interesting to look and ofcourse delicious to eat.

As you can see,the baker is almost the last person who add the new element to the wheat and transform it into something that we can actually eat.Now letme calculate how much i earn for each bread compare to the one who actually "create" it.

I made almost 400 pcs of bread everyday with different design and method by myself. True! its alot.
I made about basicly $1700 per month.Not much i know :)
So, $1700/26 = $65 per day
$65/400 pcs of bread = $0.16 for each bread i made.

Look how much i get by adding new element on that wheat.It almost 3 times from the farmers.Although i do it in air conditioning room and no heat of sun.(but have heat from the oven of course).
In Russia, bread (and salt) are symbols of welcome.Some interesting fact is one bread superstition is that if you put a piece of bread in a baby's cradle, it will keep away disease.And my favorite fact about bread is "Legend has it that whoever eats the last piece of bread has to kiss the cook!".Haha, i wonder if i can claimed that :). So my conclusion is......

Egyptian = farmer
The french = Me!
Bread

Bread - The Must Have Recipe

2009-01-24T21:27:00.000-08:00

Check this out guys!

Easy bread, wonderful aroma, this Must Have Recipe makes two French style loaves or 12 rolls or one loaf and 6 medium size rolls. The rolls will weigh about 115 grams each after baking.

It will taste and smell better if you do it all by hand. And the process is good for you and the environment. You save on electricity by not using a electric bread maker and you use your own calories to knead the dough, so you stay thing and , (To keep the dough from sticking to your hand, you can use the thin plastic gloves you find in the pharmacy.)

You need 1) A large cookie sheet for baking. 2) Two bowls, one for mixing and one oiled bowl for the first rising 3) A small bowl for the yeast 4) A small bowl for the beaten egg 5) A pastry brush 6) A damp dish twel or plastic wrap 7) Not necessary but extremely useful is a candy thermometer so you take the temperature of the water. You want it about 110'

Put a thin layer of cornmeal on the large cookie sheet. Oil a large bowl

The recipe: 5 and 1/2 cups bread flour 1 packet of active dried yeast 1 tablespoon of sugar 2 cups of warm water 2 teaspoons of salt 1 tablespoon of vegetable oil

For brushing the tops of the loaves, you will need one egg beaten with a teaspoon of water.

Dissolve the yeast in 1/4 cup warm water with the sugar. Water should feel pleasant to the touch, about 110'. Cover and set aside for ten minutes. It should become bubbly and frothy. If it isn't the yeast is not active enough and should be discard. Open another packet and try again.

Empty the frothy yeast mixture into a large warmed mixing bowl/ Stir in the rest of the warm water plus 3and 1/2 cups of the flour. Mix with wooden spoon, adding as much remaining flour as required until the dough in the bowl leaves the sides of the bowl. Remove the ball of dough onto a floured wooden board and knead for about ten minutes, adding flour to the wooden board so the dough does not stick. Knead until the dough is smooth and elastic about ten minutes.

Put the ball of dough into the oiled bowl and turn the dough round and then upside down so it picks up a light coating of the oil. Cover the bowl with an oiled piece of plastic wrap and put in a warm place for 45 minutes or until doubled in bulk.

Tip the dough onto a floured board. Punch down and let it rest for ten minutes. The divide in half and shape into two loaves. Do the shaping in the following manner. With your hands or a rolling pin shape into a rectangle about 16 inches long, three inches wide and about 1/2 inch thick. Now roll it up tightly lengthwise Pinch the bottom and place it bottom side down on the cookie sheet with the layer of cornmeal. Repeat with the second piece. Make 4 slashes in the top of each loaf. Cover with oiled plastic wrap. Put in a warm place.

When the loaves have doubled in bulk, about 45 minutes, remove the plastic wrap and place the bread in the preheated oven, 375' for 30 minutes. Brush three times at intervals with the beaten egg.

You will know the loaves are done when you tap the bottoms and the loves sound hollow. Now, if you are not ready to bake the loaves, you can refrigerate them after you shape them, before they rise for the second time. When you are ready to bake them, remove from the refrigerator, allow to rise and then bake as above.

If you prefer rolls or want one loaf and 6 medium size rolls, you can divide the dough in half for making the one loaf and divide the other piece into six equal parts and shape accordingly. The raw dough for six rolls will each be about the size of an extra large lemon. The aroma of the baking bread will fill the whole house and smiles will be everywhere, especially in the kitchen if samples are given out with a glass of milk or a cup of steaming hot coffee.

Photographs and other must have recipes on http://americanmadeyes.com/recipes.html

Article Source: http://EzineArticles.com/?expert=Ruth_Graham

How to Compare Bread Makers and Choose the Best One For You

2009-01-14T09:48:00.000-08:00

While surfing,i find this useful article on how to choose the best bread makers for you,enjoy!

If you have decided that you would like to try your hand at making your own home made bread but don't want the hassle of making it by hand. There are many Bread making machines on the market that can make superb bread very quickly and without a lot of fuss and bother, but do you know which unit to choose?

To find the one that is going to be best for you, you will need to compare the Breadmaking machines but first you must determine the maximum price you would be prepared to pay. This will at least allow you to narrow down the choices and then it's just a case of finding out what features the individual machines offer.

Some of the Breadmakers offer quite a lot of features including the option to make cakes and to automatically add nuts, raisins and even chocolate chips, to make your bread more interesting, and what about making the popular moist banana bread recipe You can almost smell the aroma! These additional ingredients are added automatically, so you do not have to hang around for ages waiting for the command bleep to tell you its ready and waiting. Also, imagine waking up in the morning to the smell of freshly baked bread because you used the timer feature the night before.

If you suffer from gluten intolerance, then you can easily make gluten-free bread. This can be a real boon because it can be difficult and very expensive buying specialist gluten free bread in the shops, and anyway home made bread is so much fresher and tastier. Its easy to get bread machine recipes specifically for people on a gluten free diet.

All Bread Makers can bake a standard loaf of bread but some can do a lot more so, below is a list of normal operational features offered with all the machines, plus the additional features offered by the others. There are many bread making machines to choose from and finding the right one for you seems confusing so for this exercise I am going to concentrate on the functions of the machines made by Panasonic Morphy Richards, Kenwood, Russell Hobbs and Breville because they are the main and best known manufacturers

Not all Bread Makers are the same but they will all .....

• Bake a standard white or brown loaf

• Loaf sizes from 11b

• Have timers

• Come in a choice of different colours and finishes

Depending on your budget and how much you are prepared to pay, some of the machines offer more additional features, but this does not always mean that the machines are in the higher price brackets. Make a list of the features you would really like and compare these with the prices. You may be surprised!

Some Bread Makers will have .....

• 3 different loaf sizes

• Different bread types

• Automatic additional ingredients dispenser

• Viewing windows

• Cool touch housing

• Rapid bake modes

• Programmable Timers

• Smart-bake - programmable memory settings

• Unique kneading blades

• Continental style crispy bread programs

• Light to dark crust settings

• Option to makes cakes and jam

If you have a tight budget, you will still be able to buy a very good bread maker at a very reasonable price and it will produce your fresh home made daily bread. This may be all you want and need and although the more sophisticated machines offer additional features for the people who love to experiment, ultimately it's probably just a quick fresh daily loaf of bread that you really want!. With the price of shop bread soaring ever upwards, it shouldn't take too long for it to have paid for itself.

Rose Taylor is a cooking enthusiast. Have look at her website on http://fincalinkup.com/breadmakers.html and you will find all the information you need in order to compare and find the best BreadMaker for you.

Article Source: http://EzineArticles.com/?expert=Rosemary_Taylor