YOUR WINDOW TO THE ART & SCIENCE OF BAKING

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

BakeryWorld
FOR PRIVATE CIRCULATION ONLY

VOLUME 8, ISSUE 1-2

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

A Diverse culture of Food and Hospitality

SYRIA Bread

trail

NPD - Choco Horlicks Cake NPD - Hazelnut Fudge NPD - Horsegram Dil Pasand Ingredient of the month - Water Cover Story - EASTER and Trivia Action of the month - Rolling Syrian bread - Tannour recipe Distinction between Butterscotch & Caramel Queries & Tips - on the website Tips on Hassle free Baking Cake decoration Market Trends

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BakeryWorld
FOR PRIVATE CIRCULATION ONLY

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

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Ed tor 's NOTE

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37

Volume 8, Issue 1-2

And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer. F. Scott Fitzgerald Dear Readers Hi, trust all of you are doing well. Ushering in a season of the warm summer sun, I welcome you take this wonderful journey with me through a very basic ingredient Water. This issue also gives you tips and useful insights to a simple technique Rolling. We traverse the beautiful land of Syria and give you a taste of their breads. Summer also means new beginnings of new seasons and festivals such as Easter. In this issue we give you chocolate surprises that can delight your family, a centre spread of events and programs that happened in the industry, trivia and student talk. We love to hear from you, so please do write in to us with your feedback, suggestions and recipes.

Institute of Baking & Cake Art

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

- Manish Gaur

NPD - Choco Horlicks Cake NPD - Hazelnut Fudge NPD - Horsegram Dil Pasand Ingredient of the month - Water Cover Story - EASTER and Trivia Action of the month - Rolling Bread Trail - Syria Syrian bread - Tannour recipe Feature - Bread stored in a refrigerator
avoid All-Purpose Flour in Bread Making

Feature - Distinction between Butterscotch & Caramel Student Voices - on the blog Queries & Tips - on the website Photocipe The Irresistible Bunny Rabbit on a Carrot Tips on Hassle free Baking Cake decoration Market Trends

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NUTRITION HEALTH BENEFITS with BAKING

All-Purpose Flour Should Be Avoided in Bread Making

Bread can be stored in a refrigerator

It is sometimes seen that bread is stocked in the refrigerator. The crumb (the part inside) gets hard and stiff and the crust loses any crispness it might have had. Most people attribute this to drying out, but the opposite is in fact true. The bread is actually absorbing moisture, as shown by an increase in weight as the loaf goes from fresh to stale. The moisture absorbed by the crumb causes the starch granules to crystallize, hardening the bread. This is why the fridge is a bad place to store bread, even when it is well-wrapped, because low temperatures speed up the starch crystallization process (although freezing bread is fine because starch crystals don't form at freezer temperatures).

Trivia
If all-purpose flour were so bad for bread, I seriously doubt we'd all be using it. The key to using the right flour is to know when to use which type. Allpurpose flour consists of a combination of different types of wheat, sometimes called "hard" and "soft" wheat. The mixture of the two type's results in a protein content for all-purpose flour that is a little bit lower than bread flour. You can use it anywhere you'd use bread flour, but the reverse is not true. Bread flour, typically has slightly higher protein content than all-purpose flour and contains a little bit of vitamin C or potassium bromate along with very small amounts of malted barley flour. These additional ingredients help your bread by helping the yeast work a little harder to produce the gasses that make it loftier and also to help the dough retain those gasses so the bread doesn't deflate. But you can't always use bread flour where you would use your all-purpose flour. I've found that making rustic breads begs for the use of bread flour. In rustic breads, the bread flour helps lowgluten grains like rye or barely works more efficiently, resulting in bread that's a little loftier and a little less dense. I personally think that, in most common bread recipes, loaves made exclusively with bread flour end up being overly chewy and tough. The simple fact is that all-purpose flour really does work wonderfully for most common bread recipes.

Tips to a hassle free baking

Intelligent and Prudent choice of Baking Dishes: Always use the pan size stated in the recipe. To ensure you have the correct pan always measure the base of the pan, not the top. Always check the pan measurements as often manufacturers print the wrong size on the base. Lining Cake Pans: Good cooks will always use non-stick baking paper to line baking pans, even non-stick varieties, to prevent sticking. Before lining, grease the pan with oil, melted butter or cooking spray to help the paper stick and don't forget to sprinkle a little bit of flour over the paper. Preheat your oven: Always preheat your oven before baking. Position the oven shelf in the centre of the oven for even cooking. Several items can be baked at once in the oven, either on the same or on different racks. Ensure that the tins do not touch each other, the oven wall, door or floor, to allow for even circulation of the heat. Testing of cooked cakes: To determine if a cake or muffin is cooked, carefully insert a skewer into the centre of the cake and it will come out clean or until the top springs back when lightly touched. If using the skewer, do not insert into cracked surfaces on the cake as this will give you an inaccurate reading. Ingredients: When baking, have the ingredients at room temperature, especially the butter and eggs. Melted (unless asked for), extremely soft butter or margarine can alter the end baked results. Also always ensure you use good quality ingredients and ensure the baking is done in a clean environment.

Useful Hints
at the right atmospheric temperature in the environment Bake ensure that baking is done at the right temperature in the oven Also not over bake or under bake Do Always make sure you have rested the dough for a sufficient period of time for the dough to rise and bake right. A pinch of salt helps the baking process extra careful while incorporating water in the mixture for a Be perfect bake. last but certainly not the least, remember to remove the baked And dish out of the oven.

Choco Horlicks Cake

Ingredients: Flour 250gms, Cake Margarine 250gms, Sugar Powder 250gms, Baking Powder 5gms, Salt 1/4tsp, Eggs 5nos, Water 40ml, Choco Horlicks 60gms, Milk Powder 5gms, Vanilla Essence 15ml, Choco Essence 2 or 3 drops Procedure: Step1:Perpare the received cake tin by greasing with fat or oil, then dusting it with flour will help an easy release of the cake after baked and cooled. colledt all the ingredients and make it ready before start mixing. Step2: Sieve flour, baking powder and milk powder twice. beat the eggs with vanilla essence and choco essence and salt. add the choco horlicks with the sieved flour mixture. Step3: Cream margarine till light and fluffy. then add the sugar powder gredually. add the whipped eggs to the creamed margarine little by little and beat well with high speed. gradually add the flour mixture to the creamed margarine. mix or fold at a very slow speed. finally add waterto make butter of a dropping consisteney. pour this butter in the greased tray and level it. Spread some choco horlicks on the butter before baking. Step4: Bake at 175 for 30 - 40 mins or until chocolate brown in colour. remove and cool.

Hazelnut Fudge
OF THE MONTH

REC PE

TRIED & TESTED

Horsegram Dil Pasand

Ingredients: Flour 200gms, Sugar powder 80gms, Salt a pinch, Unsalted butter 250gms, Eggs 3nos, Vanilla essence 10ml, White chocolate 50gms, Hazelnut cocoa spread 150gms, Roasted Hazelnuts 75gms Method to prepare: Melt white chocolate and butter in a microwave. Beat together the eggs, sugar, salt & vanilla essence till light. Add the sugar powder slowly to the egg mixture. Whisk till sugar powder melts. Add the egg mixture slowly in to the chocolate - butter bowl. Add the roasted hazelnuts to the flour & add the flour to above mixture. Divide the above egg - butter chocolate mixture into two halves. Add 75gms of Hazelnut cocoanut spread to one half. Pour the plain butter & hazelnut butter into greased tin. Bake at 175 - 180C for 30 min. Once the fudge cools, Spread the remaining hazelnut cocoa spread on the fudge & sprinkle some roasted hazelnuts.
Ingredients: Flour 250gm, Salt 7.5gms, Puff margarine 150gms, Chilled water 137.5ml, Cake margarine 10gms, Sugar 1tsp, Horse gram 100gms boiled, Red Chilly powder 15gms, Grated Fresh coconut 100gms, Salt 15gms, Coriander leaves 10gm, Lime juice 5-10ml Procedure: Step1: For the /Filling 1) Dry Roast grated coconut. cool Add chilly powder, salt, horse gram and mix well ; add lime juice & chopped coriander leaves mix & keep aside. Step2: Dil pasand, 1) Mix flour, salt, sugar & water together to form a dough. Add cake margarine & knead well. Rest for 10 minutes., Step3: Roll the dough into a big rectangle. Apple 50% of puff margarine evenly & book fold. Refrigerate for 10 minutes. Step4: Roll again into big rectangle, apply and balance puff margarine. Book fold and refrigerate for 10 minutes. Step5: Roll into big rectangle again, cut into desired shape and keep the filling in the centre, Transfer to a baking tray, sprinkle water & bake at 210C for 25 minutes. Tip: The same recipe can be tried with methi & horse gram or palak & horse gram.

Easter is a universal festival. Trivia on Easter T h e a n c i e n t Babylonians, Egyptians, 1 ) Decorating and coloring eggs for Easter was the custom in England during the N o r s e m e n a n d middle ages. The household accounts of Edward I, for the year 1290, recorded an Scandinavians worshipped expenditure of eighteen pence for four hundred and fifty eggs to be gold-leafed and colored for Easter gifts. the Egg. Norsemen exchanged 2) The most famous decorated Easter eggs were those made by the wellcoloured eggs, at the time of the known goldsmith, Peter Carl Faberge. In 1883 the Russian Czar, Alexander, vernal equinox, in commemoration commissioned Faberge to make a special Easter gift for his wife, the of goddess Ostara. Hindus believe Empress Marie. The first Faberge egg was an egg within an egg. It had an outside shell of that the Mundane Egg, in which platinum and enameled white which opened to reveal a smaller gold Brahma gestated, broke its shell in egg. The smaller egg, in turn, opened to display a golden chicken and spring. Thus, the symbol of the egg is a a jeweled replica of the Imperial crown. universal symbol. The word Easter closely This special Faberge egg so delighted the Czarina that the Czar promptly ordered the Faberge firm to design further eggs to be resembles names of different Pagan delivered every Easter. In later years Nicholas II, Alexander's goddessesIshtar, Ostara, and the Greek son, continued the custom. Fifty-seven eggs were made in all. Astarte. Goddess Ostara of the Northland was 3) In 1878 President Hayes and his wife Lucy officially opened worshipped as a beautiful Queen of the Springthe White House grounds to the children of the area for egg rolling on Easter Monday. The event has been held on the time, and from Ostara, our word Easter comes. South Lawn ever since, except during World War I and World The story goes that when Ostara first came to War II. During the war years the Easter Egg Roll was held at earth, at the very beginning of the world, she the National Zoo, and other Washington locations. noticed how dark and cold everything seemed. 4) The white lily, the symbol of the resurrection, is the special Easter flower. She knew that life in everything was sleeping for a 5) The name Easter comes from Eostre, an ancient Anglowhile, till it was time to wake again. Then she Saxon goddess, originally of the dawn. In pagan times an realized that she was sent on earth to wake things annual spring festival was held in her honor. up. Easter celebrates the awakening of life from its 8) Easter is usually celebrated on the first Sunday after the first full moon on or after March 21st. Therefore it can occur winter sleep. Easter is significant of reborn on any Sunday from March 22nd through to April 25th. beginnings. Easter treats are Easter eggs, Easter bunnies and rabbits and Marzipans. These treats can be reinvented in terms of ingredients and flavor. We 10 ) The largest Easter egg ever made was constructed in could have Easter eggs in Marzipan and Easter Vegreville, AB. It weighed 5,000 pounds, and was 25.7 feet Bunnies made from Fondant, we could add a long. 11 )The Easter lily (or Bermuda lily) was first brought to the touch of cinnamon and spice to marzipan. United States in 1919 by a World War I soldier named Louis Another aspect would in terms of decorating Houghton, who brought the bulbs to Oregon and gave them to the Easter egg itself. Inspirations could friends and family. range from intricate jewellery designs, 12 ) Americans spend 2 billion dollars on Easter goodies, and eat 7.1 billion pounds of Easter goodies each year! With 60 million Mughal architecture, you could even go chocolate bunnies being sold each Easte geometric if you desire as the surface is oval in shape. Easter is a festival that involves immense scope to combine tradition with modern experimentation
Eastern Orthodox Churches take other factors into consideration, so they may celebrate Easter later. 9 ) In the Greek Orthodox culture, Easter eggs are traditionally painted red.

Easter

A Diverse culture of Food and Hospitality

SYRIA Meringues

Breadtrail
Syrian cuisine is a diffusion of the cultures of civilizations that settled in Syria, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is in many ways similar to other Levantine cuisines, mainly Lebanese and Palestinian. Syrian food combines the sophistication of European cuisine with the excitement of eastern spices, and it is Syria's culinary contributions that have been the greatest influence on modern Arabic cuisine. Dishes from Syria provide the framework for the exotic cuisine recognized internationally as Arabic.
Many traditional Syrian dishes are simple preparations based on grains, vegetables and fruits. Often the same ingredients are used over and over, in different ways, in each dish. Yogurt, cheese, cucumber, aubergines, chick peas, nuts, tomatoes, burghul and sesame (seeds, paste and oil) are harmoniously blended into numerous assorted medleys. Parsley and mint are used in vast quantities as are lemons, onions, garlic and olive oil. Pita bread is served with all meals for dipping. The Syrian cuisine includes dishes like kibbeh, wara' enab, hummus, tabbouleh, fattoush, labneh, shawarma, mujaddara, shanklish, pastrma, sujuk and ba'lawa. Ba'lawa is made of filo pastry filled with chopped nuts and soaked in honey. Syrians often serve selections of appetizers, known as meze, before the main course. za'atar, minced beef, and cheese manakish are served as horsd'oeuvres. Arabic flat bread is always eaten together with meze.Syrians also make cookies to usually accompany their cheese called ka'ak. These are made of farina and other ingredients, rolled out, shaped into rings and baked. Another form of a similar cookie is to fill with crushed dates mixed with butter to eat with their jibbneh mashallale, a string cheese made of curd cheese pulled and twisted together. Syria, a land known for it's turmoil, culture and colour has it's people thrive on bread known as tannour . A tannour is a three foot by two foot oven made from a special kind of clay that retains heat. Usually, four to five families will share a tannour, so it is placed in a location convenient for all the families involved. It is usually placed on the ground next to a wall. The space between the tannour and the wall is filled with rocks that are packed smoothly with a special clay. On baking day, the housewife generally mixes enough dough for at least fifty loaves of bread. While the dough is proofing, she lights the firewood in the tannour. The tannour is ready for baking when the flame dies down and the wood coals are flame dies down and the wood coals are glowing. Baking in the tannour is usually a collaborative effort with the housewife and her friends. One woman rolls out piece of dough, then passes it to another woman who tosses it on her hands until it reaches the desirable thickness and size, and she in turn passes it to a third woman, who places the loaf on a round cotton pillow. Now comes the delicate part of the operation. Using the pillow on which the flattened dough is placed, this last woman literally tosses the dough onto the hot clay wall inside the tannour, and, amazingly, the dough sticks to the wall. It takes no more than a couple of minutes to have a finished loaf, which is removed with great speed by the woman tending to the tannour itself.

Also read

Tannour Bread
Recipe
continued on Page 9...

WATER
Water is the most crucial element in baking.
Without water, the formation of dough would be impossible. When mixed with flour, water unites with gliadin and glutenin of the flour resulting in the substance known as gluten, that tenacious, elastic material which forms the skeleton of the dough and finished loaf. The taking up of water by the glutenin and gliadin in the formation of gluten is often spoken of as the hydration of the gluten. Some of the water also combines with the starch of the flour. This wetted starch is thoroughly incorporated into the gluten by the mixing process and the result is the uniform, pliable, plastic substance called dough. When broken up and stirred into water, yeast forms what is known as a suspension or a very uniform mixture with the water. In baking circles and from a practical standpoint, this mixture is often called a yeast solution. When this is incorporated into the dough batch in the mixer, the yeast cells are completely and uniformly distributed throughout the entire mass of dough. With the exception of the flour and the shortening, the other ingredients used in the dough go into solution in the water and in the mixing process also become a structural part of the dough. The shortening is thoroughly worked into the dough batch mechanically by the mixing process. Water plays an important part in the fermentation of the dough mainly from two standpoints. (a) Water makes possible the pliable and extensible properties of the dough so that in this form it can be raised by the carbon dioxide gas resulting from yeast activity. (b) In order to enable the yeast enzymes to function, it is necessary that the required food substances supporting the yeast in the dough, first become dissolved in water of the dough so that in this form, they can diffuse through the wall or membrane surrounding the yeast cell and thus become available for direct utilization by the yeast throughout the entire fermentation process. The activity of the yeast itself also requires the presence of water. The presence of water makes possible the characteristic porosity, and general good eating qualities of the loaf. A dough lacking water when baked would result in a dry brittle product. Starch and gluten properly combined with water in the dough sets by the heat of the oven. When cooked in this manner by the baking process these constituents are in their most appetizing and easily digestible condition. The presence of water also aids in rendering the crust of the loaf soft, tender and appealing to the eye. Moisture in bread and other baked goods imparts the desirable characteristic of freshness. The period of freshness is not due alone to the amount of moisture contained but also to the manner in which the moisture is retained in the loaf. In other words, staling is said to be caused not only by loss of moisture from the loaf through actual drying, but also to the migration of some water from the starch to the other constituents of the loaf, mainly the gluten. The exact amount of water to be used with any flour can be determined by absorption and baking tests described under This amount of water absorbed and carried by any flour varies with the type of flour, its age and stability. Slack dough's will ferment faster than stiff dough's,but it must be remembered that the amount of water to be used in any case should be such that the resulting dough will not soften unduly or become sticky during handling or in other words will have the proper consistency or viscosity in order to insure a finished baked product of the best quality. Different types of yeast raised dough's of course may vary slightly in the consistency desired depending on the nature of the goods being made. The amount of water retained in the loaf materially affects the yield of bread secured. From a commercial standpoint therefore, the retention of as much moisture as possible consistent with the highest quality product is advantageous. However, it must be remembered that over-hydration of the dough in the desire to secure an increased yield will prove disastrous to the quality of the finished baked bread. According to the government standards, it is not permissible for bread one hour or more after baking to contain more than 38% moisture, based on the actual weight of the loaf.

T DEN ILE STU ROF P

LEARNERS CORNER

Anand & Poornima says Baking is a more than a passion for this artistic creative couple is more than evident in the active interest they take in the classes. They already run a cafe Ann & Amm in Chennai and are keen to introduce a bakery line of products in their cafe. Anand feels that the people in Chennai are open to experimenting with food and as long as the food is tasty, there will be people to buy the product. Poornima is a deft hand with cakes and creams and cake decoration and hopes to expand on the cake making business. Anand is quite impressed with the teachings at IBCA especially the range of breads and pizza rolls taught which can be a good item for them to start with in their cafe to their customers. Wilson John from Diploma in Baking, Confectionery and Cake Art June 2011 says Wilson John describes himself as an amateur cook he ran a North Indian and South Indian restaurant which closed due to labour constraints. Also the job of running a restaurant was very time consuming, he shares, right from 5.30 am in the morning, managing the restaurant from dawn to dusk, and finally closure at midnight was quite a task. After much thought, the idea of opening a bakery sounded a feasible option. Post reading a snippet in the Hindu Metro on the Baking workshop conducted by IBCA for children caught his attention and he joined the 3 month Diploma in Baking, Confectionary and Cake Art to learn, experiment and master the knowledge and art of baking. Further he adds that baking is a dedicated stream which allows for clear working hours and a longer shelf life, where he can utilize his experience to the best

Students Profile and Views at IBCA

Tannour Bread

Difference between Caramel and Butterscotch

When you usually see piles of sweet treats like caramel and butterscotch, these delightful products may confuse some, most especially if they are not properly labeled. They may appear somewhat the same and their tastes don't go far from each other's. Foremost, butterscotch is a combination of vanilla and sugar (specifically unrefined sugar). Caramel is different because white sugar is used instead of brown. It also does not contain vanilla flavoring and other acidifying elements. In addition, the two sauces are also prepared differently. Butterscotch is simply brown sugar that is heated at 115-125 C to caramelize it while caramel is cooked at a much hotter heat reaching as high as 170 C. In making butterscotch, you have to prepare 1 cup brown sugar, 4 tbsp. of unsalted butter, 1 tbsp. vanilla extract, cup whipping cream, and at least 1 tsp. of salt. You have to melt the butter first and add all of the brown sugar before the butter has fully melted. You have to mix it well so that the two are combined well. Continue cooking the mixture using medium-level heat for 3-5 minutes. Occasionally, stir the mixture until such a time that the consistency becomes more fluid and less grainy. You can then slowly add the whipping cream while whisking for 10 minutes. Once done, simply turn off the heat and transfer the finished butterscotch into its storage container. Caramel has fewer ingredients. It just takes one-half cup of whipping cream, 6 tbsp. butter, and another cup of white sugar to prepare. First, sugar is heated in the pan and whisked until melting has begun. When it already appears to be boiling, that's the time when you can incorporate butter into the mix. After the latter has completely melted, take the pan off the heat and gradually put in the cream while continually whisking the mix until foamy and smooth. You just need about two minutes to cool it down before placing it into its storage jar. And there you have it! Your caramel can last for about two weeks if preserved well.

Recipe: Bread Flour: 3 cups Water: 1 cup Salt: 1 tsp Butter: 1 tbsp Dry yeast:1 and tsp

Breadtrail

Directions: 1. Preheat the oven to 450 F/230 C. 2. Mix the flour and salt together. 3. Pour the water into the center of the flour and mix to dough. 4. Knead for 10 min or until dough becomes smooth and elastic. 5. Cover the dough and leave it for 20-30 min. 6. Turn out the dough into a lightly floured surface and divide into 6 balls. 7. Roll the balls into 15 cm rounds. Brush them with melted butter. 8. Bake them for 10-15 min. ...continued from Page 7

Rolling out dough is actually a simple task that, when done properly, will give you the best results in your pastries.
Athe dough is chilled and has rested for at least 30 minutes, Ensure that
unless otherwise directed in your recipe. A ingredients ready to finish the recipe, such as pie or tart Have your other pans and fillings. A workspace to allow enough room to roll the dough. Clean off your A work surface and the rolling pin are clean and dry. Ensure that the A work surface with flour. Lightly dust the Adough and turn it out on the work surface. Lightly dust your Unwrap the hands, the dough, and the rolling pin with flour. A down with your hands if the dough is not already shaped Pat the dough in a thin patty. Arolling pin in the center of the dough and roll it away from Position the you A pin in the center of the dough and roll towards you to Reposition the slightly flatten the other half. A Use even pressure on the rolling pin. A the center of the dough. Always roll from A Use several passes to roll it to the desired thickness. Don't try to flatten it all the way in one pass. A at an even thickness as much as possible. Make sure it's Keep the dough at one even level of thickness before flattening it further. A flour as necessary. Dust with more A don't rush. Try to roll out the dough before it has a chance Work fast but to warm up.

process driven
steps to take

Rolling

Tips to hassle free Rolling

? that the dough has had enough time to rest and chill. The key is to ensure Cool dough is easiest to roll out. It will start to stick and become unworkable as it warms up. If this happens, get it back in the fridge for a few minutes before continuing. ? however, is also difficult to roll. If the edges crack as Extra-cold dough, you roll it, it could mean it's too cold. Let it warm up slightly before continuing. ? be "glued" back together with a little water. Tears can often ? dusting flour as possible, because you will work that Try to use as little flour into the dough as you roll. Too much and you'll change the proportions of your recipe. ? Dough that contains yeast (such as pizza dough) is much easier to roll. ? as little as you can to keep it tender. The more you roll it, Roll the dough the more you develop gluten (as in kneading bread) and the tougher the results will be.

10 8

Many of the following tools are basic bakers tools, along with specialized baking tools, and as your love of baking grows you may find yourself shopping for those less-used, but fun-to-have, or cant-live-without items to add to your collection. Like a kid in a candy store, I have always loved shopping for baking pans, tools, and gadgets. Baking tools are fun to have but beware, as your love of baking grow, shopping for baking tools and equipment can be addicting. You dont need to buy a whole kitchen full of professional baking equipment to bake well, but do choose each piece carefully. If you purchase quality baking pans and tools they will increase the quality of your breads, cakes, cookies, and pastries, save you money in the long term, provide years of use, and make your time spent baking a true pleasure. Layer Cake Pans: Many basic cake recipes use traditional round layer cake pans that are either 8 or 9 inches in diameter. The pans should be at least 2 or 2 inches deep so that the batter doesnt overflow. Youll want to have a set of at least two round layer cake pans; however a set of three pans is best as many cake recipes are made with 3 layers. Choose pans with no seams on the inside and a good, heavy feel to them. Loaf Pans: Loaf pans are used for most quick bread recipes, such as banana bread and zucchini bread. Metal, stone, glass, and ceramic loaf pans all work well for quick breads. Loaf pans can also be used for yeast breads. The most useful sizes are a 9 x 5 x 2 inch loaf pans for larger loaves and 8 x 4 x 2 inch loaf pans for smaller loaves. Darker loaf pans are good for crusty yeast breads; however light aluminum is best for sweet and quick breads so they dont overdarken. Cookie and Baking Sheets: Cookie sheets are rimless, flat metal sheets, perfectly designed for placing rows of cookies. They normally have a small rim on the short sides for easy gripping. The long flat edges allow you to slide cookies off the sheet after baking. Baking sheets have raised edges all around, and are normally the choice for professional bakers. They are a good, all-purpose pan and can be used for everything from baking cookies to toasting nuts.You normally want to have a set of 2 cookie sheets or 2 baking sheets, or both. When baking cookies, the second sheet can be waiting to go into the oven while the first one is baking. If youre buying new, invest in good quality, heavy duty cookie and baking sheets. Heavy duty baking sheets retain heat better, wont warp or buckle when heated, and should last a lifetime. Choose cookie and baking sheets made of shiny, light colored metals, such as heavy-duty aluminum. The light color encourages even baking and are less likely to burn. Dark metals sheets and nonstick tend to brown baked goods faster; you may need to lower the oven temperature by 25 degrees and reduce the baking time slightly. Insulated pans have a layer of air trapped between the layers of metal, which help prevent cookies from burning. However, since these pans are poor heat conductors, cookies may not tend to bake and brown as well, and you may over bake the cookies waiting for them to brown

Equipment

Baking

Quick release baking Parchment paper (30 cms X 10 m) Rs.95/,Specially formulated baking and cooking paper. The non stick coating eliminates the need to grease the paper; ideal for fat free and heat resistant cooking; Can be used in conventional and microwave ovens. Parchment paper ideal for cakes, cookies, meringues, swiss rolls and roulade. Silicon Moulds: A set of 4 ideal for baking muffins and tarts in vibrant colours of neon green and orange - Rs.200/Blackberries in Light Syrup 425 gms Rs.280/-, Blackberries are rare , very tasty and healthy toppings for cakes, muffins, tarts and pies. Selbourne Dark Compound Chocolate 1 kg Rs.320/-, Rich dark compound chocolate, decadent to your senses from cakes to cookies Teddy bear chocolate mould sheet Rs.50/-, Cute and handy teddy bear moulds ideal for making Easter treats Stainless steel cookie cutters Set of 2 Round Rs.100/Oval Rs.150/Heart shape Rs.150/Welcome to bakerSmart, your bakery & confectionery space where we shall write about many products and make you learn about new arrivals or how to use. To start shopping, check on the featured articles and contact us with your requirement. We are providing you this space to check the needed products that is required and request the same for buying, await for a reply from us. Prices mentioned on the bakerSmart site is in Indian Rupees (INR). Happy Shopping.

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WE L O

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HEAR

IN G

FR OM

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QUER & ES T PS
Top crust of the cake is flaky Very often when we bake cakes, we soemtimes notice that the top crust of the cake is flaky; the reasons for this could be due to over mixing of the cake mixture, or due to the reason that yr oven is too cool. Another factor to be taken into consideration is that the cooking atmosphere / environment is too dry and the cake has been handled before it has completely cooled down. Cracks on the surface of cakes Sometimes, we notice cracks on the surface of cakes we have baked and very often a time this is a concern that we have in our thoughts. The reasons could range from the oven being too hot or too much moisture in the oven; too much batter in the tin will trap the air in the air and this could also lead to cracks forming on the surface of the cake. Pale crust Colour Sometimes the crust of the cake could be pale in color. There could be several reasons for this occurence , one of which is adding too little sugar while mixing the cake batter ; also while baking one must always remember to bake at the right atmospeheric temerature ,another reason could also be slow baking. We need to keep these factors in mind while baking our cakes. Absence of whipped cream A lot of recipes for baked dishes and desserts need whipped cream which is an essential ingredient for blending. In the absence of whipped cream , you can use and 1 and 1/4 cup of chilled milk and i tablespoon of lemon juice and whip this mixture till becomes stiff. The one important element to be kept in mind is that milk must be chilled for 12 hours atleast

Templets to use for creative Cake

Border Star-drop Design

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Will flowers made from fondant stay or bleed on a fresh cream cake Fondant flowers well dried will stay. But if the fondant flowers are fresh they could bleed absorbing moisture in the cream. Fondant flowers need to be created well in advance. Also try making decorative flowers using butter cream and freezing them, they work great for a quick cake decoration.

Design your

Wedding

Cake
series

07

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

The Irresistible Bunny Rabbit on a Carrot

To make fondant Carrot Watch the Video Materials required are: 150- 200 grams pound cake, Butter cream, Corn flour for on Search for dusting, Orange colored fondant, Green colored fondant, Ball tool Steps to follow: Take the oval shaped pound cake and ice it with butter cream. Roll out the orange fondant and cover it over the body of the iced cake. With the ball tool make grooves on the body of the carrot. Using a cutter remove the extra fondant around the cake. Roll out some green colored fondant and using a leaf cutter cut out 5 leaves. Smooth the edges with a toothpick. Using a veiner, create veins on the leaf. Using the ball tool, make an impression on the cake and using water stick the 5 leaves at the head of the cake / carrot.

YouTube ibcablr

Bunny Rabbit Materials required: White fondant, Pink fondant, Red fondant, Green fondant, Orange fondant, Ball tools, Heart shaped cutter, Smiley tool, Tear drop cutter, Small round cutter, Corn flower Steps to follow: Using the white fondant, roll three oval shaped balls for the body, the head and tail. Use the same white fondant; make a pair of arms and legs of the rabbit and ears. Fix the legs to the bottom of the body, flatten the end and using a blade make the toes and fix the tail. Using the small round cutter cut a small round patch of the pink fondant for the stomach of the rabbit and sticks on the body. Using the same white fondant and heart shaped cutter, cut a small heart and halve it equally for the ears. Then using the tear drop cutter , cut 2 tear drops for the inside of the ears which is then stuck to the white halves; smoothen with a ball cutter and stick them on the top of the head and press them a bit down. Then fix one arm on the stomach and the other upright. Using a ball cutter flattens the ends of the arms for the hands and using a blade creates the fingers. Using the ball tool create impressions for a pair of eyes and the nose. Place a small ball of red fondant on top of the nose. Use the orange and green fondant to create miniature carrots with leaves. Place one in between the right hand and stomach of the rabbit. Place the rabbit on top of the carrot cake and sprinkle miniature carrots around them.

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Cake Decorating Tips Tips on Baking a Great Cake

Modeling Tools Set
These modeling tools are ideal for use with a wide range of edible and non-edible materials which include sugar paste (rolled fondant), petal paste (gum paste), marzipan or craft plays. Add simple yet effective detailing to enhance your cake, flowers and models. Bone Tool Ideal for thinning and smoothing the edges of leaves, flower petals and frills. Place the shaped paste onto a foam pad and using the modeling tool, positioned over the edge of the paste; slide the tool to create thin shapes as required. Shell and Blade Tool Excellent for creating simple embossed shell patterns and borders, also ideal for making the feet of animals made from marzipan. Use the blade end of the tool to cut and trim paste without any marking on the work surface. Ball Tool An essential tool for flower modeling, used to cup and shape leaves, petals and frills. The small size is ideal for creating detail on marzipan figures. Eg eye sockets, hands and ears. To cup petals begin by placing them onto a foam pad. Position the ball tool as required and press firmly. To create a firmer shape, gently rotate the modeling tool in a circle. Scallop and Comb Tool An essential modeling tool used to create features. Eg a smiling or sad mouth. Ears, eyebrows, etc. The comb end of this tool is ideal for marking and embossing a serrated design or pattern. Serrated & Tapered Cone Tool This tool is used to indent or emboss into paste to create a cone shaped hollow, ideal for modeling marzipan fruits such as apples. The serrated cone end creates detailed and realistic throats when making a wide variety of flowers. Tapered cone 5/6 Star Tool Used as a simple star embosser, also ideal for creating centers of five or six petal flowers or used as a petal divider. Bulbulous Cone tool An extremely versatile tool that can be used to hollow and emboss a variety of shapes. Eg marzipan figures. Wonderful when used as a frilling tool. Simply place the side of the cone onto the edge of the paste, press gently and roll the tool backward and forward to shape and frill. Flower/ Leaf Shaper Tool Flower shaper often referred to as a Dresden Tool. Use the back of the tool to smooth and flute the paste. Ideal to create wide shaped veining for leaves and flowers.

Leaf Shaper the perfect tool for creating fine detailed veining on leaves and flowers. Place the back of the tool onto the paste and draw the detail as required.
Note Tools used with food products should be kept separate from those used with non food material such as craft and clay.

Use Molding tools to create Dolls & Characters

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MARKET TRENDS Bakery & Confectionery

Trends in the baking and confectionary industries
Today's baking industry must first and foremost adapt to changing eating habits around the world. The range of available products is expanding and becoming increasingly international. Consumer demand for convenience foods and health products that contain low levels of fats, sugar, and calories is also growing. For the confectionary industry, on the other hand, a highly diversified product range is nothing new. Not only must seasonal requirements be met, confectionary producers also have to cope with often considerable regional variations in consumer tastes. The premium sector is rapidly g a t h e r i n g m o m e n t u m . A n d s u g a r- f r e e confectionary products are big business. No matter how different the trends, both industries face a common challenge: increasing product variety on the one hand and the growing need to cut costs on the other. This requires a production process that is both highly flexible and efficient. Whether you manufacture bakery or confectionary products, the degree of integration and transparency in your production process is crucial for your success. By improving the integration of your company's production-relevant processes, you can make it easier to meet the demands of increased efficiency. The significant evolution in the bakery sector has also been fuelled by the availability of better quality machines in India which has enabled large scale production and ensured consistency in the final product. ? There is a definite need for advanced technologies and upgraded equipments for hotel bakeries as traditional methods are not capable to cater to fast growing bakery trend. ? Advanced ovens such as Gas deck ovens are specially designed with maximum front glass visibility to display 'Live Baking' showcasing freshness of the products, moreover this oven has top heat and bottom heat adjustment separately so that, all the bakery products can be manufactured with multiple options while Rotary Rack Ovens are suitable for mass productions where the whole trolley can be inserted in the oven. Likewise with dough sheeting machine a specially designed machine for sheeting of dough for puffs, croissants, pizzas etc. the maximum workload can be handled with minimum manpower and no skilled person is required whereas Smart Drop is really a smart working machine for production of multi shape cookies with beautiful shape and sharpness. Similarly Planetary mixer also called Universal mixer is designed to give maximum aeration to products giving light sponginess and internal texture to the product. Another of the advanced bakery equipment to come in the Indian market is the imported Radio frequency oven that gives baker a greater ability to control final moisture content and uniformity throughout the product. It virtually eliminates checking, offers longer shelf life, more control over product color and almost 40% increase in productivity

Institute of Baking & Cake Art

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

ies unit port Op

info COURSE
COMMERCIAL Course
1 week

O RE IE S T OO K

Entrepreneurs Bakers Course

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

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

Practical Learning in the program

* Butter cookie & variation * Chocolate chip cookie * Melting moments * Fruit cookie * Peanut cookie * Viennese cookie * Magic window cookie * Oreo Cream cookie * Salt cookie * Masala & chilly cookie * Macaroons with variety * Japanese cake * Color pastry * Shrewberry cookie * Raisin and spicy cookie * Honey cookie * Date & walnut slice * Chocolate fudge * Brownies * Nippat * Milk toffee * Nankhatai * Scone - griddle baked

Theory, Tips & Techniques

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

COURSE FEE

` 6,000.00

Sugar themes for Sweet Creation

contact Indira: 9986088025, ibcablr@yahoo.com to get price and details

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