Bakery World Vol7 Issue 11-12

8/3/2019 Bakery World Vol7 Issue 11-12

http://slidepdf.com/reader/full/bakery-world-vol7-issue-11-12 1/9

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

VOLUME 7, ISSUE 11-12MAG(2)/PP/71/2007-08 RUPEES: 35/- PER COKARENG/2004/13842

FOR PRIVATE CIRCULATION ON

BakeryWorldion t a & c P i l

r b i n u P t

YOUR WINDOW TO THE ART & SCIENCE OF BAKING

NPD - SPOTTED MUFNPD - Crunchy Pizza Crack

NPD - Wheat Bran Methi CookIngredient of the month -

Action of the month - ProoFeature - the goodness of soy in brFeature - Distinction between Biscuits and cook

Feature - the gentle art of garnishOptions for baking your cookie r

Photocipe – Teddy on Mu

MOROCCO eBr ad trailA Diverse culture of

Food and Hospitality



37 Volume 7, Issue 11-12

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

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

EDITOR

SUPPORT (information)

co-EDITOR

DESIGNING & LAYOUT

ADMINISTRATION

PRINTER

“ In the New Year, may your right hand always bestretched out in Friendship, Hope and Kindness”.

It’s the New Year – The New Year always ushers in new beginnings, approaches, technique, talent and skill.

We thought we will begin the first issue of the year 2012 with th benefits of salt n soy in bread making, we will be taking you o

our bread trail to Morocco; discuss about tea time snacks –cookies and biscuits, talk about the gentle skill of garnishing witthe usual queries and tips, student voices and events and ring ithe New Year with all hope, creativity and kindness.

Valentines Day is steeped in tradition with it’s history beinmysterious and unknown. Well love is all about the mysteriouand unknown and we take you on this journey with a phot

recipe, hearts and new products and trivia about

We would also like you to know the prevailing trends in th baking and confectionery industry. And on the same lines givyou insights on the dynamics of using a bread machine. Also iyou would like to share a precious recipe or two of any membeof your family and friends, please do, we would love to featur

From celebrating the New Year to celebration of Love.

PHOTOGRAPHY

Info

Manish Gaur

M.K.Gaur RajeevSiddik, Nagesh, Abha,Santanu & Trainers

Kala Kanthan

Manish Gaur

P.S.Indira, Nalini, Veda

BakeryWorld Printers & Publishers

Santanu Borbora, Sunil & Decoration team

We thank all the students of IBCA to be apart of BakeryWorld

FOR PRIVATE CIRCULATION ONLY

BakeryWorldion a & t c l P i

i b r u n P t tor 'sEd

NOTE

- Manish Gau



NPD - SPOTTED MUFFIN

NPD - Crunchy Pizza CrackersNPD - Wheat Bran Methi Cookies

Ingredient of the month - Salt

Action of the month - Proofing

Bread Trail - Morocco

Feature - the goodness of soy in

bread

Feature - Distinction between

Biscuits and cookies

Bread Machine Basics

Feature - the gentle art of garnishi

Options for baking your cookie righ

Student Voices - on the blog

Queries & Tips - on the website

Photocipe – Teddy on Muffin

Cake decoration

Market Trends

AdvertisementsbakerSmart onlineExcel RefrigarationCS Aerotherm

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

Check our webspace: www.ibcablr.com





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



LEARNERSCORNER S T U

D E N T

P R I E

O F L

Diya Susan U - Pastry and Snacks saysIntending to utilize my time productively during the month long break from the engineering course i am pursuing,wanted to try my skills at baking an desserts as well . I enrolled for the pastry and snack course at IBCA and it has beea fulfilling time. I will definitely try out and experiment wit h the new found techniques and knowledge that i acquire

at IBCA. I particularly found the theory classes very interesting as Mr.Gaur gave us wonderful insights to the sciencof baking. All in all a lovely, enjoyable experience!Krupa - SHBC saysHi, i bake and i wanted to test the waters before i turn this interest to a professional career option, therefore i joined thshort home baking course at ibca.Latha HBC saysI enrolled for the Home Baking course at IBCA as baking is a huge hobby for me which i would like to pursue.Nischel saysI really enjoyed the short home baking course at IBCAVinay saysAm a trainer with HP, the practical aspect of the class was the most enjoyable. This course has given me a new intere

level and passion towards baking.

Students Profile and Views at IBCA

the dough - everyday baking sheets will work just fine - and the dough needs only an hour or so to rise. Perfect for timing bread to be warm from the oven when the main meal is ready toserve. Semolina, or coarsely milled durum wheat flour, crosses more than a few cultural

boundaries in it's usage. There are a number of different types of Semolina bread that aremade in Morocco, some sweet, some savory, some with yeast, some with either no leaveningagents or with chemical leavening agents.This bread is quite interesting. It is quick to makeand bake, is fairly easy to knead, and has a very soft, yet chewy texture that makes for aninteresting contract with the thick sauce of the tajine. The taste is richer than a normal white

loaf, and considerably more complex flavor-wise.made of mud. Since bread plays such an important role in eating, it is always distributedevenly at meals.Moroccan bread (called khubz in Arabic) is shaped into round, flattish loaves which have lotsof crust. Exactly what goes into each loaf is a matter of personal preference. White, semolina,wheat, rye and barley are some of the flours that might be used, while anise and cumin seedsare just two additions that could be added for extra flavor.In rural areas, many families use small dome-shaped wood burning ovens to bake their bread.This gives bread a unique flavor and character that simply can't be matched in a conventionaloven. Nonetheless, very good Moroccan bread can be baked in home ovens, and it's worthtrying to make your own bread to complement a Moroccan meal. Even if you're not experienced with yeast doughs, you'll find Moroccan Bread easy to make.

No special pans are needed to shape the dough - everyday baking sheets will work just fine -

and the dough needs only an hour or so to rise. Perfect for timing bread to be warm from theoven when the main meal is ready to serve. Semolina, or coarsely milled durum wheat flour,crosses more than a few cultural boundaries in it's usage. There are a number of differenttypes of Semolina bread that are made in Morocco, some sweet, some savory, some withyeast, some with either no leavening agents or with chemical leavening agents.This bread isquite interesting. It is quick to make and bake, is fairly easy to knead, and has a very soft, yetchewy texture that makes for an interesting contract with the thick sauce of the tajine. Thetaste is richer than a normal white loaf, and considerably more complex flavor-wise.

B ear d l trai...continued from Page 7

Recipe for Moroccon White Bread This recipe is for basic Moroccan white breause all-purpose flour or bread flour. Vary threcipe by substituting other flours for some the white, Allow 1 hour rising time. Yields upotwo 8" to 9" round loaves. PrepTime: 2minutes, CookTime: 25 minutes, RisingTime:hour, Total Time: 1 hour, 45 minutes

Ingredients: 4 cups white flour, teaspoons salt, 2 teaspoons sugar,

tablespoon yeast, 2 tablespoons vegetaboil, 1 1/4 cup warm water, additional floufor kneading cornmeal, semolina or oil fothe pan

Preparation: Prepare two baking sheets boiling the centers, or by dusting the pans withlittle cornmeal or semolina. Mix the flour, sugaand salt in a bowl. Make a large well in the centof the flour mixture, and add the yeast. Add thoil and the water to the well, mixing to dissolvthe yeast first, and then stirring the enticontents of the bowl to incorporate the water inthe flour. Turn the dough out onto a flouresurface, and begin kneading the dough.

necessary, add flour or water in very smaamounts to make the dough soft and pliable, bnot sticky. Continue kneading for 10 minutes, until the dough is very smooth and elastiDivide the dough in half, and shape each portiointo a smooth circular mound. Place onto th

prepared pans, and cover with a towel. Allow rest for 10 minutes. After the dough has resteuse the palm of your hand to flatten the douginto circles about 1/4" thick. Cover with a toweand leave to rise about one hour, or until thdough springs back when pressed lightly withfinger. Preheat an oven to 435°F (225°C).



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

Valentine's Day Special

Little flat Heart sprinkles

Little flat Rose's sprinkles

Mini pie moulds

Fruit crushes

Mala's

Mala's

With Valentine's Day round

the corner, we have acomprehensive range of

goods to entice your heart

with warmth and love.

these cutout flat Heart sprinkles a

best to use on cake border

cupcake, cookies and more. Use th

for Valentine decorations.

25gm - Rs.30/-

these impressed flat rose sprinkl

are best to use on small cupca

decorations or stick on each frost

cookies for adding value to yo

creation. Also works as spec

valentine creativity.

25 gm - Rs.30/-

– summer is her

and a great time to bake pies and

cakes

2 inches - Rs.30/-, 3 inches –

Rs.45/-

– It is the season of

seasonal fruit and we have a host

of new flavors

Raspberry Crush 700

ml/880gms - Rs.119/-

Butterscotch n Apple crus

700ml/880 gm – Rs.99/-



CONNECT and write to usfrom face book page; http://www.facebook.com/pages/HELPbake

The Perfect Brownie

One of the queries we recently heard about iswith respect to baking a brownie right. Thisagain depends on two factors on whether youare baking a brownie from scratch mix or premix. In the scratch mix scenario, you collect all

your ingredients from scratch and instead of thewhole proportion of milk you add half a measureof milk and half a measure of curd for the proteinvalue. Also adding sugar will make your browniechewy!

Templets to usefor creative Cake

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

Design your

series

Wedding Cake06

QUER ESI&T PS

E H E A R V I N O G L F E R O W M U

R E W T T EE B EH K E A BL UP O Y

Will flowers made from fondantstay or bleed on a fresh creamcake -Fondant flowers well dried will stay.But if the fondant flowers are fresh

they could bleed absorbingmoisture in the cream. Fondantflowers need to be created well inadvance. Also try making decorativeflowers using butter cream andfreezing them, they work great for aquick cake decoration.

The Perfect BrownieOne of the queries we recentlyheard about is with respect tobaking a brownie right. This againdepends on two factors on whether

you are baking a brownie fromscratch mix or pre mix. In the scratchmix scenario, you collect all your ingredients from scratch andinstead of the whole proportion of milk you add half a measure of milkand half a measure of curd for theprotein value. Cracks on the surface of cakesSometimes, we notice cracks on thesurface of cakes we have baked andvery often a time this is a concern

that we have in our thoughts. Thereasons could range from the ovenbeing too hot or too much moisturein the oven; too much batter in the tinwill trap the air in the air and thiscould also lead to cracks forming onthe surface of the cake.

The Texture of my Cake is toodense, whySometime it could so happen thatthe texture of the cake you havebaked is too dense or too close.There could be several reasons for this effects such maybe one couldhave added insufficient bakingpowder or added too much water.

Another reason could be notincorporating sufficient amount of sugar required or maybe the batter was too hot. Always remember tocool the batter to allow sufficientamount of moisture and then set thecake for baking at the requiredtemperature.

Border Star-drop Design



MARKET TRENDSBakery & Confectionery

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

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

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

longer. Cookies and Slices are shortened and creamed process fo

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

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

ingredient usage.

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

Cookie & Biscuit

COMMERCIAL Cours

1 week

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

Practical Learning in the

program

* Butter cookie & variation* Chocolate chip cookie* Melting moments* Fruit cookie* Peanut cookie* Viennese cookie* Magic window cookie* Oreo Cream cookie* Salt cookie* Masala & chilly cookie

* Macaroons with variety* Japanese cake* Color pastry* Shrewberry cookie* Raisin and spicy cookie* Honey cookie* Date & walnut slice* Chocolate fudge* Brownies* Nippat* Milk toffee* Nankhatai* Scone - griddle baked

Theory, Tips & TechniquesDifference between Biscuit, Cookie & Slice

Cookie making ingredients

Cookie making methods

Commercial cookie making

New product development

Packaging of Bakery product

Equipment needs and role of machinery

Handling waste in production

Creaming method, Rubbing method, Whipping

method,

Ice-box cookie, Sheeting a cookie dough

Pressed cookie,

Drop cookie, Slices & short bread, Problems in

cookie

making & scoring, TEST on cookie.

O t

t s

p p o r u n

i i e

C O T

R E

O K I E S O

What you need to get;Book, Pen/Pencil, etc

What do you take back;

Training, Certificate,

Confidence in product Classes

Trainer/s of this program

Nagesh, M.K.Gaur

` 6,000.00COURSE FEE

T o d a y B a k e r y a n dConfectionery Industry isbooming next to InformationTechnology.

India acquires the second rank for producing wheat in the world. Bakeryand Confectionery Industry is highly profitable venture as compare to other business industry. The growth rate of bakery products have tremendous in the both urban and rural areas. As per thefigures or information of AgricultureMinistry Government of India, Indianormally produced about 72 milliontonnes of wheat in 2003-04. This is the12 per cent of the world production. The

wheat produced in the country is mostlysuitable for production of bread and bakery products, which is soft tomedium hard with medium proteincontent. Today people are very healthconscious they demanding more wheat bread instead of white (Maida) bread. It is est imated that in IndiaConfectionery Industry is worth 69 billion. Out of this biscuits and breadhold share around 82 per cent. Some of

The bakery products fast catching upwith the popularity trend in India areBread, pastries, biscuits, and buns,cakes. In India today Bakery Industry is booming next to informat iontechnology. Presently all the IT officessuch as call centers ,BPO, data entrycenters has started providing food in thework spot as it has become a necessityfor them because their schedule and

work timings varies according to the project undertaken. However, positive news for India´s bakery industry is that recession has notmade an impact in this sector. A fewmonths back the rise in oil prices theinput costs for the bakers had increased;when the prices back to normal the bakers are finding relief in the increasedmargins once again

Documents

Bakery World Vol7 Issue 11-12