Tops 10 Bakels Products
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The document lists and describes 10 bakels products: 1. Ovalett paste for cakes and sponges that provides outstanding whipping properties and fresh-keeping qualities. 2. Lecitem Pumpable S is a liquid improver for yeast products that can cut egg, milk powder and fat from recipes. 3. Low GI Bread Mix is a multiseed powder for healthy bread that only requires adding water and yeast. 4. Crème cake Muffin Mix is an off-white powder for moist muffins and cakes that requires only water, eggs and oil.
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Flour is made from wheat and other grains. It contains protein, starch, moisture and other components. The type of flour affects the final product. All-purpose flour is suitable for many baked goods due to its average protein content. Cake flour produces tender cakes and cookies due to its low protein. Pastry and bread flours have specific protein levels suited for pastries or bread baking respectively. Self-rising flour contains leavening agents for convenience. The protein in flour interacts with water and heat to produce gluten for structure.
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Flour is made from wheat and other grains. It contains protein, starch, moisture and other components. The protein content determines the type of flour and its uses. All-purpose flour is good for many baked goods due to its moderate protein level. Cake and pastry flours have less protein and produce more tender results. Bread flour has higher protein for elastic dough. The protein allows gluten to form, giving structure during baking. Bakers select flours based on the intended texture of their final product.
pastriesandcakes-200301071209 (1).pdf
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastes used in baking, including short crust, sugar, and choux pastes. Techniques for laminating doughs to create puff pastry, Danish pastry, and croissants are described. The roles of main ingredients like flour, fat, liquids, and flavorings in pastes are explained. Common fillings and toppings like pastry cream and whipped cream are also introduced.
Pastries and cakes
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastry bases including short crust, sugar, and choux pastes. Techniques for laminated pastes like puff pastry and Danish pastry are described. The roles of various ingredients in pastes are explained. Different types of creams used in pastries like pastry cream, whipped cream, buttercream and lemon cream are defined. Methods for making marzipan and sponges, which are bases for cakes, are provided. Faults to avoid in paste making and care while making sponges and cakes are also outlined.
Chef Dan Basilio - Baking Artisanal Bread The Professional Way
This document outlines the 12 steps of yeast dough production for bread making. It includes scaling ingredients, mixing, kneading, fermentation, punching or folding, scaling to size, rounding, resting/benching, shaping, proofing, baking, cooling, and storing. The document also discusses artisanal bread baking techniques like using whole grains, wild yeast, high hydration, and slow fermentation to develop flavor. It provides instructions for developing a liquid levain culture over multiple feedings.
BPP CAKE INGREDIENTS.pptx
This document provides information about ingredients and procedures for making cakes. It discusses common cake ingredients like flour, sugar, eggs, shortening, and leavening agents. It also covers baking tools, temperature guidelines for different cake types, classification of cakes, mixing methods like creaming and two-stage, and important rules for properly mixing cake batter.
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Chef Dan Basilio - Baking Artisanal Bread The Professional Way
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Tops 10 Bakels Products
- 1. TOP 10 BAKELS PRODUCTs
- 7. Gluten Free Bread Mix
- 8. 6. RTR Icing • 6kg per pail, 2 pail @ carton / 7kg per box • White-to-off-white coloured RTR icing. Ready prepared covering for all special occasion cakes. PRODUCT FEATURES & CUSTOMER BENEFITS: • ready-to use straight from the pail • can be used to make flowers, plaques, sugar animals etc. • gives extremely smooth finish • easy to handle • can be coloured as desired
- 9. 7. Kokomix • 10kg per bag • Light yellow coloured powder. • To produce coconut drops, coconut slices and macaroons etc. PRODUCT FEATURES & CUSTOMER BENEFITS: • add only water for the standard recipe • recipe variations available • formulated using the highest quality dried egg whites and coconut • moist eating and excellent fresh-keeping properties • can be deposited through an automatic depositor, ice cream scoop, piped through a Savoy bag or spread onto baking trays for slices
- 10. Kokomix
- 11. 8. Bakbel Fruit Filling See more in BEU Product presentation.
- 12. 9. Bakbel - Glazing See more in BEU Product presentation.
- 13. 10. Masterbake Sprink • 450 g x 6 cans in a carton • Light brown coloured oily liquid. • Best quality vegetable oil-release agent in aerosol container. PRODUCT FEATURES & CUSTOMER BENEFITS: • excellent release properties for baked goods • convenient 450 g aerosol can • refined & deodorised vegetable oil • propellant is classified "ozone safe". • most useful with baked goods which have a high sugar content. • applies a very fine film of release agent
- 15. ToSCA