bake - September 2014 - PAN34
BREADS AND BAKING
Planning Ahead
for the Holidays
Planning ahead for Día de los
Muertos is important because this
festive occasion represents one of
the top selling periods of the year
for panaderías across the country.
This year, the Nov. 1-2 celebration
falls on a weekend, making it
an even more lucrative opportunity
to attract customers into your stores
because more people will be out shopping
and planning for the festivities.
The most familiar symbols of
Día de los Muertos are the calacas and
calaveras (skeletons and skulls), which
appear everywhere during the holiday:
in candied sweets, as parade masks,
and as dolls.
Calacas and calaveras are almost
always portrayed as enjoying life,
often in fancy clothes and entertaining
situations.
Breads that are shaped to
resemble bones (pan de muerto) are the
centerpiece of this holiday, and can be
prepared using a simple recipe from
BakeMark (visit www.yourbakemark.
com and click on Recipes and then
Hispanic).
34 SEPTEMBER 14 | PANADERIA
Common shapes of pan de muerto
include skulls, skeletons, angels,
animals and faces of the honored
deceased.
Traditionally, pan de muerto is
prepared with yeast-risen sweet
dough and flavored with orange
emulsion (or orange zest), anise or
ground cinnamon.
Pieces of the dough are shaped
into strips, or "bones," that are
layered on top of the round dough
prior to baking.
As a fi nishing touch, the baked
bread can be brushed with melted
butter and granulated sugar. Often,
the sugar is colored. It is also common
to use sesame seeds instead of sugar
for the topping.
Variations to the fi nished topping
can include a fl avorful glaze that is
prepared by combining sugar, orange
juice and orange zest and boiling the
mixture to a glaze.
There are other versions, often
depending on what part of Mexico
the baker's family originated. In
southeastern Mexico, one popular
type of pan de muerto is made like a
saltier fl atbread covered with pink
sugar and shaped into the form of
a coffi n.
Pan de muerto can be flavored
with a variety of ingredients such
as almond extract, raisins and
cinnamon. Others make the dough
with whole wheat fl our and fl avor it
with orange juice.
MERCHANDISING IDEAS
Once you have fi gured out how
to attract more customers to your
bakery for Día de los Muertos, pay close
attention to how you merchandise
your store.
Beyond breads, you can create
colorful displays leading up to Día
de los Muertos by making cutout
cookies decorated with skeletons
or skull designs. Candies molded
or shaped into skeleton heads are
another creative way to feature an
eye-catching product display.
In addition to celebrations,
the dead are honored on Día de
los Muertos with ofrendas, which are
http://www.yourbakemark
bake - September 2014
Table of Contents for the Digital Edition of bake - September 2014
BakeMark's Panaderia - September 2014
CARTA DE INTRODUCCIÓN - Nuevas Tendencias de Sabores
INTRODUCTORY LETTER - New Trends in Flavors
PAN Y HORNEO - Planeando Para La Temporada de Fiesta
PASTELES Y DECORACIONES - Decorando con Chocolate
Tendencias de Sabor en América
TENDENCIAS DEL CONSUMIDOR - Tendencias de la Población y de la Fuerza Laboral
PERFILES - Rancho Markets
PERFILES - Panadería Flores
RECETAS DESTACADAS
PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
BREADS AND BAKING - Planning Ahead for the Holidays
CAKES AND DECORATING - Decorating with Chocolate
Flavor Trends in America
SHOPPERS INSIGHT - Population and Workforce Trends
PROFILES - Rancho Markets
PROFILES - Panadería Flores
FEATURED RECIPES
bake - September 2014 - 1
bake - September 2014 - 2
bake - September 2014 - 3
bake - September 2014 - 4
bake - September 2014 - 5
bake - September 2014 - 6
bake - September 2014 - 7
bake - September 2014 - 8
bake - September 2014 - 9
bake - September 2014 - 10
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bake - September 2014 - 15
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bake - September 2014 - 70
bake - September 2014 - BakeMark's Panaderia - September 2014
bake - September 2014 - PAN2
bake - September 2014 - CARTA DE INTRODUCCIÓN - Nuevas Tendencias de Sabores
bake - September 2014 - INTRODUCTORY LETTER - New Trends in Flavors
bake - September 2014 - PAN5
bake - September 2014 - PAN Y HORNEO - Planeando Para La Temporada de Fiesta
bake - September 2014 - PAN7
bake - September 2014 - PAN8
bake - September 2014 - PAN9
bake - September 2014 - PASTELES Y DECORACIONES - Decorando con Chocolate
bake - September 2014 - PAN11
bake - September 2014 - PAN12
bake - September 2014 - PAN13
bake - September 2014 - Tendencias de Sabor en América
bake - September 2014 - PAN15
bake - September 2014 - PAN16
bake - September 2014 - PAN17
bake - September 2014 - PAN18
bake - September 2014 - PAN19
bake - September 2014 - TENDENCIAS DEL CONSUMIDOR - Tendencias de la Población y de la Fuerza Laboral
bake - September 2014 - PAN21
bake - September 2014 - PERFILES - Rancho Markets
bake - September 2014 - PAN23
bake - September 2014 - PAN24
bake - September 2014 - PAN25
bake - September 2014 - PERFILES - Panadería Flores
bake - September 2014 - PAN27
bake - September 2014 - PAN28
bake - September 2014 - PAN29
bake - September 2014 - RECETAS DESTACADAS
bake - September 2014 - PAN31
bake - September 2014 - PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
bake - September 2014 - PAN33
bake - September 2014 - BREADS AND BAKING - Planning Ahead for the Holidays
bake - September 2014 - PAN35
bake - September 2014 - CAKES AND DECORATING - Decorating with Chocolate
bake - September 2014 - PAN37
bake - September 2014 - Flavor Trends in America
bake - September 2014 - PAN39
bake - September 2014 - SHOPPERS INSIGHT - Population and Workforce Trends
bake - September 2014 - PAN41
bake - September 2014 - PROFILES - Rancho Markets
bake - September 2014 - PAN43
bake - September 2014 - PAN44
bake - September 2014 - PAN45
bake - September 2014 - PROFILES - Panadería Flores
bake - September 2014 - PAN47
bake - September 2014 - PAN48
bake - September 2014 - PAN49
bake - September 2014 - FEATURED RECIPES
bake - September 2014 - PAN51
bake - September 2014 - PAN52
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