bake - May 2017 - 22

Central Milling in Petaluma, California, and a member
of the 2016 Team USA at the Coupe du Monde.
Downer demonstrated a variety of techniques and
skills in producing chocolate babka, rugelach, lemon
ﬂorentine croissant, and hand-cut cake donuts.
When frying donuts, for instance, he suggested the
importance of slowly lowering the donuts into the
grease and not ﬂipping the dough pieces while in
the oil. "If they turn over, the grease is too deep,"
he says. In another demonstration with laminated
dough, Downer shared a valuable tip when laminating dough. When incorporating the butter, "to
me, it's a greater sin to have dough with no butter
than it is butter with no dough."

"It is beneficial to bring a level of
complexity to your products."
Pierre Zimmerman, co-founder of Intergalactic Bakers Federation

Giusto presented purple piñon bread (made with
purple barley, mesquite, and pine nut), in addition to
whole grain cornbread, Moroccan spiced ﬂatbread,
apricot Khorasan bread, and Vollkorn Dinkelbröt.
"From this long autolyse, basically we have some
development in the dough. It's come together quite
a bit, and we also have a lot of activity," Giusto
explained to the crowd during one demonstration. "At
ﬁrst I'm going to incorporate a small amount of yeast
into the dough and then I'm going to stir in the salt
in the water, just enough to dissolve the salt. I'm not
mixing this a lot, and I want to make sure the salt is
incorporated well."
Ott, who won a gold medal at the IBA Cup 2009
(Bread Bakers European Cup) and a bronze medalist
at the 2016 Coupe du Monde de la Boulangerie, made
a variety of pastries including a "crispy/fondant"
apple-rhubarb Danish, a traditional bread with Flax
Seeds, and a lemon cookie called Bredele d'Alsace.
While making "ﬂower" macarons, she demonstrated
a near ﬂawless approach to making a white chocolate cream ﬁlling, using heavy cream, white chocolate

22 < MAY 2017 | bakemag.com

http://www.bakemag.com

bake - May 2017

Table of Contents for the Digital Edition of bake - May 2017

bake - May 2017
Editor's note - THE FOODSERVICE ISSUE: lessons of inspiration
Contents
News bites - Flour Bakery Opens Seventh Location
Charm City Cakes Expands
Chipotle Adds Dessert to Menu
Cleaner Labels
Cake Boss Sets Up in Mall of America
Du’s Donuts Makes Successful Debut
Nielsen-Massey Achieves Award
Management - A Profitable Tool for Ordering
New product success stories - Earth Day Cupcakes
Technical corner - Chocolate, Cookies & Pie
Practical marketing - Donut Shop “Takeover”
Food safety - Lessons from Chipotle
Equipment innovations - Multi-Use Convenience
Global inspirations
CAKENOMICS - How to make money in cakes
NAVIGATING THE COMPLEX ORDERING PROCESS
EXECUTING SIMPLE CAKE DESIGNS
ADDING LATIN FLAVORS
Embracing local
Chocolate & decorating - Seasonal Chocolate
Cakes - Summertime Sweets
Breads - Chasing Flavor
Sweet goods - Rolled Ice Cream
NYC Breeds Creative Sandwiches
Beverages - Smoothies
Product showcase
Classifieds
Ad Index
bake - May 2017 - Editor's note - THE FOODSERVICE ISSUE: lessons of inspiration
bake - May 2017 - 2
bake - May 2017 - 3
bake - May 2017 - 4
bake - May 2017 - Contents
bake - May 2017 - Nielsen-Massey Achieves Award
bake - May 2017 - 7
bake - May 2017 - Management - A Profitable Tool for Ordering
bake - May 2017 - 9
bake - May 2017 - New product success stories - Earth Day Cupcakes
bake - May 2017 - 11
bake - May 2017 - Technical corner - Chocolate, Cookies & Pie
bake - May 2017 - 13
bake - May 2017 - Practical marketing - Donut Shop “Takeover”
bake - May 2017 - 15
bake - May 2017 - Food safety - Lessons from Chipotle
bake - May 2017 - 17
bake - May 2017 - Equipment innovations - Multi-Use Convenience
bake - May 2017 - 19
bake - May 2017 - Global inspirations
bake - May 2017 - 21
bake - May 2017 - 22
bake - May 2017 - 23
bake - May 2017 - 24
bake - May 2017 - 25
bake - May 2017 - 26
bake - May 2017 - CAKENOMICS - How to make money in cakes
bake - May 2017 - cake2
bake - May 2017 - cake3
bake - May 2017 - cake4
bake - May 2017 - cake5
bake - May 2017 - NAVIGATING THE COMPLEX ORDERING PROCESS
bake - May 2017 - cake7
bake - May 2017 - cake8
bake - May 2017 - cake9
bake - May 2017 - EXECUTING SIMPLE CAKE DESIGNS
bake - May 2017 - cake11
bake - May 2017 - cake12
bake - May 2017 - cake13
bake - May 2017 - ADDING LATIN FLAVORS
bake - May 2017 - cake15
bake - May 2017 - cake16
bake - May 2017 - 27
bake - May 2017 - 28
bake - May 2017 - 29
bake - May 2017 - Embracing local
bake - May 2017 - 31
bake - May 2017 - 32
bake - May 2017 - 33
bake - May 2017 - Chocolate & decorating - Seasonal Chocolate
bake - May 2017 - 35
bake - May 2017 - Cakes - Summertime Sweets
bake - May 2017 - 37
bake - May 2017 - 38
bake - May 2017 - 39
bake - May 2017 - Breads - Chasing Flavor
bake - May 2017 - 41
bake - May 2017 - Sweet goods - Rolled Ice Cream
bake - May 2017 - NYC Breeds Creative Sandwiches
bake - May 2017 - Beverages - Smoothies
bake - May 2017 - Product showcase
bake - May 2017 - 46
bake - May 2017 - Classifieds
bake - May 2017 - 48
bake - May 2017 - Ad Index
bake - May 2017 - 50
bake - May 2017 - 51
bake - May 2017 - 52
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