bake - January 2012 - 60

There are a number of different methods for tempering chocolate; for the most part, if each step is done correctly, the outcome will be the same for each. Although tempering may not appear as a much more expensive project, the fragility of the task, paired with its labor-intense creation, raises its production costs. “If I have to take an hour and a half to explain how to temper, and an hour and a half of someone else’s time to explain how to do it correctly, and then at the end, they don’t get the correct end result, not only have I wasted hours of labor, but I’ve also wasted all the product,” says Nathan Havercroft, head pastry chef at the Saddle & Sirloin in Martin City, MO.

uneven marks called bloom. Depending on the circumstances, coating chocolate can be comparatively more economical than tempering couverture. If you plan to preserve the chocolate for an extended period, coating chocolate is more tolerant to refrigeration and moisture. Unlike tempered chocolate, coating chocolate not only takes less time to prepare, but its presentation also has a longer shelf life. In addition, if your staff members are unskilled with tempering chocolate, developing their familiarity with its production and ensuring the process is done correctly can be extremely time consuming. Although using coating chocolate can make for a much easier

Basically, if the chocolate is mishandled, or a stage is poorly executed, all the work and ingredients invested in the project will be wasted. When mishandled, the texture of the chocolate crumbles, and its glossiness is often replaced by streaky and

production process, there are also some setbacks that you need to consider, depending on your desired outcome. “There are some stipulations,” Havercroft says. “Coating chocolate is just not the same. It eliminates a lot of the steps in the chemistry

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bake - January 2012

Table of Contents for the Digital Edition of bake - January 2012

bake - January 1, 2012
Editor's Note - New year, new look
Contents
News bites - Atlantic Bakery Expo Set for March
News bites - D&W Acquires CM Packaging
News bites - Pastry Shop Welcomes New Owner
News bites - Noted Food Expert Shares Top Trends
News bites - PreGel Unveils Frozen Desserts
News bites - Credit Managers Feel the Pinch
News bites - Fewer Need Employee Health Insurance
News bites - Plan Ahead for National Pie Day
News bites - The Passing of a Bakery Legend
Management - Step Away from the Bench
Tax tips - The Advantageous LLC
Labor front - Avoid Penalties With Compliance
Legislation - A Sweet Battle
Blueprint for Change
How to perform a makeover
Prep before you sign
Keeping it in the community
The art of product innovation
Use The Chains
Handmade Hispanic Breads
Artistically Scoring Artisan Bread
Set Yourself Apart With Art
Tempering Couverture Chocolate vs. Coating Chocolate
Inspiration & Insight
Cafe - Upgrade for Higher Price Points
Products
Showcase
Classifieds
Ad Index
bake - January 2012 - bake - January 1, 2012
bake - January 2012 - 2
bake - January 2012 - Editor's Note - New year, new look
bake - January 2012 - 4
bake - January 2012 - Contents
bake - January 2012 - 6
bake - January 2012 - 7
bake - January 2012 - News bites - Noted Food Expert Shares Top Trends
bake - January 2012 - News bites - Plan Ahead for National Pie Day
bake - January 2012 - News bites - The Passing of a Bakery Legend
bake - January 2012 - 11
bake - January 2012 - Management - Step Away from the Bench
bake - January 2012 - 13
bake - January 2012 - Tax tips - The Advantageous LLC
bake - January 2012 - 15
bake - January 2012 - Labor front - Avoid Penalties With Compliance
bake - January 2012 - 17
bake - January 2012 - Legislation - A Sweet Battle
bake - January 2012 - 19
bake - January 2012 - 20
bake - January 2012 - Blueprint for Change
bake - January 2012 - 22
bake - January 2012 - 23
bake - January 2012 - 24
bake - January 2012 - 25
bake - January 2012 - How to perform a makeover
bake - January 2012 - 27
bake - January 2012 - 28
bake - January 2012 - 29
bake - January 2012 - 30
bake - January 2012 - Prep before you sign
bake - January 2012 - 32
bake - January 2012 - 33
bake - January 2012 - 34
bake - January 2012 - Keeping it in the community
bake - January 2012 - 36
bake - January 2012 - 37
bake - January 2012 - 38
bake - January 2012 - The art of product innovation
bake - January 2012 - 40
bake - January 2012 - 41
bake - January 2012 - Use The Chains
bake - January 2012 - 43
bake - January 2012 - 44
bake - January 2012 - 45
bake - January 2012 - Handmade Hispanic Breads
bake - January 2012 - 47
bake - January 2012 - 48
bake - January 2012 - 49
bake - January 2012 - Artistically Scoring Artisan Bread
bake - January 2012 - 51
bake - January 2012 - 52
bake - January 2012 - 53
bake - January 2012 - Set Yourself Apart With Art
bake - January 2012 - 55
bake - January 2012 - 56
bake - January 2012 - 57
bake - January 2012 - Tempering Couverture Chocolate vs. Coating Chocolate
bake - January 2012 - 59
bake - January 2012 - 60
bake - January 2012 - 61
bake - January 2012 - Inspiration & Insight
bake - January 2012 - 63
bake - January 2012 - 64
bake - January 2012 - 65
bake - January 2012 - Cafe - Upgrade for Higher Price Points
bake - January 2012 - 67
bake - January 2012 - 68
bake - January 2012 - 69
bake - January 2012 - Products
bake - January 2012 - 71
bake - January 2012 - Showcase
bake - January 2012 - Classifieds
bake - January 2012 - Ad Index
bake - January 2012 - 75
bake - January 2012 - 76
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