bake - March 2012 - PAN10
PASTELES Y DECORACIONES
Tres Leches
Los ingredientes básicos de pasteles de tres leches son bizcocho y las tres leches. Para los clientes hispanos tradicionales, las tres leches suelen ser leche evaporada, leche condensada y leche con grasa. Sin embargo, si a usted le gusta el pastel Tres Leches para atraer a los clientes más tradicionales, puede cambiar la leche de grasa por leche de crema para endulzarla un poco. BakeMark provee, en su línea de productos Trigal Dorado, una mezcla de pastel de Tres Leches y una mezcla prefabricada para el postre Alegría Tres Leches. Los productos son de alta calidad con gran sabor y fácil de usar. Mientras los ingredientes básicos para Tres Leches siguen siendo los mismos, la variedad se puede encontrar en sabores, tamaños, sus formas y decoraciones. Al construir un pastel de tres leches, el primer paso es hornear el pastel y cortar horizontalmente en capas. Luego, usando la crema batida, aplique crema alrededor de los bordes de la capa inferior del pastel para no escurrir las leches. Cuando rellene los bordes con crema batida introduzca una cantidad generosa de la solución de tres leches sobre la pastel, agregue el relleno que decida usar, y coloque otra capa de pastel en la parte superior. Repita estos pasos para tantas capas como usted elija para hacer su pastel. Debido a la naturaleza de los ingredientes de pasteles de tres leches, por lo general tienen una vida útil de sólo siete días si se mantiene refrigerada. Usualmente se le añade algún sabor a los pasteles de tres leches. El sabor se puede añadir a través de rellenos de fruta o con sabores aderezos. Muchos pasteles de tres leches están llenos de frutas como fresa, durazno y coctel de frutas. También puede utilizar una crema de capuchino con sabor a batida para terminarlo. El pastel de tres leches se puede construir de muchas formas, tamaños y sabores. Hay hojas de pastel tamaño mediano, hojas en cuartadas, rondas de 8 pulgadas, rebanadas de pastel y vasitos. Entre los sabores incluidos se encuentra el cubierto de chocolate, de fresa o de capuchino. Decoradores distinguen cada pastel con diferentes combinaciones de ingredientes de frutas frescas, sean las rodajas de piña, las fresas enteras, o hasta las rebanadas de kiwi. Otra petición muy común hoy
10
MARZO 12
|
PANADERIA
bake - March 2012
Table of Contents for the Digital Edition of bake - March 2012
bake - March 2012
Editor's Note - The Branding Issue
Table of Contents
News Bites - Congress Debates Labor Rules
News Bites - Palin, Deen to Speak at IDDBA
News Bites - Bake’n Joy Celebrates 70 Years
News Bites - Low Sodium Baking Powder
News Bites - Pizza Shops Prosper on Value
News Bites - Siblings Win Cupcake Wars
News Bites - Schools Serve Healthier Meals
Management - Cost Control
Tax Tips - Deductible Expenses
Labor Front - One Handbook for All
Legislation - Confusion over Sugar
Ingredients - Benefits of Bacteria
What Branding Can Do For You
Fishing for Business
Change Is Inevitable
Cake School
Making Dough
Pastry Power
Gluten-Free Facilities
Smaller Graduation Cakes…Plus
Cake Pops
Wedding Cake Consultation Fees
Gourmet Coffee
Products
Showcase
Classifieds
Carta De Introduccion - Renacimiento de “Motor City”
Introductory Letter - Motor City Revival
Pan Y Panaderia - Pan Fino
Pasteles Y Decoraciones - Tres Leches
Tendencias Del Consumidor - Observacion del Consumidor Hispano
Fundido de Sabores
Perfiles - Panaderia “MexicanTown”
Perfiles - Panaderia Sheila’s
Perfiles - Gigante Prince Valley
Perfiles - Panadería Lombardia
Ideas De Mercadeo Especiales
Productos
Bread & Baking
Cakes & Decorating - Tres Leches Cakes
Shoppers Delight - Hispanic Shopper Insight
A Fusion of Flavors
Profiles - MexicanTown Bakery
Profiles - Sheila’s Bakery
Profiles - Gigante Prince Valley
Profiles - Lombardia Bakery
Merchandising Tips
Products
bake - March 2012 - Editor's Note - The Branding Issue
bake - March 2012 - 2
bake - March 2012 - 3
bake - March 2012 - 4
bake - March 2012 - Table of Contents
bake - March 2012 - 6
bake - March 2012 - 7
bake - March 2012 - News Bites - Bake’n Joy Celebrates 70 Years
bake - March 2012 - News Bites - Schools Serve Healthier Meals
bake - March 2012 - Management - Cost Control
bake - March 2012 - 11
bake - March 2012 - Tax Tips - Deductible Expenses
bake - March 2012 - 13
bake - March 2012 - Labor Front - One Handbook for All
bake - March 2012 - 15
bake - March 2012 - Legislation - Confusion over Sugar
bake - March 2012 - 17
bake - March 2012 - Ingredients - Benefits of Bacteria
bake - March 2012 - 19
bake - March 2012 - What Branding Can Do For You
bake - March 2012 - 21
bake - March 2012 - 22
bake - March 2012 - 23
bake - March 2012 - 24
bake - March 2012 - 25
bake - March 2012 - 26
bake - March 2012 - Fishing for Business
bake - March 2012 - 28
bake - March 2012 - 29
bake - March 2012 - 30
bake - March 2012 - Change Is Inevitable
bake - March 2012 - 32
bake - March 2012 - 33
bake - March 2012 - 34
bake - March 2012 - Cake School
bake - March 2012 - 36
bake - March 2012 - 37
bake - March 2012 - Making Dough
bake - March 2012 - 39
bake - March 2012 - 40
bake - March 2012 - 41
bake - March 2012 - Pastry Power
bake - March 2012 - 43
bake - March 2012 - 44
bake - March 2012 - 45
bake - March 2012 - Gluten-Free Facilities
bake - March 2012 - 47
bake - March 2012 - 48
bake - March 2012 - 49
bake - March 2012 - Smaller Graduation Cakes…Plus
bake - March 2012 - 51
bake - March 2012 - 52
bake - March 2012 - 53
bake - March 2012 - Cake Pops
bake - March 2012 - 55
bake - March 2012 - 56
bake - March 2012 - 57
bake - March 2012 - Wedding Cake Consultation Fees
bake - March 2012 - 59
bake - March 2012 - Gourmet Coffee
bake - March 2012 - 61
bake - March 2012 - Products
bake - March 2012 - 63
bake - March 2012 - Showcase
bake - March 2012 - Classifieds
bake - March 2012 - 66
bake - March 2012 - 67
bake - March 2012 - 68
bake - March 2012 - 69
bake - March 2012 - 70
bake - March 2012 - PAN1
bake - March 2012 - PAN2
bake - March 2012 - Carta De Introduccion - Renacimiento de “Motor City”
bake - March 2012 - Introductory Letter - Motor City Revival
bake - March 2012 - PAN5
bake - March 2012 - Pan Y Panaderia - Pan Fino
bake - March 2012 - PAN7
bake - March 2012 - PAN8
bake - March 2012 - PAN9
bake - March 2012 - Pasteles Y Decoraciones - Tres Leches
bake - March 2012 - PAN11
bake - March 2012 - PAN12
bake - March 2012 - PAN13
bake - March 2012 - Tendencias Del Consumidor - Observacion del Consumidor Hispano
bake - March 2012 - PAN15
bake - March 2012 - PAN16
bake - March 2012 - PAN17
bake - March 2012 - Fundido de Sabores
bake - March 2012 - PAN19
bake - March 2012 - PAN20
bake - March 2012 - PAN21
bake - March 2012 - Perfiles - Panaderia “MexicanTown”
bake - March 2012 - PAN23
bake - March 2012 - Perfiles - Panaderia Sheila’s
bake - March 2012 - PAN25
bake - March 2012 - Perfiles - Gigante Prince Valley
bake - March 2012 - PAN27
bake - March 2012 - Perfiles - Panadería Lombardia
bake - March 2012 - PAN29
bake - March 2012 - Ideas De Mercadeo Especiales
bake - March 2012 - PAN31
bake - March 2012 - Productos
bake - March 2012 - PAN33
bake - March 2012 - Bread & Baking
bake - March 2012 - PAN35
bake - March 2012 - Cakes & Decorating - Tres Leches Cakes
bake - March 2012 - PAN37
bake - March 2012 - Shoppers Delight - Hispanic Shopper Insight
bake - March 2012 - PAN39
bake - March 2012 - A Fusion of Flavors
bake - March 2012 - PAN41
bake - March 2012 - Profiles - MexicanTown Bakery
bake - March 2012 - PAN43
bake - March 2012 - Profiles - Sheila’s Bakery
bake - March 2012 - PAN45
bake - March 2012 - Profiles - Gigante Prince Valley
bake - March 2012 - PAN47
bake - March 2012 - Profiles - Lombardia Bakery
bake - March 2012 - PAN49
bake - March 2012 - Merchandising Tips
bake - March 2012 - Products
bake - March 2012 - PAN52
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