bake - March 2012 - PAN8
PAN Y PANADERÍA
un pedazo de pasta amarilla en el centro y añada un poco de harina si es necesario. Ruede la pasta y extiéndala, trabaje la masa hasta crear una liga larga. Utilice su espátula para cortar los bordes del girasol y corte la liga de masa en el centro, y a lo largo. Esto le dará dos trozos de masa. Forme cada trozo de masa en un círculo. A continuación, agregue un pedazo de pasta de chocolate en el centro y forme la pasta en un círculo, que sirva como el centro marrón del girasol. Leude 45 minutos y hornee a 325 ° F por unos 14 minutos. Pérez dice que si usa la mezcla de Pan Fino de Trigal Dorado de BakeMark, usted será capaz de crear muchas formas y muchos tamaños
de pan fino facilmente, gracias a los pasos específicos para cada tipo de Pan Fino. “Nuestro pan fino es la masa de levadura con sabor a canela que es muy fácil trabajarlo”, dice Perez. “Por lo general utilizan cuatro pastas de diferentes colores (rosa, amarilla, blanca y marrón). “La pasta está hecha de manteca, azúcar y harina. Muchas personas le agregan sabores a su mezcla para crear sabores únicos. “ Otros tipos de pan fino que usted puede hacer en su panadería son los barquillos o conos de mantecado. Este tipo de pan fino puede añadirle variedad a la comercialización durante los meses de verano y es muy popular entre los niños. Para hacer barquillos,
comience con dos pedazos de masa y oprimalos juntos hasta crear un pedazo de masa plana. Corte pequeñas crestas en la masa con una espátula, corte en una dirección y luego la otra. Gire la masa. Continúe, por utilizar cualquier color de pasta para el centro y doble el trozo de masa que la rodea. Dele vuelta y corte en el centro. Por último, para crear la apariencia de un cono de mantecado, coloque tres pastas de diferentes colores en la parte superior de la masa - chocolate, fresa y vainilla. Aplane la pasta de color de modo que cada color se muestra como una capa distinta en la parte superior del cono. Los Troncos, son otra forma única de moldear pan fino. Son formas que se pueden preparar en minutos, antes de leudar y hornear. Comience con dos pedazos de masa, oprímalos juntos y tire hacia fuera. Añada un pedazo de pasta de chocolate en el centro y ruédelo en el centro de masa. Corte el trozo de masa a la mitad, y luego corte cada mitad en el centro de nuevo, dejando una pequeña parte sin cortar en los extremos. Por último, habrá las dos masas para crear una apariencia espectacular y semejante a un tronco de árbol. Estos consejos y técnicas le ayudarán a mantenerse en el frente de la innovación y seguramente
8
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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