bake - March 2013 - Pan - 12
PASTELES Y DECORACIONES
Decoración Creativa
En La Perla Tapatía en Chicago,
Carlos Estrada (Gerente de Panadería)
quería encontrar una forma creativa
para acentuar sus pasteles de tres
leches, para separarse de la competencia. Su búsqueda tuvo éxito,
cuando descubrió que BakeMark podía
suministrarles piezas decorativos de
chocolate para adornar las tapas de
sus pasteles.
“Tenemos todo tipo de clientes,
y queremos ofrecer más opciones de
decoración”, dice Estrada. “BakeMark
nos ayudó a tener éxito”.
Panaderías en todo el país están
presentándose con muchas formas
diferentes de decorar pasteles tradicionales de tres leches y pasteles de
gelatina.
El uso de glaseados y frutas
frescas, como las fresas y las uvas,
está muy extendido, pero más y más
panaderías están decorando con
chocolate y nueces.
La fruta puede ser la base para un
postre tan indulgente como una con
mantequilla, crema y chocolate. Las
posibilidades de combinar sabores y
12
MARZO 13
|
PANADERIA
texturas para crear postres memorables
son infinitas.
Chocolate con un toque étnico es
uno de las 10 tendencias principales en
el negocio del chocolate, según ‘The
Food Channel’. Más postres y pasteles
están siendo rociados con chocolate,
como las magdalenas populares de La
Perla Tapatía.
C’est Vivant, disponible a través
de BakeMark, ofrece a las panaderías
una línea de chocolate fino y ingredientes para pasteles, ayudando a las
panaderías hacer pasteles, trufas o
tartas finas.
Otra tendencia popular en
pasteles es el uso de mantequillas de
frutos secos, como almendras, nueces
y anacardos.
Mantequillas de nueces puede
agregar un sabor complejo a cualquier
pastel, y los clientes podrán disfrutar
de la gran variedad de opciones.
EL RENACIMIENTO DE LAS
DONAS
Las panaderías pueden ampliar su
línea de donas con sabores e ingredientes que ya se está usando, como
coco rallado, o rellenos de mango o
de dulce de leche.
La Victoria en Stockton, CA,
utiliza el coco rallado en una variedad
de sus donas para los clientes que
buscan sabores diferentes.
Compradores de pan están
buscando más sabores nuevos o diferentes en los productos tradicionales.
Donas rellenas con crema de mango
son un ejemplo de una dona que se
está haciendo más popular debido a
esta tendencia.
Ofreciendo nuevos sabores para
donas puede ser una forma sencilla
de atraer a una gama más amplia de
clientes. Ofreciendo cuatro o cinco
sabores estándares cada día y la
promoción de un sabor especial del
mes, puede resultar beneficioso para
el aumento de sus ventas totales de
donas.
En muchos casos, las donas son
vistas como algo más que un desayuno. Creación de una dona rellena
con dulce de leche, por ejemplo, puede
transformar la tradicional dona en un
postre indulgente.
bake - March 2013
Table of Contents for the Digital Edition of bake - March 2013
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bake - March 2013 - Pan - 1
bake - March 2013 - Pan - 2
bake - March 2013 - Pan - 3
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