bake - November 2013 - PAN35

BREADS AND BAKING

BakeMark technician Jose Perez
recommends placing the ring-shaped
dough (which is prepared using Trigal
Dorado Bizcocho Mix) on a flat sheet
pan and applying egg wash to add
shine to the finished product. Prior to
baking, Perez suggests allowing the
dough to rest for a brief time and then
applying thin strips of cookie dough
(also called pasta) around the ring.
You can add the candy citrons to
the top either before or after baking.
"You can bake it with the fruit on top,
but it is going to get a little drier,"
Perez says. "I usually apply the fruit
candy after baking."
Once you proof for 30 minutes
and then bake at 330° F for 30 minutes,
the final step is applying the glaze.
Perez says some prefer smaller
sizes of rosca de reyes, while other
customers enjoy the larger sizes made
in full sheet pans. "You can make small
ones. You can make full sheet pans,"
he says. "It depends on what your
customers prefer."
CORN TORTILLAS

At Jacobo's Grocery in Omaha,
NE, corn tortillas are a big drawing
card for their bakery because here
they make their own every day from
scratch. At one time many years ago,
Jacobo's bought corn tortillas from a
large production facility in Chicago
and had them shipped into Omaha. But
then they decided making their own
corn tortillas would be a key point of
differentiation to their local customers.

Jacobo's Grocery doesn't use any
preservatives, conditioners or gums in
the production of its fresh corn tortillas
either. "This is one of the fresh baked
products that our customers expect."
In the backroom of their store,
a large vat cooks raw local corn they
bring in from irrigated Nebraska
farms. The corn softens overnight
before being fed through a stone
grinder. The dough is simply corn
and water. The operator then puts
the dough into the dough feeder after

which point it is cut and baked in a
three-tier oven.
"We run the machine from 6 a.m.
to 5 p.m. every day," Jacobo says. "It
takes 22 seconds to go through the
process of making each tortilla."
The tortillas are cooled to 75° F
before they are packed in 36-count
packages. "We've been making corn
tortillas for 30 years the same way," he
says. "It's something our customers
demand. Hispanics eat more tortillas
than conchas."
NOVEMBER 13

|

PANADERIA

35



bake - November 2013

Table of Contents for the Digital Edition of bake - November 2013

bake - November 2013
Editor's Note - Lessons from the Road
Table of Contents
News Bites - Clear Flour Bread Celebrates 30th Anniversary
Common Bond to Launch in Houston
Corner Bakery Revamps Online
3 Fellers Expands in Whole Foods
New Traceability Guidelines Offered
Dunkin’ Majors in College Expansion
Management - Steps to Growth
Tax Tips - Dodging the Audit
Labor Front - Business of Baking
Legislation - What ACA Means in 2014
Ingredients - Working with Suppliers
Innovation in Motion
Fine Foods in the Heartland
Little Bigs Hand Pies
Cause Marketing for Millennial Success
Raisin Bread Champs
Top Challenge
The Crowning Cakes
Sugar Art Stars
Cafe - Consumers Want Smaller Desserts, But More Often
Products
Product Showcase
Classifieds
Ad Index
BakeMark's Panaderia
Carta De Introduccion
Introductory Letter
Consejos para la producción de pan
Añade Color y Brillo
Promotores de Tráfico
Pan Dulce Bakery
Jacobo’s Grocery
El Rey Food Markets
La Baguette North Bakery
Ideas De Mercadeo Especiales
Recetas Destacadas
Productos Destacados
Bread Production Tips
Add Color and Sparkle
Traffic Builders
Pan Dulce Bakery
Jacobo’s Grocery
El Rey Food Markets
La Baguette North Bakery
Merchandising Tips
Featured Recipes
Featured Products
bake - November 2013 - BB1
bake - November 2013 - BB2
bake - November 2013 - bake - November 2013
bake - November 2013 - 2
bake - November 2013 - Editor's Note - Lessons from the Road
bake - November 2013 - 4
bake - November 2013 - Table of Contents
bake - November 2013 - Corner Bakery Revamps Online
bake - November 2013 - 7
bake - November 2013 - Dunkin’ Majors in College Expansion
bake - November 2013 - 9
bake - November 2013 - Management - Steps to Growth
bake - November 2013 - 11
bake - November 2013 - Tax Tips - Dodging the Audit
bake - November 2013 - 13
bake - November 2013 - Labor Front - Business of Baking
bake - November 2013 - 15
bake - November 2013 - Legislation - What ACA Means in 2014
bake - November 2013 - 17
bake - November 2013 - Ingredients - Working with Suppliers
bake - November 2013 - 19
bake - November 2013 - Innovation in Motion
bake - November 2013 - 21
bake - November 2013 - 22
bake - November 2013 - 23
bake - November 2013 - 24
bake - November 2013 - 25
bake - November 2013 - 26
bake - November 2013 - 27
bake - November 2013 - 28
bake - November 2013 - 29
bake - November 2013 - Fine Foods in the Heartland
bake - November 2013 - 31
bake - November 2013 - 32
bake - November 2013 - 33
bake - November 2013 - Little Bigs Hand Pies
bake - November 2013 - 35
bake - November 2013 - Cause Marketing for Millennial Success
bake - November 2013 - 37
bake - November 2013 - Raisin Bread Champs
bake - November 2013 - 39
bake - November 2013 - Top Challenge
bake - November 2013 - 41
bake - November 2013 - 42
bake - November 2013 - 43
bake - November 2013 - The Crowning Cakes
bake - November 2013 - 45
bake - November 2013 - 46
bake - November 2013 - 47
bake - November 2013 - Sugar Art Stars
bake - November 2013 - 49
bake - November 2013 - Cafe - Consumers Want Smaller Desserts, But More Often
bake - November 2013 - 51
bake - November 2013 - 52
bake - November 2013 - 53
bake - November 2013 - Products
bake - November 2013 - 55
bake - November 2013 - Product Showcase
bake - November 2013 - Classifieds
bake - November 2013 - 58
bake - November 2013 - Ad Index
bake - November 2013 - 60
bake - November 2013 - 63
bake - November 2013 - 64
bake - November 2013 - BakeMark's Panaderia
bake - November 2013 - PAN2
bake - November 2013 - Carta De Introduccion
bake - November 2013 - Introductory Letter
bake - November 2013 - PAN5
bake - November 2013 - Consejos para la producción de pan
bake - November 2013 - PAN7
bake - November 2013 - PAN8
bake - November 2013 - PAN9
bake - November 2013 - Añade Color y Brillo
bake - November 2013 - PAN11
bake - November 2013 - PAN12
bake - November 2013 - PAN13
bake - November 2013 - Promotores de Tráfico
bake - November 2013 - PAN15
bake - November 2013 - PAN16
bake - November 2013 - PAN17
bake - November 2013 - Pan Dulce Bakery
bake - November 2013 - PAN19
bake - November 2013 - PAN20
bake - November 2013 - Jacobo’s Grocery
bake - November 2013 - PAN22
bake - November 2013 - PAN23
bake - November 2013 - El Rey Food Markets
bake - November 2013 - PAN25
bake - November 2013 - PAN26
bake - November 2013 - La Baguette North Bakery
bake - November 2013 - Ideas De Mercadeo Especiales
bake - November 2013 - PAN29
bake - November 2013 - Recetas Destacadas
bake - November 2013 - PAN31
bake - November 2013 - Productos Destacados
bake - November 2013 - PAN33
bake - November 2013 - Bread Production Tips
bake - November 2013 - PAN35
bake - November 2013 - Add Color and Sparkle
bake - November 2013 - PAN37
bake - November 2013 - Traffic Builders
bake - November 2013 - PAN39
bake - November 2013 - Pan Dulce Bakery
bake - November 2013 - PAN41
bake - November 2013 - PAN42
bake - November 2013 - Jacobo’s Grocery
bake - November 2013 - PAN44
bake - November 2013 - PAN45
bake - November 2013 - El Rey Food Markets
bake - November 2013 - PAN47
bake - November 2013 - La Baguette North Bakery
bake - November 2013 - Merchandising Tips
bake - November 2013 - Featured Recipes
bake - November 2013 - Featured Products
bake - November 2013 - PAN52
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