bake - December 2014 - Pan27

PERFILES

Otro tipo de pan amado por la comunidad
puertorriqueña se llama mallorca, un pan suave y
dulce que es popular para comer como antojo o con
sándwiches. Este pan popular es influenciado por la
cultura española.
La panadería también ofrece pan de varios granos,
pan de queso y pan de guayaba y queso.
La repostería está disponible en una variedad de
sabores: guayaba cubierta con azúcar, queso cubierto
con glaseado de miel o almendras, o repostería de
guayaba y queso cubierta con glaseado. La panadería
cuenta con empanadas de manzana, cereza, fresa y piña.
Otro antojo dulce que es un producto distintivo de
Melao Bakery se llama tembleque, que es natilla de coco
cubierta con canela. A menudo se vende como un elemento
de postre con el pan.
Por el lado salado, Melao Bakery cuenta con una
amplia gama de delicias culinarias, como su famosa crema
de plátano (sopa de plátano), tostones (plátano verde frito),
pernil (hombro de cerdo asado) y el platillo más popular
de la panadería, mofongo (hecho de plátanos verdes fritos,
sazonados con ajo, aceite de oliva y chicharrón de cerdo
y luego hecho puré).
Todos los sándwiches vienen preparados sobre el
pan de agua de la panadería (similar al pan cubano) a
menos que se especifique lo contrario: sobao (pan más
suave y dulce), integral (pan multi-granos), medianoche
(pan amarillo suave y dulce), pan mallorca o plátanos
(su sándwich favorito entre dos grandes tostones fritos).
Las bebidas juegan un papel clave para atraer tráfico
a la panadería, y se les anima a los clientes a comer un
antojo caliente rápido en el mostrador de bebidas. "Café y
amigos: una combinación perfecta" afirma una pancarta en
la parte superior de un mostrador Alto-Shaam de comidas
calientes cerca de la caja de pago.
Los propietarios de Melao Bakery se enorgullecen
de tratar a cada cliente que entra por la puerta como
si fueran amigos y familiares. Hasta la fecha, su más
famoso cliente es el presidente Barack Obama, quien
ordenó repostería de Melao Bakery durante una visita
el año pasado.
La panadería participa en un gran número de eventos
y causas cívicas, incluidos los ministerios locales, grupos
de supervivientes del cáncer y desfiles de la comunidad.
"Nuestros clientes nos escriben con respeto y amor," dice
Rodríguez. "Estamos comprometidos con la comunidad
porque nos importa. Este es un lugar que sabemos que
está bendito. No tenemos ninguna duda."

Ahorra tiempo
con

Van Leer
Fasty Glaze
Perfecto para glasear los pasteles y las tacitas
de pastel, Van Leer Fasty es un glaseado
compuesto que se fija en 15 minutos cuando
es aplicado a un pastel frío y enfriado en un
refrigerador.
Con un brillo increíble y cero craqueo,
transforma tus pasteles y tacitas de pastel al
instante con Van Leer Fasty

www.vanleerchocolate.com · 800 -225 -1418
DICIEMBRE 14

|

PANADERIA

25


http://www.vanleerchocolate.com

bake - December 2014

Table of Contents for the Digital Edition of bake - December 2014

bake - December 2014
The Innovation issue - Bakers get due credit
Table of Contents
News Bites - Eastern European bakery to open in Buffalo
Houston’s Glazed to introduce “rodeo donut
Melange Bakery to join gourmet food halls at Newark airport
Farmer Boys brings back bread bowls
My Favorite Things
Management - Scheduling Tips
Labor front - Improve Communication
Food Safety - Keep it Cool
Ingredients - The Truth about Gluten
Breakfast, lunch & dessert in A-Town
Use it to your advantage
A cleaner system
Gearing up for the big game
Pre-Ferment is a Distinguishing Step for Artisan Bakers
What Is Special?
Croquembouche
Calorie Counting
Products
Product Showcase
Classifieds
Ad Index
Bakemark's Panaderia - December 2014
CARTA DE INTRODUCCIÓN - Los Bocadillos Enloquecen al País
INTRODUCTORY LETTER - Snacking Across the Country
PAN Y HORNEO - Panes Tradicionales Hechos Fácilmente
PASTELES Y DECORACIONES - Los Postres Latinoamericanos Se Incorporan Al Gusto General
La Tendencia de Merendar Favorece los Sabores Únicos
TENDENCIAS DEL CONSUMIDOR - La Comercialización para los Milenios
PERFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
RECETAS DESTACADAS
PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
BREADS AND BAKING - Traditional Breads Made with Ease
CAKES AND DECORATING - Latin Desserts Go Mainstream
Snacking Trend Favors Unique Flavors
SHOPPERS INSIGHT - Marketing to Millennials
PROFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
FEATURED RECIPES
FEATURED PRODUCTS - Product Solutions from BakeMark
bake - December 2014 - bake - December 2014
bake - December 2014 - 2
bake - December 2014 - The Innovation issue - Bakers get due credit
bake - December 2014 - 4
bake - December 2014 - Table of Contents
bake - December 2014 - Farmer Boys brings back bread bowls
bake - December 2014 - 7
bake - December 2014 - My Favorite Things
bake - December 2014 - 9
bake - December 2014 - Management - Scheduling Tips
bake - December 2014 - 11
bake - December 2014 - Labor front - Improve Communication
bake - December 2014 - 13
bake - December 2014 - Food Safety - Keep it Cool
bake - December 2014 - 15
bake - December 2014 - Ingredients - The Truth about Gluten
bake - December 2014 - 17
bake - December 2014 - 18
bake - December 2014 - 19
bake - December 2014 - Breakfast, lunch & dessert in A-Town
bake - December 2014 - 21
bake - December 2014 - 22
bake - December 2014 - 23
bake - December 2014 - 24
bake - December 2014 - 25
bake - December 2014 - 26
bake - December 2014 - 27
bake - December 2014 - 28
bake - December 2014 - 29
bake - December 2014 - Use it to your advantage
bake - December 2014 - 31
bake - December 2014 - 32
bake - December 2014 - 33
bake - December 2014 - A cleaner system
bake - December 2014 - 35
bake - December 2014 - 36
bake - December 2014 - 37
bake - December 2014 - 38
bake - December 2014 - 39
bake - December 2014 - Gearing up for the big game
bake - December 2014 - 41
bake - December 2014 - 42
bake - December 2014 - 43
bake - December 2014 - 44
bake - December 2014 - 45
bake - December 2014 - Pre-Ferment is a Distinguishing Step for Artisan Bakers
bake - December 2014 - 47
bake - December 2014 - 48
bake - December 2014 - 49
bake - December 2014 - What Is Special?
bake - December 2014 - 51
bake - December 2014 - 52
bake - December 2014 - 53
bake - December 2014 - Croquembouche
bake - December 2014 - 55
bake - December 2014 - 56
bake - December 2014 - 57
bake - December 2014 - Calorie Counting
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 63
bake - December 2014 - Product Showcase
bake - December 2014 - 65
bake - December 2014 - Classifieds
bake - December 2014 - Ad Index
bake - December 2014 - 68
bake - December 2014 - Pan1
bake - December 2014 - Pan2
bake - December 2014 - Pan3
bake - December 2014 - Pan4
bake - December 2014 - Pan5
bake - December 2014 - Pan6
bake - December 2014 - Pan7
bake - December 2014 - Pan8
bake - December 2014 - Pan9
bake - December 2014 - Pan10
bake - December 2014 - Pan11
bake - December 2014 - Pan12
bake - December 2014 - Pan13
bake - December 2014 - Pan14
bake - December 2014 - Pan15
bake - December 2014 - Pan16
bake - December 2014 - Pan17
bake - December 2014 - Pan18
bake - December 2014 - Pan19
bake - December 2014 - Pan20
bake - December 2014 - Pan21
bake - December 2014 - Pan22
bake - December 2014 - Pan23
bake - December 2014 - Pan24
bake - December 2014 - Pan25
bake - December 2014 - Pan26
bake - December 2014 - Pan27
bake - December 2014 - Pan28
bake - December 2014 - Pan29
bake - December 2014 - Pan30
bake - December 2014 - Pan31
bake - December 2014 - Pan32
bake - December 2014 - Pan33
bake - December 2014 - Pan34
bake - December 2014 - Pan35
bake - December 2014 - Pan36
bake - December 2014 - Pan37
bake - December 2014 - Pan38
bake - December 2014 - Pan39
bake - December 2014 - Pan40
bake - December 2014 - Pan41
bake - December 2014 - Pan42
bake - December 2014 - Pan43
bake - December 2014 - Pan44
bake - December 2014 - Pan45
bake - December 2014 - Pan46
bake - December 2014 - Pan47
bake - December 2014 - Pan48
bake - December 2014 - Pan49
bake - December 2014 - Pan50
bake - December 2014 - Pan51
bake - December 2014 - Pan52
bake - December 2014 - Pan53
bake - December 2014 - Pan54
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com