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BREAD & BAKING
a piece of pastry onto itself many times. In between each layer is a thin slathering of butter.
This creates a multi-layered and flaky finished
dough. Unleavened examples of this kind of
dough are puff pastry and phyllo dough.
A leavened version is a croissant. Nonlaminated pastry are pastries that have dough
that has not been folded onto itself many
times. Unleavened versions of these types of
dough include choux (used in eclairs) and pie
dough. A leavened version is brioche.
Lamination is a technique of dough
preparation that layers butter and dough in a
long process of rolling and folding to create
alternating layers of fat and dough. Puff pastry
is laminated dough.
Non-laminated dough is when the fat,
normally butter, shortening, or lard, is
" cut-in " or sometimes rubbed into the flour.
Non-laminated doughs are pâte brisée (basic
pie dough), pâte à choux (cream puff pastry),
pâte Sablée (short dough), and pâte Sucrée
(sweet dough).
These complex pastries are becoming more
widespread and readily available at panaderías
such as Panadería La Mexicana in Fairfield.
BAKERY SOLUTIONS
Some may think pastries are complicated to
make, but they are not.
According to BakeMark, at the end of the
day, what many bakers are looking for is the
ability to offer fresh, quality product while
also trying to leverage solutions that offer
differentiation and labor-saving convenience.
Many times, bakers have to go with one or
the other as a result making some concessions
along the way. With bakery mixes, you get the
best of both worlds.
BakeMark takes the same core ingredients
that bakers source, store, scale and mix and
blend them for you. As a result, these bulk
bags help streamline your baking process.
That's less ingredients to buy and less ingredients to store.
Many scratch-bakers have transitioned to
bakery mixes. They have the ability to customize and develop signature products, and
as a result reap the rewards of having quality
and consistency. That leads to the best of both
worlds. Baking from core ingredients, having
the aroma of fresh baked goods, in addition
to enjoying the convenience of a bakery mix
that saves you time and labor.
Especially at a time when finding good,
consistent labor can be troublesome, bakery
mixes can be your solution. Over its long
history, BakeMark has picked up quite a few
insights and have developed category-leading
expertise along the way. That is what's available to bakers, through a complete line of
bakery mixes and bases.
DECEMBER 20 | PANADERÍA
33
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