bake Special Report - January 2022 - 17
Tips for Menu
Breadwinners
Offer a complimentary bread basket
or a signature bread item (e.g.,
sticky buns, popovers, biscuits) as
a gesture of hospitality to welcome
your guests.
Surprise and delight diners by
using bread items in unexpected
ways (e.g., a croissant at the base
for a decadent dessert).
Reduce waste by repurposing
day-old bread items. Unused bread
or bagels can be sliced up, brushed
with olive oil, seasoned and toasted
in the oven to create croutons or
chips that can be part of a bread
basket or packaged for resale.
Maximize the breads you make
across your menu, from morning till
night. Croissants, for example, are
a morning staple but can also be
a great way to elevate sandwiches
throughout the day, and serve as
the base for delicious desserts.
Take the burden off staff and
minimize waste with easy-prep,
freezer-to-oven bread items that
can be baked as needed.
" One way in which bakers may
help meet this commitment would
be to substitute any bleached
flours with unbleached flour, " he
points out. " Bleach has no impact
on the flour's performance other
than providing a whiter crumb in
breads, donuts and layer cakes, so
it can easily be removed from your
products and your ingredient label.
Fans of artisan breads tend to prefer
the aroma, taste and mouth feel of
darker, crustier and moister hearth
loaves produced from the more
'natural' unbleached flours available
in 25- and 50-pound sacks. "
Krishock adds that it would be
great if retail bakeries could performance-match
types/brands of flour
to make the profusion of baked
goods they produce each day;
however, they face a real conundrum
as they often don't have the
financial resources to stock a variety
of flours, they are severely limited
by lack of storage space, or their
supplier/distributor minimums are
difficult to meet.
These challenges are compounded
with the shortage of trained, retail
Bake Magazine Digital Special Report 1 | Volume 3 | bakemag.com
bakers with the bench and hand
skills to utilize one flour across a
broad spectrum of products.
" For this reason, I believe retail
bakers could consider reviewing
their dough systems and processes
to see if a change or adjustment in
their processing might streamline
their flour inventory requirements, "
Krishock says. For example, the
strength and reduced pH provided
by a preferment, such as a biga,
poolish or pate fermente' may
allow a baker to use a slightly lower
protein flour for artisan breads.
17
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bake Special Report - January 2022
Table of Contents for the Digital Edition of bake Special Report - January 2022
bake Special Report - January 2022 - 1
bake Special Report - January 2022 - 2
bake Special Report - January 2022 - 3
bake Special Report - January 2022 - 4
bake Special Report - January 2022 - 5
bake Special Report - January 2022 - 6
bake Special Report - January 2022 - 7
bake Special Report - January 2022 - 8
bake Special Report - January 2022 - 9
bake Special Report - January 2022 - 10
bake Special Report - January 2022 - 11
bake Special Report - January 2022 - 12
bake Special Report - January 2022 - 13
bake Special Report - January 2022 - 14
bake Special Report - January 2022 - 15
bake Special Report - January 2022 - 16
bake Special Report - January 2022 - 17
bake Special Report - January 2022 - 18
bake Special Report - January 2022 - 19
bake Special Report - January 2022 - 20
bake Special Report - January 2022 - 21
bake Special Report - January 2022 - 22
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bake Special Report - January 2022 - 40
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bake Special Report - January 2022 - 42
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