bakingbuyer - September 2011 - (Page 96)

EQUIPMENT TECHNOLOGY Bakers With a baking career stretching back to 1946, Hans B. Nadler, president and CEO of Nadler’s Bakery and Delicatessen in San Antonio, TX, has witnessed technological developments in almost every corner of the kitchen. “Freezing back then wasn’t like today. Even with refrigeration, you didn’t have much,” Nadler says, “Now, without a freezer you’re just not in business. Maybe if you’re just in the bread business you could do without it.” For many bakeries, freezers have become an invaluable asset to optimize product availability and production efficiency. Hitting all-time highs this summer, the heat was an unbearable stress on thousands of people and businesses. In an unfortunate turn of events, a transformer malfunctioned, and Nadler’s Bakery and Delicatessen completely lost power. Unable to power their freezers, the bakery knew it was only a matter of time before their frozen products would become unthawed mush. To make matters worse, the entire surrounding area lost electricity. It could be hours before the city addressed the bakery’s urgent dilemma. With temperatures climbing 96 · BAKING BUYER · SEPTEMBER 11 well over 100 degrees Fahrenheit, the bakery could do little more than wait and hope for the best. “The whole city was under this duress. The heat outside was really intense,” says Nadler. “We might have lost thousands of dollars worth of merchandise.” The only preventative measure one could do was lock up the freezers to keep cold air from escaping. The city was overwhelmed by an enormous need for public service assistance. To their relief, Nadler’s Bakery and Delicatessen was attended to before their merchandise was rendered useless by the oppressive heat. While a power outage during a nationwide heat wave might not be a common predicament for a bakery with a high-dependence on freezers, there are a number of other precautions and methods to improve the quality, taste and shelf-life of your product. Managing and controlling your freezer use often requires just as much precision and discretion as any other stage of baking. In order to freeze a baked good without losing quality, the product’s packaging, size, formulation, moisture levels and types are critical variables in determing the quality of the finished product. It goes without saying that every product has different attributes. With moisture levels, the moisture is either free or bound. Free water freezes first; whereas, water molecules that are bound up with products like eggs or starches will freeze slower. “Any kind of product will have some free water,” says Bill LaBrash, baking consultant at Baxter Bakery in Orting, WA, “If you have a lot of free water in the product, it will freeze first. Then, other things in the product will freeze and it will screw up the outcome of the product.” Ideally, you should control your product formula so that each ingredient will freeze at the same temperature. On the other hand, resources and knowledge for that level of accuracy are expensive and frequently inaccessible to bakers outside of large manufacturing plants. Along with formulation and moisture, yeast is a sensitive variable when freezing a product. With the industry’s general movement toward instant yeast, new practices for handling and mixing are necessary to adopt. Instant yeast works differently than traditional yeast, mainly because it is more sensitive to coldness. As a result, pouring cold water on the

Table of Contents for the Digital Edition of bakingbuyer - September 2011

bakingbuyer - September 2011
EDITOR’S NOTE - See You in Schaumburg
INDUSTRY NEWS - News Bites
INDUSTRY NEWS - Oklahoma Sugar Art Show: Wedding Cakes Rock!
INDUSTRY NEWS - RBA Names 2011 Class of Emeritus
INDUSTRY NEWS - Cakes.com Gives Bakers Online Tool
INDUSTRY NEWS - Barry Callebaut Bolsters European Footprint
INDUSTRY NEWS - “Get Back to Scratch” Contest Winner
INDUSTRY NEWS - AMF Completes Acquisition of BakeTech
INDUSTRY NEWS - USDA Extends Sugar Import Entry
CONSUMER PURCHASING - Discovering America's Bakeries
BREADWINNERS - The Whole Truth About Whole Grains: Installment Three
BREADWINNERS - Team USA Profi le
BREADWINNERS - Why Not Rye?
DESIGN OF THE TIMES - Strokes of Genius
DESIGN OF THE TIMES - Keepsake Cakes
DESIGN OF THE TIMES - Fall is the New June
DESIGN OF THE TIMES - Figure Piping 101
BAKERY BIZ TIPS - Add Business to Add Revenue
CHOCOLATE - Ganache Secrets
FOODSERVICE INNOVATIONS - Food Labeling Fight
CONSUMER PURCHASING - Keep Them Coming Back
CONSUMER PURCHASING - get Social
Social Butterfl ies in the Baking Business
Fighting, Surviving, + Thriving
Allin the Family
EQUIPMENT TECHNOLOGY - Bakers ON ICE
FEATURED PRODUCTS
LIQUID ASSETS - COOL COMBOS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
panaderia
CARTA DE INTRODUCCIÓN - La Diversidad de Tampa
INTRODUCTORY LETTER - The Melting Pot of Tampa
PAN Y PANADERÍA - Pan Cubano: Estilo Tampa
PASTELES Y DECORACIONES - La Magia de la Plantilla
PRODUCTOS - PRODUCTOS DESTACADOS DE TRIGAL DORADO
Estrategias de Venta para la Nueva Economía
PERFILES - Moreno Bakery
PERFILES - La Segunda
PERFILES - Florida Bakery
PERFILES - Acapulco Tropical
PERFILES - Mi Patria
TENDENCIAS DEL CONSUMIDOR - Las Necesidades Particulares de los Hispanos
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
CONSUMER TRENDS - Unique Needs of Hispanics
BREAD & BAKING - Cuban Bread: Tampa Style
CAKES & DECORATING - Stencil Magic
Sales Strategies in the New Economy
PROFILES - Moreno Bakery
PROFILES - La Segunda
PROFILES - Florida Bakery
PROFILES - Mi Patria
PROFILES - Acapulco Tropical
CALENDAR
PRODUCTS - FEATURED PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - September 2011