BAKERY MANUAL

BAKERY CORE RECIPES & VIDEO

Table of Contents
Introduction
Brand House
10 Key points
Bakery Guidelines
Recipes / Video
Support link & resources
INTRODUCTION
INTRODUCTION
“Bread is often a diner's first impression”
Bread is the first experience customers have during any meal period . Bread will set the tone, and the flavor, for things to come. It can be a
restaurant's only chance at a first impression.
It is therefore extremely important to ensure your bread offerings are top quality , fresh & locally relevant .

In order to drive Quality and consistent Bakery product across all brands , with the help of our Bakery advisory board members we have
developed this BAKERY MANUAL .
All brands must review and adhere the standards given in these guidelines.
The quality of your Bakery products should be reviewed regularly not only through taste panels, but also through your guests’ feedback and
best local bakery around .
The selection should be relevant to your market but of a good quality. Even if you are not producing everything inhouse ensure that the
offering is fresh and diverse with a gluten free offering as per your brand standards.

Let’s continue to build further on our reputation in Asia Pacific to be the favorite destination where locals meet, eat and drink.
10 KEY POINTS
For great bakery products
1 HYGIENE
& FOOD SAFETY
Production under the highest level of hygiene is very important.
Which includes personal hygiene, equipment hygiene and room
hygiene.
It starts with personal hygiene: cut and clean fingernails, wash and
sanitized hands until wearing cloves for ready to eat food.
Equipment hygiene: Clean and sanitized table, clean and sanitized
mixers (very important for sourdough to avoid cross contamination
with other bacteria or wheat flour if you have a rye flour dough
starter or as well if you produce gluten free products).
Clean oven is very important when you are baking your bread
directly on oven bottom without trays and clean trays when you use
them.
Clean proof box on daily basis (including regular pest control) as the
humid and warm climate is perfect for cockroaches.
Production room hygiene: Regular cleaning of walls, floors and
sealing is very important as well as pest control for the bakery room.
2 QUALITY
INGREDIENTS
Final product quality starts with having the right ingredients to work
with and don’t compromise on quality . Source with the help of your
purchasing department to right suppliers and use the preferred
Marriott vendors as much as possible for your staple bakery
ingredients .
Sourcing of special ingredients should be done from local sources as
much as possible. This will reduce carbon footprint and is creating a
story for your dishes from a go local aspect.
Our current generation of guest wants to know what they eat, the
origin of products and if they are responsibly sourced; sustainable,
organic and environmentally friendly. Let guests know you are
working in line with this philosophy by making a clear statement on
your menus .
Avoid using any Chemical additives or artificial colour to add in your
products .
3
WELLBEING
Considering the market demand there is a great opportunity to
explore healthy flours like gluten free, organic, high fiber,
buckwheat, rye, Spelt and whole wheat.
This will definitely help us uplift our bakery quality, contribute to a
better guest experience and incremental revenues to our business.”
4 STORAGE
Keep flour in cool, dark and dry storage room (very important for
unbleached and natural flour)
Ready to eat products should go directly to the restaurants, buffets
or bakery shop to avoid unnecessary storage, fresh bakery product
should not keep in cool rooms or freezers
Avoid wrapping freshly baked bread in plastic or aluminum foil .
Boxes with the lid is recommended .
Sell the products in environment friendly paper bags
5
PRESENTATION
How your final bakery products are displayed when guest
walk into your restaurant or bakery shop is a huge factor
when it comes to maintaining your F&B reputation .
Do not use ceramic for presenting breads, instead use wood,
slate, leather, stainless steel, wire racks, steel mesh etc., with
a combination of parchment paper .
Stay On-Brand . Don’t get too carried away with an
extravagant, colourful display. Make sure your products still
reflect your brand’s aesthetic. If your outlet is known to be
eco-friendly, adding wood textures and natural colours is a
great idea. Stick to the colours and styles as per overall
ambiance of the place .
10 KEY POINTS
For great bakery products

6 ATTENTION
TO DETAILS
Baking is a science that relies on precise measurements and
temperature conditions. All ingredients must be weighed and
measured accurately. A few extra grams or an oven that’s 25
degrees hotter than the recipe dictates and your baking will suffer.
The best bakers in the world have a keen eye for detail while
creating consistent pastry art.
Baking is a well-planned process, and every step is important. Some
of the most important steps – the ones that ‘make’ the pastry or
dessert – are also the most time-consuming.
Long term patience and dedication will pay off as you perfect your
craft, and all the best bakers in the world know this to be true.
8 GUEST
ENGAGMENT
Bakeries can do exceptionally well on social media – particularly
image-based social media networks such as Snapchat, Instagram,
and Pinterest. Professional baked goods – from bread to muffins,
cupcakes, pastries, and more – always look amazing! Ensure any
social media content is aligned with your Brand philosophy and
Marcomm team .
As a bakery, you need to take on the role of the friendly,
neighborhood shop where customers always feel welcome.
Your guests enjoy dining at your establishment because after a few
visits, you’ve made a personal connection with them, know their
face, their favorite order and possibly even their first name!
Baking is fun – so cash in on that fact! You can offer baking and cake
decorating classes at your bakery and take advantage of the
10 TRAINING &
COMMUNICATION
Like other chefs in the kitchen, bakers most often work in a fast-
paced environment with other culinary professionals alongside
them. Having a clear manner of communication so you can keep
pace with your task is extremely important.
It is also imperative that the associates are regularly trained and
are aware of latest product knowledge relevant to local market .
Employees can lead your bakery to success or failure. Ensure
you hire quality staff and train them well. By successfully
motivating your staff and providing the tools they need to be
successful, they will strive to provide quality products and
customer service.

7
trendiness and fun of baking. A great way to attract kids & family !

FRESHNESS
Freshness of bakery is key and in larger operation have more
than once a baking time of bread; ie. Breakfast bakery and lunch
bread in the overnight shift and for dinner service bread gets
9 PACKAGING
When your guests take your products to go, it’s a given that they
won’t last long. Aside from the quality of your items, the only thing
baked in the afternoon.
they have to remember you by is your packaging. Make sure it’s
innovative and memorable so you stay top-of-mind the next time
their cravings hit.
Innovative environment friendly safe packaging is highly
recommended .
GUIDELINES
BAKERY PRODUCT STANDARD SPECIFICATIONS
PREMIUM
LUXURY
Marriott, Sheraton, Delta SELECT
JW Marriott, St. Regis, The
Hotel, , Le Meridien, Westin Courtyard , Four Points by
Ritz-Carlton, The Ritz-Carlton
Bakery products Hotel & Resorts, Autograph Sheraton, AC Hotels, DESCRIPTION
Reserve, W Hotels, The
Collection Hotels, Design Elements by Westin , FF ,
Luxury Collection, Edition,
Hotels, Renaissance Hotels, Aloft
Bulgari Hotels & Resorts
Tribute Portfolio

Ala carte / Ala carte / Ala carte /

CATEGORY ITEMS Buffet Buffet Buffet
Pastry shop Pastry shop Pastry shop
Butter Croissant 50 80 40 80 40 80
Chocolate Croissant 50 80 40 80 40 80
Puff Pastry & Danish Pains aux raisin 50 80 40 80 40 80
Fruit Danish 50 80 40 80 40 80

Soft Roll 30 40 30 40 30 40 IRD/ADD Roll remain same size

Hard Roll 30 40 30 40 30 40 IRD/ADD Roll remain same size
Multigrain Roll 30 40 30 40 30 40 IRD/ADD Roll remain same size / 350gm for loaf-Pastry Shop
Rolls & Bagels Ciabatta Roll 30 40 30 40 30 40 IRD/ADD Roll remain same size / 350gm for loaf-Pastry Shop
Wholemeal Roll 30 40 30 40 30 40 IRD/ADD Roll remain same size / 350gm for loaf-Pastry Shop
Brioche Roll 30 40 30 40 30 40
Sourdough Bagel 35 70 35 70 30 70

Blueberry, Almond Streusel

80 110 50 110 50 110 Buttermilk batter, IQF blueberries, Almond crumble
Muffin
All Bran Muffin 80 110 50 110 50 110 Muffin batter with all bran mix, banana and dried fruits
Chocolate Chip Muffin 80 110 50 110 50 110 Buttermilk batter with Dark chocolate callets
Doughnuts & Muffins
Cinnamon Sugar Doughnut 40 60 40 60 40 60 Sweet dough, sugar glazed and dusted with cinnamon powder
Sweet dough, dipped in Milk chocolate and sprinkled with chocolate
Milk Chocolate Doughnut 40 60 40 60 40 60
shavings
Vanilla Cream Berliner 40 60 40 60 40 60 Sweet dough, Stuffed with Vanilla cream
GUIDELINES
BAKERY PRODUCT STANDARD SPECIFICATIONS
LUXURY PREMIUM
JW Marriott, St. Regis, Marriott, Sheraton, Delta SELECT
The Ritz-Carlton, The Hotel, , Le Meridien, Westin Courtyard , Four Points by
Bakery products Ritz-Carlton Reserve, W Hotel & Resorts, Autograph Sheraton, AC Hotels, DESCRIPTION
Hotels, The Luxury Collection Hotels, Design Elements by Westin , FF ,
Collection, Edition, Hotels, Renaissance Hotels, Aloft
Bulgari Hotels & Resorts Tribute Portfolio
Ala carte / Ala carte / Ala carte /
CATEGORY ITEMS Buffet Buffet Buffet
Pastry shop Pastry shop Pastry shop
Use the Kalamata olive oil, which has a strong olive flavor. It can be made
400 40 400 40 400 40
Ciabatta into a round shape and sprinkled with olives on the surface.
Baguette 350 35 350 35 350 35 Match figs with anis. It is good with cheese and ham.
Milk Country Loaf 400 40 400 40 400 40 There is milk flavor. Suitable for breakfast and Cake Shop with coffee.
Bread Loaf & Toast
Sour dough 400 40 400 40 400 40 It's a little bit sweet. Suitable for Cake Shop and breakfast with black tea .
Sunflower panoplus 400 40 400 40 400 40 There is cinnamon flavor. Suitable for Western food with main course.
White Toast 1200 41g/piece 1200 41g/piece 1200 41g/piece Suitable for Cake Shop and breakfast.
Whole Wheat Toast 1200 43g/piece 1200 43g/piece 1200 43g/piece Suitable for Cake Shop and breakfast.

Chocolate Banana Pound

500 500 500 500 500 500 A moist chocolate pound cake with fresh banana's fold in the mix.
Cake
Healthy and hearty morning cake where any additional dried fruits and nuts
Muesli Cake 500 500 500 500 500 500
can be added
Blueberry Lemon Streusel Lemon scented pound cake packed with blueberries, and topped with
500 500 500 500 500 500
Pound cake / Morning cake Pound Cake streusel
A healthy breakfast version of the carrot cake made with whole wheat,
Whole Wheat Carrot Cake
500 500 500 500 500 500 loaded with walnuts, chia seed, and pineapples glazed with a greek yoghurt
with Greek Yoghurt Icing
icing
Cinnamon Raisin Pound A vanilla raisin cake with swrils of cinnamon sugars finished with orange
500 500 500 500 500 500
Cake scented icing

GF Muffin 80 110 50 110 50 110 Gluten free muffin base, where any ingredients can be incorporated.
GF Cereal & Seed Roll 70 140 70 140 70 140 Roll with sesame seed, poppy seed, pumpkin seeds, and oatmeal
Gluten free GF Bagel 35 70 35 70 30 70 Gluten free bagel base where any toppings can be added to preference
GF Brioche 30 40 30 40 30 40

Note : All products are before baking weights mentioned in gms

Puff Pastry & Danish
 | CHOCOLATE CROISSANT |

Ingredients Items Unit Qty

Bread flour gm 280
Cake flour gm 85
Butter gm 25
fresh yeast gm 22
Salt gm 8
Sugar gm 22
Milk ml 200
Old dough gm 43
Butter croissant gm 260

Method ▪ Mix all ingredients except croissant butter in a spiral mixer for 5 min at low gear.
▪ Allow the dough to rest in the fridge for one hour.
▪ Roll croissant butter on a dough sheeter #6 and cut in two pieces.
▪ Roll the dough on the dough sheeter #5 and place the croissant butter on top,
▪ Neatly fold to cover the butter with dough, add the second sheet croissant butter and cover it
with dough to get three layer dough and two layer croissant butter.
▪ Again roll it on the dough sheeter #5 and give one single turn.
▪ Keep in the fridge for one hour.
▪ Roll the dough on dough sheeter #5 and give another single turn.
▪ Keep in freezer for twenty-four hours.
▪ Thaw the dough and roll on the dough sheeter #4 and cut in rectangular 14cm x10cm.
▪ Place 2 chocolate stick and roll in shape.
▪ Let the croissants rise until slightly less than doubled in volume in a proof box at
30˚C / 80 humidity) .
▪ Brush with egg wash .
▪ Bake 200˚C / 20 min.
▪ Dust with snow icing.

Portions 10 portions / 80g

CRITICAL DETAILS
Step I : Step II : Step III : Step IV :
1 Dough should be elastic
2 Dough and butter should be cold
3 Making sure the end of each rectangular end up tucked under the croissant to hold in place
4 Bake on a tray with holes to get direct heat
5 Don’t reheat croissant in microwave (only in hot oven)

Allergens  Eggs ☐ Fish  Milk ☐ Peanuts ☐ Shellfish

☐ Soy ☐ Tree nuts  Wheat ☐ Sulfites ☐ Sesame seeds
Step V : Step VI : Step VII :
Influence Details  Gluten  Lactose  Yeast
Please click here to watch the video
 | BUTTER CROISSANT |

Ingredients Items Unit Qty

Bread flour gm 280
Cake flour gm 85
Butter gm 25
Asia fresh yeast gm 22
Pacific Salt gm 8
Sugar gm 22
Milk ml 200
Old dough gm 43
Croissant butter gm 260

Method ▪ Mix all ingredients except croissant butter in a spiral mixer for 5 min at low gear.
▪ Allow the dough to rest in fridge for one hour.
▪ Roll croissant butter on a dough sheeter #6 and cut in two pieces.
▪ Roll the dough on the dough sheeter #5 and place the croissant butter on top.
▪ Neatly fold to cover the butter with dough, add the second sheet croissant butter and
cover it with dough to get three-layer dough and two-layer croissant butter.
▪ Again roll it with the dough sheeter #5 and give one single turn.
▪ Keep in fridge for one hour.
▪ Roll the dough on the dough sheeter # 5 and give another single turn.
▪ Keep in freezer for twenty-four hours.
▪ Thaw the dough and roll on the dough sheeter #4 and cut in triangle
(24cm h / 12cm w), Roll it into croissant shape.
▪ Let the croissants rise until slightly less than doubled in volume in a proof box at
30˚C / 80 humidity) .
▪ Brush two times with egg wash.
▪ Bake 200˚C / 20 min.

Portions 10 portions / 80 g
Step I : Step II : Step III :
CRITICAL DETAILS
1 Dough should be elastic
2 Dough and butter should be cold
3 Making sure the tip of each triangle ends up tucked under the croissant to hold in place
4 Bake on a tray with holes to get direct heat
5 Don’t reheat croissant in microwave (only in hot oven)
Step IV : Step V : Step VI : Allergens  Eggs ☐ Fish  Milk ☐ Peanuts ☐ Shellfish
☐ Soy ☐ Tree nuts  Wheat ☐ Sulfites ☐ Sesame seeds

Please click here to watch the video Influence Details  Gluten  Lactose  Yeast
 | VANILLA SNAIL |

Ingredients Items Unit Qty

Bread flour gm 280
Cake flour gm 85
Butter gm 25
fresh yeast
Asia gm 22
Salt
Pacific gm 8
Sugar gm 22
Milk ml 200
Old dough gm 43
Butter croissant gm 260

Method ▪ Mix all ingredients except croissant butter in a spiral mixer for 5 min at low gear.
▪ Allow the dough to rest in the fridge for one hour.
▪ Roll croissant butter on a dough sheeter #6 and cut in two pieces.
▪ Roll the dough on the dough sheeter #5 and place the croissant butter on top.
▪ Neatly fold to cover the butter with dough, add the second sheet croissant butter
and cover it with dough to get three layer dough and two layer croissant butter.
▪ Again roll it on the dough sheeter #5 and give one single turn.
▪ Keep in fridge for one hour.
▪ Roll the dough on dough sheeter #5 and give another single turn.
▪ Keep in freezer for twenty-four hours.
▪ Thaw the dough and roll on the dough sheeter #4.
▪ Spread a thin layer of pastry cream on top and add some yellow raisins.
▪ Roll pastry firmly, always rolling away from you, give the dough 3-4 rolls and cut in 2 cm
pieces.
▪ Let the snail rise until slightly less than doubled in volume in a proof box at
30˚C / 80 humidity).
▪ Brush with egg wash.
▪ Bake 200˚C / 20 min.
▪ Glaze with hot apricot jam.

Step I : Portions 10 portions / 80g

Step II : Step III : Step IV :
CRITICAL DETAILS
1 Dough should be elastic
2 Dough and butter should be cold
3 Making sure the end of each snail end up tucked under the pastry to hold in place
4 Bake on a tray with holes to get direct heat
5 Don’t reheat croissant in microwave (only in hot oven)
Step V : Step VI : Step VII : Step VIII : Allergens  Eggs ☐ Fish  Milk ☐ Peanuts ☐ Shellfish
☐ Soy ☐ Tree nuts  Wheat ☐ Sulfites ☐ Sesame seeds

Influence Details  Gluten  Lactose  Yeast

Please click here to watch the video
 | FRUIT DANISH |

Ingredients Items Unit Qty

Bread flour gm 280
Cake flour gm 85
Butter gm 25
fresh yeast
Asia gm 22
Salt
Pacific gm 8
Sugar gm 22
Milk ml 200
Old dough gm 43
Butter croissant gm 260

Method ▪ Mix all ingredients except croissant butter in a spiral mixer for 5 min at low gear.
▪ Allow the dough to rest in fridge for one hour.
▪ Roll croissant butter on a dough sheeter #6 and cut in two pieces.
▪ Roll the dough on the dough sheeter #5 and place the croissant butter on top.
▪ Neatly fold to cover the butter with dough, add the second sheet croissant butter
and cover it with dough to get tree layer dough and two layer croissant butter.
▪ Again roll it on the dough sheeter #5 and give one single turn.
▪ Keep in fridge for one hour.
▪ Roll the dough on the dough sheeter #5 and give another single turn.
▪ Keep in freezer for twenty-four hours.
▪ Thaw the dough and roll on the dough sheeter #4, cut in square (10cm x 10cm)
▪ Fold all corners to the middle.
▪ Let the Danish rise until slightly less than doubled in volume in a proof box at
30˚C / 80 humidity)
▪ Brush with egg wash.
▪ Bake 200˚C / 20 min.
▪ Glaze with hot apricot jam, warm Fondant and add pistachio.

Portions 10 portions / 80g

Step I : Step II : Step III : Step IV :
CRITICAL DETAILS
1 Dough should be elastic
2 Dough and butter should be cold
3 Making sure you press the corners with pressure in the middle to hold in place
4 Bake on a tray with holes to get direct heat
5 Don’t reheat fruit danish
Step V : Step VI : Step VII : Step VIII :
Allergens  Eggs ☐ Fish  Milk ☐ Peanuts ☐ Shellfish
☐ Soy  Tree nuts  Wheat ☐ Sulfites ☐ Sesame seeds

Please click here to watch the video Influence Details  Gluten  Lactose  Yeast
Muffins
 Category | NAME OF RECIPE | ALL BRAN MUFFIN

ingredients All Bran Muffin-

Items Unit Qty.

Asia BROWN SUGAR gm 100

Pacific CASTOR SUGAR gm 100
WHOLE EGG gm 60
VEGETABLE OIL gm 100
SODA BICARBONATE gm 9
RIPE BANANA PUREE gm 50
MILK gm 300
ALL BRAN CEREAL gm 165
REFINE FLOUR gm 200
VANILLA EXTRACT gm 5
WALNUTS gm 70
GOLDEN RAISIN gm 135

Method
• Preheat the Oven to 180°C
• Combine flour, soda bicarbonate, all bran, walnuts
and raisin. Keep it aside.
• Whisk eggs, vanilla extract, castor sugar, brown sugar,
banana puree, milk and eggs to dissolve sugar.
• Add all the dry ingredients to the whisking liquid to
form a batter.
• Portion the batter to 90gm each in muffin mould.
Sprinkle some brown sugar on top.
• Bake in the preheated oven for 25mins.

Step I : arrange all the ingredients Step II : whisk eggs, vanilla, castor Step III : add all the dry ingredients
sugar, brown sugar, banana puree
and milk, dissolve sugar.
Portions 90GM

Served with tea and coffee

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV : pour oil in a thin stream Step V. : fill 90gms of batter Step VI: sprinkle some brown sugar ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
to batter, whisking on high speed to into muffin mould. on top and bake at 175°C
homogenize.
Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
Please click here to watch the video
 Category | NAME OF RECIPE | BLUEBERRY STREUSEL MUFFIN

Blueberry Streusel Muffin-

ingredients Items Unit Qty.

WHOLE EGG gm 75
CASTOR SUGAR gm 225
VANILLA EXTRACT gm 5
BUTTER MILK gm 162
REFINE FLOUR gm 225
SODA BICARBONATE gm 4
SALT gm 4
VETABLE OIL gm 150
FROZEN BLUEBERRIES (semi thawed) gm 200

Almond Streusel-
ALMOND POWDER gm 100
FLOUR gm 100
SUGAR gm 100
BUTTER UNSALTED SOFT gm 100

Method • Preheat the Oven to 180◦c

Step I : arrange all the Step II : whisk eggs with vanilla
ingredients extract, sugar, butter milk for
sugar to dissolve.
• Combine flour, soda bicarbonate, salt . Keep aside.
• Whisk eggs with vanilla extract, sugar, butter milk for
sugar to dissolve.
• Fold all the dry ingredients to the egg mix and whisk
to form a batter.
• Lastly pour oil in a thin stream to the batter, whisking
on high speed to homogenize.
• Fold gently, semi thawed blueberries to batter. Rest
in the refrigerator for minimum 2hours before use.
• Portion the batter to 90gm each in muffin mould.
• For streusel combine soft butter with all the dry
ingredients and mix with hands.
Step III : add all the dry ingredients • Sprinkle some almond streusel on top. Bake in the
preheated oven for 25mins.
Portions 90GM

Served with tea and coffee

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV : pour oil in a thin stream Step V : fold thawed Step VI: fill 90gms of batter into ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
to batter, whisking on high speed to blueberries to batter muffin mould. Bake at 175°C
homogenize. Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
Please click here to watch the video
 Category | NAME OF RECIPE | CHOCOLATE CHIP MUFFIN

ingredients Chocolate chip Muffin-

Items Unit Qty.

Asia WHOLE EGG gm 75

Pacific CASTOR SUGAR gm 225
VANILLA EXTRACT gm 5
BUTTER MILK gm 162
REFINE FLOUR gm 225
SODA BICARBONATE gm 4
SALT gm 4
VETABLE OIL gm 150
CHOCOLATE CALLETS 53% gm 350

Step I : arrange all the ingredients
Step II : whisk eggs with vanilla
extract, sugar, butter milk for sugar
to dissolve.
Method
• Preheat the Oven to 175◦c
• Combine flour, soda bicarbonate, salt . Keep aside.
• Whisk eggs with vanilla extract, sugar, butter milk for
sugar to dissolve.
• Fold all the dry ingredients to the egg mix and whisk
to form a batter.
• Lastly pour oil in a thin stream to the batter, whisking
on high speed to homogenize.
• Add chocolate chips to the batter. Rest in the
refrigerator for minimum 2hours before use.
• Portion the batter to 90gm each in muffin mould.
Sprinkle some chocolate chip on top.
Step III : add all the dry ingredients • Bake in the preheated oven for 25mins.
Portions 90GM

Served with tea and coffee

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV : pour oil in a thin Step V : fold chocolate chip in to Step VI: fill 90gms of batter into
stream to batter, whisking on ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
the muffin batter. muffin mould. Sprinkle some chips
high speed to homogenize. on top and bake at 175°C Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
Please click here to watch the video
05 Key points- Muffins

• Use all purpose flour instead of bread flour to keep

your muffins lighter and delicate.
• Do not over mix the batter. This will lead to tough
muffins.
• Fresh batter is best for good rise.
• Aim to fill the cups ¾ full to get muffin with nice
round tops and to prevent them from spilling out
over the top of the cups.
• Hold the muffins at room temperature and covered
to keep them best before the meal.
Doughnuts
 Category | NAME OF RECIPE | CHOCOLATE DOUGHNUT

Chocolate Doughnut-
ingredients
Items Unit Qty.
REFINE FLOUR gm 250
SALT gm 5
Asia CASTOR SUGAR gm 38
Pacific FRESH YEAST gm 18
IMPROVER VX2T gm 30
GLUTEN gm 5
UNSALTED BUTTER gm 38
EGG YOLK gm 50
EGG WHOLE gm 65
MILK gm 75
COCOA POWDER gm 25

Dark Chocolate Tempered topping

White Chocolate flakes topping

Step II : Combine all the
Step I : arrange all the
ingredients together to form a
ingredients
rich and elastic dough
Method
• Combine all the ingredients together to form a rich
and elastic dough. Final dough temperature 27°C.
• Table rest the dough for 10 minutes and portion the
dough to 40gm each.
• Shape to a soft roll and place on the flour dusted
baking parchment. After 10 minutes give a slight press
to flatten the dough. Allow to proof.
• Once the doughnuts are fully proof make a whole in
the center with a smaller cutter.
• Heat the oil to 175°C. Fry the doughnuts to light
brown color. Allow to cool.
• Pipe tempered milk chocolate and sprinkle with white
Step III : divide the dough to 40gm
chocolate flakes.
each. Roll and slightly press to
flatten, keep for proofing
Portions 40GM

Served with tea and coffee

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV : Once fully proof make a Step V : pipe with tempered milk Step VI: sprinkle with milk chocolate ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
whole in the center with a smaller chocolate. flakes.
cutter Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
Please click here to watch the video
 Category | NAME OF RECIPE | CINNAMON SUGAR DOUGHNUT

Cinnamon Sugar Doughnut-

ingredients Items Unit Qty.

REFINE FLOUR gm 250
SALT gm 5
CASTOR SUGAR gm 38
FRESH YEAST gm 18
IMPROVER VX2T gm 30
GLUTEN gm 5
UNSALTED BUTTER gm 38
EGG YOLK gm 50
EGG WHOLE gm 65
MILK gm 75

Sugar Glaze-
ICING SUGAR gm 200
WATER gm 50
CINNAMON POWDER gm dusting

Method • Combine all the ingredients together to form a rich

Step I : arrange all the
ingredients
Step II : Combine all the
ingredients together to form a
rich and elastic dough
and elastic dough. Final dough temperature 27°C.
• Table rest the dough for 10 minutes and portion the
dough to 40gm each.
• Shape to a soft roll and place on the flour dusted
baking parchment. After 10 minutes give a slight press
to flatten the dough. Allow to proof.
• Once the doughnuts are fully proof make a whole in
the center with a smaller cutter.
• Heat the oil to 175°C. Fry the doughnuts to light
brown color.
• For the sugar glaze combine the icing sugar with
water. Dip the warm doughnuts into the glaze.
Step III : divide the dough to 40gm
• Dust with cinnamon powder to finish.
each. Roll and slightly press to
flatten, keep for proofing
Portions 40GM

Served with tea and coffee

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV : Once fully proof make Step V : Dip the warm Step VI: Dust with cinnamon ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
a whole in the center with a doughnuts into the glaze. powder to finish.
smaller cutter Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
Please click here to watch the video
 Category | NAME OF RECIPE | VANILLA BERLINER

Berliner-
ingredients
Items Unit Qty.
REFINE FLOUR gm 250
SALT gm 5
Asia CASTOR SUGAR gm 38
Pacific FRESH YEAST gm 18
IMPROVER VX2T gm 30
GLUTEN gm 5
UNSALTED BUTTER gm 38
EGG YOLK gm 50
EGG WHOLE gm 65
MILK gm 75

Vanilla Sugar DUSTING

Method • Combine all the ingredients together to form a rich

Step I : arrange all the Step II : Combine all the
ingredients ingredients together to form a rich
and elastic dough
and elastic dough. Final dough temperature 27°C.
• Table rest the dough for 10 minutes and portion the
dough to 40gm each.
• Shape to a soft roll and place on the flour dusted
baking parchment. After 10 minutes give a slight press
to flatten the dough. Allow to proof.
• Once the Berliner are fully proof fry in the oil at
170°C. to light brown color. Allow to cool.
• For the filling, make Pastry cream and rest in the
refrigerator to cool.
• Before filling whisk the pastry cream to a smooth
consistency.
Step III : divide the dough to 40gm • Roll the Berliner in vanilla sugar. Fill the Berliners
each. Roll and slightly press to with Vanilla cream
flatten, keep for proofing
Portions 40GM

Served with tea and coffee

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV : Once fully proof fry at Step V : Roll the Berliner in Step VI: Make a hole and fill the ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
170°C vanilla sugar vanilla cream into the berliner
Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
Please click here to watch the video
 Category | NAME OF RECIPE | VANILLA CREAM

Vanilla Cream-
ingredients
Items Unit Qty.
WHOLE MILK gm 240
EGG YOLK gm 60
Asia CASTOR SUGAR gm 60
Pacific CORNSTARCH gm 30
VANILLA PASTE gm 10
UNSALTED BUTTER gm 30

Method
• In a bowl combine egg yolk, sugar, cornstarch
and mix well.
• Bring the milk to boil in a saucepan and pour it over
the yolk mixture.
• Cook the mixture further. Stirring constantly, cook the
mixture until it thickens.
• Add butter and vanilla, and mix until incorporated.
• Cover with plastic wrap and let cool. Store in the
refrigerator.
• Beat the pastry cream for a few seconds until a
creamy texture.
Step I : arrange all the Step II : combine egg yolk, Step III : pour the boiled milk over
ingredients sugar, cornstarch and mix well. the egg mix in 3 parts. Stirring
constantly.

Portions

Served with

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step V : remove the pan from Step VI: cover with cling warp and
Step IV : strain the back to another
heat. Add butter and vanilla allow to cool in the refrigerator.
saucepan. Cook well until thick. ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
extract. Stir to mix.
Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
05 Key points- Doughnuts

• Use all purpose flour instead of bread flour to keep

your doughnuts soft and fluffy.
• While proofing keep the humidity level between
35°C to 37°C. this is to avoid the crusting of the
outer skin.
• Do not over proof the doughnuts. This will make it
difficult to retain the shape of doughnuts.
• Keep the frying color light and not dark to avoid
drying.
• Maintain the frying temperature at 175°C, oil to
hot will keep the Berliner’s specifically raw from
inside.
Rolls & Bagels
 Category: Rolls & Bagels | Soft Roll |

ingredients Items Unit Qty

Bread Flour gm 350
Sugar gm 35
Asia Butter gm 35
Pacific
Dry Yeast gm 7
Salt gm 7
Milk Powder gm 15
Water ml 150
Egg nos 1

Method ▪ Mix all ingredients in a mixing bowl using the dough

Step I :Mix all ingredients in a
mixed bowl, knead with the
dough hook for 10 minutes at low
speed.
Step II : Continue with fast speed
for 5 minutes until it becomes
smooth and elastic.
hook for 10 minutes at low speed.
▪ Continue with fast speed for 5 minutes until it
becomes smooth and elastic.
▪ Remove from the mixer and shape the dough into a
ball and let it continue to rise for 30 minutes.
▪ Divide the dough into 30gms ball and shape it into a
roll.
▪ Arrange the rolls on a baking tray and leave it for final
proof to double in size for about 90 mins
Step III : Remove from the mixer ▪ Brush the rolls with lightly beaten egg (egg wash)
and let the dough and shape the ▪ Pre heat oven and bake at 220`c for 8 minutes
dough into a ball and let it
continue to rise for 30 minutes.

Portions 20 nos /30gm

Served with Butter

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV : Divide the dough into Step V : Arrange the rolls on a Step VI: Brush the rolls with lightly
30gm each and shaped into a roll baking tray and leave it for final beaten egg (egg wash). ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
proof to double in size for about 90 Pre heat oven and bake at 220`c
mins for 8 minutes Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
Please click here to watch the video
 Category: Rolls & Bagels | Hard Roll |

ingredients Items Unit Qty

Bread Flour gm 420
Dry Yeast gm 6
Asia Salt gm 6
Pacific
Water ml 190

▪ Mix all ingredients in a mixing bowl using the dough

▪ Step I : Mix all ingredients in ▪
a mixing bowl using the
dough hook for 5 minutes at
low speed.
Step II : Continue with fast
speed for 10 minutes until
dough become smooth and
elastic.
Method
hook for 5 minutes at low speed.
▪ Continue with fast speed for 10 minutes until dough
become smooth and elastic.
▪ Remove from the mixer and shape the dough into a
ball shape and let it continue to rise for 30 minutes.
▪ Divide the dough into 30gms each and shape into a
roll.
▪ Arrange the rolls on baking tray and leave it for final
proof for about 90 minutes.
▪ Slash the tops in a crosshatch pattern.
▪ Step III : Remove from the mixer
and shape the dough into a ball
• Pre heat oven and with added 2-3 seconds steam
(Oven Spring) and bake at 240`c for18 minutes.
shape and let it continue to rise
for 30 minutes.

Portions 20 nos /30gm

Served with Butter

CRITICAL DETAILS

▪ Step IV : Divide the dough into Step V : Slash the tops in a Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish
• Step VI: Pre heat oven and with
30gms each and shape into a crosshatch pattern.
added 2-3 seconds steam
roll. (Oven Spring) and bake at ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
▪ Arrange the rolls on baking tray 240`c for18 minutes.
and leave it for final proof for Influence ☐ Gluten ☐ Lactose ☐ Yeast
about 90 minutes.
Please click here to watch the video Details
 Category: Rolls & Bagels | Wholemeal Roll |

ingredients Items Unit Qty

Bread Flour gm 340
Wholemeal gm 60
Asia Dry Yeast gm 6
Pacific
Salt gm 8.5
Water ml 240
Butter gm 8.5
Milk Powder gm 18gm

Method ▪ Mix all ingredients in a mixing bowl using the dough

▪ Step I : Mix all ingredients in
a mixing bowl using the
dough hook for 6 minutes at
low speed.
▪ Step II : Continue with fast
speed for 6 minutes until dough
becomes smooth and elastic.
hook for 6 minutes at low speed.
▪ Continue with fast speed for 6 minutes until dough
becomes smooth and elastic.
▪ Remove from the mixer and let the dough rest on and
rise for 30 minutes.
▪ Divide the dough into 30gms ball and shape it into a
roll.
▪ Arrange the rolls on baking tray and leave it for final
proof for about 90 minutes.
▪ Pre heat oven and bake at 240`c with added 2-3
▪ Step III : Remove from the seconds steam (Oven Spring) continue for bake for
mixer and let the dough rest 17 minute.
on and rise for 30 minutes.

Portions 20 nos /30gm

Served with Butter

CRITICAL DETAILS

▪ Step VI: Pre heat oven and Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish
▪ Step IV : Divide the dough into ▪ Step V : Arrange the rolls on
30gms ball and shape it into a baking tray and leave it for final bake at 240`c with added 2-3
seconds steam (Oven Spring) ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
roll. proof for about 90 minutes.
continue for bake for 17 minute.
Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
Please click here to watch the video
 Category: Rolls & Bagels | Multigrain Roll |

ingredients Items Unit Qty

Bread Flour gm 300
Dry Yeast gm 6
Asia Salt gm 4
Pacific
Water ml 195
Butter gm 6
Pumpkin Seed gm 10
Black Sesame Seed gm 15
Sunflower Seed gm 10
Linseed gm 10
Polenta Grain gm 75

Method ▪ Mix all ingredients in a mixing bowl using the dough

Step I : Mix all ingredients in a
mixing bowl using the dough
hook for 6 minutes at low speed
hook for 6 minutes at low speed.
▪ Continue with fast speed for 4 minutes until dough
become smooth and elastic.
▪ Remove from the mixer and let the dough rest on and
rise for 30 minutes.
▪ Divide the dough into 30gms ball and shape it into a
roll.
▪ Arrange the rolls on baking tray and leave it for final
proof for about 120 minutes.
Step II : Continue with fast speed ▪ Sprinkle some flour on bread surface and slash the
Step III : Remove from the mixer and
for 4 minutes until dough become top with a line.
let the dough rest on and rise for 30
smooth and elastic. ▪ Pre heat oven and bake at 240`c with for 17 minutes
minutes.

Portions 20 nos /30gm

Served with Butter

CRITICAL DETAILS
▪ Step V : Arrange the rolls on ▪ Step VI: Pre heat oven and
▪ Step IV : Divide the dough into Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish
baking tray and leave it for final bake at 240`c with for 17
30gms ball and shape it into a
proof for about 120 minutes. minutes
roll. ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
Sprinkle some flour on bread
surface and slash the top with a
line. Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
Please click here to watch the video
 Category: Rolls & Bagels | Ciabatta |

ingredients Items Unit Qty

Bread Flour gm 350
Dry Yeast gm 10
Asia Salt gm 10
Pacific
Levain gm 60
Water ml 270
Olive oil gm 30

Olive Oil gm 50

Method ▪ Mix all ingredient in a mixing bowl except olive oil,

▪ Step I : Mix all ingredient in a
mixing bowl except olive oil,
knead with the dough hook
for 6 minutes at low speed.
▪ Step II : Add in olive oil with
fast speed for 10 minutes until
it become smooth and elastic.
Step III : Remove from mixer and rest
the dough in a large tray with 50 ml
olive oil, leave it for 1 hour. Midway
through the rise, deflate the dough by
folding it in half.
Portions
knead with the dough hook for 6 minutes at low speed.
▪ Add in olive oil with fast speed for 10 minutes until it
become smooth and elastic.
▪ Remove from mixer and rest the dough in a large tray
with 50 ml olive oil, leave it for 1 hour. Midway through
the rise, deflate the dough by folding it in half.
▪ Continue another second fold and rise for 1 hour.
▪ Work the dough on table by dividing the dough into a
small squares and place on the baking tray for a final
rise for 30 minutes .
▪ Pre heat oven and bake at 240`c with for 20 minutes.
20 nos /30gm

Served with Olive Oil

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV : Continue another second ▪ Step V : Work the dough on ▪ Step VI: Pre heat oven and
fold and rise for 1 hour. table by dividing the dough into ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
bake at 240`c with for 20
a small squares and place on minutes.
the baking tray for a final rise Influence ☐ Gluten ☐ Lactose ☐ Yeast
Details
Please click here to watch for 30video
the minutes .
 Category: Rolls & Bagels | Brioche |

ingredients Items Unit Qty

Bread Flour gm 280
Dry Yeast gm 8
Asia Salt gm 8
Pacific
Fresh Milk ml 35
Eggs nos 4
Sugar gm 30
Butter gm 125

▪ Mix all ingredient in a mixed bowl except butter , knead

Step I :Mix all ingredient in a mixed
Step II : Continue added in butter
bowl except butter , knead with the
,knead with fast speed for 4 minute
dough hook for 8 minute at low
until dough become smooth and
speed.
elastic.
. table.
.
Method
Step III :Remove from mixer and shaped
the dough into ball and put in chiller for
rest 30minute, remove from chiller
continue to rise for 45minute on working
. Portions
with the dough hook for 8 minute at low speed.
▪ Continue added in butter with fast speed for 4 minute
until dough become smooth and elastic.
▪ Remove from mixer and shaped the dough into ball
shape and put in chiller for rest 30minute, remove from
chiller continue to rise for 45minute on working table.
▪ Divide the dough into 30gm each and shaped into
classic brioche shape and arrange the rolls on tart mold
and leave it for final proof 1 hours
▪ Brush the rolls with lightly beaten eggs(egg wash)
Pre heat oven and baked at 200`c with for 12 minute.
▪
20 nos /30gm

Served with Butter

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV: Divide the dough into Step VI: Pre heat oven and baked
30gm each and shaped into classic Step V Brush the rolls with lightly ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
beaten eggs(egg wash at 200`c with for 12 minute.
brioche shape and arrange the rolls
on tart mold and leave it for final Influence ☐ Gluten ☐ Lactose ☐ Yeast
proof 1 hours Details
Please click here to watch the video
 Category: Rolls & Bagels | Sourdough Bagel |

ingredients Items Unit Qty

Bread Flour gm 360
Dry Yeast gm 6
Asia Salt gm 6
Pacific
Fresh Milk ml 275
Butter gm 12
Levain gm 60

Method ▪ Mix all ingredients in a mixing bowl, knead with the

▪ Step I : Mix all ingredients in a
▪ Step II : Continue with fast
mixing bowl, knead with the
dough hook for 7 minutes at
low speed.
.
Step III : Remove from mixer and
shape the dough into a ball and
speed for 6 minutes until dough
leave it continue to rise for 45
become smooth and elastic.
minutes.
Portions
dough hook for 7 minutes at low speed.
▪ Continue with fast speed for 6 minutes until dough
become smooth and elastic.
▪ Remove from mixer and shape the dough into a ball and
leave it continue to rise for 45 minutes.
▪ Divide the dough into 35gm each and shape the dough
again into a doughnut shape and seal well. Leave it for
final proof about 40 minutes.
▪ Soak the bagels into boiling water for about 5 seconds
and remove it. Arrange the bagels onto baking tray
▪ Pre heat oven and bake at 240`c with for 15 minutes.
20 nos /35gm

Served with Butter

CRITICAL DETAILS

Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV: Divide the dough into 35gm ▪ Step V :Soak the bagels into ▪ Step VI: Pre heat oven and
each and shape the dough again boiling water for about 5 bake at 240`c with for 15 ☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds
into a doughnut shape and seal seconds and remove it. Arrange minutes.
well. Leave it for final proof about the bagels onto baking tray Influence ☐ Gluten ☐ Lactose ☐ Yeast
40 minutes.
Details
Please click here to watch the video
 05 Key points – Rolls & Bagels
• Mixing, proofing and Baking time given in formulas are
guidelines only, Must learn to tell by sight and feel when a dough
is toughly mixed ,proofing and baking.
Example: Difference of Mixer/Kitchen Temperature /of Prover or Hot box/Oven –Difference result

• Study your ingredients ,familiarity always pleases to work with.

Example: Difference of Fresh Yeast /Dry Yeast/Levain.

• ‘Over spring’ to create the outside perimeter hardens and

develops into the crisp-crusted product-Baking with steam.

• Make up and Panning-The dough is shaped into loaves or rolls and then
placed in pans or on baking sheets is depends on your needs.
Example: Dusting flour or Seed /Scoring Pattern

• Get basic right-Study the recipe & ingredients . Master your technique
with right tools. Result-Production and Implement .
Loaf & Toast
 Baguette

ingredients Items Unit Qty

Poolish
Bread Flour gm 1020
Asia Rye Flour gm 60
Pacific Water ml 1080
Yeast gm 3

Dough
Bread Flour gm 2000
Rye Flour gm 50
Water ml 1100
Salt gm 57
Yeast gm 3
Poolish gm 1445

Method ▪ Mix the polish ingredient by hand until surface smooth

and put in bowl for 8 hours.
▪ After scale all dough ingredient with polish in mixer
bowl.
▪ 6 minutes for low speed.
▪ Continue 3 minutes for fast speed.
▪ Remove the dough from mixer bowl when the dough
surface smooth and elastic.
▪ Shape the dough into a ball.
▪ Covered, Leave it on the table for 1hour.
▪ Divide the dough into 350g each.
▪ Shape the dough again into long stick.
Step I : Step II : Step III : ▪ Arrange the baguette onto baking tray.
▪ Proofing(31˚C / 80 humidity).
▪ Ready for bake: 230/210 time: 20 minutes.
Portions 12 portions / 350g 36 portions / 35g
CRITICAL DETAILS
• Dough should be elastic
• Used ice water
• Make sure all dough should covered when the dough proof
• The dough should have enough time for proof

Step V : Allergens ☐ Eggs ☐ Fish ☐ Milk ☐ Peanuts ☐ Shellfish

Step IV :
☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds

Influence details : ☐ Gluten ☐ Lactose ☐ Yeast

Please click here to watch the video

 Milk Country Loaf

Items Unit Qty

ingredients
Bread Flour gm 1000
Rye Flour gm 600
Asia Old Dough gm 600
Pacific Yeast gm 5
Milk Powder gm 120
Salt gm 55
Water gm 1150

Method ▪ Scale all ingredient according the recipe.

▪ Add all ingredient into the mixer bowl.
▪ 6 minutes of low speed.
▪ Continue with 3minuted of fast speed.
▪ The dough become smooth and elastic.
▪ Remove the dough from mixer bowl.
▪ Shape the dough into a ball.
▪ Leave it 1 hour on the table.
▪ Divide the dough into 400g each.
▪ Shape the dough again and put in to bowl for proofing
(30˚C / 80 humidity) almost 2hours.
▪ Bake 230 / 200 C. Time: 19Minutes
Step I : Step II : Step III : ▪ Serve after cold .

Portions 6 portions / 400g 24 portions / 40g

CRITICAL DETAILS
• Should be ice water
• The dough should be elastic
• Make sure the proof time enough
• The oven need steam

Step V : Allergens ☐ Eggs ☐ Fish ☐ Milk ☐ Peanuts ☐ Shellfish

Step IV :
☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds

Influence Details ☐ Gluten ☐ Lactose ☐ Yeast

Please click here to watch the video

 Sunflower Bread

ingredients Items Unit Qty

Bread Flour gm 1000

Salt gm 18
Asia IREK-Multi gm 250
Pacific Yeast gm 15
Water ml 900
Sunflower seed gm 300

Method ▪ Scale all ingredient according the recipe .

▪ Put all ingredient in to mixer bowl.
▪ 6 minutes for low speed.
▪ After high speed for 3 minutes.
▪ Bring the dough from mixer bowl
▪ Shape the dough into a ball.
▪ Put on the table for proof 50 minutes.
▪ Divide the dough each 400g.
▪ Shape the dough like olive shape.
▪ Put in the tray and proofing (31˚C / 80 humidity)
almost 1.5 hours.
▪ Bake 220C / 200C Time: 19 minutes.
Step I : Step II : Step III : ▪ Serve after cold .

Portions 6 portions / 400g 18 portions / 40g

CRITICAL DETAILS
• Dough should be elastic
• Used ice water
• Dough surface stick the sunflower

Step V : Allergens ☐ Eggs ☐ Fish ☐ Milk ☐ Peanuts ☐ Shellfish

Step IV :
☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds

Influence Details ☐ Gluten ☐ Lactose ☐ Yeast

Please click here to watch the video

 Sour Bread

ingredients Items Unit Qty

Poolish
Rye Flour gm 120
Asia Water ml 120
Pacific Yeast gm 1

Dough
Water ml 200
Yeast gm 2
Bread Flour gm 400
Salt gm 8
IREK-Rogena gm 1.5
Poolish gm 240

Method ▪ Mix the polish ingredient by hand in bowl until surface

smooth.
▪ Covered, leave it on the table 8hours.
▪ Scale all dough ingredient with poolish in mixer bowl.
▪ Low speed for 5 minutes.
▪ After 4 minutes for fast speed.
▪ Remove the dough from mixer bowl.
▪ Shape the dough into a ball.
▪ Covered, leave it to rise for 45 minutes.
▪ Divide the dough into 400g each.
▪ Shape the dough again like olive shape.
▪ Arrange the dough onto baking tray for proofing(31˚C
Step I : Step II : Step III : / 80 humidity ).
▪ Bake : 220/200 Time: 19 minutes.

Portions 4 portions / 400g 12 portions / 40g

CRITICAL DETAILS
• Make sure the poolish need proof 8hours
• The dough should be elastic
• Used ice water

Step V : Allergens ☐ Eggs ☐ Fish ☐ Milk ☐ Peanuts ☐ Shellfish

Step IV :
☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds

Influence Details ☐ Gluten ☐ Lactose ☐ Yeast

Please click here to watch the video

 Olive ciabatta

ingredients Items Unit Qty

Poolish
Asia Bread Flour gm 772.5
Pacific Water gm 780
Yeast gm 15

Dough
Bread Flour gm 1580
Salt gm 40
Water gm 850
Milk Powder gm 30
Yeast gm 5
Olive Oil gm 150
Black Olive gm 150

Method ▪ Scale all ingredient according the recipe.

▪ Add all ingredient to mixer bowl.
▪ 7 minutes for low speed.
▪ Continue with fast speed for 3 minutes.
▪ Until the dough surface smooth and elastic.
▪ Remove the dough from the mixer bowl.
▪ Shape the dough into a ball.
▪ Leave it to rise for 1hour
▪ Press the dough shape like the box.
▪ After put in the box for proof( brush the olive oil in the
box). （30˚C / 80 humidity） almost 1hour for
proofing
Step I : Step II : Step III : ▪ Divide the dough into 400g each.
▪ Bake 220/200. Time: 18minutes

Portions 11 portions / 400g 12 portions / 40g

CRITICAL DETAILS
• Dough should be elastic
• Make sure proof 8 hours of poolish
• Divide the dough with a sharp knife
• Enough time for proof

Step V : Allergens ☐ Eggs ☐ Fish ☐ Milk ☐ Peanuts ☐ Shellfish

Step IV :
☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds

Influence Details ☐ Gluten ☐ Lactose ☐ Yeast

Please click here to watch the video

05 Key points
• Familiar with the properties of raw materials. Different flour has different
water absorption. Ensure that the proportion of all raw materials is
balanced. Ensure each product is consistent.

• Kitchen’s temperature is also very important. Bread proofing time and level
are different in different temperatures.

• Due to the large weight of loaf, the temperature inside the dough will rise
during the mixing process, which will cause the dough to become soft.
Therefore, ice water must be added in the mixing process to ensure the
dough’s temperature.

• In order to ensure the taste and the internal organization of bread, we must
pay attention to every proofing process. If one step is not enough, it will lead
to bad taste of bread.

• The making of Poolish is very important because it's traditional bread.

Attention must be paid to the time and proofing degree of Poolish.
Pound cakes
 Pound Cake/Morning Cake | WHOLE WHEAT CARROT CAKE |
ingredients
Items Unit Qty
butter gm 87
sugar gm 49
brown sugar gm 52
eggs, fresh gm 78
Asia vanilla extract gm 4
Pacific Whole Wheat Flour gm 78
all purpose flour gm 26
baking soda gm 2
salt gm 3
baking powder gm 1
cinnamon gm 1
carrots, grated gm 118
raisin gm 40
walnut gm 50
Greek Yoghurt, strained gm 150
icing sugar gm 20
vanilla bean pc 1/4

Method ▪ Cream the butter, sugar, and brown sugar. Add eggs
gradually, and then the vanilla.
▪ Add sifted dry ingredients in batches, scraping bowl
to ensure proper mixing.
▪ Fold in carrots, raisins, and walnuts.
▪ Pour into buttered and floured cake pans.
▪ Bake @ 165C for 40 minutes.
▪ *can substitute butter with oil for diary free*
▪ Greek Yoghurt Icing
▪ Pour yoghurt into a strainer lined with a coffee filter.
Step I : Step II : Step III : Allow to drip out the whey water for a few hours or
overnight.
▪ Mix yoghurt, icing sugar, and vanilla bean.
▪ Ice the carrot cake to your preference.

Portions 500grams in a (9cmW x21cm L x 6cm H) Loaf Pan

Served with

CRITICAL DETAILS

Step IV : Step V : Step VI : Allergens ☒ Eggs ☐ Fish ☒ Milk ☐ Peanuts ☐ Shellfish

☐ Soy ☒ Tree nuts ☒ Wheat ☐ Sulfites ☐ Sesame seeds

Influence ☒ Gluten ☒ Lactose ☐ Yeast

Details
 Pound Cake/Morning Cake | MUESLI CAKE |

ingredients Items Unit Qty

muesli gm 80
flaxseed meal gm 19
Asia raisin gm 80
Pacific molasses gm 19
dark brown sugar gm 54
apple juice gm 113
apples, grated gm 113
whole wheat flour gm 80
baking powder gm 20

Method

▪ Mix the muesli, flaxseed, raisin, molasses, sugar, and

apple juice in a bowl.
▪ Allow the muesli to soak for 30 minutes or overnight.

▪ Add the grated apples.

▪ Fold in flour and baking powder.
▪ Fill buttered cake pan.
▪ Bake @ 175C for 45-60 minutes.

▪ Can change the raisin with other dried fruits/nuts of

Step I : Step II : Step III : choice (figs, apricot, prunes, etc)

Portions 500grams in a (9cmW x21cm L x 6cm H) Loaf Pan

Served with

CRITICAL DETAILS

Step IV : Step V : Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

☐ Soy ☐ Tree nuts ☒ Wheat ☒ Sulfites ☐ Sesame seeds

Influence ☒ Gluten ☐ Lactose ☐ Yeast

Details
Please click here to watch the video
 Pound Cake/Morning Cake | CINNAMON RAISIN POUND CAKE |
ingredients Items Unit Qty
butter gm 65
sugar gm 114
eggs gm 85
vanilla extract gm 6
Asia all purpose flour gm 106
Pacific salt gm 1
baking soda gm 0.6
baking powder gm 0.6
sour cream gm 45
raisin gm 34
brown sugar gm 25
cinnamon powder gm 8.5
milk gm 8.5
Glaze
icing Sugar gm 200
orange Juice gm 40

Method ▪ Cream butter and sugar.

▪ Add eggs gradually and whip till fluffly.
▪ Add sifted flour, salt, baking powder, baking soda and
mix.
▪ Mix in sour cream.
▪ Mix the brown sugar, milk, and cinnamon. Add
100grams of the appareil.
▪ Add the raisin in the remaining mix.
▪ Put the two mixes in piping bags.
▪ Pipe the plain mix on bottom of greased pan.
▪ Pipe some lines of the cinnamon mix. And repeat
again with the plain mix.
Step I : Step II : Step III :
▪ Use a skewer or knife to swirl the mix together.
▪ Bake @ 165C for 40-45 minutes.
▪ For the glaze mix the sugar and orange juice.

Portions 500grams

Served with

CRITICAL DETAILS

Step IV : Step VI: Allergens ☒ Eggs ☐ Fish ☒ Milk ☐ Peanuts ☐ Shellfish

Step V :
☐ Soy ☐ Tree nuts ☒ Wheat ☐ Sulfites ☐ Sesame seeds
Influence ☒ Gluten ☒ Lactose ☐ Yeast
Details
 Pound Cake/Morning Cake | CHOCOLATE BANANA POUND CAKE |

ingredients Items Unit Qty

butter gm 98.4
sugar gm 98.4
Asia egg gm 98.4
Pacific t55 gm 81.0
cocoa powder gm 17.4
baking powder gm 2.3
fresh banana, mashed gm 57.9
chocolate chip gm 46.3

Optional:
100% Orange Juice

Method
▪ Cream butter and sugar.
▪ Gradually add the eggs and whip.
▪ Fold in sifted flour, cocoa powder, and baking
powder.
▪ Mix in banana and chocolate chips.
▪ Fill greased loaf pan.
▪ Line center with soft butter.
▪ Bake @ 165C for 30-45 minutes.

▪ Optional: Brush with choice of fresh juice when the

cake has slightly cooled. This will add moisture and
Step I : Step II : Step III : flavor.
▪ Banana’s can be replaced with other fillings such as
nuts, dried fruits, etc
Portions 500grams in a (9cmW x21cm L x 6cm H) Loaf Pan

Served with

CRITICAL DETAILS

Step V : Step VI: Allergens ☒ Eggs ☐ Fish ☒ Milk ☐ Peanuts ☐ Shellfish

Step IV :

☐ Soy ☐ Tree nuts ☒ Wheat ☐ Sulfites ☐ Sesame seeds

Influence ☒ Gluten ☒ Lactose ☐ Yeast

Details
Please click here to watch the video
 Pound Cake/Morning Cake | BLUEBERRY LEMON STREUSEL POUND CAKE |

ingredients Items Unit Qty

sugar gm 120.5
lemon zest gm 12.0
salt gm 2.4
Asia
eggs gm 84.3
Pacific
lemon juice gm 12.0
cream gm 48.2
butter gm 36.1
t65 gm 36.1
t45 gm 60.2
baking powder gm 3.6
blueberry gm 84.3
Streusel
sugar gm 100
flour gm 35
Butter gm 60

Method ▪ Mix the sugar and lemon zest to release the oils. Add
salt.
▪ Whisk in the eggs.
▪ Add lemon juice, and cream.
▪ Mix in soft butter.
▪ Fold in the sifted flours and baking powder.
▪ Fold in blueberry.
▪ Fill greased and floured loaf pan. Pipe butter line in
center. Sprinkle streusel on top.
▪ Chill for 1 hour or overnight.
▪ Bake @ 165C for 45 minutes.
▪ For the Streusel: Mix all ingredients together till
Step I : Step II : Step III : dough is formed. Pass through grill to make small
sizes.
▪ *Can change the blueberry with other fillings*
Portions 500grams 9cmW x21cm L x 6cm H Loaf Pan

Served with

CRITICAL DETAILS

Step V : Step VI: Allergens ☒ Eggs ☐ Fish ☒ Milk ☐ Peanuts ☐ Shellfish

Step IV :
☐ Soy ☐ Tree nuts ☒ Wheat ☐ Sulfites ☐ Sesame seeds

Influence ☒ Gluten ☒ Lactose ☐ Yeast

Details
05 Key points Pound Cake/ Morning
Cakes
• Prepare and organize yourself beforehand. Make sure ingredients, such as
butter and eggs are at room temperature and not cold. This will ensure proper
creaming of butter and prevent the butter from splitting when adding cold
eggs or liquid.
• Make sure cake pans are properly buttered and floured in ever corner for an
easy release after baking.
• Bake low and slow. Bake at a lower temperature and for a longer time to get a
nice bake and rotate halfway through baking. This will ensure a nice even
texture and interior.
• If possible, always use butter when the recipe calls for it. Different margarines
will have different fat content, which will affect the final product. Most
importantly, your cakes will taste better with butter. Ingredients will make the
difference.
• Always temper the cake at room temperature before serving. Serving a cold
cake will change its texture and flavor. At room temperature, the cake will feel
more moist, light, and softer to the palate, and the flavours will be more
enhanced.
Gluten Free
 Gluten Free | BAGEL |

ingredients Items Unit Qty

warm water, 35~40C gm 320
dry yeast gm 13
sugar gm 11
Asia
brown rice flour gm 155
Pacific
potato starch gm 95
tapioca flour gm 95
buckwheat flour gm 95
psyllium seed husks gm 20
salt gm 10
baking powder gm 4
apple cider vinegar ml 15
olive oil ml 7

Poaching Water
Water ml 2000
Honey gm 30

Method
▪ Mix water with the sugar. Sprinkle the yeast into
water. Allow to sit for 10 minutes to foam. (I)
▪ Combine all the dry ingredients. Add the yeast water,
vinegar, and oil into the dry ingredients. (II)
▪ Mix dough on medium speed till a smooth ball is
formed and not sticking to the side of the bowl.
▪ Divide, roll and pinch a hole. Shape. (III & IV)
▪ Place on tray. Cover and allow to proof.
▪ Boil the poaching water, add bagels and boil for one
minute. Flip and boil for another minute.
Step I : Step II : ▪ Place on tray. Brush with egg whites. Top with garnish
Step III :
of choice. (V & VI)
▪ Bake @ 200C for 20-30 minutes till golden. Will feel
hard, but will soften as it cools.
Portions 12 portions @ 70gram each

Served with cream cheese/jam/nut butter

CRITICAL DETAILS

Step IV : Allergens ☐ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step V : Step VI:
☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☒ Sesame seeds

Influence ☐ Gluten ☐ Lactose ☒ Yeast

Details
Please click here to watch the video
 Gluten Free | MUFFIN |

ingredients Items Unit Qty

almond powder gm 260

baking soda gm 3.5
Asia Salt gm 1
Pacific Eggs gm 240
Butter gm 95
Sugar gm 160
lemon zest (optional) gm 6
lemon juice gm 18
vanilla extract gm 18
berries/nuts/chocolate chip gm 150

Method
• Cream the butter, sugar, and zest.
• Slowly add the eggs.
• Add the almond powder, salt, and baking soda
• Add the lemon juice and vanilla extract.
• Fold in filling of choice.
• Fill lined muffin cups. If you have added fruits in the
mix, chill the dough in the chiller for one hour. This
will prevent the fruits from sinking while baking.

• Bake @ 175C for 15-20 minutes.

Step I : Step II : Step III : • Cool for 5 minutes, then remove from pan and cool
on wire rack.

Portions 12pcs 80 grams muffin

Served with

CRITICAL DETAILS

Step IV : Step V : Allergens ☒ Eggs ☐ Fish ☒ Milk ☐ Peanuts ☐ Shellfish

Step VI:
☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds

Influence ☐ Gluten ☒ Lactose ☐ Yeast

Details
 Gluten Free | CEREAL AND SEED ROLL |

ingredients Items Unit Qty

Psyllium husks gm 25
Almond flour gm 25
Asia Chia seed gm 16
Pacific Flaxseed gm 11
Pumpkin seed gm 11
Sesame seed gm 16
Sunflower seed gm 11
***
Coconut sugar gm 5
Baking powder gm 3.5
Salt gm 3
Water ml 165
Apple cider vinegar ml 5.5
Eggs gm 55
Coconut oil gm 11

Method

☒
▪ Put the flour and seeds in a food processor and
process to break down the seeds.(I)
▪ Put in a mixing bowl. Add the remaining ingredients
together and mix till a dough is formed. (II & III)

▪ Put dough onto table and roll out to 3cm thickness.

(IV & V)
▪ Cut to desired weight and shape. Top with seeds and
cereal of choice. (VI)
▪ Bake in a 180C oven for 40-50 minutes. Rotating
Step I : Step II : Step III : half way through baking.
▪ Cool on wire rack.

Portions 12pcs @ 30grams each

Served with

CRITICAL DETAILS

Allergens ☒ Eggs ☐ Fish Milk ☐ Peanuts ☐ Shellfish

Step IV : Step V : Step VI:
☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☒Sesame seeds

Influence ☐ Gluten ☐ Lactose ☒Yeast

Details
Please click here to watch the video
 Gluten Free | BRIOCHE |

ingredients Items Unit Qty

dry yeast gm 8
Sugar gm 8
Asia warm water, 35~40C gm 32
Pacific brown rice flour gm 56
tapioca starch gm 64
xanthan gum gm 5
Salt gm 2
Sugar gm 32
Egg gm 80
Butter gm 72

Method ▪ Mix water with the sugar. Sprinkle the yeast into
water. Allow to sit for 10 minutes or till foam (I)
▪ Mix the dry ingredients and put in a mixing bowl. Add
the yeast water & mix on low speed till dough is
formed. (II)
▪ Add eggs gradually. (III)
▪ Add the butter in stages. Increase speed to medium
and mix tilll dough is smooth. (IV)
▪ Scoop dough into buttered molds or into flexipan
molds. Smooth out top. (V)
▪ Cover and allow to proof in chiller overnight.
Step I : Step II : ▪ Take out from chiller and allow to temper for one hour
Step III :
before baking.
▪ Egg wash & bake @ 165C for 20-25 minutes (VI)
▪ Cool on wire rack.
Portions 12pcs @ 30grams each

Served with

CRITICAL DETAILS

Step IV : Step VI: Allergens ☒ Eggs ☐ Fish ☒ Milk ☐ Peanuts ☐ Shellfish

Step V :
☐ Soy ☐ Tree nuts ☐ Wheat ☐ Sulfites ☐ Sesame seeds

Influence ☐ Gluten ☒ Lactose ☒ Yeast

Details
05 Key points - Gluten Free
• Cleanliness: Work on a marble or stainless steel table which has been
thoroughly washed to avoid cross contamination of gluten. Avoid working on a
wooden bench table. Clean all equipment thoroughly or have a separate set of
equipment just for gluten free baking. Make sure the oven is free from flour to
ensure no contamination.
• In buffet or restaurant, it is best to serve per request and not set up in the
buffet station to avoid contamination. We usually know ahead of time with
guests preference and dietary needs.
• Overmixing. Unlike bread with gluten, it is better to overmix gluten free dough.
It helps with the structure, giving it a better rise and texture.
• Rest your dough. Resting the dough allows the starches to hydrate, which will
give you a better texture and mouth feel after baked.
• Baking gluten free breads usually bake longer in the oven due to a higher liquid
ratio and it takes time to get its interior structure properly set. Don’t worry
about it being overbaked. The gel formed from flaxseed, psyllium husks,
xanthan gum takes time to cook. As it cools, the interior will soften.
Resources & tools
Recommended brands to use in case of Ready to Bake product procurement for your hotels ,
you may reach out to your procurement team for local distributor

Brand: Web: Distributor:

Bridor (France-Worldwide) www.bridordefrance.com. As per area
Aryzta (AP & MEA ) https://aryzta-apmea.com/ As per area
La Rose Noire http://la-rose-noire.com/ As per area
Sydney Cake House (Local-Malaysia) http://sydneycakehouse.com/ Malaysia
Delifrance ( Worldwide ) https://www.delifrance.com/ As per area
Pierre Herme - Japan https://www.pierreherme.co.jp/ As per area
Laurent www.laurent.com.au Australia
Apromotrading https://apromotrading.com.au/#contact-us-top Australia
Sharing the bakery Asia
culture of the world COUNTRY SUPPLIER MAIN CONTACT DISTRIBUTOR CONTACT

Leader manufacturer in premium bakery products, Bridor CAMBODIA BRIDOR Not Appointed
combines bakery know-how and industrial management
William Regnier
wregnier@groupeleduff.com
since more than 30 years and offers high quality products
+66 96 258 0742
inspired by the bakery cultures from all over the world.
Our breads and pastries are delicious and authentic, INDONESIA BRIDOR CLASSIC FINE FOODS INDONESIA
healthy and natural, always staying true to their origins. Christophe FUTIN Edouard ECORCHEVILLE
cfutin@groupeleduff.com edouard@classic.co.id
1) Pricing / Services: +62 859 5974 90 80 +62 21 458 48040
• Pricing: Special Corporate Conditions

2) Quality: Premium quality & service all year long! LAOS BRIDOR Not Appointed
William Regnier
3) CSR Commitments / Certifications: wregnier@groupeleduff.com
Because actions speak louder than words, we want t o +66 96 258 0742
share a few concrete illustrations of our commitments
with you. In 2020, we announced four commitments : MALAYSIA BRIDOR CLASSIC FINE FOODS MALAYSIA
1- Consumer’s health and wellbeing Christophe FUTIN Nicolas LETOUMELIN
2- The quality of our ingredients cfutin@groupeleduff.com nicolas.letoumelin@classic.com.my
3- Protecting our environment +62 859 5974 90 80 +603 8073 4207
4- Respect for women and men

• HACCP
• IFS High level MYANMAR BRIDOR METRO Myanmar
• BRC grade AA+ William Regnier jocelyne.alix02@metro-
• Organic/ Label Rouge / KAT wregnier@groupeleduff.com wholesale.com
• Ecovadis-Substainable +66 96 258 0742 Jocelyne Alix
+959797380330
 Asia
COUNTRY SUPPLIER MAIN CONTACT DISTRIBUTOR CONTACT

JAPAN BRIDOR Check with Bridor main contact

Thomas Gauchet
Asia tgauchet@groupeleduff.com
+81 80 9673 9590
COUNTRY SUPPLIER MAIN CONTACT DISTRIBUTOR CONTACT
TAIWAN Bridor Check with Bridor main contact
PHILIPPINES BRIDOR CLASSIC FINE FOODS PHILIPPINES Alexandre Hall
Christophe FUTIN Gil SALVOSA alex@groupeleduff.com
cfutin@groupeleduff.com g.salvosa@classic.com.ph +99 69 66 154 737
+62 859 5974 90 80 +63 (02) 8 889 1676
INDIA BRIDOR Fortune Gourmet India
WISK FINE FOODS PHILIPPINES Gagan Rahi Malvika Schroff
Frank VAN DER WALLE grahi@groupeleduff.com malvika@fortunegourmet.com
frank.vanderwalle@wisk.com.ph +91 98 103 06 497 +91 97 69 271 275
+(632) 8426 2222

SINGAPORE Bridor Classic Fine Foods Singapore

Geoffrey Delhaye Ynyr Jones HONG KONG Bridor FB Solutions Hong Kong
gdelhaye@groupeleduff.com ynyr.jones@classic.com.sg MACAU Alexandre Hall Sophie Tran
+65 9234 4307 +65 8161 8582 alex@groupeleduff.com stran@fbsolution.hk
+99 69 66 154 737 +85 264 62 6619
THAILAND BRIDOR American European Products
William Regnier Thailand CHINA Bridor Check with Bridor main contact
wregnier@groupeleduff.com K. Mind Worrawath Yin Wang
+66 96 258 0742 worrawath.su@aepthailand.com ywang@groupeleduff.com
+66984425644 +86 138 7124 9146

VIETNAM BRIDOR Classic Fine foods Vietnam KOREA Bridor Check with Bridor main contact
William Regnier Antoine De la Malardière Benoit Dalle
wregnier@groupeleduff.com antoine@classicfinefoods.com.vn bdalle@groupeleduff.com
+66 96 258 0742 +84906898055 +82 102 934 7041
THANK YOU !
Thanks to the following chefs who helped us to put this Bakery guidelines , recipes and videos together. If you want
to replace certain ingredients as they are not available in your area, consult the chefs for advice.

Mohamad Adam M Nor -

Chief Baker
Kevin Yong – Pastry Chef
W Kuala Lumpur

Alfred Merkel
Santosh Singh Rawat Executive Pastry Chef
Chad Yamagata Executive Pastry Chef MH Marquis Queen’s Park ,
Executive Pastry Chef George Fan
JW Marriott Sahar Mumbai Bangkok Westin Xi’an
The St. Regis Hong Kong
Xi’an Qujiang