YOUR WINDOW TO THE ART & SCIENCE OF BAKING

KARENG/2004/13842 MAG(2)/PP/71/2007-08

BakeryWorld
FOR PRIVATE CIRCULATION ONLY

VOLUME 7, ISSUE 11-12

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RUPEES: 35/- PER COPY

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No.RNP/BGS/2115/2009-11, Dated: 24/06/2009

A Diverse culture of Food and Hospitality

MOROCCO Breadtrail
NPD - SPOTTED MUFFIN NPD - Crunchy Pizza Crackers NPD - Wheat Bran Methi Cookies Ingredient of the month - Salt Action of the month - Proofing Feature - the goodness of soy in bread Feature - Distinction between Biscuits and cookies Feature - the gentle art of garnishing Options for baking your cookie right Photocipe Teddy on Muffin

BakeryWorld
FOR PRIVATE CIRCULATION ONLY

EDITOR Manish Gaur co-EDITOR Kala Kanthan SUPPORT (information) M.K.Gaur Rajeev Siddik, Nagesh, Abha, Santanu & Trainers DESIGNING & LAYOUT Manish Gaur ADMINISTRATION P.S.Indira, Nalini, Veda PRINTER BakeryWorld Printers & Publishers PHOTOGRAPHY Santanu Borbora, Sunil & Decoration team Info We thank all the students of IBCA to be a part of BakeryWorld

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Ed tor 's NOTE

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In the New Year, may your right hand always be stretched out in Friendship, Hope and Kindness.
Its the New Year The New Year always ushers in new beginnings, approaches, technique, talent and skill. We thought we will begin the first issue of the year 2012 with the benefits of salt n soy in bread making, we will be taking you on our bread trail to Morocco; discuss about tea time snacks cookies and biscuits, talk about the gentle skill of garnishing with the usual queries and tips, student voices and events and ring in the New Year with all hope, creativity and kindness. From celebrating the New Year to celebration of Love. Valentines Day is steeped in tradition with its history being mysterious and unknown. Well love is all about the mysterious and unknown and we take you on this journey with a photo recipe, hearts and new products and trivia about We would also like you to know the prevailing trends in the baking and confectionery industry. And on the same lines give you insights on the dynamics of using a bread machine. Also if you would like to share a precious recipe or two of any member of your family and friends, please do, we would love to feature

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Volume 7, Issue 11-12

Institute of Baking & Cake Art

46/3, Mission road, Bangalore - 560027, India

Telephone: +91-80-22106619, 32021185 Manish: +919886305404 M.K.Gaur: +919342825279 Indira: +919986088025 email: ibcablr@yahoo.com Web; www.ibcablr.com

- Manish Gaur

NPD - SPOTTED MUFFIN NPD - Crunchy Pizza Crackers NPD - Wheat Bran Methi Cookies Ingredient of the month - Salt Action of the month - Proofing Bread Trail - Morocco Feature - the goodness of soy in bread Feature - Distinction between Biscuits and cookies Bread Machine Basics Feature - the gentle art of garnishing Options for baking your cookie right Student Voices - on the blog Queries & Tips - on the website Photocipe Teddy on Muffin Cake decoration Market Trends

Advertisements bakerSmart online Excel Refrigaration CS Aerotherm Apple Bakery Machinery Pvt.Ltd Bakers Machinery & Consultancy Co. MerryWhip Non-dairy creamDolar Engg Industries Pvt.Ltd PD Navkar Bio-Chem Pvt.Ltd Bakers Shoppee

Check our webspace: www.ibcablr.com

Sugar themes for Sweet Creation

contact Indira: 9986088025, ibcablr@yahoo.com to get price and details

T DEN ILE STU ROF P

LEARNERS CORNER

Diya Susan U - Pastry and Snacks says Intending to utilize my time productively during the month long break from the engineering course i am pursuing, i wanted to try my skills at baking an desserts as well . I enrolled for the pastry and snack course at IBCA and it has been a fulfilling time. I will definitely try out and experiment wit h the new found techniques and knowledge that i acquired at IBCA. I particularly found the theory classes very interesting as Mr.Gaur gave us wonderful insights to the science of baking. All in all a lovely, enjoyable experience! Krupa - SHBC says Hi, i bake and i wanted to test the waters before i turn this interest to a professional career option, therefore i joined the short home baking course at ibca. Latha HBC says I enrolled for the Home Baking course at IBCA as baking is a huge hobby for me which i would like to pursue. Nischel says I really enjoyed the short home baking course at IBCA Vinay says Am a trainer with HP, the practical aspect of the class was the most enjoyable. This course has given me a new interest level and passion towards baking.

Students Profile and Views at IBCA

the dough - everyday baking sheets will work just fine - and the dough needs only an hour or so to rise. Perfect for timing bread to be warm from the oven when the main meal is ready to serve. Semolina, or coarsely milled durum wheat flour, crosses more than a few cultural boundaries in it's usage. There are a number of different types of Semolina bread that are made in Morocco, some sweet, some savory, some with yeast, some with either no leavening agents or with chemical leavening agents.This bread is quite interesting. It is quick to make and bake, is fairly easy to knead, and has a very soft, yet chewy texture that makes for an interesting contract with the thick sauce of the tajine. The taste is richer than a normal white loaf, and considerably more complex flavor-wise. made of mud. Since bread plays such an important role in eating, it is always distributed evenly at meals. Moroccan bread (called khubz in Arabic) is shaped into round, flattish loaves which have lots of crust. Exactly what goes into each loaf is a matter of personal preference. White, semolina, wheat, rye and barley are some of the flours that might be used, while anise and cumin seeds are just two additions that could be added for extra flavor. In rural areas, many families use small dome-shaped wood burning ovens to bake their bread. This gives bread a unique flavor and character that simply can't be matched in a conventional oven. Nonetheless, very good Moroccan bread can be baked in home ovens, and it's worth trying to make your own bread to complement a Moroccan meal. Even if you're not experienced with yeast doughs, you'll find Moroccan Bread easy to make. No special pans are needed to shape the dough - everyday baking sheets will work just fine and the dough needs only an hour or so to rise. Perfect for timing bread to be warm from the oven when the main meal is ready to serve. Semolina, or coarsely milled durum wheat flour, crosses more than a few cultural boundaries in it's usage. There are a number of different types of Semolina bread that are made in Morocco, some sweet, some savory, some with yeast, some with either no leavening agents or with chemical leavening agents.This bread is quite interesting. It is quick to make and bake, is fairly easy to knead, and has a very soft, yet chewy texture that makes for an interesting contract with the thick sauce of the tajine. The taste is richer than a normal white loaf, and considerably more complex flavor-wise.

Recipe for Moroccon White Bread

This recipe is for basic Moroccan white bread; use all-purpose flour or bread flour. Vary the recipe by substituting other flours for some of the white, Allow 1 hour rising time. Yields upon two 8" to 9" round loaves. PrepTime: 20 minutes, CookTime: 25 minutes, RisingTime: 1 hour, Total Time: 1 hour, 45 minutes

Ingredients: 4 cups white flour, 2 teaspoons salt, 2 teaspoons sugar, 1 tablespoon yeast, 2 tablespoons vegetable oil, 1 1/4 cup warm water, additional flour for kneading cornmeal, semolina or oil for the pan
Preparation: Prepare two baking sheets by oiling the centers, or by dusting the pans with a little cornmeal or semolina. Mix the flour, sugar, and salt in a bowl. Make a large well in the center of the flour mixture, and add the yeast. Add the oil and the water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour. Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic. Divide the dough in half, and shape each portion into a smooth circular mound. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes. After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4" thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger. Preheat an oven to 435F (225C).

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Breadtrail
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Valentine's Day Special

With Valentine's Day round the corner, we have a comprehensive range of goods to entice your heart with warmth and love.
Little flat Heart sprinkles these cutout flat Heart sprinkles are best to use on cake borders, cupcake, cookies and more. Use the for Valentine decorations. 25gm - Rs.30/Little flat Rose's sprinkles these impressed flat rose sprinkles are best to use on small cupcake decorations or stick on each frosted cookies for adding value to your creation. Also works as special valentine creativity. 25 gm - Rs.30/Mini pie moulds summer is here and a great time to bake pies and cakes 2 inches - Rs.30/-, 3 inches Rs.45/Fruit crushes It is the season of seasonal fruit and we have a host of new flavors Mala's Raspberry Crush 700 ml/880gms - Rs.119/Mala's Butterscotch n Apple crush 700ml/880 gm Rs.99/Welcome to bakerSmart, your bakery & confectionery space where we shall write about many products and make you learn about new arrivals or how to use. To start shopping, check on the featured articles and contact us with your requirement. We are providing you this space to check the needed products that is required and request the same for buying, await for a reply from us. Prices mentioned on the bakerSmart site is in Indian Rupees (INR). Happy Shopping.

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QUER & ES T PS
Will flowers made from fondant stay or bleed on a fresh cream cake Fondant flowers well dried will stay. But if the fondant flowers are fresh they could bleed absorbing moisture in the cream. Fondant flowers need to be created well in advance. Also try making decorative flowers using butter cream and freezing them, they work great for a quick cake decoration. The Perfect Brownie One of the queries we recently heard about is with respect to baking a brownie right. This again depends on two factors on whether you are baking a brownie from scratch mix or pre mix. In the scratch mix scenario, you collect all your ingredients from scratch and instead of the whole proportion of milk you add half a measure of milk and half a measure of curd for the protein value. Cracks on the surface of cakes Sometimes, we notice cracks on the surface of cakes we have baked and very often a time this is a concern that we have in our thoughts. The reasons could range from the oven being too hot or too much moisture in the oven; too much batter in the tin will trap the air in the air and this could also lead to cracks forming on the surface of the cake. The Texture of my Cake is too dense, why Sometime it could so happen that the texture of the cake you have baked is too dense or too close. There could be several reasons for this effects such maybe one could have added insufficient baking powder or added too much water. Another reason could be not incorporating sufficient amount of sugar required or maybe the batter was too hot. Always remember to cool the batter to allow sufficient amount of moisture and then set the cake for baking at the required temperature.

Templets to use for creative Cake

Border Star-drop Design

WE

CONNECT and write to us from face book page;

http://www.facebook.com/pages/HELPbake The Perfect Brownie One of the queries we recently heard about is with respect to baking a brownie right. This again depends on two factors on whether you are baking a brownie from scratch mix or pre mix. In the scratch mix scenario, you collect all your ingredients from scratch and instead of the whole proportion of milk you add half a measure of milk and half a measure of curd for the protein value. Also adding sugar will make your brownie chewy!

Design your

Wedding

Cake
series

06

Pipe out the above designs on cakes as borders or fillers with colored creams

MARKET TRENDS Bakery & Confectionery

To d a y B a k e r y a n d Confectionery Industry is booming next to Information Technology.
India acquires the second rank for producing wheat in the world. Bakery and Confectionery Industry is highly profitable venture as compare to other business industry. The growth rate of bakery products have tremendous in the both urban and rural areas. As per the figures or information of Agriculture Ministry Government of India, India normally produced about 72 million tonnes of wheat in 2003-04. This is the 12 per cent of the world production. The wheat produced in the country is mostly suitable for production of bread and bakery products, which is soft to medium hard with medium protein content. Today people are very health conscious they demanding more wheat bread instead of white (Maida) bread. It is estimated that in India Confectionery Industry is worth 69 billion. Out of this biscuits and bread hold share around 82 per cent. Some of The bakery products fast catching up with the popularity trend in India are Bread, pastries, biscuits, and buns, cakes. In India today Bakery Industry is booming next to information technology. Presently all the IT offices such as call centers ,BPO, data entry centers has started providing food in the work spot as it has become a necessity for them because their schedule and work timings varies according to the project undertaken. However, positive news for Indias bakery industry is that recession has not made an impact in this sector. A few months back the rise in oil prices the input costs for the bakers had increased; when the prices back to normal the bakers are finding relief in the increased margins once again

Institute of Baking & Cake Art

46/3, Mission road, Bangalore - 560027, www.ibcablr.com

ies unit port Op

info COURSE
COMMERCIAL Course
1 week

O RE IE S T OO K

Cookie & Biscuit

Do you know the Difference between Cookie and a Biscuit.... Learn more about it Commercially cookie or biscuit is the largest organized food manufacturing sector, but domestically its an every day need. They can be made in different shapes, taste, texture and can be preserved longer. Cookies and Slices are shortened and creamed process for making variety for tea time snack. Although they are quite simple to understand from a recipe, but has many difference from its process and ingredient usage.
The program is chosen for commercial requirement as well as hobby healthy home needs. What you need to get; Book, Pen/Pencil, etc
What do you take back; Training, Certificate, Confidence in product Classes

Trainer/s of this program Nagesh, M.K.Gaur

Practical Learning in the program

* Butter cookie & variation * Chocolate chip cookie * Melting moments * Fruit cookie * Peanut cookie * Viennese cookie * Magic window cookie * Oreo Cream cookie * Salt cookie * Masala & chilly cookie * Macaroons with variety * Japanese cake * Color pastry * Shrewberry cookie * Raisin and spicy cookie * Honey cookie * Date & walnut slice * Chocolate fudge * Brownies * Nippat * Milk toffee * Nankhatai * Scone - griddle baked

Theory, Tips & Techniques

Difference between Biscuit, Cookie & Slice Cookie making ingredients Cookie making methods Commercial cookie making New product development Packaging of Bakery product Equipment needs and role of machinery Handling waste in production Creaming method, Rubbing method, Whipping method, Ice-box cookie, Sheeting a cookie dough, Pressed cookie, Drop cookie, Slices & short bread, Problems in cookie making & scoring, TEST on cookie.

COURSE FEE

` 6,000.00