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    Kiat Usaha Roti Dan Metode Roti Praktis: Santoni J. Kurnia, A.Md. Par, S.E., M.PD

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    Pelita
    This document provides information about starting a bakery business and practical bread making methods. It discusses determining the types of bread to sell, practicing making those breads, obtaining necessary equipment, and starting small by selling to local shops or online. Several bread making processes like sponge and dough, tangzhong, and direct methods are described. Common bakery products and their cooking methods like baking, grilling, and frying are also outlined. Specific recipes for bulen pisang and bola pizza crispy using a short process are provided as examples.

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    Kiat Usaha Roti Dan Metode Roti Praktis: Santoni J. Kurnia, A.Md. Par, S.E., M.PD

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    Pelita
    49 views21 pages
    This document provides information about starting a bakery business and practical bread making methods. It discusses determining the types of bread to sell, practicing making those breads, obtaining necessary equipment, and starting small by selling to local shops or online. Several bread making processes like sponge and dough, tangzhong, and direct methods are described. Common bakery products and their cooking methods like baking, grilling, and frying are also outlined. Specific recipes for bulen pisang and bola pizza crispy using a short process are provided as examples.

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    This document provides information about starting a bakery business and practical bread making methods. It discusses determining the types of bread to sell, practicing making those breads, obtaining necessary equipment, and starting small by selling to local shops or online. Several bread making processes like sponge and dough, tangzhong, and direct methods are described. Common bakery products and their cooking methods like baking, grilling, and frying are also outlined. Specific recipes for bulen pisang and bola pizza crispy using a short process are provided as examples.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    49 views21 pages

    Kiat Usaha Roti Dan Metode Roti Praktis: Santoni J. Kurnia, A.Md. Par, S.E., M.PD

    Uploaded by

    Pelita
    This document provides information about starting a bakery business and practical bread making methods. It discusses determining the types of bread to sell, practicing making those breads, obtaining necessary equipment, and starting small by selling to local shops or online. Several bread making processes like sponge and dough, tangzhong, and direct methods are described. Common bakery products and their cooking methods like baking, grilling, and frying are also outlined. Specific recipes for bulen pisang and bola pizza crispy using a short process are provided as examples.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 21

    Kiat Usaha Roti dan Metode Roti Praktis

    Santoni J. Kurnia, A.Md. Par, S.E., M.Pd

    TEACH A COURSE 1
    Profile

    Nama: SANTONI (UTHANG)


    Garut, 12 Juni 1976
    Chef (Baking Center Manager)
    Dosen Akademi Pariwisata Siliwangi
    Pengajar Class On line (Monokrom Cooking Class)
    Bakery consultant

    IG : safinstantindonesia
    @Nga Bread
    2016 - S2 Universitas Negeri Jakarta (Tata Boga dan hospitality)
    Education 1996- D1 Sekolah Tinggi Ilmu Pariwisata dan Perhotelah
    1999- D3 Akademi Pariwisata Siliwangi (Pariwisata dan Perhotean)
    2000- Universitas Winaya Mukti (Manajemen)

    2019 Steam Bun Training (Baozi & Mantau)


    Training 2019 Steam Bun Training
    & 2018 Sour dough Training
    Carrier 2018 Burger Bun Training (by UIB America)
    2017 Master Baker Competition, Bread competition (Coach)
    2016 International Louis Lesaffre Cup, Bread Competition (Coach)
    2014 Louis Lesaffre Cup, Bread Competition (Coach)
    2019 Bread in the world training
    Dampak Pandemi Covid -
    19

    4
    Kenali lingkungan sekitar Cari kebutuhan sekitar

    Bagaimana cara mencari ide?


    Bisnis
    Bakery
    Tips mengawali usaha bakery?
     
    1. Tentukan jenis roti yang ingin dijual. 

    2.  Mulai berlatih cara membuat roti yang ingin dipasarkan.


    (online class, medsos, …)
     
    3. Sediakan berbagai alat pendukung berupa mesin dan perlatan pembuatan lainnya.  

    4. Mulai dengan skala kecil .


    (Dititipkan ke warung sekitar rumah, sekolah, made by order, online (Ojol, Kurir, etc)

    9
    TEACH A COURSE 10
    MENUMBUHKAN JIWA
    ENTREPRENEURSHIP

    • MEMULAI BISNIS DENGAN NIAT DAN KEYAKINAN


    • KECEPATAN & KETEPATAN MELIHAT PELUANG
    • PELAJARI KISAH SUKSES ORANG LAIN.
    • MODAL
    • FOCUS BERWIRAUSAHA
    • MEMILIKI KEMAMPUAN MENJUAL
    • LAKUKAN SEKARANG
    METODE
    Saat Pandemi ROTI YANG
    PERLU PRAKTIS
    TEACH A COURSE 12
    Essential Baking Process

    4 Main Elements
    -Ingredient
    -Machine
    -Sop
    -Skill

    Key Point 4 Main Ingredient:


    -Flour
    -Yeast
    -Salt
    -Water

    4 Main Steps:
    -Mixing
    -Shaping
    -Proofing
    -Baking (cooking)
    Bakery Product

    • Bread
    Rustic bread, Baguette, Hard Roll (lean dough)
    Bakery • Vienesse/pastry
    & Croissant, Danish, pastry, Roti Manis, Roti Tawar, etc
    Cakery
    • Cakery
    Cake/tar, muffin, cooki , etc

    • Traditional (jajanan Pasar)


    Bika ambon, Pukis, martabak, etc
    Baking process

    • Long process
    (Ferment process : Croissant, roti manis, roti tawar, brioche, etc)- Yeast as leavening agent

    • Medium process
    Process
    (unfermented dough: Puff (Pisang Bollen), tortilla, cane, flat bread etc)- Fat lamination, Sodium &

    calcium Bicarbonate

    • Short process
    (sus, banana bread, pan cake, etc)- Sodium & calcium bicarbonate
    Bread Making Method

    1. Sponge & Dough


    - Sponge :
    a. Scaling – mixing - fermentation (2-6 hrs/over night)
    - Main dough
    b. Scaling- mixing+sponge - 1st resting – division -2nd resting - shaping-fermentation - baking
    2. Tangzong/boilded dough
    Method
    Roux/boild dough – scaling – mixing -1st resting – division - 2nd resting – shaping – fermentation - baking

    3. Direct methode ( straight and no time dough)


    a. Straight dough
    Scaling – mixing - 1st resting – division -2nd resting - shaping- fermentation-baking
    b. No time Dough
    - Scaling – mixing – division – shaping – fermentation - baking

    - Scaling-mixing-dividing-shaping-baking
    4. Autolyse (two stages of fermentation)
    Scaling – undermixing - resting (1hr3hrs) – mixing -1st resting – division - 2nd Resting – fermentation - baking

    The Larousse Book Of Bread Recipe to Make at Home, Kayser Eric: 2017
    Bakery Cooking Method

    • Baking = Bread, pastry, cake, etc


    • Grill = English muffin, tortilla, cane,pan pizza, etc
    Cooking • Frying = Bomboloni, donut,berliner, cakwe, roti bantal, etc
    Method • Burning = trdelnik (Czech )
    • Baking+Boiling =Baba
    • Boiling+baking = Bagel
    • Steaming = Baozi, mantau
    Type of Product
    Frozen

    Category Fresh Bread Dry Bread


    Ready to Bake
    (RTB/F) Part Bake
    Ready to Eat
    (RTE)
    Cheese Stick
    Bola Pizza Bandung Chicken Curry Puff Pizza Base Baozi

    Bagelen, Kue Panada


    Bulen, roti manis Tortila, naan. pitta Mantau, Donut
    bawang
    Short Process

    Diagram

    BULEN PISANG ..?


    Mixer = Spiral
    Tepung Terigu protein sedang 100 % Mixing = L3h10
    Saf Instant Gold lable 4% Dough Temp = 28°C
    Baker Bonus A 0,5 % Division = 25 gr

    Recipe Ibis Blue 1% Shaping/filing = Bullen (Tin)


    Salt 1,4 % Baking = 20-25 minutes
    Sugar 25 % (185°C) deck
    Milk powder full cream 5 %
    Fresh milk 10 %
    Filling: Meat, smoked
    Egg Yolk 12 %
    beef, mozzarella,
    Cold water 38 %
    chicken…etc
    Butter 15 %
    Short Process

    Bola Pizza Crispy..? Diagram

    Mixer = Spiral or Hands


    Tepung Terigu protein sedang 100 %
    Mixing = L3h5
    Saf Instant Gold lable 4%
    Dough Temp = 28°C
    Baker Bonus A 0,5 %
    Division = 25 gr
    Ibis Blue 1%
    Shaping/filing = Ball
    Recipe Salt 1,8 % Coating = Bread crumb
    Sugar 2 % Frying = 3-4 minutes
    Water 38 % (160°C)
    Oil (Veg, Olive, Canola..) 15 %
    Filling: Banana, Tape singkong
    Varians (Coklat banana, cheese
    Coating :
    banana. etc)
    Whole Egg or flour (dilute) 100 gr
    Bread Crumb/tepung roti 250 gr
    Frying:
    Oil 1000 gr
    Thank you
    Nga Bread

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