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October 14, 2020 | 10:00

Breads Around the World


Join our mouth-watering journey across the world

 

It’s no secret that good bread makes the world go round. According to history, the earliest bread was made in or around 8000 BC in the Middle East, specifically Egypt. Over centuries, information about bread-baking spread far and wide allowing different people from different parts of the world to develop their own breads, suited to their localized flavours.

 

Join us on our journey across the globe to find eight of the most famous and interesting breads!

 

1. Mandarin Rolls, China

Mandarin roll is a steamed bun in China made of wheat flour, sugar, water, soybean oil, milk powder, yeast, and salt. It is such an important part of Chinese cuisine that it is likened to white bread in western cuisine. What makes these rolls unique is their unusual shape, reminiscent of flower blossoms, which is the reason for their alternative name  - flower rolls.[1]

 

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2. Khachapuri, Georgia

Khachapuri is a traditional Georgian delight of cheese-filled bread. The bread is leavened and allowed to rise. It is usually in the shape of a boat but can be done in many other ways - with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese, eggs, and other ingredients.[2]

 

3. Parathas, India

The famous flaky flatbread in this whole-wheat Indian treat. It can be made either plain or with sweet and savoury fillings depending on the occasion. The dough is laminated by folding and rolling the dough over thinly spread fat, employing a technique similar to that used for croissants or puff pastry.[3]

 

4. Focaccia, Italy

Focaccia is rustic, all-purpose yeast-bread from Italy; it can be used as sandwich bread or served on the side. It has a crisp outside and is soft and fluffy on the inside - it's often heavily herbed and its texture can absorb copious amount of olive oil, making it perfect to serve for a hearty meal!

 

5. Tortilla, Mexico

Part of the Mexican culture for thousands of years, the first tortilla was created out of the staple ingredient of indigenous cultures, the ubiquitous corn. Corn kernels would be saved and processed later to create masa, which was then formed into balls and hand-pressed to make the thin tortillas.

 

6. Khobz, Morocco

Serving as one of the homiest breads, you might find this easy-to-make flatbread with almost every Moroccan dish. The basic khobz uses nothing but flour, yeast, salt, and water, as well as the occasional sesame seeds for flavor. Their texture is beautifully light and fluffy, perfect to absorb sauces while eating.[4]

 

 

7. Pandesal, Philippines 

A breakfast stable at any Filipino household is the pandesal. The name literally means "bread of salt" which refers to the point of salt used on the dough, made with few simple ingredients such as flour, water, sugar and yeast. Bakeries all around the country use this as their cash cow.[5]

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8. Korovai, Russia 

Korovai is a traditional Russian wedding bread that is also popular in countries such as Poland, Bulgaria, Romania, and Ukraine. Instead of a cake at weddings, Ukrainians bake this massive, lavishly decorated bread that is often made by seven married women from seven different places. The married couple cut into this bread once they have been married and distribute it to their guests at the wedding instead of the celebratory cake!

 

Intrigued? We are too! If you want to try making different kinds of breads for different occasions, you need the perfect bread mixes. They make working at your bakery cost-effective, consistent in terms of quality and save time. Why not take a look at these mixes to give your customers the best experience?

 

 

 

 

1 https://redhousespice.com/scallion-flower-rolls/

2 https://en.wikipedia.org/wiki/Khachapuri

3 https://edition.cnn.com/travel/article/world-50-best-breads/index.htmlhttps://edition.cnn.com/travel/article/world-50-best-breads/index.html

4 http://www.kouskousrestaurant.com/news/different-types-of-moroccan-breads

5 https://www.angsarap.net/2019/06/11/top-17-panaderia-favourites-filipino-breads-and-pastries/

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August 27, 2020 | 16:35

The Dos and Don’ts of Whipping Cream


Sharing the insider's tips and tricks

 

Let’s be honest: is there truly anything better than the soft, creamy, light goodness of whipping cream in your dessert? We’d be lying if we said there was.

 

It takes a skilled hand to work beautifully with whipping creams. Even the simplest of technicalities like temperature, utensils and the kind of cream can impact your result. Which is why we, at Pristine Baking Solutions, have come up with a list of Tips and Tricks for you to consider when working with whipping creams so that you can give your customer the best of the best!

 

TIP #1: Keeping it cool
Always ensure your cream is cool before you start whipping! When the cream is warm, the fat is an ineffective stabilizer and your cream will not fluff in the way you need it to; no matter how vigorously you whip the cream. In fact, to get the best results – try chilling your bowl and whisk too!

 

TIP #2: Use the right tools

Ensure you’re using tools that allow air to pass through – so an electric whisker that is placed on a stand does the perfect job. You could also use a hand whisk but it will take a lot longer than using a whisk beater or a hand mixer. Do not use a blender as it does not create the required volume for whipping cream. 

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TIP #3: Stop and drop
An experienced baker knows when to stop whipping. If you work it too hard (also known as overworking), you’re on your way to making butter. Here’s how you know you’re done – after the cream fluffs up, twirl a spoon in the cream to try and create gentle “soft peaks” that loosely hold its shape. Whipping any cream too much will cause these peaks to become firm and further whipping will only cause the fat to separate, making the mixture grainy.

 

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TIP #4: The Taste Test
Knowing when to add the flavour to the cream is critical. Only do it after you have begun whipping and the cream starts to emulsify and thicken. This is the time when the cream can hold your additions without losing texture. Continue to whip the cream so the flavours get completely incorporated and you get the right consistency.

 

TIP #5: Patience is key
Don’t be too eager to drop that dollop of whipped cream on your warm dessert right away. Allow the cream you have prepared time to rest and cool in the fridge. Using it immediately, especially on a warm dessert, will cause your cream to melt and all your hard work will have been in vain! 

 

There you have it! A set of simple, yet effective set of Tips and Tricks for you to use in your bakery to get the best results for your customers.

 

Always remember - only the best quality of cream will get you the best results. With the world moving toward healthier options in today's day and age, non-dairy creams have become all the rage. Take a look at how the industry is starting to make its shift here.

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August 15, 2020 | 12:01

Creaming it for what it’s worth!


Non-dairy running at the lead

 

Dairy-products have been in use by mankind since time immemorial. In fact, the discovery of whipping cream is lost in obscurity. A likely scenario is where someone in a cool climate was making butter, but being in a hurry, whipped the cream rather than churning it!

 

Did you know whipping cream was once called "Snow Cream"  – owing to its airy texture and pure white colour?

 

With the advent of new technology and development in the food industry today, the world of dairy is slowly being overtaken. Non-dairy whipping creams have become increasingly popular! Early records show the use of soy to make these products. However, due to its short shelf-life, modern version have been created incorporating other vegetable fats. Their benefits include reduced fat content, better cost-in-use calculations and better foam stability, which makes them easy to use and hence attractive bakers and caterers.

 

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Non-dairy products are becoming more and more widespread; this market is steadfastly growing. The global dairy alternative market was estimated at a value of $11.9 billion as of 2017, and its rapid growth has gotten the attention of those in the food industry, as has its profitability – plant-based dairy alternatives are displaying 6% better returns than traditional dairy products[1]. The shift has already begun! New high-tech startups are on the rise along with old, established brands that have made the switch to plant-based dairy. 

 

The fact that non-dairy creams last longer than dairy creams allow you to utilize the product for a longer amount of time, keeping your baked items fresh for more time. The stability of non-dairy cream gives it the ability to hold its shape well and enables baked goods to withstand higher temperatures during transportation - allowing you to give your bakery customers a better dining experience!

 

The added benefit of using non-dairy creams is that they allow food manufacturers to reduce the fat content of recipes, catering to an increasingly health-conscious market. Also, strictly from a cost perspective, dairy-free whipping creams offer better cost-in-use calculations compared to their dairy counterparts because vegetable fat is a lot more affordable than dairy fat.

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In the face of the global climate crisis, it cannot be ignored that the impact of animal agriculture raises a number of issues for sustainability. Researchers at Oxford have concluded that meat and dairy provide just 18% of calories and 37% of protein, it uses the vast majority – 83% – of farmland and produces 60% of agriculture’s greenhouse gas emissions[2]Therefore, there is an increasing popularity of non-dairy milk products, where organizations are putting their money on various non-dairy alternatives for the bakery industry. 

 

Why not look at your options here?



[1] https://www.forbes.com/sites/briankateman/2019/08/19/non-dairy-milk-alternatives-are-experiencing-a-holy-cow-moment/#277267bb4c44

[2] https://www.theguardian.com/environment/2018/may/31/avoiding-meat-and-dairy-is-single-biggest-way-to-reduce-your-impact-on-earth

 

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July 27, 2020 | 11:15

Perfecting the American Style of Baking!


The inside scoop just for you

 

American style bakery products are all the rage worldwide. In the Middle Eastern market, the trends show that there is a consistent increase in the demand to have these kind of products available for the end-customer. Take a walk through time to know more about the world of American baking here.

 

Our chefs have curated a set of tips and tricks for you to keep in mind while working our range of our American Cream Cakes to prepare the perfect baked item! 

 

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#1: Batter be perfect

When using frozen eggs for your batter, make sure that the egg is completely defrosted. If not, it will make the batter too cold – not allowing it to perform correctly when it’s set in the oven!

 

#2: Getting the perfect cream cake

When mixing the wet ingredients, save yourself the bother of too many utensils by just adding oil and water in the same jug. The hydrophobic nature of the oils allow it to simply float above the water; you do not need to weigh and keep each item separate.

 

#3: Blueberry blast

Using frozen fruit is generally the way to go if you are looking to save time and cost. In today’s uncertain world with the COVID-19 pandemic, many bakeries are stocking up on ingredients that can be frozen without impact.

 

In the case of blueberries, they have the tendency to reduce the temperature of the batter when introduced. Therefore, you simply raise the temperature of the water used in the batter by 4-5°C. This allows your baked item to rise well and have the right amount of volume! 

 

#4: Scrumptious Carrot Cake

What’s more satisfying than the perfect combination of a cake that achieves the flawless balance of density, sweetness and spice? That’s right – look no further than our Carrot Cake mix!

 

A pro-tip for you: when baking, ensure you squeeze all the juice out of the carrot; the water from the carrot makes the batter thin. However, when making the batter, you can use the carrot juice and add to the water quantity needed – it works wonders for the flavor of the cake. 

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#5: Freeze Time and Save it!

Pristine’s Cream Cakes are designed in a way where they are freeze-thaw stable.

When you are preparing a large order, you can save time by preparing yourself the previous day and baking your product. Just store it in the freezer and your product will become more moist and soft when it is defrosted! It’s the product you need in your bakery when you require more time to prep other products, decorate, etc.

 

Pristine's entire range of Artisanal American Delights is crafted specifically to cater to the demand of American style baking. From cream cakes to donuts and brownies, you can find every solution that is versatile for all your baking needs. Learn more about what we have to offer here.

 

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July 05, 2020 | 15:00

American Baked Delights – from Indispe...


Baked goods have come a long way from mass-produces staples to 3D-printed decorations

 

A walk through time

The bakery sector in the U.S has historically been heavily influenced by European baked goods, such as pastries, croissants, muffins, and others. During World War I[1], American men fighting overseas (coincidentally called doughboys, but had nothing to do with doughnuts!) were introduced to doughnuts by the French.

Soon after, these products became extremely popular in America and went beyond being a humble breakfast item to the point where American innovators introduced new technology to cater to the demand. Americans love their baked goods, especially cookies, pies, pastries and other sweet goods, to the extent where the U.S. ranked #1 overall in retail sales on baked goods in 2017, accounting for a whopping US$ 58.6 billion according to a study by Euromonitor International[2].

 

Bringing new technology to the bakery

The advent of the industrial revolution brought along machines that aided bakers. Innovations in industrial ovens and ingredients such as preservatives and food additives ensured baked products could be mass-produced and stay fresh longer.

Adolph Levitt, a Bulgarian immigrant living in New York, along with an engineer, devised what he called the Wonderful Almost Human Automatic Doughnut Machine [3] that could produce 1,000 doughnuts per hour in the early 1920s! Since then, industry pioneers Krispy Kreme and Dunkin’ Donuts have revolutionized mass production, and a single store has the capacity to produce 12,000 doughnuts per hour!

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With an eye towards the future, chefs at the Culinary Institute of America are getting trained in cutting-edge technology that applies to bakery products as well. The latest being: utilization of 3D printing to create experience in desserts, such as printing the glass in which desserts are served from sugar, or whipping up intricate cake decorations in minutes.

 

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A sheer display of American ingenuity

One of the pioneers of cake mixes, P. Duff and Sons, had an idea that involved the use of molasses and flour. While their original patent for a cake mix required consumers to just add water, later studies showed that consumers were not “emotionally invested” enough in the process. The psychologist Ernest Dichter told cake companies to switch up the recipe so that home bakers would have to add fresh eggs, and this simple tweak was considered a major breakthrough in the modern cake mix – leading to companies like General Mills, Pillsbury and others earning millions in profits from these products[4]!

 

American bakery influences in the Middle East

The bakery trends in the Middle East is heavily influenced by various cultures which call the place home. Chief among these is the snacking trend, and American snacks are extremely popular across the Middle East[5].

 

These include bars, snack products with chia seeds, sesame seeds, bagels, among others. In sync with the trend in the U.S., Middle Eastern consumers also seek healthier options when it comes to baked goods, but don’t mind the occasional indulgence. Millennials are catching on to brands that resonate with them on social media, offer holistic health options, and are Instagram-worthy[6].

 

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In order to cater this demand, Pristine has launched its own range of Artisanal American Delights – the perfect solution for every baker looking for a little bit of indulgence! Learn more here.

 

 

1 https://vocal.media/feast/evolution-of-the-donut

2 https://www.agr.gc.ca/eng/international-trade/market-intelligence/reports/sector-trend-analysis-baked-goods-in-the-united-states-and-canada/?id=1537381272039

3 https://econlife.com/2018/06/doughnut-mass-production/

4 https://www.bbc.com/future/article/20171027-the-magic-cakes-that-come-from-a-packet

5 https://www.bakingbusiness.com/articles/49428-navigating-the-middle-easts-transcontinental-baking-trends

6 https://www.iriworldwide.com/en-CA/Insights/Webinars/Bakery-Trends

 

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June 23, 2020 | 15:40

Mastering the Art of Frozen Baking


It's more than just sticking the products in the oven

 

Pristine Frozen Bakery products bring a lor of convenience and simplicity to your bakery and cafe.  

 

 

However, there are some vital points that you need to keep in mind while using the frozen baked products.

 

Look no further for a curated set of Tips and Tricks shared directly by Matthew Allan, General Manager of Frozen Bakery!

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Oven

The ovens we use for all our product development are fan forced commercial quality ovens and the times we state for each product are a guide only as they reflect our ovens.

Given there are many different types of ovens, the oven you use will have an impact on baking temperatures and time.

In general, a deck or non-fan forced oven will need to be increased by up to 10°C and the baking time increased by 5%. Please keep an eye on your product when you bake for the first time to ensure you adjust accordingly!

 

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Oven fullness

Are you baking one tray of product or three or maybe even ten trays? Is the oven full of the same product or multiple products where the door will be opened a couple of times during baking? Has the oven come up to temperature first?

 

The fullness of your oven will influence your baking time and the oven temperature. If you are baking one tray, the recovery time to bring the oven back up to temperature and full force will be faster than if you had 10 trays where the door will have been open longer and the cold product will suck the initial heat out of the oven. 

Always bear in mind that an oven with a small amount of product (1 tray) will generally bake up to 10% faster and hotter than a full oven.

 

Baking temperatures and times

As a practice, you could pre-heat your oven hotter than the temperature you will be baking at, as once you open the door you lose a vast amount of heat. Always have your trays loaded and ready to go in so you can minimize the heat loss. You can turn the oven back to the desired temperature once you have loaded your oven.

 

Baking in general is a 3-step process

 

 o   The initial jump or oven spring (height)

Depending on the product you are baking, it is often a good idea to increase the temperature for the first 5-10 minutes so you can get great oven spring. This is especially important for muffins, croissants and bread where the first few minutes will determine the product volume.

 o   The main baking period

This is where you are baking the internal body of your product. You want it baked inside and not dry or under-baked. For the likes of muffins, croissants and bread, try to bring the temperature back down to normal so the inside is baked without too much colour.

 o   The finishing

This is the part of the baking process where you focus on your external appearance! You can do this by dropping the oven temperature down by 10°C for the final 5 minutes so you can focus on finishing it off, perfecting the colour for breads or pastries and the crust. If baking crusty bread or croissants, open your vent to let the moisture out and dry it off, if you do not have a vent try placing a towel in the oven door to wedge it open a bit. The crust difference will be noticeable.

 

Perfecting the Chewy American Cookie

Last but not the least; be mindful of baking times and temperatures when baking Chewy American style cookies. Nine times out of ten, you will think they are under-baked and give them a couple more minutes and you will end up with a biscuit rather than a cookie. The product is still edible but it loses its softness, chewiness and uniqueness.  

 

Can’t wait to try it out yourself? Check out our entire range of Frozen Baked goods available for you here.

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