Blogs

Mar 14, 2011

Getting Started

by Nicole Smith
January 21, 2011

As I am sure most of you have heard time and time again, starting up a business requires A LOT of time and dedication.
Putting in long hours is normal in running any business, but especially one that is just getting off the ground. Believe me,
I know! I started the adventure of being a home based baker only 2 months ago and have come dangerously close to
running myself down...Baking is something I love to do, but there is always a limit.

The issue I am struggling with most is to be flexible. There are some days that I have had a plan that falls through.
As a matter of fact, just the other day I had baking on my mind ALL day long and was so excited to try out a new
recipe after my kids went to bed...but things can change. My children are 1 & 2 years old and they rule my household.
This particular day I had came home to two children...

Feb 25, 2011

 INTRODUCTION
There has been a great deal of progress in the methods used to construct bread formulas. Many years ago bread formulas were expressed in Pail, Bucket or Gallon. Today, formulas are expressed in percentages and is referred to as Baker’s Percentage Method…the formula is then converted to pounds and ounces.
When expressing formulas in the percentage system, 100 pounds of flour always represents 100 percent. Percentages of all other ingredients are based on the flour. Although, this may seem confusing, it is a very accurate method which you can see using this method below.
The amount of ingredient necessary to produce a given amount of bread can be calculated right down to pounds and fractions of ounces. The following is an example of a white bread formula using the Baker’s Percentage Method.

Construction of a bread formula to determine pounds and ounces of each ingredient to use, to produce 500 pounds of bread.

Note...

Jan 20, 2011

Temperature and Humidity including measuring & controlling instruments.

The proper maintenance and regulation of temperature and humidity in the production of quality Bakery Foods is of the utmost importance in regards to the efficient and successful operation and management of a Bakery. Quality ingredients and the handling of the same throughout the various stages of production will not result in a quality product unless the dough temperature, and temperature and humidity of the Bakery are properly regulated. Modern day bakeries utilize special automatic air conditioning equipment to accomplish this. In view of the important part which temperature and humidity plays in the successful operation of a bakery, it is essential that every baker understand in a general way the following points.

1. What is meant by temperature and humidity.
2. How temperature and humidity are measured.
3. What effect does temperature and humidity have on the...

Dec 7, 2010

Knowing the differences between various pastry doughs and the nuances that make each special is an important slice of amo to have under your belt. Having the ability to walk into any bakery and crank out a double chocolate potato brioche is sure to impress even the most cynical of pastry chef's. Maybe it's time to freshen up your memory and get back to the basics that brought you here.

Let's keep this simple. The basis of any good sweet or savoury pie, tart, flan...and so on, starts with a good dough. Here are a couple of "gotta have" pastry dough recipes that you just, well, "gotta have". A very special hint...keep it cold.

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Pâte brisée (simple pastry)

  • 1 cup all-purpose flour
  • 1/2 cup of butter
  • Pinch of salt
  • Ice water
...
Nov 7, 2010

Grants for Bakeries
By Joshua Wade, eHow Contributor

 

  1.  The One North Carolina Fund Grant Program
    Established by North Carolina Governor Terry Sanford in 1963, the One North Carolina Fund was designed to help create and expand jobs in the state, and to assist companies deemed vital to the economy expand their businesses there. Bakeries and other firms may apply for funding for a variety of purposes, such as to purchase and install new equipment, make structural improvements to facilities, or renovate utilities. Special consideration is given to companies that have been impacted by the economic downturn and whose projects will create jobs. In 2010, Northeast Foods, Inc. was awarded a $350,000 grant to open a new bakery in...