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MAG(2)/PP/71/2007-08

VOLUME 6, ISSUE 5-6

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Bride to design Wedding Cake

HOT CROSS BUNS Strategies for adding value

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All color online BAKERYWORLD bi-monthly magazine check

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EDITORIAL TEAM EDITOR Manish Gaur CO-EDITOR Rajeev SUPPORT (Information) M.K.Gaur Siddik, Mani, Santanu Tina & Abha DESIGNING & LAYOUT Manish Gaur ADMINISTRATION Indira.P.S, Nalini PRINTER BakeryWorld Printers & Publishers

PHOTOGRAPHY Santanu Borbora

How Baking works I have always wondered, what drives people towards the consumption of baked products, or look at it the other way, there surely are other forms of cooked food, well accepted with all age groups. Acceptance could probably be because of culture & tradition, time and availability and food habit. Then where did baked food penetrate from. The easiest that I can say is the same most of us have suggested to me in my growing years…”Bakery products is a foreign food”, so… we do not own the tradition of this trade ourselves. As today we do see a tremendous growth of food and food based industry over the world and the change is taste of every human being, this trade is equally ours as we have let idlies and chutney to other country. Although not just idlies, but also curry, samosa, naan, chapatti, laddo and more different food have crossed the seas and traveled to the world, making Indians proud of our cultural foods.

IBCA Training & Products

KARENG/2004/13842 MAG(2)/PP/71/2007-08 FOR PRIVATE CIRCULATION ONLY

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Institute of Baking & Cake Art 46/3, Mission road,Bangalore - 560027, India

Telephone: +91-80-22998806, 22106619 Manish: +91-9886305404 M.K.Gaur: +91-9342825279 Indira: +91-9986088025 Tele-Fax: +91-80-22998807 Email: [email protected] Website: www.ibcablr.com chat: [email protected]

Contact

As the west have accepted our food, so have we with baked food and others like Italian, Chinese, Thai, French cuisines. Generally people who travel to the west are the once who like to try newer Snack-Food products of the locals, and they are the ones who look for the same in metro cities, but sadly they do not get all the ingredients or the substitute of the ingredient. Either way they compromise with the ingredient and so the taste and quality changes to what they must have had while on travel. Taste and quality of any food depends on the way it's made, quality of ingredient, the tools and equipments used and finally the garnish and presentation. Most of us think that any recipe is as easy to make if they have the ingredients or substitutes of the ingredient, but if it was so easy then all of us who cook would be the best chefs in the world. Bakery Trade or Hobby is going through this transition too very much the same, as you need the knowledge of ingredients and proper procedures before achieving the best of the results. There are many different companies looking at India as the next best growth with the bakery and the foods that is on offer. Many newer ingredients are making an impact with its quality and versatile usage. New ingredients and usage are supporting bulk products in fields like variety and consistent bread, snack foods like crackers and croissants, quick and easy desserts like Mousse and muffin and my list is endless, with all these ingredients reaching us, knowledge of its use us also available to the masses. Try to make Baking work for both yourself and for your customers, by offering new products and foods.

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Read About How Baking Works Health Baking ingredients Know the leavener Hot Cross Buns How to Mix Food Coloring Potassium sorbate C6H7O2K Bride to design her Wedding Cake Strategies for adding value Chilly Hot & Spicy Royal flood icing Answer these Specialized Cake decoration In-shop training Spice up your life Princess Theme Product ideas Crossword Bakery Shelf-life of Food Products Recipes Chip Brownies Spiced Raisin Muffin Cornmeal Pizza Dough Cheese Cream Filling Advertisements Excel Refrigeration CS Aerotherm Apple Bakery Machinery Pvt. Ltd. Bakers Machinery & Consultancy Co. MerryWhip non-dairy cream Treasure Eggfree Cake Premix Dolar Engg Industries Pvt. Ltd PD Navkar bio-chem Pvt. Ltd.

Creations with cakes, Xpress amusement, Cases & Queries, Bakery Calender Upcoming, News Highlights webNews, Student board

Bakery Mathematics, Bread making procedures, Bread Variations, Buttercream piping practice, Cake making methods, Candy making, Chocolate decorations, Cold & Baked Dessert, Cookie Production, Costing of Products, Different forms of Cakes, Eggless Baked variations, Fast food products, Gateau & Torte, Gum paste & fondant characters, Make dry royal icing flowers, Making fondant & Marzipan, New product development, Non-dairy cream decorations, Pastry variations, Piping gel & fruit filling making, Plated dessert, Practice different flowers, Problems & remedies, Production planning, Production Training, Project planning, Sales Training, Slices & Fudges, Spray & Print decoration techniques, (BCCA) Techniques of different process, Theory of Raw-materials, Variations in cookies

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Substitute for Health Baking ingredients Healthy baking can be a challenge. Even if you read cookbooks and the web for new recipes, there is always that recipe perhaps containing too high calorie or high fat that you wish you could still make. The Good news is you can today with alternative ingredients that are available off the shelf or for commercial usage. You can! Using a f e w q u i c k conversions and a b i t o f experimentation, it's possible to convert your old recipes into lighter, healthier versions of themselves, replacing sugar, unhealthy fats, white flour and high calorie chocolate for lower-fat, lower-calorie and generally more health-friendly options.

Healthy Sugars Even for Diabetics There are numerous alternatives to refined white sugar. Some of the natural sugars are an excellent option: almost no impact should be on blood sugar levels will be great for diabetics. Like honey, you'll only need to use about half as much as you would sugar. Stevia is very sweet, so you need a fraction of the amount that you would use in white or brown sugar. It has an even lower glycemic index, and actually balances the sugar levels.

Alternatives to White Flour Try organic, whole grain wheat flour from the health food store if you're looking for a more natural alternative to white (wheat) flour, which is grown with pesticides and bleached. They can all be substituted into baking just as you would use ordinary wheat flour.

Margarine, Butter or Other Oils? The debate still rages over whether butter or margarine is better for health and there is strong evidence on both sides. Margarines contain healthy fats, but many are hydrogenated and some use chemical flavors and stabilizers. Other healthy alternatives include canola oil, sunflower oil, coconut oil, olive oil, or extra virgin olive oil. Keep in mind that while olive oil is one of the healthiest oils for light cooking, it is not ideal for baking, since it may require adjustment of liquid ingredients and imparts a strong flavor. Use your discretion in substituting oils for solid fats in baking. Coconut oil, is attractive as it is solid at room temperature is not damaged at high temperatures, does not go rancid fast. It is, however, very high in saturated fat which, according to the Heart Organization, should make up no more than 7% of a person's daily calorie consumption.

Is Carob a Good Substitute for Chocolate? If the caffeine in chocolate is a problem for you, or if you're seeking a low-sugar substitute, carob is usually the answer. It does not taste exactly like chocolate, but it can be made to taste good and, for those with an open mind and palate, can be a tasty substitute if not an exact replica of chocolate.

Know the leavener

Baking Powder and Baking Soda Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavening action enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes. Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power. Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb. Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately. Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes red coloring of cocoa powder when baked; hence the suggestion is to always add a pinch of Baking soda to all recipes of chocolate baked product if it is not suggested in the formula.

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Hot Cross Buns Of course we don't get any more for a penny, but these spiced buns with dried fruit in them are another product with a history. In the middle ages it was the custom to make Buns with a cross on them. These buns assumed a mystical significance for sales immediately before Easter. Today they have changed their shape or form and look like fruit buns or Chelsea rolls. Commercially these products are made from bread flour, either by a straight dough process or by a sponge batter process. The dough normally contains the whole Egg. The dried fruit is added as late as possible in the process, just before shaping and proving. If the product is made in a spiral mixer the low energy reverse setting is used to incorporate the fruit. The cross can be made merely as a cut on the bun before baking or, more likely, a paste of flour and water is piped onto the bun. There are variations that can be achieved after baking by piping out thick royal icing as a cross.

How to Mix Food Coloring to Make Different Colors Red, yellow, blue and green food coloring is readily available in your local grocery store, but if you need other colors and can't find the correct food coloring, here are some steps to help you mix your own. To Make Red: Mix equal parts Orange and Pink. Change the depth of concentration according to the increase and decrease of either orange or pink.

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To Make Purple: Mix equal parts Pink and Blue. Change the shade to purple or Mauve with increase and decrease of either pink or blue.

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To Make Black: Mix 3 parts red, 3 parts blue, and 2 parts green.

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TIPS To lighten any color, add small amounts of white icing To darken any color, add small amounts of specified darker color of icing For pastels, add 2 parts of white icing to 1 part of any colored icing

Potassium sorbate is a polyunsaturated fatty acid salt. Potassium sorbate is used to inhibit molds, yeasts, and fungi in many foods, such as cheese, wine, and baked goods. It is the potassium salt of sorbic acid. Preservation of food: Potassium sorbate is an effective inhibitor of the growth of most molds, yeasts and many bacteria. It is widely employed in bakery, meat processing, beverage and other food applications to prevent microbiological growth and extend the normal shelf life of the product. It is easy to handle and easy to incorporate in formulations.

Potassium sorbate

C6H7O2K GENERAL INFORMATION Appearance - White or light yellow white crystalline powder or granular Odor - Oderless

Since there are many factors affecting the microbiological growth rate on food items, the levels of use of potassium sorbate cannot be correlated precisely with the extension of the shelf life.

Melting Point - 270° C

Required dosage for potassium sorbate depends on such factors as:

Solubility - 58.2% in water

· Humidity of environment and water activity · Temperature · pH · Type of growth medium · General hygiene of environment and packaging type

Potassium sorbate may be added to other ingredients during food processing, added in form of a premix of ingredients or applied in the form of a dip bath or sprayed on surface of processed food. Depending on the particular application it is first dissolved or used in its dry form within the given process. In all cases it is advisable to carry out initial tests, prior to first use.

Used in food industry as safe food antiseptic, Antiseptic in butter and salad oil to prevent lactic acid ferment/ save cookie, cake and bread fresh. Prevent juices and vinegar mold and make taste better, save meat and aquatic product fresh, especially in emulsification industry. Store in cool, dry and wellventilated place. Keep from sunlight and the temperature shouldn't be over 35° C.

Bride to design her Wedding Cake The cake designs are endless for a talented chef

Pla nnin g a wedding is an exciting and stressful job for bride and family. Plans need to be made for the location, music, food, invitations, and even the honeymoon. Another important part of wedding plans is the style, color, flavor, and layout for the wedding cake. Wedding cakes come in all different shapes and sizes, and for the creative bride they can even have designs of specific items. It's important for any wedding cake decision to follow a few simple rules to make sure it is perfect for the occasion. Always an important issue for any wedding plan is the time of the wedding. If you choose to go with an exotic or elaborate design for your wedding cake, you need to appropriately give the chef enough time to produce his masterpiece. Make sure that if your desire is to have a multi-tier cake that your chef is aware of the needs in plenty of time. Wedding cake size is an issue for large or small weddings. Some brides prefer elaborate designs and multiple tiers for their wedding cake. The cake can often be large and tall, and if that is the desire of the bride then so be it! Wedding cakes don't always need to be that typical layers of tall increments. Some brides prefer their cake to be shaped into favorite hobbies or interest. Unique designs are not unusual in characteristic weddings. If your groom is a musician, choose a unique design of a guitar as your wedding cake. If you and your future husband enjoy boating or yachting, create a cake of epic proportions by designing a boat structure. The cake designs are endless for a talented chef. What about your wedding cake flavors? Typical flavors for cakes are vanilla or chocolate. You can mix these flavors and have one tier as vanilla and another as chocolate. Fruit flavors can be inserted in between the cake layers bringing a special flavor for the special day. In between layers of delicious cake batter, a bride can add cherries, strawberries, or even more chocolate. Your guests will rave about your cake even after the wedding festivities. Icing is another major factor in an elegant wedding cake design. Creamy icing is the topping for all good wedding cakes. Certain icing materials are conducive to what kind of design your wedding cake has as a base. Butter cream icing is perfect for wedding cakes with limited decorations. It has a fluffy, creamy design that adds character to your wedding cake. For more complex ideas, fondant is a delicious icing for brides with the need for elaborate decorations for their wedding cakes. Fondant allows for grand decorations since it hardens when it cools so it can form around specific decorations. Whether the bride wants a simple plan or a grandiose design for a wedding, the wedding cake can be the center of attention. Elaborate designs are a beautiful addition to any wedding. The wedding cake will be enjoyable to any guest.

Wedding Cake Design Book

BuyCall: 91-80-22106619 Price Rs.250.00

Strategies for adding value Innovation drivers in Bakery growth & strategies for adding value

Forecasts future growth opportunities The global bakery market is predicted to increase sales by 10 folds. This expansion is being driven by fast growth markets in India. To create awareness on quality products in bakery and cereals manufacturers are attempting to differentiate their brands, especially in growth areas such as healthy and convenient bakery products can add value and increase their market share. Fast growth markets and strategies for adding value in a management trends in the bakery and cereals market and forecasts future growth opportunities.

Key Highlights E The largest category in the bakery and cereals market is bread and rolls.

Personalized products have experienced a large growth since 2006. These products correspond to the individual taste of consumers incorporating their nutritional needs and personality. E Improve the targeting and effectiveness of your strategy using product launch of bakery and cereals products. E Predict future growth areas in bakery and cereals using market values and volumes by category and sub-category. E Gain insight into future opportunities in the bakery and cereals market and examine the most innovative product and potential areas of opportunity for manufacturers. E Identify key trends that are shaping the bakery and cereals market, and examine key trends. E The older population (aged 65 and over) provides a key opportunity for bakery and cereals manufacturers to address products which directly target the nutrient needs, as this population is increasing rapidly. E The increase of private label in bakery and cereal products has increased the pressure for manufacturers to differentiate their brands, especially in growth areas such as healthy and convenient bakery products. E This market is still being dominated by health concerns, including increasing diabetes and obesity rates, particularly among children. The health trend is overlapping both indulgence and convenience trends as consumers drive innovation in healthy

Indulgent and healthy convenient products In mature markets, where artisanal bakery takes a very low share, there is significant activity in very premium artisanal bakery – as more affluent consumers turn away from industrially produced bread and purchase high end bread as a treat, in in-store bakery as it tries to compete.

Chip Brownies

Spiced Raisin

Treasure Chocolate premix – 500gm Water - 200 gm Chocolate essence - 10 ml Melted Chocolate - 20 gm Melted Margarine / Butter - 140 gm Chocolate Chips - 70 gm Oats for garnish - 15 gm Cornflake for garnish - 15 gm

Treasure Vanilla Premix – 550gm Water - 225 gm Curd - 100 gm Melted Margarine/Butter - 180 gm Cinnamon Powder - 3 gm Raisin - 100 gm PREMIX

Method Take a deep bowl and add Treasure eggless chocolate cake premix, along with water, chocolate essence, melted chocolate and melted margarine / butter. With the help of a balloon whisk, blend all the ingredients for 2-3 minutes continuously to achieve a smooth batter. Add chocolate chips to the smoothened batter and mix again. Pour the batter in a greased and butter paper lined baking tray size of 12”x15”. Level the batter and sprinkle the two garnishes oats and cornflakes. Arrange the tray in a pre heated oven temperature of 170oC for 30-35 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool completely before portioning.

Muffin

Vanilla Egg-free Cake Mfd & Mkt

Recipe for Success

BAKERS MACHINERY & CONSULTANCY CO., BANGALORE - 27, WEB: WWW.IBCABLR.COM

This pack also contains 2 x 10g pack of Cake gel

8” ROUND CAKE SPONGE

350g Premix + 200ml Water + 30ml Oil

PREMIX

all the ingredients

Chocolate Gel Cake

the batter into a lightly

Recipe for Success

for 30-35 minutes or

8” ROUND CAKE SPONGE

350g Premix + 100ml Water + 40ml Oil 2 nos. Egg + 10g Cake Gel

microwave this

all the ingredients the batter into a lightly MRP. Rs.120.00

This pack will make for 30-35 minutes or2nos. of 8” cake

Weight. 700gm

Ingredients Refined flour,

microwave this

Best before 6 months from the date of Packaging Mfd & Mkt

MRP. Rs.150.00 This pack will make 2nos. of 8” cake Weight. 700gm

BAKERS MACHINERY & CONSULTANCY CO., BANGALORE - 27, WEB: WWW.IBCABLR.COM

Ingredients Refined flour,

Best before 6 months from the date of Packaging Mfd & Mkt

BAKERS MACHINERY & CONSULTANCY CO., BANGALORE - 27, WEB: WWW.IBCABLR.COM

Method Take a deep bowl and add Treasure eggless vanilla cake premix, along with water, curd and melted margarine / butter. With the help of a balloon whisk, blend all the ingredients for 2-3 minutes continuously to achieve a smooth batter. Add cinnamon powder and Raisin to the smoothened batter and mix again. Pour the batter in a greased and butter paper cup lined baking tray size of 12”x15” with 12 cups (You can scoop the batter with a Ice-cream scoop). Arrange the tray in a pre heated oven temperature of 160oC for 15-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool completely before portioning.

The origin of chillies is believed to be as old as 7000 B.C. used in Mexico. Chillies were grown and cultivated from 3500 BC. Mexicans used it to spice up their food. Chilli was brought to the rest of the world by Christopher Columbus who discovered America in 1493. Christopher had set from Spain to reach India to bring spices such as pepper back to his country. Christopher not only mistook America for India, but also mistook chilli as the black pepper. That is how the chilli got the name ‘chile pepper.’

Chilly Hot & Spicy

Chilly Biscuits Maida (Plain flour) Sugar powder Salt Chilly flakes Vanaspati (Shortening) Corn flour Egg or water Cinnamon Powder Atta (Whole wheat flour) Baking soda Jaggery (Brown sugar)

ROYAL Flood icing

190gm 20gm 8gms 1 tsp 150gm 20gm 50gm 1gm 70gm 1gm 20gms

Reasons for faults in cakes may generally be grouped as follows. ? Wrong quality of raw material

used. ? Improper balancing of formula. ? Operational mistakes. Batter curdles or separates while being mixed. Improper creaming. High fat content. Cold fat & eggs. Poor quality of eggs.

Cream the shortening with sugar powder until the sugar blends evenly. Add egg (optional or water and continue to cream slowly (care should be taken that curdling does not occur). At this stage add salt with jaggery powder and mix the mixture well to evenly blend. Sieve Maida, atta, baking soda, and corn flour twice together and add cinnamon powder, chilly flakes to blend in the dry ingredients. Mix the dry ingredients to the creamed mixture and form a even smooth dough. Divide the dough to equal walnut size round shapes and arrange them on Baking trays. Bake at 160oC about 15- 20minutes. Cool completely and serve.

Flood icing is simply royal icing with water added to make a consistency to "flood" or fill in the outlined design. It's best to go slow, adding a little water at a time to get to a syrup consistency. The more cookies you decorate, the more you'll get a feel for it. If your icing ends up a little thin (like water), add sifted powdered sugar or some leftover icing from outlining to your flood icing. Once the flood icing is "just right", cover it with a damp towel and let sit for several minutes. Using a rubber spatula, run gently through the icing to break up the air bubbles that have risen to the top. Now pour into squeeze bottles or icing bags fitted with round nozzle.

Batter is lumpy and gassy after mixing Improper ingredients Improper mixing. Hard & brittle fat. Improper amount of fat. Cakes lack volume Improper balance of ingredients. Improper mixing procedure Improper leavening. Oven too hot or cold. Batter too stiff. Excessive liquid. Lack of eggs. Improper pan preparation. Rapidly cooled cakes. Cakes rise and fall during baking. Unbalanced cake formula. Too much sugar or liquid Very week flour. Excessive baking powder. Too much aeration. Baking at a higher temperature. Cakes shrink after baking. Rich in sugar and fat. Weak flour. Excessive moisture. Lack of eggs.

Specialized Cake Decoration

(SCDC)

Fancy bakery cakes with elaborate trims and pretty lettering look impressive, and you may be intimidated by the idea of making them yourself. But as with many things in life, the secret to cake decorating like a professional is having the right equipment, and practice, practice, practice. The good news is, all the tools you need are readily available at your local store, and many stores carry basic cake decorating equipment as well. If you've already decided to open up a cake decorating business or if you are contemplating opening one, there is something that you should know. Even if you think you already have the skills necessary, cake decorating classes can be a good way to get you ready to conquer the storm. There are fewer spaces which offer cake decorating classes that can elevate your business to the next level, and even if you live too far from one of this center, there are ways to take time out from your schedule to enhance this learning. Evaluate your needs before choosing a cake decorating course. Whether you need to become a master at a certain aspect of decoration, or you need help refining your business model, or you need to network with other business owners, meet employees or employers, or just take a refresher course on the latest trends in the industry, then there are cake decoration classes for you.

Cornmeal Pizza Dough This dough is enjoyable with extra herbs you add to it. Use a fine grind cornmeal for this dough.

10 gm sugar 350ml warm water 20gm active fresh yeast 200gm unbleached white flour 250gm whole wheat flour 150gm fine yellow cornmeal 10gm salt 15gm red pepper flakes (optional) 55ml extra-virgin olive oil

Method of PREPARATION 1. In a small bowl, add the sugar to the water and sprinkle the yeast on top. Stir to dissolve and let stand for 5 minutes until foamy. 2. In a large mixing bowl, combine flour, cornmeal, salt, and red pepper flakes. Make a well in the center of the flour mixture. Pour in the yeast mixture and the oil, and using a wooden spoon; vigorously stir the flour into the well. Begin at the center and work slowly outward, until the flour mixture is incorporated and the dough just begins to come together. 3. Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough gently. Continue to knead until the dough is smooth and shiny, about 10 to 15 minutes more. The dough should feel springy and be slightly moist. Too much kneading may result in a tough crust. 4. Oil a large bowl, shape the dough into a smooth ball, and place the ball in the bowl. Turn to coat the dough with the oil, cover the bowl with plastic wrap, and set aside to rise until it doubles in size, about 90 minutes. 5. Punch the dough down and use within 2 hours. 6. Break the dough into equal pieces for smaller pizzas or keep whole for a large pizza. 7. Use your hands or a rolling pin to shape the ball of dough on a lightly floured surface. Press and stretch it gently to the desired shape and thickness. The thinner the crust, the crispier it will be. 8. Leave the dough to rest, about 15 minutes, until you're ready to top the pizza.

Spice up your life

Cheese Cream Filling for Baked cheese cake Cream Cheese Cornflour Egg yolk Grain sugar Egg white Grain sugar Fresh Cream Curd Almond Flavor

150gm 15gm 5nos. 75gm 2 nos. 45gm 100gm 45gm 4 drops

Method of Preparation Separate the eggs and arrange the yolks in a big sauce pan. Add 75gm sugar and stir over double boiler till sugar melts. Add Boursin cream cheese and blend well making sure there are no lumps. Add the cream, curd and Cornflour to it and stir. Whip egg whites till frothy and add the grain sugar slowly to get a stiff peak consistency. Add the stiff egg to the cheese mixture little at a time and fold well to get a semi-thick batter. Pour this over the short-crust base in the ring mould and bake in the pre-heated oven temperature of 180oC for 45 minutes. Check if it's done by inserting a toot-pick comes out clean. Remove and cool in refrigeration for 2 hours. Release the sides with the help of a knife and remove the baked cheese cake out of the mold. Pour warm or cold fruit filling over it and serve.

Spices not only add flavor to food, but also contain many beneficial nutrients. For centuries herbs and spices have played an important part in the development of civilization. In the days before refrigeration, spices such as cloves and allspice were used to preserve meat, while ginger and garlic were hailed for their infinite medicinal properties to treat anything from digestive disorders to arthritis. By learning how to use herbs and spices to enhance the flavor of our food, we can continue to cut down on the use fat, sugar and salt in our every day diets. Herbs can generally be described as the leaves of plants while spices are made from flowers, berries, bark, seeds, roots and even gum.

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Recipe Calculator

Princess Theme Product ideas Question asked by Gayathri Hi, Cream-cheese is used in many desserts, its not easily available in India, even if it is available it is very expensive. I would like to know what

Onc e upon a time... there was a castle prepared out of cake, cream and sugar craft. There were several sugar princess arranged on top of the castle cake, around that were a number of chocolate muffins set aside and pretty print-on sugar sheet stood on top, with cream surrounding them. While returning back each Princess Child were blessed by means of a star cookie wand to cheer for the birthday girl.

"I hate milk cake." Cow said. "I hate hamburgers, I hate everyone and I hate you." “Wow." Dog replied. "You are a busy animal, Hating takes a lot of energy. Me, I'm kinda lazy. I like burgers, I like cake, and I want to like you.”

Commercial cream cheese is a process of cheese made with natural rennet or chemical stabilizers and improves. There are few variants of cream cheese available in the market like Philadelphia cream cheese, Boursin natural cheese, BritaniaMaska Chaska. The consistency of all the three or other cheese are different and so is the taste. Try making your own cream cheese alternative with Hungcurd in a muslin cloth. A little variation could be by adding 50 percent of fresh dairy cream with hung curd. Another method is using Fresh Paneer or Chenna (Cottage Cheese) and 50 percent of Fresh cream ground together in a mixergrinder, the thick mixture is good for baked cheese cake.

Question asked by Edrica What is a substitute for self raising flour? Plain flour (Maida) generally the one which you get in retail stores, Add 10 % cornflour to it and 3 % Baking powder, sieve them together 2-3 times and your home made self raising flour is ready.

Milk products are an important ingredient in baking & confectionery

CROSSWORD

BAKERY Across 1. Clarified butter used mostly in Indian foods 3. Milk subjected to heat treatment 4. Preserving milk to concentrate 6. Cream skimmed from milk and then churned 7. Same percentage of ingredients as whole milk Down 2. Canned milk with a large percentage of water removed 5. Process used nowadays is the spray drying

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Check for the answers in the next issue

Shelf Life

Different Types of Food Products Not only does the shelf life of your food depend on the way in which it has been stored at home; the way it has been handled, treated and stored before arriving at your local supermarket also plays a crucial role in how long your food will stay fresh. This is extremely important particularly when dealing with highly perishable foods such as fresh meat, fish and poultry and to a slightly lesser degree, fresh fruit and vegetables. There are many ways in which you can get the best out of your food and ensure that it stays as fresh as possible for as long as possible and below we have included some useful information and tips on how to store certain foods and for how long. Buying your food: Always inspect the produce before you buy it and don't buy anything that looks too dry, discolored, limp, soft or generally not fresh. The same applies to packaging; don't buy any boxes or tins that are dented or any packets that have been ripped open or torn. Storing the food: Some foods will need to be stored in the refrigerator, whilst others can be kept at room temperature in a cupboard. Freezing is a really useful way of extending the shelf life of a certain product and ensuring that it does not lose valuable nutrients. Foods that are going to be stored in the refrigerator or freezer should be done so as soon as possible. Opened & Unopened food: Tinned foods should not be stored in the refrigerator. However, once a tin of food has been opened, it should be treated as if it were fresh. This means that when you open a tin, the amount that you do not use should be stored in the refrigerator and will then only stay fresh for a matter of a few days. Always transfer the leftover tinned food into an airtight plastic container with a lid, as the tin and air will react with the contents and spoil the food. Expiry or Use-by-date: If a product indicates that it should be used by a certain date, you should consume or cook that item before or on the specific date on the packaging. Once that date has passed, the food item will no longer be deemed fit for consumption according to the manufacturer and government health and safety specifications. Throw away any items you still have in your fridge that have gone past their use-by date, even if they look and smell ok, although the chances are that they wouldn't.

Guidance & Demo conducted by Manish Gaur Director - Training of IBCA.

Next Batches scheduled on 31st August 2009 38th September 2009 26th October 2009

Next Batches scheduled on 31st August 2009 38th September 2009 26th October 2009

Join any Monday of the month to be trained on individual basis Prior Confirmation required

With the increase in the number of people visiting the website, ibcablr.com has added many features like ordering Edible PhotoPrints online. This space will not only help you to order but also understand the various sizes of A4 sheets with prints that is required for making easy creative cakes or cookies. The online ordering space also has Cartoon photo album, wherein you can select the images and order them for your requirement.

Another feature for commercial usage is Need a job or Required Candidate. This space is very young and has made many people add they request or requirement. We are working to enhance this space for making it as effective for both employers and employee to communicate and make use.

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“I came to know about this institute through my co-sister who lives near by. It's a nice place to learn baking and stuff. Environment is very professional and our teacher Ms. Tina is very sweet and friendly person. I really enjoyed my time here. Thanks a lot IBCA and Thanks a lot to Tina, too” says Richa Chhapolia

'PhotoPrints' is a unique concept, computerized, quick and efficient with Cake Decorating System. Any original photograph, picture, artwork can be reproduced and imprinted on edible paper with edible inks. 'PhotoPrints' transforms your dreams into reality on Cakes. Memories become alive and real on cakes for special sentimental occasions. Company logos and slogans on cakes impress customers and employees alike. The possibilities are unlimited. Try celebrating Photo Print Cakes with your occasions like Anniversary, Wedding, Birthday, Sweet Memories, Business promotion, Employee recognition, Felicitation, Product Launching, Congratulations, Inaugurals, Greetings, House warming, and many more...

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Edible Bakers Machinery & Consultancy Co., 46/3, Mission road, Bangalore - 560027. Call: 91-80-22998806, email: [email protected]