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Posts by m brown

Do you use formulas? Once a recipe is in formula you can convert your own formulas or favorites up or down to suit your needs.   
Pasturized egg whites, frozen or refrigerated, work well for Butter Creams. No wasted yolks
What is your packaging. It could be simple as that.  
Few tips: Make sure you don't over handle the dough don't over flour the work surface bake at 400 F finished when the internal temperature of the bread is 200 - 206 F If you want more color, wash surface of dough with egg wash before baking
your bread is not hydrated enough to caramelize. add 10% more water at the start of your mix and make sure you ferment and proof long enough.
also, when baking a flour based item, an internal temperature in the center should reach 197 - 201 f. even if it looks done, even if you stick in a toothpick. this will insure that it is fully dehydrated, coagulated, carmelized and gelatinized.
The chocolate cake formula requires 32 oz of flour. I have spoken with the editor about this issue. make sure you use a cake flour - it is high ratio and can withstand the high fat/sugar called for in the formula.  
Sweetex should hold up beautifully.   Try the above recipe and look up Toba Garrett there are several good formulas in her book. Can you use a meringue base for your butter cream?
Rolled out and cut biscuits will give you a flaky product and look more professional and refined.
To scale your formula, make sure you are using bakers %'s basing the flour as 100%. Flour 100 % Fat  50% Liquid 25 % Salt 1 %   That way you can base the formula on what you need or what you have and always get a consistant product. 100 shells should not be an issue for a professional kitchen. Work Cold and Fast and use a low protien flour and a good solid fat  - shortening, butter, margarine - whatever your client requires. Remember to prep and plan:...
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