bake - June 2013 - PAN31

RECETAS DESTACADAS

Pastel de Cuatro Leches
PRODUCTOS UTILIZADOS
#34943 Trigal Dorado Tres Leches
Cake Mix 50 LB
#16595 Trigal Dorado Alegría (tres
leches) 4 / 8.8 LB
#6590 Trigal Dorado Frozen
Whipped Topping, Non-Dairy 4
/ 8.8 LB
#30867 Trigal Dorado Dulce de
Leche Repostero 24 LB
MEZCLA, HORNEA, CORTE
Y EMPAPAR Hacer el batido,
siguiendo las instrucciones que se
facilitan en cada bolsa de Trigal
Dorado Tres Leches Cake Mix.
Utilizando un molde redondo de
8 pulgadas, hornea dos pasteles y
cortar tanto por la mitad. Con una
manga pastelera, aplica un borde
de Trigal Dorado Frozen Whipped

Topping alrededor de la capa, a
continuación, empapar con Trigal
Dorado Alegría.

LLENA Y MONTAR Rellenar
cada capa de dulce de leche
mousse. Para hacer el mousse de
dulce de leche, caliente y luego
mezcle 1 LB de Trigal Dorado
Dulce de Leche Repostero con
4 oz de Trigal Dorado Alegría
(líquido) hasta que se incorporen
plenamente. Dejar enfriar y añadir
1 libra de Trigal Dorado Frozen
Whipped Topping (ya batida), y
batir hasta que queden plenamente
incorporadas. Repita los pasos de
remojo y relleno.
DECORA Cubrir el pastel con
Trigal Dorado Frozen Whipped

Topping, decorando los lados del
pastel, luego, con manga pastelera,
aplica un borde alrededor de la
parte inferior del pastel.

TERMINAR Para terminar, aplica
el Trigal Dorado Dulce de Leche
Repostero (calentar antes de su
uso), a continuación, agregar la
fruta fresca.

■ DIVIDER ROUNDER
Divisora-Pesadora-BoleadoraRedondeadora de
10 a 2500 gramos.
Puede cortar con
1 o 2 pistones a la
vez. Para conchas,
teleras y todo lo
redondo.

■ HORNOS
Gaste solo us$ 100 /al mes en gas
Compacto y de alta produccion
Horno 15 charolas 150 libras pan/hora
Ahorre espacio y dinero
Solamente 91 cm/menos de tres pies
de ancho
Tambien tenemos hornos de 8, 18, 30
y 36 charolas

■ AMASADORA A

ESPIRAL SPIRAL MIXER
Aplicaciones
De 1 a 5 bolsas para masas
blandas y duras
desde pequeñas a
grandes panaderias, confiterias,
pizzerias.

■ CHICAGO

METALLIC
BAKEWARE

■ BOLILLERA
EU2C – Equipo Unificado Doble Canal.
Para elaborar Panes individuales con calidad artesanal
Una cortadora y una armadora unida en una sola maquina, eso es,
básicamente Argental EU2C.
No requiere personal especializado para su operación.
Para bolillos de 1 a 11 onzas producé 4000 bolillos por hora
Panes individuales

Address: 6460 Mammoth Ave. Suite 104
Van Nuys, CA. 91401
Cell Ph Español: 818-515-0722
Cell Ph English/Spanish 661-212-8683
sales@argencal.com • argencal1@yahoo.com
www.argencal.com

Financing available / Pregunte por financiacion.
JUNIO 12

|

PANADERIA

31


http://www.argencal.com

bake - June 2013

Table of Contents for the Digital Edition of bake - June 2013

bake - June 2013
Editor’s note - THE TECHNOLOGY ISSUE: a time and place
Contents
News bites
Management - Finding Order to POS Chaos
Tax tips - Independent Contractor or Employee?
Labor front - Protect yourself
Legislation - Preventive Controls
Ingredients - Wild Blueberries
Welcome to the digital bakery
Bakery Gadget Round-up
Big return on investment
Changing models
The multi-media consumer
Change of Venue
America’s Best Bakery embraces innovation
Where Do Cupcakes Go Next?
Space Cakes
Hot & Cold
Products
Marketplace
Classifi eds
Ad Index
BakeMark's Panaderia - June 2013
Carta de Introduccion - Inovaciones nuevas Al examinar las tendencias en las ciudades
Introductory Letter - New Innovations
Pan más saludable
Pasteles de Fondant
Promociones para verano
Perfiles - Paco’s Bakery
Perfiles - Arandas Bakery
Perfiles - Panadería Tierra Caliente
Empanadas Pastel de Cuatro Leches
Productos con mejor resultado por BakeMark
Better-for-you Breads
Fondant Cakes
Summer Promotions
Profiles - Paco’s Bakery
Profiles - Arandas Bakery
Profiles - Panadería Tierra Caliente
Product Solutions from BakeMark
bake - June 2013 - bake - June 2013
bake - June 2013 - 2
bake - June 2013 - Editor’s note - THE TECHNOLOGY ISSUE: a time and place
bake - June 2013 - 4
bake - June 2013 - Contents
bake - June 2013 - News bites
bake - June 2013 - 7
bake - June 2013 - 8
bake - June 2013 - 9
bake - June 2013 - Management - Finding Order to POS Chaos
bake - June 2013 - 11
bake - June 2013 - Tax tips - Independent Contractor or Employee?
bake - June 2013 - 13
bake - June 2013 - Labor front - Protect yourself
bake - June 2013 - 15
bake - June 2013 - Legislation - Preventive Controls
bake - June 2013 - 17
bake - June 2013 - Ingredients - Wild Blueberries
bake - June 2013 - 19
bake - June 2013 - 20
bake - June 2013 - 21
bake - June 2013 - 22
bake - June 2013 - Welcome to the digital bakery
bake - June 2013 - 24
bake - June 2013 - 25
bake - June 2013 - Bakery Gadget Round-up
bake - June 2013 - 27
bake - June 2013 - Big return on investment
bake - June 2013 - 29
bake - June 2013 - Changing models
bake - June 2013 - 31
bake - June 2013 - The multi-media consumer
bake - June 2013 - 33
bake - June 2013 - 34
bake - June 2013 - 35
bake - June 2013 - 36
bake - June 2013 - 37
bake - June 2013 - Change of Venue
bake - June 2013 - 39
bake - June 2013 - America’s Best Bakery embraces innovation
bake - June 2013 - 41
bake - June 2013 - 42
bake - June 2013 - 43
bake - June 2013 - Where Do Cupcakes Go Next?
bake - June 2013 - 45
bake - June 2013 - 46
bake - June 2013 - 47
bake - June 2013 - Space Cakes
bake - June 2013 - 49
bake - June 2013 - 50
bake - June 2013 - 51
bake - June 2013 - Hot & Cold
bake - June 2013 - 53
bake - June 2013 - Products
bake - June 2013 - Marketplace
bake - June 2013 - Classifi eds
bake - June 2013 - 57
bake - June 2013 - Ad Index
bake - June 2013 - 59
bake - June 2013 - 60
bake - June 2013 - 61
bake - June 2013 - 62
bake - June 2013 - BakeMark's Panaderia - June 2013
bake - June 2013 - PAN2
bake - June 2013 - Carta de Introduccion - Inovaciones nuevas Al examinar las tendencias en las ciudades
bake - June 2013 - Introductory Letter - New Innovations
bake - June 2013 - PAN5
bake - June 2013 - Pan más saludable
bake - June 2013 - PAN7
bake - June 2013 - PAN8
bake - June 2013 - PAN9
bake - June 2013 - Pasteles de Fondant
bake - June 2013 - PAN11
bake - June 2013 - PAN12
bake - June 2013 - PAN13
bake - June 2013 - Promociones para verano
bake - June 2013 - PAN15
bake - June 2013 - PAN16
bake - June 2013 - PAN17
bake - June 2013 - Perfiles - Paco’s Bakery
bake - June 2013 - PAN19
bake - June 2013 - PAN20
bake - June 2013 - Perfiles - Arandas Bakery
bake - June 2013 - PAN22
bake - June 2013 - PAN23
bake - June 2013 - Perfiles - Panadería Tierra Caliente
bake - June 2013 - PAN25
bake - June 2013 - PAN26
bake - June 2013 - PAN27
bake - June 2013 - PAN28
bake - June 2013 - PAN29
bake - June 2013 - Empanadas Pastel de Cuatro Leches
bake - June 2013 - PAN31
bake - June 2013 - Productos con mejor resultado por BakeMark
bake - June 2013 - PAN33
bake - June 2013 - Better-for-you Breads
bake - June 2013 - PAN35
bake - June 2013 - PAN36
bake - June 2013 - Fondant Cakes
bake - June 2013 - PAN38
bake - June 2013 - PAN39
bake - June 2013 - Summer Promotions
bake - June 2013 - PAN41
bake - June 2013 - Profiles - Paco’s Bakery
bake - June 2013 - PAN43
bake - June 2013 - Profiles - Arandas Bakery
bake - June 2013 - PAN45
bake - June 2013 - Profiles - Panadería Tierra Caliente
bake - June 2013 - PAN47
bake - June 2013 - PAN48
bake - June 2013 - PAN49
bake - June 2013 - PAN50
bake - June 2013 - Product Solutions from BakeMark
bake - June 2013 - PAN52
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