bake - January 2016 - 42

February. King cakes, which are similar to rosca de reyes, are
extremely popular across the country during Mardi Gras. "We
also get calls for king cakes, and we make them," says Herrejon of La Michoacana Bakery. "The dough is the same. We
just switch the colors of the decorations to purple, green and
yellow."
To make rosca de reyes, BakeMark recommends placing the ringshaped dough on a flat sheet pan and applying egg wash to add
shine to the finished product. Prior to baking, it is recommended
to allow the dough to rest for a brief time and then apply thin
strips of cookie dough (also called pasta) around the ring.
You can add the candy citrons to the top either before or after
baking. Once you proof for 30 minutes and then bake at 330
F for 30 minutes, the final step is applying the glaze. Some
customers prefer smaller sizes of rosca de reyes, while other
customers enjoy the larger sizes made in full sheet pans.

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bake - January 2016

Table of Contents for the Digital Edition of bake - January 2016

Bake -- January 2016
Editor's Note - Beyond Breakfast
Table of Contents
News Bites - Corbion Caravan addresses vital wheat gluten shortage
Chocolatier joins Ambassador Club
A new decorating world record
Ardent supports organic wheat initiative
Personality - Nora Antene
Management - Co-Branding Clout
Labor Front - Monitoring Food Safety
Ingredients - Variations on Chocolate
Equipment - Time-Saving Depositors
Tech savvy
Maximizing mobile
On-demand delivery
Panera’s challenge
The Art of Pastry
Flatbread is Rising
Cupcakes on Parade
Paczki Day and Beyond
Cafe - Wild about Wings
Advanced Blending
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - January 2016 - Bake -- January 2016
bake - January 2016 - 2
bake - January 2016 - Editor's Note - Beyond Breakfast
bake - January 2016 - 4
bake - January 2016 - 5
bake - January 2016 - Table of Contents
bake - January 2016 - Ardent supports organic wheat initiative
bake - January 2016 - Personality - Nora Antene
bake - January 2016 - 9
bake - January 2016 - Management - Co-Branding Clout
bake - January 2016 - 11
bake - January 2016 - Labor Front - Monitoring Food Safety
bake - January 2016 - 13
bake - January 2016 - Ingredients - Variations on Chocolate
bake - January 2016 - 15
bake - January 2016 - Equipment - Time-Saving Depositors
bake - January 2016 - 17
bake - January 2016 - Tech savvy
bake - January 2016 - 19
bake - January 2016 - 20
bake - January 2016 - 21
bake - January 2016 - 22
bake - January 2016 - 23
bake - January 2016 - 24
bake - January 2016 - 25
bake - January 2016 - Maximizing mobile
bake - January 2016 - 27
bake - January 2016 - On-demand delivery
bake - January 2016 - 29
bake - January 2016 - Panera’s challenge
bake - January 2016 - 31
bake - January 2016 - The Art of Pastry
bake - January 2016 - 33
bake - January 2016 - Flatbread is Rising
bake - January 2016 - 35
bake - January 2016 - Cupcakes on Parade
bake - January 2016 - 37
bake - January 2016 - 38
bake - January 2016 - 39
bake - January 2016 - Paczki Day and Beyond
bake - January 2016 - 41
bake - January 2016 - 42
bake - January 2016 - 43
bake - January 2016 - Cafe - Wild about Wings
bake - January 2016 - 45
bake - January 2016 - 46
bake - January 2016 - 47
bake - January 2016 - Advanced Blending
bake - January 2016 - Products
bake - January 2016 - 50
bake - January 2016 - Product Showcase
bake - January 2016 - Classifieds
bake - January 2016 - 53
bake - January 2016 - 54
bake - January 2016 - 55
bake - January 2016 - 56
bake - January 2016 - Ad Index
bake - January 2016 - Online - BakeMag.com
bake - January 2016 - 59
bake - January 2016 - 60
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