bake - March 2016 - PAN14
PASTELES Y DECORACIONES
Porcion Individual
Los mini postres se han vuelto
más populares año tras año por
un número de razones diferentes.
Los usos de los mini postres varían
enormemente y son una fantástica
adición al menú de cualquier
cafetería y pastelería. A causa de la
fuerza e influencia del movimiento
de salud y bienestar en los Estados
Unidos, los consumidores todavía
quieren disfrutar de sus placeres
al comer. Los mini postres ofrecen
ese gusto a los clientes que buscan
comer de manera más saludable,
pero disfrutando de sus dulces
favoritos.
"Vendemos muchas rebanadas
de pastel de tres leches", dice
Vanessa Rascon de Mercado y
Carnicería El Rancho, en Mesa,
Arizona. "Hacemos un tipo con
14
MARZO 16
|
PANADERIA
coco tostado en la parte superior
y relleno con relleno de fresa y
relleno de crema de Bávara. "La
panadería también vende rebanadas
de pie de queso, así como pie de
queso enteros cubiertos con cajeta
y rosas de crema batida con fresas
frescas y duraznos encima. Fresas
frescas bañadas en glaseado de fresa,
y poniéndolas sobre los postres
individuales los convierte en un
postre sobresaliente. .
La otra ubicación del Mercado
y Carnicería El Rancho en Bell
Road en Phoenix, Arizona, ofrece
rebanadas individuales de "Pastel
Rojo" (red velvet), rollos de canela
rellenos de queso- crema, rebanadas
de pasteles de tres leches y unos
productos únicos llamados "agarrar",
un pan de hojaldre relleno de piña.
"Tenemos muchos clientes que
buscan ricos pasteles que pueden
comprar y comer en el camino",
dice Jesús Acosta, jefe panadero en
el Mercado y Carnicería El Rancho,
en Phoenix.
VENTAJAS
Aparte de las calorías y las
ventajas de salud que se ofrecen al
consumidor, los mini postres dan
a los comerciantes la posibilidad
de ofrecer a los compradores más
opciones y posiblemente una mayor
flexibilidad. En lugar de ofrecer
a sus clientes dos o cuatro piezas
de tamaño regular, tales como
pasteles, pies o tartas de queso en
sus mostradores, ofrézcales ocho
o diez variaciones de estos mini
postres.
bake - March 2016
Table of Contents for the Digital Edition of bake - March 2016
bake - March 2016
Editor's Note - The Consumer Issue: Gateway to Innovation
Table of Contents
News Bites - New App for Cake Shots
Outstanding Baker Nominees
Toronto Food Hall Opens
Personality - Dominique Ansel
Management - Bakeries Can Deliver Too
Labor Front - Why Packaging Matters
Ingredients - The Growing Influence of Avocados
Equipment - Innovations for Foodservice
Time to Grow
Connected to Bread
Launching New Products
Partnering with Socially-Conscious Organizations
The Paradox of Choice
A Strange Twist of Donuts
Bakery World Cup
Sandwich Breads
Top Cake Trends for 2016
Decorating Trends
Late Night in the Loop
Giving Back to the Community
Cafe - Breakfast Sandwiches
Express by Starbucks
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
Bakemark's Panaderia - March 2016
INTRODUCCIÓN - Inspiraciones de Primavera para Pasteles
INTRODUCTORY LETTER - Spring Inspirations
SABOR PARA LLEVAR - La Nueva Era de los Cuernitos
PAN Y HORNEO - Dolares por Donas
RECETAS DESTACADAS
PASTELES Y DECORACIONES - Porcion Individual
Pasteles de Primavera
PERFILES - El Rancho (Bell)
El Rancho (Gilbert)
Los Alamos
Panadeía y Pastelería San Sebastian
PRODUCTOS
BREADS AND BAKING - Cuernitos and Croissants
More Dollars for Donuts
FEATURED RECIPES
CAKES & DECORATING - Single Serve
Spring Inspirations for Cakes and Pastries
PROFILES - El Rancho (Bell)
El Rancho (Gilbert)
Los Alamos
Panadeía y Pastelería San Sebastian
FEATURED PRODUCTS
bake - March 2016 - bake - March 2016
bake - March 2016 - 2
bake - March 2016 - Editor's Note - The Consumer Issue: Gateway to Innovation
bake - March 2016 - 4
bake - March 2016 - 5
bake - March 2016 - Table of Contents
bake - March 2016 - 7
bake - March 2016 - Toronto Food Hall Opens
bake - March 2016 - 9
bake - March 2016 - Personality - Dominique Ansel
bake - March 2016 - 11
bake - March 2016 - Management - Bakeries Can Deliver Too
bake - March 2016 - 13
bake - March 2016 - Labor Front - Why Packaging Matters
bake - March 2016 - 15
bake - March 2016 - Ingredients - The Growing Influence of Avocados
bake - March 2016 - 17
bake - March 2016 - Equipment - Innovations for Foodservice
bake - March 2016 - 19
bake - March 2016 - Time to Grow
bake - March 2016 - 21
bake - March 2016 - 22
bake - March 2016 - 23
bake - March 2016 - Connected to Bread
bake - March 2016 - 25
bake - March 2016 - 26
bake - March 2016 - 27
bake - March 2016 - Launching New Products
bake - March 2016 - 29
bake - March 2016 - Partnering with Socially-Conscious Organizations
bake - March 2016 - 31
bake - March 2016 - The Paradox of Choice
bake - March 2016 - 33
bake - March 2016 - 34
bake - March 2016 - 35
bake - March 2016 - 36
bake - March 2016 - 37
bake - March 2016 - A Strange Twist of Donuts
bake - March 2016 - 39
bake - March 2016 - Bakery World Cup
bake - March 2016 - 41
bake - March 2016 - Sandwich Breads
bake - March 2016 - 43
bake - March 2016 - 44
bake - March 2016 - 45
bake - March 2016 - Top Cake Trends for 2016
bake - March 2016 - 47
bake - March 2016 - Decorating Trends
bake - March 2016 - 49
bake - March 2016 - Late Night in the Loop
bake - March 2016 - 51
bake - March 2016 - Giving Back to the Community
bake - March 2016 - 53
bake - March 2016 - Cafe - Breakfast Sandwiches
bake - March 2016 - 55
bake - March 2016 - Express by Starbucks
bake - March 2016 - 57
bake - March 2016 - Products
bake - March 2016 - 59
bake - March 2016 - Product Showcase
bake - March 2016 - Classifieds
bake - March 2016 - 62
bake - March 2016 - 63
bake - March 2016 - 64
bake - March 2016 - 65
bake - March 2016 - Ad Index
bake - March 2016 - Online - BakeMag.com
bake - March 2016 - 68
bake - March 2016 - 69
bake - March 2016 - 70
bake - March 2016 - Bakemark's Panaderia - March 2016
bake - March 2016 - PAN2
bake - March 2016 - INTRODUCCIÓN - Inspiraciones de Primavera para Pasteles
bake - March 2016 - PAN4
bake - March 2016 - PAN5
bake - March 2016 - INTRODUCTORY LETTER - Spring Inspirations
bake - March 2016 - PAN7
bake - March 2016 - SABOR PARA LLEVAR - La Nueva Era de los Cuernitos
bake - March 2016 - PAN9
bake - March 2016 - PAN Y HORNEO - Dolares por Donas
bake - March 2016 - PAN11
bake - March 2016 - RECETAS DESTACADAS
bake - March 2016 - PAN13
bake - March 2016 - PASTELES Y DECORACIONES - Porcion Individual
bake - March 2016 - PAN15
bake - March 2016 - Pasteles de Primavera
bake - March 2016 - PAN17
bake - March 2016 - PAN18
bake - March 2016 - PAN19
bake - March 2016 - PAN20
bake - March 2016 - PAN21
bake - March 2016 - PERFILES - El Rancho (Bell)
bake - March 2016 - PAN23
bake - March 2016 - PAN24
bake - March 2016 - PAN25
bake - March 2016 - El Rancho (Gilbert)
bake - March 2016 - PAN27
bake - March 2016 - Los Alamos
bake - March 2016 - PAN29
bake - March 2016 - Panadeía y Pastelería San Sebastian
bake - March 2016 - PRODUCTOS
bake - March 2016 - BREADS AND BAKING - Cuernitos and Croissants
bake - March 2016 - PAN33
bake - March 2016 - More Dollars for Donuts
bake - March 2016 - PAN35
bake - March 2016 - FEATURED RECIPES
bake - March 2016 - PAN37
bake - March 2016 - CAKES & DECORATING - Single Serve
bake - March 2016 - PAN39
bake - March 2016 - Spring Inspirations for Cakes and Pastries
bake - March 2016 - PAN41
bake - March 2016 - PAN42
bake - March 2016 - PROFILES - El Rancho (Bell)
bake - March 2016 - PAN44
bake - March 2016 - El Rancho (Gilbert)
bake - March 2016 - PAN46
bake - March 2016 - Los Alamos
bake - March 2016 - PAN48
bake - March 2016 - Panadeía y Pastelería San Sebastian
bake - March 2016 - PAN50
bake - March 2016 - FEATURED PRODUCTS
bake - March 2016 - PAN52
https://digital.bakemag.com/sosland/bake/bake-september-october-2024
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com