bake - January 2017 - 34

NEW FROM GUITTARD
Using only the finest cacao beans sourced for their
quality and sustainability from farms around the
world, Collection Etienne chocolates celebrate the
true artistry of chocolate making-a time-tested
craft Guittard has cultivated since opening its
doors on San Francisco's Embarcadero in 1868.
Handcrafted in Guittard's San Francisco Bay Area
chocolate factory, blends in the Collection Etienne
line come in dark, milk, white, and organic chocolate. Blends are peanut free, gluten free, soy-free,
non-GMO and certified Fair Trade.
GUITTARD

executive pastry chef Donald Wressell, who has earned many
accolades including being awarded the Distinguished Visiting
Chef in 2016 by Johnson & Wales. "Chocolate has a lot of value
and makes your products more visible to everyone."
Available from Puratos, bakers can use Carat Compound Chips
to add a chocolaty surprise inside of finished products, or use
delicious Carat Hard & Soft Compound Coatings, available in
dark, milk and white. Bakers and pastry chefs alike can flavor
dough or mousse with Carat for a rich chocolate taste.
Carat is Puratos' premium line of compound coatings and chips.
Products in this easy-to-use, rich and delicious range are made
with 100% sustainable and great tasting ingredients. Puratos selects only the finest ingredients to ensure all of the easy-to-use
Carat products have excellent chocolate taste, texture and gloss.
In2food offers a wide variety of decorative toppings and even
printed chocolates. Adding toppings such as cocoa nibs can
add to the gourmet appeal of your product lines, and a sure
way to boost profitability.
Chef Mark Seaman of Barry Callebaut offers creative tips and
techniques to use Callebaut Crispearls that enable you to add
a "remarkably seductive chocolate touch" to your pastries,
desserts and pralines, according to Callebaut. "Pipe a series
of beads to resemble a string of pearls or fill a mini chocolate
bowl with mousse and top with crunchy texture. There are
many ways you can make your products look upscale without
GUITTARD

34 < JAN 2017 | bakemag.com

having to worry about adding new labor."


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bake - January 2017

Table of Contents for the Digital Edition of bake - January 2017

bake - January 2017
Editor's note - Convenience matters
Contents
Management ideas - Managing Your Time
New product success stories - Rainbow Birthday Cake
Technical corner - Bread Baking
Practical marketing - Simplifying the Order
Food safety - Food Safety Compliance
Equipment innovations - A Depositor for Every Need
A calculated risk
Mobile pay & POS
A platform of intent
Chocolate & decorating - Gourmet Accents
Cakes - The Cupcake Experience
Sweet goods - Paczkis that Pack a “Poonch”
Bread - Bread Rising
Foodservice - Wingin' It
Product showcase
Classifieds
Ad Index
Formulation of the month
bake - January 2017 - bake - January 2017
bake - January 2017 - 2
bake - January 2017 - Editor's note - Convenience matters
bake - January 2017 - 4
bake - January 2017 - Contents
bake - January 2017 - Management ideas - Managing Your Time
bake - January 2017 - 7
bake - January 2017 - New product success stories - Rainbow Birthday Cake
bake - January 2017 - 9
bake - January 2017 - Technical corner - Bread Baking
bake - January 2017 - 11
bake - January 2017 - Practical marketing - Simplifying the Order
bake - January 2017 - 13
bake - January 2017 - Food safety - Food Safety Compliance
bake - January 2017 - 15
bake - January 2017 - Equipment innovations - A Depositor for Every Need
bake - January 2017 - 17
bake - January 2017 - A calculated risk
bake - January 2017 - 19
bake - January 2017 - 20
bake - January 2017 - 21
bake - January 2017 - 22
bake - January 2017 - 23
bake - January 2017 - 24
bake - January 2017 - 25
bake - January 2017 - Mobile pay & POS
bake - January 2017 - 27
bake - January 2017 - 28
bake - January 2017 - 29
bake - January 2017 - A platform of intent
bake - January 2017 - 31
bake - January 2017 - Chocolate & decorating - Gourmet Accents
bake - January 2017 - 33
bake - January 2017 - 34
bake - January 2017 - 35
bake - January 2017 - Cakes - The Cupcake Experience
bake - January 2017 - 37
bake - January 2017 - Sweet goods - Paczkis that Pack a “Poonch”
bake - January 2017 - 39
bake - January 2017 - Bread - Bread Rising
bake - January 2017 - 41
bake - January 2017 - Foodservice - Wingin' It
bake - January 2017 - 43
bake - January 2017 - Product showcase
bake - January 2017 - Classifieds
bake - January 2017 - 46
bake - January 2017 - 47
bake - January 2017 - 48
bake - January 2017 - Ad Index
bake - January 2017 - Formulation of the month
bake - January 2017 - 51
bake - January 2017 - 52
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