bake - May 2018 - cake - 10
SUPPLY SIDE ECONOMICS
How
to taste
chocolate
TAKE A PIECE.
SMELL IT,
SNAP IT AND
CHEW IT UP.
THE BEST
work surface
10
2018
THE SUMMER ISSUE
SELECTING CHOCOLATE
Charles Niedermyer II, chef instructor at Pennsylvania
College of Technology, shares valuable ideas for cake
decorators wanting to elevate their creations with gourmet chocolate. "Selecting chocolate is critical to success," he says. "In terms of purchasing chocolate, there
are important factors to consider."
First, you want a versatile chip or chunk that is lower
in cocoa fat and higher in solid content. These types are
designed not to melt and hold shape well, he advises.
You also want to purchase a European-style chocolate
blend, with a higher percentage of cocoa butter. This is
often referred to as couverture chocolate.
"61 percent - that's the new dark chocolate," Niedermyer says of the hottest new chocolate trends.
The percentage on the package only represents the
amount of cocoa mass. It doesn't tell you how much cocoa butter is inside. The one thing that is consistent when
looking at the percentages is sweetness.
"38 percent is a spectacular milk chocolate," Niedermyer says. "What's emerging
now is dark milk
chocolate."
©Sebastian Duda - stock.adobe.com, ©Daryl Musser - stock.adobe.com
Colette Peters of Colette's Cakes in New York City
understands that you can't always have a lot of
flexibility with your work surfaces when it comes to
decorating cakes.
Still, she has a favorite. Not wood. Not metal.
"The best surface to work with fondant is Formica
laminate," Peters says.
When it comes to making fondant cakes, Peters
speaks highly of Mona Lisa fondant, which she loves
because it "softens up really nicely."
Mona Lisa's premium rolled fondant makes it a
breeze to create colorful masterpieces. Made with
high-quality, flavorful ingredients, Mona Lisa fondant
complements and enhances the flavors in desserts
while adding visual pizzazz. It can be transformed
into a wide variety of shapes and sizes, in original
white or chocolate, or even tinted to make your own
signature colors.
Premium ingredients and unique formulation keep
Mona Lisa rolled fondant pliable longer, allowing for
extended working time with no cracking or tearing,
even on shaped cakes. Quality ingredients deliver
bright white color without the use of the food color
additive titanium dioxide.
bake - May 2018
Table of Contents for the Digital Edition of bake - May 2018
bake - May 2018
Editor's Note - Why National Bakery Day?
Contents
Management - Time Management
New Product Success Stories - GOURMET Marshmallows
Technical Corner - DONUT FRYING
Equipment Innovations - Gaining Efficiency
National Bakery Day
Tapping into Preferences
Chocolate & Decorating - Glamorize Your Line
Cakes - The Art of COMPETITION
Sweet Goods - A Fresh Take on Blueberries
Breads - Sandwich Breads
Pastries - Star Treatment
Beverages -The Toast of Milwaukee
Product Showcase
Classifieds
Ad Index
CAKENOMICS - May 2018
Fabulous & Fun Tips
Time Saving Tips
Supply Side Economics
Winning Promotions
bake - May 2018 - bake - May 2018
bake - May 2018 - bake - May 2018
bake - May 2018 - 2
bake - May 2018 - Editor's Note - Why National Bakery Day?
bake - May 2018 - 4
bake - May 2018 - 5
bake - May 2018 - Contents
bake - May 2018 - 7
bake - May 2018 - Management - Time Management
bake - May 2018 - 9
bake - May 2018 - New Product Success Stories - GOURMET Marshmallows
bake - May 2018 - 11
bake - May 2018 - Technical Corner - DONUT FRYING
bake - May 2018 - 13
bake - May 2018 - Equipment Innovations - Gaining Efficiency
bake - May 2018 - 15
bake - May 2018 - National Bakery Day
bake - May 2018 - 17
bake - May 2018 - 18
bake - May 2018 - 19
bake - May 2018 - 20
bake - May 2018 - 21
bake - May 2018 - 22
bake - May 2018 - 23
bake - May 2018 - 24
bake - May 2018 - 25
bake - May 2018 - 26
bake - May 2018 - CAKENOMICS - May 2018
bake - May 2018 - cake - 2
bake - May 2018 - Fabulous & Fun Tips
bake - May 2018 - cake - 4
bake - May 2018 - cake - 5
bake - May 2018 - cake - 6
bake - May 2018 - cake - 7
bake - May 2018 - Time Saving Tips
bake - May 2018 - cake - 9
bake - May 2018 - Supply Side Economics
bake - May 2018 - cake - 11
bake - May 2018 - Winning Promotions
bake - May 2018 - cake - 13
bake - May 2018 - cake - 14
bake - May 2018 - cake - 15
bake - May 2018 - cake - 16
bake - May 2018 - Tapping into Preferences
bake - May 2018 - 28
bake - May 2018 - 29
bake - May 2018 - 30
bake - May 2018 - 31
bake - May 2018 - Chocolate & Decorating - Glamorize Your Line
bake - May 2018 - 33
bake - May 2018 - Cakes - The Art of COMPETITION
bake - May 2018 - abm - 1
bake - May 2018 - abm - 2
bake - May 2018 - abm - 3
bake - May 2018 - abm - 4
bake - May 2018 - 35
bake - May 2018 - Sweet Goods - A Fresh Take on Blueberries
bake - May 2018 - 37
bake - May 2018 - Breads - Sandwich Breads
bake - May 2018 - 39
bake - May 2018 - 40
bake - May 2018 - 41
bake - May 2018 - Pastries - Star Treatment
bake - May 2018 - 43
bake - May 2018 - Beverages -The Toast of Milwaukee
bake - May 2018 - 45
bake - May 2018 - Product Showcase
bake - May 2018 - 47
bake - May 2018 - Classifieds
bake - May 2018 - Ad Index
bake - May 2018 - 50
bake - May 2018 - 51
bake - May 2018 - 52
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