All posts filed under “Bakery Supplies

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Mason Jar Fun

italian cheesecake mason jar restaurant supply

Simple, fun and eye appealing, the basis for any successful dessert. Treats that seem “too

simple” have become the go to for restauranteurs looking to impress their guests. Simple twists

to classic recipes that do not require turning on ovens or even breaking out mixers,

cheesecakes that are served in small jars or glasses. Featuring customer favorites such as

fruits on a bed of creamy lemon and vanilla mascarpone cheese that create a melt in your

mouth crumble.

 

These effortless desserts are perfect for warm summer evenings, allowing guests the

opportunity to sample one or two bites of something sweet and a large variety of flavor choices.

Because, these small delicious treats can be made quickly, it is to your advantage to quadruple

the recipe and make numerous flavors. Lending your guests the ability to sample one, two or

event three!

 

To make these delicious treats is very easy, time effective and cost effective. The bottom layer

consist of mashed dates, chopped almonds and a pinch of salt, keeping that part sweet/tangy

and crunchy! The middle layer consists of delicious mascarpone cheese, macerated lemon and

honey and fruit to your choosing. To finish decorate the jars with flower petals, lavender or even

elderflowers. Gusts will love the personal touches and will certainly be intrigued to promote the

product on their social media news feeds, boosting your restaurants online presence.

 

Italian Cheesecake Jars

Makes 8 small jars

If making this ahead, we’d recommend only filling the jars with crumble and mascarpone, and

keeping the fruit salad in a separate jar until right before serving. Strawberries and peaches are

often heavily sprayed so choose organic if possible.

-15 strawberries, rinsed and hulled

- 3 peaches, rinsed

- 1 lemon, washed

- 2 tbsp (unheated) runny honey or maple syrup

- ó cup raw almonds

- 8 soft dates, stones removed

- 1 pinch sea salt

- 2 cups mascarpone

- ó tsp ground vanilla or pure vanilla extract

- small handful lemon balm or mint leaves

 

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Brunch Tips – How to Create the Perfect Spread

brunch picture avert

Pictured: brunch at Avert Brasserie

It’s Mother’s Day – the perfect day for brunch.  Fun, relaxed, and usually involving an adult beverage (or two!) brunch is a Sunday favorite.  Here are some tips on creating the perfect spread:

For a buffet style brunch: fresh and simple is best!  A raw bar, like the one pictured above, is a really lovely touch, but make sure you have the proper ice and refresh the spread often to keep things fresh and cold.  Including an assortment of jams, jellies, and spreads to go with your pastries is also a nice touch.  Another buffet tip – a Bloody Mary bar is a fun and interactive talking point to anchor your brunch spread!

For a full menu brunch: a variety of choices is best to please your guests.  Choose some sweet, some savory, and some traditional lunch items (sandwiches, cheeseburgers, etc) to make sure everyone can get what they want!  Eggs benedict is an easy favorite and can be dressed up with a variety of proteins from ham to duck breast.  Don’t forget to keep some items vegetarian/gluten free as brunch can be heavy on the carbs and bacon for those with dietary restrictions.  And finally, add sides!  Fun to share (and an easy upset for the servers) some small, shareable plates such as a grapefruit brûlée or fried brussels sprouts will elevate your brunch game.

For the drinks: Mimosas are classic, but why stop there?  Classic champagne cocktails can be fun and innovative.  Bloody marys can be extreme when they are loaded with different ingredients.  Particularly for Italian restaurants, don’t forget a selection of classic, seasonal bellinis utilizing different fruit purees.  Finally, offer some non-alcoholic beverage options: classic cappucinos and fresh pressed juices are easy, classic crowd pleasers.

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Do you Need a Dough Divider and Rounder?

download (59)First of all, the combination dough divider and rounder isn’t for every restaurant.  Most of the time, simply getting it done by hand is the fastest way – putting it through a piece of equipment is not necessary.  Let’s look, however, at the operation types who could use this type of restaurant equipment at their location.

Mexican restaurants

Mexican restaurants can use the dough divider and rounder for creation of their hand-made tortillas.  The dough is put into the divider and rounder. The machine creates many little balls which can easily be put into a tortilla press for making tortillas or chips for the restaurant.  It takes a lot of time, even for the speediest person, to create these by hand.

Pastry shops

Simply put the dough into this beautiful piece of equipment and it will keep going until it’s run out of dough.  You can have countless dough balls ready for making doughnuts or small loaves of bread.  Your imagination is the limit when it comes to using the BakeMax BMDD003 dough divider and rounder.

Italian restaurants

Not to be left out, the Italian restaurants out there could definitely use this one.  Many restaurants make their own bread because it tends to be a higher quality than bread that was picked up from the distributor.  And, the smell of freshly baked bread wafting over a city street can be absolutely enticing.

Dough dividers and rounders aren’t for everyone, but they’re priceless pieces of equipment for those people who are working with and manipulating dough all day.

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Toast your Bagels for Maximum Flavor

download (58)There’s nothing more enjoyable than heading down to the local bagel shop in the morning and having a toasted salt bagel with ham, swiss, and chive cream cheese.  The inventor of the bagel deserves many accolades, but the hidden hero in this equation is the conveyor toaster that gave the bagel just that little bit of crispness around the edges.

Look at a bagel shop or a breakfast dive, and you’re seeing an establishment which either already has a Nemco conveyor toaster or really wants to ditch the regular toaster in favor of one of these.  It speeds up the cooking time by allowing the chef to simply put in the bread rather than waiting for the last two pieces to be done.

With a wide enough intake, you can fit three pieces of bread into the toaster, and with speedy enough hands, you can run around 1000 pieces an hour through the oven.  So, if you’re catering a large breakfast event or if you’re working on an institutional level like a hospital or a school, this sweet toaster can be a blessing to have around.

  • Evenly toasted bread.  No worries about negotiating the burnt side and the ‘raw’ side of the piece of toast.
  • Intuitive crumb collection.  Nobody wants to fish through a machine to find the crumbs.  You don’t have to completely dismantle this one to clean it out.
  • Fast heating times.  The standby mode operates the top burner at a low level, so it’s always on, but you’re not wasting time and power to get it fired up for the second run.
  • You can choose which side you want to have toasted.  If you’re working with bagels or English muffins, you can choose to only toast that side.  Because it’s so selective, you save some cash on your toasting needs.
  • The belt is protected from binding and jamming.  This means smooth sailing, even for your 4am bagel toasting runs.

Choose the toaster that you want on the basis of the volume that you have, of course.  If you’re only toasting one or two pieces of bread an hour, this might not be the appliance for you.  If you run a bagel shop?  Priceless.

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What’s a Dough Scraper?

winco-dsc-1If you have ever tried to make bread or pastry, you may have noticed that it leaves your kitchen messy. Bits of dough will stick to every available surface. Sprinkling the work surface with flour reduces the stickiness, but also leaves a mess that is difficult to clean up with water. After all, if you add water you’ll just get more sticky dough.

A special tool can be used to clean up this mess in a hurry. It’s called a dough scraper. It is a thin piece of metal around 3” to 6” long with a handle across the top. After your bread is in the oven, a few quick scrapes will loosen up the extra dough and flour for easy disposal. Your counter top or work table can then be used for your next project.

Dough scrapers also have other uses. If you have a large batch of dough, it can be hard to split into even loaves. A dough scraper can precisely cut through dough like a knife. Unlike a knife, the tall blade of a dough scraper lets the baker pull away the split lump of dough without disturbing the other side. You can even scoop up the dough and move it to where it will rise. Some chefs even use these scrapers to lift sliced vegetables.

It’s best to use a metal scraper with a flat edge. Plastic scrapers clean adequately, but they won’t slice dough for long. Scrapers with rounded edges are meant for scraping out bowls, which can occasionally come in handy.

If the thought of cleaning up after baking makes you want to run away, get yourself a dough scraper. It makes bread making a pleasant experience.