Thursday, August 22, 2019
The United States loves doughnuts. The average American eats about two or three doughnuts per month.
Whether you prefer a classic glazed doughnut or something out of the box, like a jalapeno doughnut, it's hard to hate these fun treats. But how exactly did doughnuts come to be in the first place? And for that matter, how did they become such an American institution?
Grab a doughnut and get ready to learn, because we're exploring the history of doughnuts!
We may love our doughnuts here in the United States, but the true origin of the sweet treat hearkens back to Dutch culture in the 1600s.
Around 1622, Dutch immigrants began settling down in parts of what we now know as New York, bringing their culture and traditions with them.
One such tradition was a pastry known as olykoek, which translates to 'oily cake'. While the olykoek may not sound as tempting as a doughnut, the two treats share a lot in common.
Both are often cooked in oil, for instance, and finished with a sugary topping. Some recipes even call for fruit or jelly fillings.
A Hole New World
As time went on, people began experimenting with olykoek recipes. One popular cooking method involved adding a little bit of cinnamon and citrus flavoring.
While people loved the treats, they found that they were frustrating to eat. Often, the filling would get everywhere and the dough was often undercooked.
Then came Elizabeth Gregory. The baker, known for her fantastic doughnuts, wanted to send her sailor son away with a taste of home.
However, she understood that doughnuts weren't exactly the easiest thing to eat, especially at sea. To make the snack more portable, she poked a hole in the middle of the cake, thus giving doughnuts their design we know and love today.
Rise in Popularity
Elizabeth Gregory's ingenious design decision caught on in a flash, but doughnuts began to dwindle in popularity.
Cut to World War I.
American soldiers spent days at a time in deep trenches fighting for their lives and dreaming of home. Morale was at an all-time low, and Salvation Army officers Helen Purviance and Margaret Sheldon took notice.
They decided to give soldiers a taste of home by delivering doughnuts straight to the front lines. Soon, doughnuts became an American symbol and their popularity skyrocketed.
These days, you can snag a doughnut from just about anywhere from your local gas station to one of the dozens of chain stores and bakeries.
The Scrumptiously Sweet History of Doughnuts
The history of doughnuts is so much more than a story about a fried blob of dough. It's a story of perseverance, dedication, and immigration. Of freedom and love.
Times may have changed, but our love of donuts certainly hasn't. And if you ask us, we don't see that changing anytime soon.
Ready to make some doughnuts of your own? Get in touch and let us help you find the perfect equipment.
Thursday, August 15, 2019
Kitchen temperatures can reach 110 degrees depending on the size of your oven. While that's great for baking, kitchens aren't the most comfortable environments to work in during the summer.
But you don't have to get out of the kitchen! Check out these baking tips to learn how you can stay cool, even when the temperature keeps rising.
Wait to Bake
Commercial ovens get hot. If you're using a convection oven, for instance, you can expect your oven to run at least 25 degrees hotter than a standard household oven.
Combine that with the preexisting heat and humidity and you have one hot kitchen.
While you can't do much about the temperature outside, you can reduce your energy bill and keep your room cool by limiting baking endeavors to the morning or evening.
Temperatures are often considerably lower during the morning or evening, which can make baking a much more pleasant experience.
If you work at, say, an industrial bakery, you might not have much of a say in when you bake. In fact, your ovens might be on all day.
Whether you're baking for a few minutes or a few hours, don't let the heat get to you. Staying hydrated is one of the most important things you can do for yourself.
Dehydration can cause dizziness, mental cloudiness, and in some cases, fainting.
For your safety, keep a bottle of cold water with you at all times and sip from it regularly.
Chill Your Ingredients
Ultimately, cooking is a complex series of chemical reactions. And while heat may be essential to the baking process, it isn't always a good idea to stick your baked goods right in the oven.
Instead, chill your ingredients in a fridge or freezer. Doing so allows the ingredients to solidify and bind together.
Plus, it gives you and your fellow bakers a great opportunity to take a break and rehydrate.
You'd Butter Be Careful
If you're baking, there's a good chance you're using softened butter.
Butter provides a creamy texture to baked goods as well as a deeper flavor.
But be careful where you set your butter. Butter that softens for too long is much harder to work with. Worse, it can give your food a sour taste.
Spend less time softening your butter than you would in cooler months. The heat of your kitchen will do most of the work for you.
You'll know you're good to go when you can gently poke the butter with your finger and leave an indent.
Baking Tips for Steamy Summer Weather
If you can't take the heat... well, we don't blame you. Summer can be tough, especially for bakers.
But don't sweat it. Follow these baking tips to keep your cool, even during summer's hottest months. And in the meantime, just focus on fall!
Have any questions about baking gear? Whether you're looking to buy used or new, we'd be happy to help you find the perfect machine!
Get in touch today and we'll get back with you as soon as we can.
Thursday, August 8, 2019
Are you ready to mix things up in your commercial kitchen? Depending on what you're mixing, you need the right mixer.
Building your commercial or industrial bakery requires the right equipment. When deciding on your mixing equipment, do you choose a planetary mixer or a spiral mixer?
If you aren't sure, let's look at the differences between these two mixers.
The movement of the bowl is one of the key differences between a planetary bakery mixer and a spiral mixer.
- When using a planetary mixer, the bowl stays still while the attachment does the work of mixing. The bowl latches into place to keep it still while mixing.
- However, the bowl for a spiral mixer rotates as well as the spiral mixing attachment.
The way the planetary mixing attachments rotate around the inside of the bowl is similar to the rotation of the planets around the sun. This rotation is how this mixer got its name.
What do you want to mix? A planetary mixer offers greater versatility to mix different things.
Mix anything from cookie dough to pizza crust with your planetary mixer. It's the most common mixer in most bakeries. Find the right size for your needs, from a large floor mixer to a smaller table-top mixer.
Planetary mixers can also chop and slice vegetables, grate cheese, chop meat, grate cheese, and whip light meringues. Swap the attachments to use your planetary mixer for these tasks.
If your bakery specializes in fewer baked goods with a focus on foods like bagels, bread, or pasta, a spiral mixer might be the best option. Kneading dough with the movement of a spiral mixer keeps the friction low for more dense bread and pasta.
Maintenance might not be your top priority. Mixing and baking the best baked goods should be at the top of your list when selecting the right mixer machine for your commercial bakery.
However, hygienic cleaning and maintenance can be more involved for a planetary mixer than a spiral mixer.
- Because planetary mixers can mix a wider variety of substances with more interchangeable attachments, there are more parts to clean and maintain.
- Spiral mixers require less maintenance. They have fewer parts and are more durable than a planetary mixer.
Don't choose the wrong mixer based on your desire to reduce the amount of maintenance required to keep your mixer in good shape. No matter how well-maintained, the wrong mixer for the job can hurt your product and your business.
Choose the Right Planetary Mixer
Regardless of which one you decide is the right choice for your bakery, we have just what you need.
From new to pre-owned mixers, Topos Mondial is the answer to finding the best bakery equipment for your bakery. We'll asses your facility and help you match the right mixer to your bakery specialties. Plus, we install your new equipment and recycle the pieces you no longer need.
Contact us to talk through your perfect bakery equipment solution!
Thursday, August 1, 2019
There's never been a better time to supply baked goods. Retail bakery sales are predicted to rise 5.5 percent every year until 2021.
But you need to maximize your production line to keep costs down. This is where commercial bakery equipment comes into its own.
And appliances that carry out several functions can cut your production time and costs. The dough sheeter is just such an appliance.
Let's check out the benefits of a dough sheeter for your business.
Enjoy a Crispier Pizza Crust
A dough sheeter uses rollers to flatten the pizza dough into sheets. As it does so, it forces gas out of the dough.
Think of the sheeter as being like an extra mixing step. It can develop the gluten which makes the dough tougher.
But a sheeter is ideal if you want a crispy traditional pizza crust.
Get Uniform Results Every Time
A dough sheeter creates a smooth, flat dough. It's also a uniform thickness. So it'll take the same length of time to bake.
It's ideal if you want an even, consistent result. And with cutters, you get identical pieces ready for the oven.
If you're making pizza, this smooth result means you don't get a traditional rolled edge. These crusts are perfect for pizzas with edge-to-edge toppings.
Or use a dough proofer to let the dough sheet rise again.
Manual rolling takes a lot of time and effort. And in industrial production, that is time you don't have. Especially if you have new staff to train.
A sheeter produces a more consistent sheet of dough than manual rolling can provide. It also does so faster, freeing up workers for other tasks.
You can also run batches of dough through the machine to get a single dough sheet. Or use the sheeter to laminate dough layers.
Making puff pastry by hand can be a complex and tedious job. But a dough sheeter makes light work of it.
Produce Different Types of Dough
You're not restricted to pizza dough. Adjust your dough sheeter to handle whichever dough you need. Even ciabatta dough, which is often wet and sticky.
Depending on what your company makes, you can even run icing through a dough sheeter. Fondant icing starts life as a ball of dough, which a sheeter can flatten.
For companies that make iced cakes, a sheeter achieves a smooth and even finish for their fondant. It's ideal for wedding cakes that need to look picture perfect.
This level of versatility gives large companies the flexibility to manufacture whichever dough they need. Using a single machine.
A Dough Sheeter Boosts Your Commercial Baking Process
Now you know the benefits of a dough sheeter for your business. So it's time to find the right baking equipment to suit your needs.
Team up with Topos Mondial to boost your commercial baking production. Bring the best industrial bakery equipment into your production line. You'll be thrilled with the results.
Do you have any questions? Contact us today and we'll get back to you with answers.
Monday, July 22, 2019
Business is booming: your customers are ordering loaves of bread by the dozen and your baking is become infamous for it's quality.
Only problem is that your client base is multiplying daily, and you have to battle to keep up.
If only there were a product that could finish proofing so that you could use that time to focus on other tasks... enter the commercial proofing cabinet!
Listed below are several ways that they can benefit your commercial bakery and help you stay ahead of the morning customer rush!
Why You Need a Commercial Proofing Cabinet
Everyone needs a trusty assistant, here are the top reasons why a proofing cabinet can be the answer to all your proofing needs!
Having a commercial proofing cabinet will allow you to prepare several loaves at one time. Which will make more man-hours available for other tasks throughout the work day.
The commercial cabinet will help each loaf with its final rise at the same pace, helping you know what time to expect a certain amount of loaves to be ready for the next step.
This also helps with individual orders, as you can quickly grab and go from the commercial proofer as need to meet the customer's desires in a shorter turnaround time!
You and your workers go through so much hard work to prepare and shape the dough into its optimal state.
Even with that dedication, there's a certain part of the process that is completely out of your control: the chemistry.
So much goes into the chemistry side: the heat it's baked at, the humidity, and the reactions that take place while proofing is taking place. The commercial proofing cabinet allows those aspects to be specified and controlled.
That way, your efforts in the proofing process can be as consistent as your preparation and create a seamless baking cadence.
Easy to Operate
Lastly, and probably most importantly, an industrial proofing cabinet is simple to use and doesn't require any supervision while operating.
In contrast to other industrial baking equipment you likely have around your bakery/factory, the industrial proofing cabinet is far less difficult to set up. Not to mention that there's few times that you'd need to adjust the specifics between proofs.
That being said, there are some commercial proofing cabinets that are more blue-collar if you'd prefer to be more hands-on with its processing time. Simply put, there's a commercial proofing cabinet for any situation!
Make Your Commercial Baking Process Fool-'Proof'
Now that you understand why a proofing cabinet is important to your business, it's time to find the right commercial cabinets for your needs.
Let Topos Mondial help you take your commercial baking efficiency to the next level by fitting you with the best industrial bakery machinery and consulting in the entire industry.
For more questions that you may have, please reach out either by calling 610-970-2270 or by emailing Sales@toposmondial.com.
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