Monday, January 20, 2020
Did you know that 14 percent of respondents stated cupcakes as their favorite form of dessert? That's a lot of cupcake lovers. Cupcakes are more popular than ever right now and are a perfect handheld dessert for any event.
Are you looking to sell awesome cupcakes at your restaurant chain, supermarket franchise, or large bakery business? Keep reading to learn about five awesome cupcakes you can make with a horizontal mixer for baking.
1. Classic Chocolate
It is hard to go wrong with a classic chocolate cupcake. Using your horizontal mixer for baking you can pump out chocolate cupcakes for events or large scale sales.
Did you know that original cupcakes recipes were not frosted and instead were just flavored mini cakes? This method may have worked in the past, but we recommend frosting your cupcakes. A classic chocolate cupcake base pairs well with a chocolate ganache frosting for an extra decadent chocolate lovers delight.
2. Red Velvet
Red velvet is a popular cake and cupcake flavor. Red velvet is a scarlet-colored chocolate cake topped with a white cream cheese frosting. The red coloring is from either a specific kind of cocoa or red food dye depending on the recipe.
This red and white cake has grown in popularity over the years. Now red velvet is a dessert staple flavor.
3. Vanilla Birthday Cake
You'll definitely need a horizontal mixer for baking to produce these crowd favorite cupcakes. A vanilla birthday cake cupcake will be a hit year-round. Everyone likes plain vanilla but a vanilla birthday cake flavor adds extra flavor and fun to the mix.
Consider adding in colorful sprinkles to take your cupcake to the next level. These cupcakes will be wanted by customers of all ages.
4. Chocolate Peanut Butter Cupcakes
Is there a better combination than chocolate and peanut butter? Many people would say no. Consider baking a chocolate and peanut butter cupcake to win over your customer's sweet tooth.
Experiment using a chocolate base with peanut butter frosting or a peanut butter base with chocolate frosting. You can add in fun candies or sprinkles to take this cupcake to the next level.
5. Seasonal Favorites
Holidays are huge times for cupcakes and other desserts. In your bakeries, you should consider making some special seasonal favorites. Themed cupcakes or special flavors for a seasonal item will be a big hit.
Ideas for seasonal and holiday-themed cupcakes include:
- Pumpkin spice
- Hot cocoa and marshmallow
- Red, white, and blueberry
Use your creativity to think of fun themes for different holidays. Your fun cupcakes will be the talk of all your customer's holiday parties.
Use Your Horizontal Mixer for Baking Cupcakes
Now that you know five cupcake flavors to make in your horizontal mixer, it's time to get cooking. Are you looking for the right horizontal mixer for your business? At Topos Mondial we have all of your industrial baking needs.
Contact us at Topos Mondial today to learn more about our products.
Monday, January 13, 2020
So, you're looking to better your bread game, are you?
Although bread is one of the oldest foods in the world, we're still learning how to perfect it. In fact, the first trace of bread was found over 14,000 years ago in north-eastern Jordan.
Since then, bread has continued to change and evolve over time. Still, there are plenty of tips we continue to learn in the art of baking bread.
If you're sick of baking bread that's too crumbly or too doughy, you've come to the right place. We're showcasing five tips on how to bake firmer bread and become the industrial baker you've always dreamt of.
1. Buy a Scale
First and foremost, it's time to invest in a scale!
We all know that baking is all about precise measurements and accurate ratios. Even with one slight miscalculation, the bread that you've worked so hard to bake could be ruined.
So, do yourself a much-needed favor and opt for a scale. With this, you can accurately measure all of your ingredients and ensure that you're proportions are correct.
2. Proof Your Yeast
Next, it's time to proof one of your most important ingredients: yeast!
By proofing your yeast, you're ensuring that it's alive and fit for cooking. This is especially the case if you just so happened to find your yeast located in the nooks and crannies of your supply room.
Fortunately, it's very simple to proof yeast. Begin by dissolving a package of yeast and a teaspoon of sugar in a quarter cup of warm water(be sure to adjust this ratio for your industrial quantities). Put aside and allow to sit for ten to fifteen minutes.
If the mixture foams up, it means that your. yeast is active and ready to go. If it fails to foam, it means that the yeast is dead and not fit for baking.
3. Resist Adding More Flour
Oftentimes, it's tempting to add more flour to your bread mixture.
Unfortunately, doing so typically results in bread that is all too doughy. When in doubt, resist adding excess flour to your bread. In general, the best ratio for flour to water is 2:1.
Following this ratio makes it simple and allows very little room for error.
4. Use Olive Oil for Kneading
Far too often, recipes call for lightly flouring your surface before kneading.
While this does prevent the dough from sticking to your counters, it does offset your flour to water ratio. When we think about how much extra flour is picked up from the surface when kneading, it's simple to see how this excess flour might cause an issue.
Instead, spray a light mist of olive oil, pan spray or butter on your counter. This will prevent sticking while also not impeding on your flour to water ratio.
5. Be Patient in the Rise
We all know that the rising of the bread is incredibly important in its growth.
It's always tempting to rise our bread in a warm area such as the laundry room. While this does allow the bread to rise faster, it also impacts the quality of the bread.
Instead, allow your bread to rise in a neutral room. This is going to take longer, but you'll notice that the flavor and the texture are improved.
How to Bake Firmer Bread
The way that we cook, prepare and present bread is ever-changing.
Let's take the fact that the bread slicer was invented in the year 1917. Since then, nearly all bread was sliced before being offered commercially. Nowadays, it's not just about how the bread looks but also how to bake the best bread possible.
So, if you're wondering how to bake firmer bread, be sure to use this guide to inspire you!
Are you preparing your dough in a mixer? If so, click here to learn everything you need to know about a dough hook.
Monday, January 6, 2020
Pizza? That's amore!
One of the most popular food choices in America is pizza. It's cheesy. It's full of meat and veggies. It's delicious.
If you can imagine, Americans eat over 350 slices of pizza per second each day. That's a lot of pizza. It's no wonder that Italian restaurants and pizza joints are some of the most popular restaurants.
When trying to keep up with the demand of serving so much pizza, you need something strong and dependable. This is when great commercial pizza ovens can make a huge difference.
Here's a look at a few of the best pizza ovens.
Order Up! The Top 3 Best Commercial Pizza Ovens
Everyone has a favorite pizza place.
Some love thick crusts; some love thin crusts. Everyone loves the cheese and toppings. Owning a pizza restaurant is big business, as long as you serve a great pizza pie.
Over 83% of diners claim to eat pizza at least once per month. To keep those orders coming and those pizzas cooking, a great commercial pizza oven is crucial.
Here are some of the best.
These commercial pizza ovens are good options when cooking pizzas without a lot of space.
Deck ovens can have one deck or as many as six decks stacked on top of each other. Each deck can handle about 4-6 pizza pies and cooks in about 6-8 minutes. If you have a restaurant that doesn't specialize in only pizzas, this is a great option.
The only downfall with these types of ovens is that someone needs to watch the pizza at all times and turn them as they cook.
Brick ovens have an incredibly distinct taste and a rich history.
This method of cooking pizza has been around for centuries. In fact, some of the first brick ovens date back to Pompeii. Made out of brick and powered by the heat of a fire, these ovens are easy to use. Plus, they make a pretty tasty pie.
If you have a medium production rate needed for your pizzas, this is the oven type for you. Brick ovens can cook about 8-10 pizzas at a time in about five minutes.
If you dish out a lot of pizza, this is the oven you need!
These types of commercial pizza ovens can churn out pizzas as fast as you can make them. Since the pizzas roll through a conveyor belt, there is no time or heat lost while cooking.
Although conveyor pizza ovens can cook a ton of pizza in less than five minutes, they do take up a good amount of space.
If space isn't an issue, and you need to cook a lot of pizza - this is the best commercial pizza oven for your pizza place.
Which Pizza Oven Do You Need?
Deciding on the right pizza oven is based on how much pizza you serve.
If your restaurant offers more than just pizza, then a deck or brick oven is what you need. If you need to dish out a ton of pizza to keep up orders, then a conveyor oven will do the trick.
Need some help picking out commercial pizza ovens? We can help! We have brand new and pre-owned industrial pizza machines to keep your dough cooking. Plus, we offer a number of different services to help maintain the equipment in your restaurant.
People need their pizza fix. Make sure you have the right oven to do the job.
Monday, December 23, 2019
Americans eat over 2 billion cookies a year.
It's clear we love our sweets. In fact, the United States is the #1 manufacturer and consumer of cookies in the world. It's estimated that the average person eats 35,000 cookies throughout their life.
Cookies have been around for a long time. The earliest cookies known date back to 7th century Persia (what is now Iran). They were one of the first countries to use and cultivate sugar. Extravagant cakes and pastries quickly became famous in the Persian empire.
It took some time for cookies to reach America, however.
The first mention of a cookie in the U.S. was in 1703 at a funeral in New York. Dutch people were migrating heavily to America during this period. They brought with them koeckjes, their version of cookies. These Dutch koeckjes were served at the funeral and cookies took hold in America from there.
While the popularity of cookies hasn't changed, the way they're prepared has. If you've ever found yourself wondering "how are cookies made in a factory?", then keep reading!
How Are Cookies Made in a Factory, You Ask?
The invention of the assembly line forever changed the production landscape. It ushered in the era of mass production.
Henry Ford originally invented the assembly line for the production of automobiles. But other industries were fast to catch on and adapt it for their own means, such as the food industry.
Now, cookies aren't only made by hand. Machines can pump out thousands of bulk cookies in under a minute.
Step 1: Ingredients such as sugar, flour, cocoa, water and a mixture of other things unique to the specific cookie are blended in a massive tub. The batter is mixed until it thickens into a dough.
Step 2: The dough is poured out onto a molding machine and pressed. This machine is responsible for shaping the dough into the traditional cookie shape.
Step 3: The cookies move down the conveyor belt to an industrial oven where they're baked.
Step 4: Fans cool the cookies while they continue down the assembly line.
Step 5: The cookies are packed into their containers and packaged closed.
The entire process for an assembly line to bake and package cookies takes under 90 minutes. Around 3,000 cookies are churned out every minute.
Cookie manufacturers can rest easy with the knowledge they’re in a highly profitable business. Oreo earned $674 million in 2017. If you’re interested in jumping into the fray of a large-scale bakery business, be sure to do your due research.
It’s a Sweet Business
A commercial bakery is a sweet business to get involved in: for both profits and the delicious eats!
Now that you no longer have to ask yourself "how are cookies made in a factory?", maybe you’re finally ready to take the plunge into the business.
To ensure you build your brand the right way and deliver high-quality goods to your consumers, contact us today at Topos Mondial Corp. We can offer both new or used baking equipment that’ll lead your business to success.
Monday, December 16, 2019
So, the big day's finally arrived. You've agreed to a bulk sale order of your delicious artisan breads, and you're a few days out from having to deliver. You've baked bread hundreds of times before, but now you're nervous.
"How do I bake wholesale bread bakery numbers?" "Is my kitchen good enough for an order like this?" These questions are natural, regardless of what you're baking. And, luckily for you, today, we're going to break down five tips for creating specialty breads at a high quality and in wholesale numbers.
1. Prep Ahead Of Time
The evening before you bake, it's already time to start. Mix the different kinds of rye and multigrain you'll be using before leaving them out to ripen, overnight.
This is an investment in your time, later on, and it's important to have all of your ingredients measured, weighed, and ready for the upcoming bake. In this same vein, you'll want to watch the weather forecasts for the next day and make adjustments to your yeast according to the humidity. This phase works well if you have access to an AC or dehumidifier, especially.
2. Time Management
The name of the game when it comes to tackling any large scale project is always managing your time effectively. Plan out what time your bake will start, when each loaf of bread is expected out of the oven, and any contingency plans if things go completely wrong.
With your ingredients and bake times laid out and ready, you're ready to start baking.
3. Invest In A Standing Mixer
Baking is a very rewarding activity and, if you're sentimental, can mean a lot to even a casual baker. That said, we don't like to tell people they "have to" invest in any specific piece of high-end equipment when they could get along with what they have.
But a standing mixer has earned its place in your kitchen. Being able to put ingredients in and get the dough out while managing dozens of other processes is invaluable, especially if you're making it wholesale. Do some shopping around and find an industrial mixer that works for you. They're well worth the investment and will streamline your process for the bigger numbers you're baking.
4. Waste Not
It's as true for a wholesaler as it is in your grandma's kitchen, wasted ingredients are a sin in the bread maker's kitchen. Not only is it bad form, but those numbers can add up over time and really mess up your consistency.
If there is excess dough in the bowl, scrape it out. When you level off a cup of flour, save what you remove. It's all got to go somewhere. In a well-organized kitchen, you'll always know where that is.
And, while we're at it, not that you need reminding, but always measure your ingredients with a scale for accuracy and to be able to reproduce your breads.
5. Clean As You Go
As bread wholesalers with tight deadlines and a lot to do, it can be easy to fool ourselves into thinking we're too good to stop and clean. This is a huge mistake.
Always tidy up as you go. When you have a few spare minutes, do some cleaning, get the dishes cleared, and put things back where they belong. This way, when you need them, you'll have quick access to them.
Artisan Breads: Let's Get Baking!
Ultimately, baking in wholesale numbers can be done easily and with minimal stress. All you need is a game plan and a set of good kitchen habits to join the ranks of professional bakery wholesale suppliers with your artisan breads.
Need more professional baking insights to bring out the best in your work? Check out some of our other fantastic blogs, today, and get ready to transform your baking experience, forever.
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