BakeryWorld

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KARENG/2004/13842 MAG(2)/PP/71/2007-08 VOLUME 6, ISSUE 9-10 RUPEES: 35/- PER COPY

 Ibcablr-Gurukul for baking
Baking is not just making cakes, cookies, pastries or
breads, its abt learning the different methods and
right process of blending ingredients and different
forms of cooking mediums. The ingredient role plays an
important part, where in we offer a wide variety of both
finished (premix) and unfinished materials for
purchase. Creativity enhancement can be achieved with
easy to use decorations, readily available with us like
sugar flowers, themes n characters.
Wanting to achieve more is everyone's needs and we
offer spaces like costing of food formula, books and
magazine, photos n video n learning through these
spaces has reached more than lakhs of people.
29 Volume 6, Issue 9-10

Institute of Baking & Cake Art

46/3, Mission road, Bangalore - 560027, India
Telephone: +91-80-22106619, 32021185
Manish: +919886305404
M.K.Gaur: +919342825279
Indira: +919986088025
email: ibcablr@yahoo.com
Web; www.ibcablr.com
 OLIVE OIL
MICRO WAVE SOFETY
CONVERTING
CONVENTIONAL RECIPES
MIXING DOUGH
MAKING A MIXTURE
OUR DAILY BREAD
FOCACCIA
FLAT BREADS
FOOD COMBINATION
RECIPE OF GREAT
SUCCESS
SOUFFLE
PINEAPPLE COLD
SOUFFLE
FOCACCIR BREAD
BREAD SHAPES,
CREAMY CUSTARD
FOOD STORAGE
COLORING YOUR ICING
PIPING GEL
Chocolate & Molding
Birthday Messages

2
3
 OLIVE OIL
The essential elements of olive oil production have barely changed over thousands of years,
though the methods themselves and the equipment have been improved, cleaned up,
streamlined, and in some cases computerized. The olives are picked, mostly by hand, they
are crushed, the resultant oil and watery juice drained off, separated, and the oil filtered to a
greater or lesser extent. That is about it, and what you end up with is first cold – pressed
Virgin Olive Oil. Virgin is a denomination which raises eyebrows amongst the uninitiated,
but it is eminently logical. This oil is “virgin” because it is unadulterated, untampered with,
and incontrovertibly pure. It has not been heated or chemically processed.

Virgin oil varies dramatically in quality and is graded according to its acidity level the lower
the acidity the better the oil. The international Olive Oil Council, which lays down the law
in these matters, defines the grades as:
Extra Virgin Olive Oil: virgin olive oil with an acidity of up to 1%;
Fine Virgin Olive Oil: virgin olive oil with an acidity of up to 1%;
Semi-Fine Virgin Olive Oil: virgin olive oil with an acidity of up to 3%.

In addition to this, the oils must have a fine flavor and smell to pass the test. Even so, the
variation in precise taste is dramatic. Some oils are distinctly peppery and catch the back of
the throat on the way down, while others may be thick with the aroma of new-mown hay.
The big brand name oils, are carefully blended to give a constant unvarying taste that is
unique to that olive oil house. Oil from single groves will vary from year to year, just as
wines do.

Oils that do not make it through to the top three grades will probably be refined, i.e. stripped
of flavor, by chemical processes. The left-over pulp from the first pressing will also go
through one to two more extraction processes to yield up the very last drops of oil. Most of
this will need to be cleaned up, too. Oils that have gone through these processes can no
longer be labeled “virgin”. Some will have a modicum of flavor restored by the addition of a
tot of virgin oil. These were once known as “pure olive oil” but are now simply labeled
“olive oil”. The logic behind the terminology is less clear here. Sufficient to understand
that they are oils that are lighter in flavor, and cheaper, and hence suitable for sloshing
around in a carefree way.

Well, that is the theory, anyway, and it is one I used to stick to fairly rigidly. But then, a few
years ago, I started to cut down on the quantity of animal fat I used in cooking, and
simultaneously began to discover the sheer delight of olive oil. After a while I noticed that I
was no longer using the “pure olive oil”. I now use a blended extra virgin olive oil as my
everyday cooking oil, because I love the taste, and find that there is little it does not go with.
I use totally bland oil such as safflower when I positively do not want the taste of olive oil or
any other oil around.

And I use my special bottle of mind- numbingly expensive single-grove oil in small
quantity, because that is all it takes, as a final condiment. The one exception I make to this
rule is in mayonnaise. All olive oil, even pure olive oil, is just too much for me. I reckon that
one-quarter to one-third extra virgin to plain oil is just about right. Suffice it to say that one
cannot lay down exact rules on these matters. In the end, it comes down to personal
preference.

Olive oil and crusty bread are made for each other. An open tomato
sandwich, Made with bread, oil, sweet tomatoes, salt and pepper is one of
life's small joys, and you can elaborate on the basic theme with thin sliced
onions, olives, basil and the rest, to your heart's content. Toast the bread,
then rub with garlic and drizzle on the olive oil and you have the Italian
bruschetta. Rub the bruschetta with a halved tomato, and it is better still.
Nicest of all is bread, coated in olive oil and baked in a moderate-to-hot oven
until crisp and golden brown through and through.
Dress hot pasta with the same kind of mixture and eat it straight away with freshly grated
cheese, or sharpen with lemon, or wine vinegar and let it cool to make a salad. Just as quick
and simple is to turn the pasta with olive oil and freshly coarsely crushed black peppercorns.

4
MICRO WAVE SAFETY
Microwave ovens are made in compliance with strict government safety standards:
Concept of food & baking

A Blending different natured

A seal around the door keeps the microwaves inside, and a special system stops the ingredients together & processing to
generation of microwaves the instant the door is opened. You should, however, get a defined shape is scratch mix
examine a new oven for any signs of shipping damage. process.
A Blended ingredients together
Never operate the oven if the door does not close properly, or if the door. Its latch, along with few added ingredients to
hinge, or sealing surfaces have been damaged in any way. Never block the vents of get specific products is a premix
your oven because they keep the microwave-producing magnetron tube cool and A Blended specialty ingredients
cut down on moisture build-up, enabling you to get the best results from your oven. processed & frozen at a certain
defined temperature & then finished
Microwave ovens are cooking appliances, designed to defrost, heat, and cook food.
You may have heard of other uses for the oven – don't try them; they can be is frozen concept
dangerous, possibly lead to a fire, and, at the very least, damage your oven. Use the A Blended ingredient processed,
microwave oven only as intended. Always use microwave-safe cookware and partially cooked & frozen to store &
utensils and do not turn the oven on when the cavity is empty. If you have young finally cooked again before serving
children, it is a good idea to leave a bowl of water in your microwave when the oven is par bake
is not in use. This way, if the oven is accidentally turned on, the water attracts the
microwaves and prevents damage to the oven.

If you are concerned about the safety of your oven, have it tested by a qualified
service person – don't try using “leakage detectors” which are inaccurate and
unreliable.

CONVERTING
I CONVENTIONAL RECIPES
t is possible to convert many recipes for quick cooking in the microwave oven – for
instance, a family favorite like a long-simmering beef stew – but not all. For
example, don't try to duplicate crisply fried items.

First: Look for a microwave recipe that is similar to the conventional one you're
trying to convert and use it as a guide. Recipes that serve up to eight people – no
more – work best; small quantities cook more quickly and evenly in the microwave.

Second: Reduce or omit fats, liquids, and seasonings.

Third: Use microwave-safe cookware and suitable utensils.

Fourth: Cut back cooking time to a quarter to a half of the conventional recipe time.
Remember, microwave ovens do not need any preheating, which also saves time.

Fifth: Remember, most microwave-cooked food usually needs standing time to

finish cooking and even out the internal temperature after being removed from the
MIXING DOUGH MAKING A MIXTURE
Bread is made from dough which is a
mixture of flour, water, Yeast, fat and
salt. These have to be kneaded together
thoroughly to mix the ingredients.

In a bakery, bread dough has to be

mixed in a machine called a dough
mixer, as it would take far too long to
mix by hand. The dough mixer has a
very large bowl with a special tool,
called a dough hook, in the centre. The
hook is spiral shaped, which can mix
the ingredients and cut through the
thick dough at the same time. An
ordinary beater would at the same time.
An ordinary beater would get stuck in
the thick, sticky dough.

FOOD
PROCESSOR
To make a milkshake, two different ingredients are mixed together in the
glass – a powder and a liquid. The design of a fork is good for mixing liquids
because it has metal prongs. When you move the fork around the glass, the
prongs agitate the liquid until the powder is completely mixed. A spoon is
also a good tool for making a mixture, such as coleslaw. This is a food made
from salad cream and plain yoghurt with fresh, raw vegetables, such as
grated carrots and shredded cabbage.

The salad cream and yoghurt are smooth and the vegetable pieces are
rough, but the stirring action of the spoon helps to turn the different
ingredients into one mixture.

The mixture to make a fruit cake has
lots of ingredients. Sometimes it is too
difficult to use a hand-held electric
mixer for a job like this, so a more
powerful mixing machine, called a
food processor, is needed.
Food processors have different tools for
doing different jobs. For mixing, they
have a single beater that fits on to a
central spindle. The mixing beater turns
round inside the bowl at high speed
until the ingredients are mixed together.
The beater is driven by an electric
motor, which is connected to the
spindle by a toothed belt.
In a hotel kitchen a food processor is
used to mix bulky ingredients, such as
sliced vegetables for soup. Because it is
used so often the processor's bowl is
made of hard-wearing stainless steel.
WHISKING FOOD
When you make up a packet of instant dessert mix, the dessert powder and
the milk should be whisked together. Whisking blends the two ingredients
together and air is trapped into the mixture. The air makes the dessert light
and fluffy.
A balloon whisk is a good tool for this job. As the whisk scrapes the bowl and
is lifted in a circular movement, the mixture is agitated by the metal loops of
the whisk. When this action is repeated, air bubbles are trapped in the
mixture.
Pancake mixture is made by beating milk, flour and eggs together. Rotary
whisks use gears to mix ingredients faster than a balloon whisk. The handle
turns the crown wheel, the large wheel with double-sided teeth along its
edge. These interlock with the teeth of the bevel gears rotate and turn the
beaters.
ELECTRIC FOOD MIXER
A hand-held electric food mixer does the same job as a rotary whisk, but it
works faster and takes less human effort. This is because it is worked by a
small electric motor. The motor drives a worm gear, which is a rod with a
screw thread round its length. The worm gear rotates two bevel gears and
these turn two beaters at high speed. The beaters can break down lumps
quickly and mix ingredients together into one mixture.

6
OUR DAILY
BREAD
FOCACCIA
Focaccia is described as Italian
flat bread, a rather confusing
description since it is leavened
using active yeast. However, it is
spread out and baked on trays or
in tins, which gives it a
characteristic rectangular shape,
the top marked with regular
depressions. It turns a beautiful
golden brown from the liberal
dressing with olive oil it receives
just before going in the oven. A
common mistake is to incorporate
too much olive oil into the dough
itself, leading to a poor rise and an
oily finish. Focaccia is always well
salted on the surface and often
includes rosemary.
FLAT BREADS
Many flat breads, such as tortillas,
do not contain yeast. The flat
breads here, while raised with
active yeast, are distinguished
from the majority of leavened
breads in that the height or
thickness of the bread is
deliberately restricted, with the
loaves having a much larger
surface area in proportion to their
depth.
Good bread is a beautiful thing. It is a joy to look at and always a pleasure
to eat. Good bread never cloys and we never grow bored with it. Bread is
as honest and basic as it is emblematic and significant. Just as rice
symbolizes life in the East and no meal is considered complete without it,
so bread is at the very heart of Western civilization. Give us this day our
daily bread.
The smell of freshly baked bread, its crackling-crisp crust, its texture when
it is broken or sliced and the consistency of its interior crumb, make it an
immensely satisfying and complex culinary assembly. Yet its constituent
parts are no more than flour, water and yeast tempered with a small
amount of salt. As you bite into a piece of good baguette you experience all
these elements in a taste that combines an underlying sweetness from the
wheat, an almost imperceptible balancing sourness from the yeast and a
stronger, contrasting slightly bitter note from the caramelized crust, the
whole drawn together and given depth by the salt.
A sourdough brings different and much stronger flavours, its defining
characteristic the acid tang that comes from its lengthy, natural leavening
with wild yeasts, the texture altogether denser, more robust and
substantial. This is the darker-coloured country bread of ancient tradition,
moister, more chewy and longer lasting, a description that in
contemporary usage implies chemical additives but here means the
product of its entirely natural dev elopement. Such rustic loaves were
originally baked in 4 kilo ovals, family bread to last a week, changing in
taste and texture with progressive cutting and ageing, yet taking days
before staling. Even when too tough to chew, it may be eaten in soups or
crumbed to add texture or to thicken a variety of dishes. This is indeed
bread as the staff of life.
Baking great bread does have a kind of alchemy, for in its artisanal
production there are always elements that are beyond technique, though
not beyond technical comprehension. Ambient factors play important
roles but are not beyond the wit of any competent cook to understand and
harness. Even when the same recipe is used, the resulting bread will vary
from place to place as different flours, the water used, temperature,
humidity and even air pressure impact in different ways. Individual
technique also plays a part, all these things contribution to the unique
quality of the finished loaf.
Excellent bread is not only baked by master bakers. It can b e made
successfully at home and in standard domestic ovens. The specialist's
oven frequently incorporates controllable steam injection and it is this
steam that helps to form a perfect crust while preventing that crust from
being impossibly hard. Most of the breads that we tend to regard as the
exclusive preserve of the professional, such as baguettes and
sourdoughs, or loaves baked in direct contact with the stone floor of a
cavernous bread oven, can in fact be produced in any oven capable of
high heat and using a baking stone, steam being generated by spraying
water from a bottle.
As with any area of cooking expertise. Great bakers have a vocation, and
part of it is the ability to communicate how to achieve good and consistent
results and to help others find pleasure in the processes of bread's
creation. This book is about how to bake good bread at home. With
practice, it can become great bread that changes the quality of any and
every meal for the better.
7
 Shortbread BAR Cookies
Short Crust pastry – also called the basic
biscuit dough, is made with rubbing of fat
with flour which gives the dough a short
effect, i.e. makes the final product short in
height as there is no need for the protein
development. Short crust pastry was
traditionally made for covering a food, so
as to keep the flavors and juices intact, but
today it provides creativity and endless
product range from both sweet and savory
snack and a food.

Sheeted cookie – after creaming or rub-in

method of dough preparation the dough
should be given a rest for 30 minutes. Then
they are sheeted on a floured surface or in-
between a butter paper (this helps to
eliminate or reduce the excess flour
FOOD COMBINATION dusting on the surface of the cookie
dough). Sheeted cookie can be cut or
divided with the help of a sharp knife,
Correct food combinations are regarded by nutritionists as the simplest and giving shapes like square, rectangle or
most effective way to prevent many common ailments. For instance, they diamond shapes, but if they are cut with
are particularly beneficial to people with sensitive digestion as correct food cutters they are called Cut-Out Cookies.
combining has been found to prevent stomach acidity, heartburn, bloating, Cut-Out Cookies can be made in various
indigestion, constipation and headaches. It can also alleviate allergies, shapes with the help of a cutter. The
calm nervousness and contribute to weight loss without dieting. cutters are shaped round, heart, flower,
animals and many others.
The principle behind food combination is that different groups of foods
require different enzymes and chemical environments for proper digestion Cheese bar Cookies
and absorption. If, at the same meal, the body is presented with a range of Ingredients required: Maida-180gm,
ingredients each with differing requirements, it becomes confused and is Cornflour-20gm, Baking Powder-1gm or
not fully able to supply all the enzymes and secretions at the right time. The ¼ tsp, Butter-100gm, Salt-5gm or 1tsp,
result can be fermentation, with all its associated discomforts. Water-30ml or 2Tbsp, Cheddar Cheese-
60gm, Pepper Powder-½ tsp, Chilly
Flakes-½ tsp, Oregano-¼ tsp, Tomato
For correct digestion, protein foods require an acid medium and proteolytic Sauce-1 Tbsp.
enzyme, as supplied by the stomach, while starches require an alkaline
medium with starch splitting enzymes, as supplied by the intestines. Fats Method
and oils are digested slowly, mostly in the intestines. Fats and oils are Sieve Maida, Cornflour, and baking
digested slowly, mostly in the intestines, and do not interfere much with powder until well mixed. Chop the hard
either protein or starch digestion. chilled butter into small cubes and rub
Sugars are the quickest to digest; some are even absorbed in the stomach,
along with the flour till it resembles bread
while most are absorbed through the intestines.
crumb consistency. Mix the salt in water till
All this means that proteins and starches make a poor combination and it dilutes well. Grate the cheese and add
should not be eaten together at the same meal as they require different 40gm to the flour along with all the salt
chemical environments and digestive processes. On the other hand, water and mix till you get smooth dough.
proteins and fats, or starches and fats, may be eaten together, since their Caution: don't knead the dough. Rest the
digestion does not interfere with one another, but proteins should only be dough for 30 minutes. After the rest roll
eaten with acid fruits, such as oranges and grape-fruits. Sweet fruits are the dough over dusted flour about 1/8th
best eaten with starches, and although sugars can be eaten with starches, inch thickness, cut as desired. Mix the
they are best eaten on their own, as they are absorbed very quickly. Green pepper, chilly flakes and tomato sauce and
vegetables and non-starchy vegetables, such as avocado, aborigine and apply over the cut pieces of the dough.
squashes, are neutral and can be eaten with both protein and starch meals. Sprinkle the grated cheese over it and
arrange on a baking sheet, while giving
People with sensitive digestions may find that eating simple meals, with as some space for the spread. Bake at 200oC
few foods as possible, will alleviate their discomforts and contribute most to for 20-25 minutes or till its light brown
their well – being. color and the cheese melted.

8
 Sugar themes for Sweet Creation
contact Indira: 9986088025, ibcablr@yahoo.com to get price and details
 Chocolate & Molding
How to Temper Chocolate
Tempered chocolate is the secret to professional chocolate products. Chocolate
that has been tempered is smooth, with a shiny finish and a satisfying snap. If
you're planning on making dipped chocolates or molded chocolates, the
chocolate will need to be tempered so that it behaves properly and produces
candies that are both tasty and beautiful.

Double boil method

Chop the chocolate into small chunks, place it in the top of a double boiler, set over
simmering water. Stir gently but steadily as the chocolate melts and heats up. Use
a rubber spatula, not a wooden or metal spoon. Bring the chocolate to 11 degrees
(for dark chocolate) or 110 degrees (for milk or white chocolate). Do not allow
the chocolate to exceed its recommended temperature. When it is at the right
temperature, remove it from the heat. You must keep it warm but not hot, ideally
in the 85-88 degree range. You can either keep it over a pan of warm, stirring
occasionally.

Microwave method
Chop chocolate into coarse chunks and pour into a microwavable bowl.
Microwave it at 50% power for 3 minutes, stopping every 30-45 seconds to stir
the chocolate until the remaining chunks are fully melted. If the chunks do not
melt, warm the chocolate again very briefly. Remember to do a spot test to make
sure, by spreading a spoonful of melted chocolate thinly over an area of waxed
paper and allow it to cool. If it is tempered, the chocolate will harden within 5
minutes and look shiny and smooth. If it is dull or streaky, it has lost its temper,
and you should temper the chocolate again.

Birthday Messages You're

Congratulations!
finally legal Have a happy-go
You're not a kid anymore
productive birthday

One is fun lucky day

With each year
a joyous and
Wishing you

Life begins at forty

I love you more e R ed
Roses ar

Now
and more
Violets a
th a t y
re Blue
ou're leg
al
d is on y
ou
s t r o u n
The fir
So many candles...
so little cake
Here's to another
year of friendship
9
 Recipe of
cce s s
t s u
Grea

2-day training for Pillsbury

There was questions, double & the why & how of Basic Baked product making along with the need to learn the right
methods of Baking different classification of products. 24 sales personal attended this workshop, especially designed for
their learning & enhancement.

Pillsbury India is known for its specialized Quality premix's and along with IBCA designed a 2 day training to cover topic
of Raw material role played in Baking, different process of Bakery classification, costing of Bakery product, New product
development & New trends of Selling Bakery mixes to their present clientele & capture new markets. The trading also
related to intensive practice with use of how easy a premix can perform &what variation to be made while creating new
products. We related to the best Chocó cake premix called celebration chocolate cake to create varlets & gateau, which
not only was exciting but also tasted out of the world when we made Quick Lave Cake.

Some of the interesting learning was how the usage of silicon moulds reached with baking great looking products, unlike
the conventional Aluminum Moulds. Also how the Bread mixes could be used to make croissants & Bread stick with
additional health benefits but ease of process. Microwave Breads & Baking was also a small format of learning that we
underwent.

IBCA & its puff enjoyed this learning experience with Pillsbury sales team & offered certificate of training complication
which every one took back along with the confidence of knowledge based on Baking.

Mount caramel college (MCC) girls attended a specific designed credit program of 10
days offered by IBCA, although we have conducted 5 such training in the last 3years.
Gaining Confidence to bake a cake is on part of the program but to used it beyond raining
and benefit them to be an entrepreneur is the additional outlook that we have gathered in Credit program &
our programs.
The excitement of the training is that the girls not only learn how to process Breads, Entrepreneurship in Baking
Cakes, Cookies on making of pastries & Dessert but also learn how to be as a team in
producing as a group, pricing it & presenting it with packaging & Branding.

10
8
 Soufflé
A soufflé is a light, fluffy, dessert made with egg yolks and beaten egg whites
combined with various other ingredients and served as a dessert. The word soufflé
is the past participle of the French verb souffler which means "to blow up" or more
loosely "puff up" — an apt description of what happens to this combination of
custard and egg whites.

Every soufflé is made from 2 basic components:

• a base of flavored cream sauce or purée
• Beaten egg whites.
The base provides the flavor and the whites provide the "lift".

Pineapple Cold Soufflé

Ingredients for preparation: Milk-225gm, Sugar-25gm, Gelatin-7.5gm, Water-20ml,
Egg Yolk-2no., Pineapple essence-2.5ml, Pineapple paste-25gm, Milk-25ml, Whipped
cream-25ml, Egg White-2 no., Sugar-25gm, Pineapple chopped-50gm

Our organic breads use over 95%
organic ingredients (the other 5%
is the yeast and salt, of which only
"all-natural" is available). The
main difference between organic
ingredients and non-organic
ingredients is the way in which they
are grown. Organic ingredients
may at no time come into contact
w i t h c h e m i c a l s , g e n e t i c a l ly
modified organisms (GMO's) or
other non-organic varieties. By
purchasing organic products you
are buying products made with the
most natural and earth friendly
ingredients possible.
Method
1. Boil milk with sugar. Soak the gelatin with water and set for 10mins.
2. Cook the gelatin and add to the boiling milk.
3. Allow to cool a little and add the egg yolks to it.
4. Whip the mixture a little and leave to cool.
5. Add the paste of milk and Pineapple and mix evenly.
6. Fold the whipped cream to the milk mixture.
7. Finally make a meringue of the egg whites and sugar.
8. Fold the meringue to the Pineapple mixture.
9. Pour into soufflé cups and sprinkle Pineapple piece.
10.Leave to set in the refrigerator. Serve cold.
Tips & Tricks
Egg is one main ingredient for making soufflé; it helps in whipping and
incorporating air and emulsification by thickening the yolk while cooking. Therefore
a good soufflé can't be made without egg, The only closest dessert is a mousse,
which can be made without egg, as the cream percentage is high and also helps in
whipping.

Whole-wheat breads are made

from the whole kernel of wheat
ground up into whole-wheat flour.
This process neither adds nor
removes anything from the wheat.
Sprouted wheat is where the wheat
is first sprouted, or let to grow,
before it is ground up and put into
the bread. This process adds
s i g n i f i c a n t ly to t h e ove ra l l
nutritional value of the bread, not
to mention that it adds greatly to
the flavor and texture of our bread.
Focaccia bread Bread Shapes
Focaccia is flat oven-baked Italian bread, which may be topped with onions,
herbs or other foodstuffs. It related very closely to pizza, but the only difference
is the filling is generally something dry, like dried tomato, or vegetables which Bread and rolls are produced in all
go dry while baking. There is no sauce or cheese used unlike for pizza. Focaccia shapes and sizes, which are
is good base bread for making sandwiches or served as a bread on dinner table. determined by a number of factors
including:
Ingredients for preparation: Flour-250gm, Yeast-10gm, Salt-2.5gm, Sugar-5gm,
· The type of flour used for
Milk Powder-5gm, Water-150gm, Olive-15ml, Olive oil-15ml, Rosemary dry
herb-3gm, Garlic fine chopped-5gm, Crushed Rock salt-3gm making the bread
· Whether or not the bread is
Method: leavened
1. Make yeast ferment, salt and sugar solution.
2. Sieve flour and add the solutions and make soft and smooth dough by · How the bread is used
kneading. · Local or regional tradition
3. Rest the dough for one hour then give a knock back and rest again for 15
minutes. Weigh the dough to 100gms to make a round loaf, flatten the · How the dough is cooked,
dough taking out excess gas, and fold the sides of the dough and roll such as baked, steamed,
from one side, so that there are no air blocks in the dough. Brush the deep-fat fried, etc.
dough with olive oil, and sprinkle crushed rosemary, fine chopped garlic · The symbolic significance of
and rock salt.
o the bread shape for a
4. Leave it to prove till double in size in a greased tray. Bake at 220 C for 20-
particular holiday or
25minutes or till golden brown in color.
5. Cool the bread for minimum 2 hours before you slice, fill and serve. festive occasion

Serving suggestions: Baguette, a term used for "stick"

This great tasting bread is served with filled vegetable, meat or sauces as or "little rod," is a long rounded
sandwich. As its low in fat and sugar it's also good to serve with your meals shape that has become a popular
and just about any age group will like its taste. name for a number of breads with a
similar shape. A French baguette can
be up to 2 feet in length, 2 to 4 inches
in diameter, and weigh 9 ounces or
more.

Bloomer refers to a bread shape

that is cylindrical, but flat on the
bottom with several diagonal slashes
across the top. The term most often
describes a bread shape popular
throughout Britain. Bloomers are
made with many types of flour,
although various types of wheat
flour are the most popular.
Quick Focaccia sandwich
Focaccia-2 slices, Salad leaves-small bunch, Mayonnaise-2 Tbsp, Raw Salad Braided bread is made of strands
vegetables-80gm (cucumber, cabbage, onion, tomato skin DICES), Salt-to taste, of dough woven together to form a
Pepper-to taste, Cheese slices-2 nos.
braided shape. Three to six strands of
Mix the raw salad vegetable dices in a bowl and add Mayo, salt and pepper. Mix dough are common for several
these such that it coats the salad vegetables. Slice the Focaccia horizontally to varieties of braided bread and some
make a split in the centre. Arrange the salad leaves and pour half the quantity of may incorporate as many as twelve
Mayo coated salad vegetables. Arrange a cheese slice over it and cover with the strands.
top part of the Focaccia sliced bread. If you want to further portion it the slice it
into two triangle wedges for serving.

12
8
 Instant Custard Powder (ICP) –

Creamy Custard Baked version

Usage & Application of ICP

Easy to use in powder form
Custard is a traditional dessert in Europe. It differs from pudding in that it is Help creates versatile products for
thickened with eggs. It also may be used as a thin sauce. Custard is typically desserts and fillings
cooked over a double boiler. It may be additionally thickened with cornstarch. Good bake stability
Once the milk is thoroughly heated, the eggs are added in a very tricky process. Even and constituent texture
They must be added one at a time so they do not “cook” in the hot milk mixture. If Incorporated newer ingredients
this process is done properly, the custard will have a smooth texture. Depending
upon the amount of eggs added and additional thickening agents, the custard may Basic Recipe
be fairly firm or it can be thin. A vanilla custard sauce makes a delicious and rich Instant Custard Powder – 200gm
topping for desserts. Cold Water (10oC) – 400ml
One can also buy instant custards, however the below recipe will inform the recipe
and process of Instant custard. Write to us on ibcablr@yahoo.com, or call 91-80- Method:
22106619 to buy this product Pour Instant Custard powder in a
deep bowl and add Ice cold
Caramel custard measured water, with the help of
hand whisk or blender, mix to form
Ingredients Egg-free based Egg based even smooth consistency of
Caramelized sugar 100gm 100gm custard. This will be slightly grainy
Vanilla custard powder 50gm 50gm initially. Use the custard filling
Cold water(7degC) 50ml 50ml immediately or keep it in air-tight
Egg — 1nos container for maximum a day.
Fresh cream 75gm 50gm
Sugar powder 25gm 25gm Usage:
Vanilla essence ½ tsp ½ tsp Apply a thick coat of paste on final
sheeting of puff pastry dough or
Method: Danish pastry dough. Shape them
Burn Grain sugar in a non-stick pan and apply a coat to the mould or pan to your choice and keep it to bake
at high temperature. After bake
which has to be keep for baking. Pour Instant Custard powder in a deep
remove and cool completely
bowl, along with the other ingredients and add Ice cold measured water,
before serve.
with the help of hand whisk or blender, mix to form even smooth
consistency of custard. Pour ¾ of caramelized mould and arrange these Note: the filling has a good holding
in deep water bath. Bake at 160oC for 35-40 minutes, remove from oven capacity and will not spread while baking,
and cool completely before de-molding. Serve cool. unlike chocolate or fresh milk based
custard.
Food Storage plays an important part Fridges use a thermostat to
control the temperature.
Refrigerator Storage
The refrigerator provides short –term storage for foods that are When the temperature
perishable, which means they spoil easily. Perishable foods include inside the fridge becomes
meat, poultry, fish, milk, eggs, butter, and leftovers. Many fresh fruits too warm the cooling
and vegetables are also stored in the refrigerator to keep them fresh
and crisp. The temperature inside the refrigerator should be between mechanism is switched on
320 F and 400 F (00 C and 50 C). This degree of coldness helps prevent until the temperature is
the growth of bacteria and texture of the food. Check the temperature
regularly to be sure it stays in this range.
lowered and the
Some parts of the refrigerator may be colder than others. You can thermostat switches the
check with a thermometer. Shelves on the door are not as cold as the c o o l i n g s y s t e m o f f.
inside shelves.
Cover refrigerated food so it does not dry out. Perishable foods will Throughout the day the
keep in the refrigerator from a day to a few weeks, depending on the fridge constantly cycles on
food. For longer storage, many foods can be frozen. & off to maintain the
temperature.
Freezer Storage
Freezing allows many foods to be stored for a longer time. However,
keeping food safe and its quality high depends on proper freezing.
0 0
Check the temperature of the freezer. It should be 0 F (-18 C) or
below.
Foods you buy already frozen should be stored in their original
packages. To freeze other foods, wrap in airtight wrapping such as
freezer paper, heavy-duty aluminum foil, or freezer-quality plastic
bags. You can also use plastic freezer containers. Avoid lightweight
plastic tubs from foods such as cottage cheese, margarine, and
yogurt. They do not provide enough protection in the freezer. Not all
foods freeze well. Avoid freezing cooked egg whites, foods made with
mayonnaise or salad dressing, gelatin, and raw vegetables you don't
plan to cook.

Dry Storage
Foods that do not need refrigeration or freezing or freezing, such as
unopened cans and many packaged foods are stored in a dry storage
area. This area can be a cabinet or shelves. It should be cool, dry, and
clean.
Don't store food in cabinets above the refrigerator or range or near a
radiator or furnace outlet. The temperatures will be too warm.
Once packages are opened, close them tightly before storing to keep
out insects. You may also put the food in containers with tight-fitting
covers.

Storing Groceries
When you return from grocery shopping, store food right away. First
put frozen foods in the freezer so they will not thaw. Next, refrigerate
perishables such as milk, eggs, cheese, meat, poultry, and fish. Then
store fruits and vegetables. Finally, store foods that belong in the dry
storage area. When you put away your groceries, put new packages
behind older ones of the same kind. By using up the older packages
first, you will save food and money.

14
 Piping gel has various uses that
Coloring your icing range from doing design work
(writing on your cake, stained glass
Icing Colors effect, a lake etc.), to preparing your
Use a paste or powder icing color. Paste or powder icing color is cake to be iced or to decoratively
designed for coloring icing. They are concentrated, giving vivid or deep glaze fruit and baked goods.
colors without changing the consistency of your icing. Using food colors Piping gel readily takes icing color, so
add color (gel or paste colors) a little
not only will thin your icing, but will limit your color options. If your
at a time until desired shade is
icing consistency changes, you may have difficulty in piping some achieved or, you can purchase pre-
decorations. colored piping gel.
You can flavor piping gel with a little
Mixing Color In Icing concentrated flavoring oil.
If you are using an icing color paste, insert a toothpick through the foil You can even make Chocolate Piping
cover, then swirl the toothpick into the icing. Leaving the foil cover on Gel: You can use either white or dark
chocolate. Melt 1 part chocolate in a
the jar will extend the life of your paste. Add small amounts of color at a double boiler and then cool to room
time, using a fresh toothpick each time, until you have the desired color. temperature. Add melted chocolate
If you are using red, royal blue, black, brown, or orange, you can remove to piping gel. You can use it as
the foil cover and use the tip of a knife to add the paste to your icing. “stained glass lead” on a cake design
Clean the knife blade before inserting into the jar to add more color. Use or for writing the message.
a spatula to blend the color, making sure the color is evenly distributed. Stir Piping gel before using, but be
Royal icing requires more color than buttercream icing to achieve the careful not to create too many
bubbles.
same color intensity. Use a disposable decorating bag
fitted with a small round tip or a plastic
To keep the color consistent on the cake, mix enough of any one icing squeeze bottle when decorating with
color for the entire cake. It is difficult to match the same shade of color piping gel. Fill bags or squeeze bottle
again. only half full.

Color Changes Writing Messages:

Piping gel is great for writing
Colors deepen in buttercream icing after setting or exposure to light. messages on cakes, cookies and
Color your icing 1-2 hours before decorating. Colors might fade slightly candies. Either use clear gel and then
in royal, boiled or Color Flow icing after they have set. Lemon juice or tint with your desired shade of paste
cream of tartar can cause colors to change, for example, violet will or gel color or use pre-colored
become blue. If the recipe has one of these ingredients in it, omit it. In decorative gel when writing your
addition, water can cause color changes depending upon your message on a frosted cake or cookie.
geographical area. If buttercream icing is made with water, replace Or, make your letters on a piece of
waxed paper and remove them to put
some of the water with milk or milk powder. on the cake. If you want your writing
to have a 3D effect then pipe your
Marble Effects message first with icing and then re-
By stacking different shades of tinted icing in your bag, you can achieve write on top of the icing message with
a marble effect to your decorations. gel.

Staining
Paste colors can stain teeth, skin and clothing. Washing the area with
Piping Gel
Neutral Glaze
soap and warm water will remove color from skin and clothing. Bleach
can be used on counter tops to remove stains.
Gold color can be achieved by adding 10 Lemon Yellow + 3 Orange + 1 Red
Turquoise color can be achieved by adding 6 Sky Blue + 1 Lemon Yellow
Lavender color can be achieved by adding 5 Pink + 1 Violet
Maroon color can be achieved by adding 4 Red Red + 2 Burgundy
Burgundy color can be achieved by adding 5 Rose Pink + 1 Violet

15
 PLANNER
EXECUTIVE BAKER SUPERMARKET
COUNSELOR
DEMONSTRATOR
HOME BAKER STUDENT PHOTOGRAPHER MARKETING
HELPER
ENTREPRENEURS SELLING SPECIALIST LECTURER
LODGE
LEARNER CREATOR CHEF
SCHOOL TRADE
GURU COOKERY SKILLED
TEACHER SALES OUTLET
PROFESSOR PRESENTER
COACH
APPRENTICE
CATERING
HOTEL HOBBYIST SUPERSTORE
SCULPTOR
DECORATOR INN INSTRUCTOR
EXPERT
PAINTER
FOOD PREPARATION
PARTY
SUPPORT
LEADER
SHOP OWNER
CUISINE
VENDOR
ADVERTISING
SUPERVISION
RETAILING
PROPRIETOR ARTIST EDUCATOR MANAGEMENT
HOMEMAKER
DESIGNER

Students have completed Bakery Training at

INSTITUTE OF BAKING & CAKE ART
In the last few years Institute of Baking & Cake Art (IBCA) has gained strength in all its
programs and so have the students from various walks of life and different professional
needs has been supported with its growth by attending one or many different programs
offered. The school also can be know for the gurukul format where the student intake is
fewer in each batch, but is personalized by interaction from teacher to student. Students
like to spend more time here as the learning experience is enormous and supports
practical approach towards wonderful varieties of baked products. The training
approach relates to both domestic and commercial needs of learning.

CHOOSE A PROGRAM
COMMERCIAL DOMESTIC CREATIVE
Ed i b le