bake - October 2012 - 65
sweet goods
Simplify Your Life
If you’re in the baking and decorating industry, chances are you have an encyclopedic collection of cutters: cookie cutters, fondant or gumpaste cutters, donut cutters, pizza cutters, pastry dough cutters, cutters with rubber grips, two-sided cutters, rotary cutters, punch cutters, fluted cutters, plain cutters. And if you’re a business owner in the baking and decorating industry, chances are you are ever on the hunt for ways to economize investments and procedures. To further save on production time, take advantage of the wide array of pre-manufactured but trend-conscious edibles available to accent your designs. Lucks™ Dec-Ons® and Royal Icing decorations aid in assembly, add dimensional appeal, and if you are decorating cookies, will protect the icing when packages are displayed resting on top of one another. Pre-rolled and pre-colored fondant sheets and shapes can be used as-is or can be trimmed to fit your needs. Lucks’ pre-printed Edible Image® designs and print on-demand technology each reduce labor costs and increase consistency while still allowing your signature style to shine through. To keep your designs fresh, occasionally revisit your basic cutter sets, and challenge yourself: How many characters or forms can you build using only teardrops? Or rounds? How about One way to save on time, labor and equipment is to streamline production through clever use of just a few basic sets of cutters. Whether you are creating fondant accents for cakes, upgrading the cookies in your display case or expanding your donut presentation, it makes sense to spend a little time up front exploring the often-overlooked design flexibility of your essential cutter sets, such as flowers, rounds, ovals and teardrops. To create easy fondant decor for use on everyday or holiday cakes, execute designs in fondant mixed with a little gum powder (CMC, Tylose, etc.), and then detail with royal icing for a durable, storable, edible decoration with great shelf life. Such decorations can be made far in advance of holidays and events and add a signature, hand-made look to your desserts. For festive cookies, designs can be executed in fondant, piped coating chocolate, royal icing or crusting buttercream; for fancy donuts, simply adapt the designs for use with donut glazes. teardrops with rounds? When you think about it, these very shapes form the foundation of traditional figure piping with icing…once you get started, you will never look at your cutters the same way again!
CHARRA JAROSZ, LUCKS FOOD PRODUCTS
To keep your designs fresh, occasionally revisit your basic cutter sets, and challenge yourself.
bakemag.com | OCT 2012 > 65
http://www.bakemag.com
bake - October 2012
Table of Contents for the Digital Edition of bake - October 2012
bake - October 2012
Editor's Note - Retail bakery’s tipping point
Contents
Business - Baker's Percentage
Business - Smile and Say Thank You
Business - POS Systems
Business - Efficient Decorators
Business - Save Energy and Money
Business - Reinventing Normal
Business - Basics of Merchandising
Breads - Rounding it Out
Breads - An Extra Pair of Hands
Breads - Bread Troubleshooting
Breads - The Ideas Factory
Breads - Label Cleaning
Breads - All About Yeast
Breads - Artisan Pizza
Breads - Tapping into Consumer Trends
Breads - Rye Revival
Cakes - Troubleshooting Icings and Glazes
Cakes - Stress-Free Cake Assembly
Cakes - Seasons of Change
Cakes - Use Technology to Save Time and Make Money
Decorator Training
Cakes - Flower Power
Cakes - Bak-klene® Makes Baking Easier and More Profitable
Cakes - Quick Decorating, More Profit
Cakes - Festejos Tres Leches Mocha Cake
Cakes - Sheet It Out
Sweet Goods - Gluten-Free Sweets
Sweet Goods - What You Might Not Know About Honey
Sweet Goods - Boosting Pie Profits Requires Trend, Ingredient and Equipment Evaluations
Sweet Goods - Simplify Your Life
Sweet Goods - Bakery Portioning
Sweet Goods - Hazelnut Nation
Sweet Goods - Latino Baking
Sweet Goods - Nutty Ideas for Gluten-Free Baking
Sweet Goods - Raisins for Health
Sweet Goods - Basics of Chocolate
Sweet Goods - Low-Calorie Options
Sweet Goods - Shortening for the Health Conscious
Showcase
Classifieds
Ad Index
bake - October 2012 - bake - October 2012
bake - October 2012 - 2
bake - October 2012 - Editor's Note - Retail bakery’s tipping point
bake - October 2012 - 4
bake - October 2012 - 5
bake - October 2012 - Contents
bake - October 2012 - 7
bake - October 2012 - Business - Baker's Percentage
bake - October 2012 - 9
bake - October 2012 - Business - Smile and Say Thank You
bake - October 2012 - 11
bake - October 2012 - Business - POS Systems
bake - October 2012 - 13
bake - October 2012 - Business - Efficient Decorators
bake - October 2012 - 15
bake - October 2012 - Business - Save Energy and Money
bake - October 2012 - 17
bake - October 2012 - Business - Reinventing Normal
bake - October 2012 - 19
bake - October 2012 - Business - Basics of Merchandising
bake - October 2012 - 21
bake - October 2012 - Breads - Rounding it Out
bake - October 2012 - 23
bake - October 2012 - Breads - An Extra Pair of Hands
bake - October 2012 - 25
bake - October 2012 - Breads - Bread Troubleshooting
bake - October 2012 - 27
bake - October 2012 - Breads - The Ideas Factory
bake - October 2012 - 29
bake - October 2012 - Breads - Label Cleaning
bake - October 2012 - 31
bake - October 2012 - Breads - All About Yeast
bake - October 2012 - 33
bake - October 2012 - Breads - Artisan Pizza
bake - October 2012 - Breads - Tapping into Consumer Trends
bake - October 2012 - 36
bake - October 2012 - 37
bake - October 2012 - Breads - Rye Revival
bake - October 2012 - 39
bake - October 2012 - Cakes - Troubleshooting Icings and Glazes
bake - October 2012 - 41
bake - October 2012 - Cakes - Stress-Free Cake Assembly
bake - October 2012 - 43
bake - October 2012 - Cakes - Seasons of Change
bake - October 2012 - 45
bake - October 2012 - Cakes - Use Technology to Save Time and Make Money
bake - October 2012 - Decorator Training
bake - October 2012 - 48
bake - October 2012 - 49
bake - October 2012 - Cakes - Flower Power
bake - October 2012 - 51
bake - October 2012 - Cakes - Bak-klene® Makes Baking Easier and More Profitable
bake - October 2012 - 53
bake - October 2012 - Cakes - Quick Decorating, More Profit
bake - October 2012 - 55
bake - October 2012 - Cakes - Festejos Tres Leches Mocha Cake
bake - October 2012 - 57
bake - October 2012 - Cakes - Sheet It Out
bake - October 2012 - 59
bake - October 2012 - Sweet Goods - Gluten-Free Sweets
bake - October 2012 - 61
bake - October 2012 - Sweet Goods - What You Might Not Know About Honey
bake - October 2012 - 63
bake - October 2012 - Sweet Goods - Boosting Pie Profits Requires Trend, Ingredient and Equipment Evaluations
bake - October 2012 - Sweet Goods - Simplify Your Life
bake - October 2012 - Sweet Goods - Bakery Portioning
bake - October 2012 - Sweet Goods - Latino Baking
bake - October 2012 - 68
bake - October 2012 - 69
bake - October 2012 - Sweet Goods - Nutty Ideas for Gluten-Free Baking
bake - October 2012 - 71
bake - October 2012 - Sweet Goods - Raisins for Health
bake - October 2012 - 73
bake - October 2012 - Sweet Goods - Basics of Chocolate
bake - October 2012 - 75
bake - October 2012 - Sweet Goods - Low-Calorie Options
bake - October 2012 - Sweet Goods - Shortening for the Health Conscious
bake - October 2012 - Showcase
bake - October 2012 - 79
bake - October 2012 - Classifieds
bake - October 2012 - 81
bake - October 2012 - Ad Index
bake - October 2012 - 83
bake - October 2012 - 84
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com