bake - December 2014 - Pan37
BREADS AND BAKING
texture. Using Trigal Dorado Bizcocho
Mix will help you make these and
other Mexican Pastries that not only
look festive and colorful, but they
will give you extended shelf life to
maximize your profits.
As its name implies, the sugary
hard pieces on the crust look like the
freckles on the smiling face of a young
child. You will put that same smiling
face on your customers when they
taste this rich pastry.
Cuellos are a Mexican pastry that
looks festive and colorful, and appeal
to additional customers, increasing
opportunities to maximize your
profits. This style of Mexican pastry
not only has a unique look, it also has
a sweet crunchy and flaky texture.
Using Trigal Dorado Bollilo Mix
will help you make cuellos very easily.
As its name implies, this sugary and
flaky crust looks like the collar on a
shirt, but you definitely will not be
a stuffed shirt when you make them,
have fun, and watch the smiling faces
of your customers when they taste
this crunchy pastry.
Other interesting breads to make
for the holiday season include nueces,
tortugas and whole wheat bolillos
as an option for customers who are
seeking whole wheat products.
Going great as a snack or as a
complement to a nice lunch or dinner,
bolillos are the most popular bread
item within the Hispanic customer
segment. Made with 100% whole
wheat flour, these bolillos offer a
better-for-you option that consumers
are looking for.
Nueces combines our Trigal
Dorado Pan Fino and Guayaba
Mixes for a mouth-watering treat
is highlighted by the rich texture
of the Guayaba center. The pastry
gets is name for its shape, resembling a chestnut.
Tortugas are made out of a combination of Bizcocho dough, loosely
shaped like a turtle with no legs,
covered with a piece of rolled up Pan
Fino dough to form the turtle shell.
The pasta topping creates a turtle
shell pattern.
Trigal Dorado mixes are a musthave when making Hispanic breads
and pastries. Not only will you enjoy
the authentic taste and texture your
products will have, but you'll also
benefit from the long shelf-life,
ease of production, versatility, and
product consistency.
DECEMBER 14
|
PANADERIA
35
bake - December 2014
Table of Contents for the Digital Edition of bake - December 2014
bake - December 2014
The Innovation issue - Bakers get due credit
Table of Contents
News Bites - Eastern European bakery to open in Buffalo
Houston’s Glazed to introduce “rodeo donut
Melange Bakery to join gourmet food halls at Newark airport
Farmer Boys brings back bread bowls
My Favorite Things
Management - Scheduling Tips
Labor front - Improve Communication
Food Safety - Keep it Cool
Ingredients - The Truth about Gluten
Breakfast, lunch & dessert in A-Town
Use it to your advantage
A cleaner system
Gearing up for the big game
Pre-Ferment is a Distinguishing Step for Artisan Bakers
What Is Special?
Croquembouche
Calorie Counting
Products
Product Showcase
Classifieds
Ad Index
Bakemark's Panaderia - December 2014
CARTA DE INTRODUCCIÓN - Los Bocadillos Enloquecen al País
INTRODUCTORY LETTER - Snacking Across the Country
PAN Y HORNEO - Panes Tradicionales Hechos Fácilmente
PASTELES Y DECORACIONES - Los Postres Latinoamericanos Se Incorporan Al Gusto General
La Tendencia de Merendar Favorece los Sabores Únicos
TENDENCIAS DEL CONSUMIDOR - La Comercialización para los Milenios
PERFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
RECETAS DESTACADAS
PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
BREADS AND BAKING - Traditional Breads Made with Ease
CAKES AND DECORATING - Latin Desserts Go Mainstream
Snacking Trend Favors Unique Flavors
SHOPPERS INSIGHT - Marketing to Millennials
PROFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
FEATURED RECIPES
FEATURED PRODUCTS - Product Solutions from BakeMark
bake - December 2014 - bake - December 2014
bake - December 2014 - 2
bake - December 2014 - The Innovation issue - Bakers get due credit
bake - December 2014 - 4
bake - December 2014 - Table of Contents
bake - December 2014 - Farmer Boys brings back bread bowls
bake - December 2014 - 7
bake - December 2014 - My Favorite Things
bake - December 2014 - 9
bake - December 2014 - Management - Scheduling Tips
bake - December 2014 - 11
bake - December 2014 - Labor front - Improve Communication
bake - December 2014 - 13
bake - December 2014 - Food Safety - Keep it Cool
bake - December 2014 - 15
bake - December 2014 - Ingredients - The Truth about Gluten
bake - December 2014 - 17
bake - December 2014 - 18
bake - December 2014 - 19
bake - December 2014 - Breakfast, lunch & dessert in A-Town
bake - December 2014 - 21
bake - December 2014 - 22
bake - December 2014 - 23
bake - December 2014 - 24
bake - December 2014 - 25
bake - December 2014 - 26
bake - December 2014 - 27
bake - December 2014 - 28
bake - December 2014 - 29
bake - December 2014 - Use it to your advantage
bake - December 2014 - 31
bake - December 2014 - 32
bake - December 2014 - 33
bake - December 2014 - A cleaner system
bake - December 2014 - 35
bake - December 2014 - 36
bake - December 2014 - 37
bake - December 2014 - 38
bake - December 2014 - 39
bake - December 2014 - Gearing up for the big game
bake - December 2014 - 41
bake - December 2014 - 42
bake - December 2014 - 43
bake - December 2014 - 44
bake - December 2014 - 45
bake - December 2014 - Pre-Ferment is a Distinguishing Step for Artisan Bakers
bake - December 2014 - 47
bake - December 2014 - 48
bake - December 2014 - 49
bake - December 2014 - What Is Special?
bake - December 2014 - 51
bake - December 2014 - 52
bake - December 2014 - 53
bake - December 2014 - Croquembouche
bake - December 2014 - 55
bake - December 2014 - 56
bake - December 2014 - 57
bake - December 2014 - Calorie Counting
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 63
bake - December 2014 - Product Showcase
bake - December 2014 - 65
bake - December 2014 - Classifieds
bake - December 2014 - Ad Index
bake - December 2014 - 68
bake - December 2014 - Pan1
bake - December 2014 - Pan2
bake - December 2014 - Pan3
bake - December 2014 - Pan4
bake - December 2014 - Pan5
bake - December 2014 - Pan6
bake - December 2014 - Pan7
bake - December 2014 - Pan8
bake - December 2014 - Pan9
bake - December 2014 - Pan10
bake - December 2014 - Pan11
bake - December 2014 - Pan12
bake - December 2014 - Pan13
bake - December 2014 - Pan14
bake - December 2014 - Pan15
bake - December 2014 - Pan16
bake - December 2014 - Pan17
bake - December 2014 - Pan18
bake - December 2014 - Pan19
bake - December 2014 - Pan20
bake - December 2014 - Pan21
bake - December 2014 - Pan22
bake - December 2014 - Pan23
bake - December 2014 - Pan24
bake - December 2014 - Pan25
bake - December 2014 - Pan26
bake - December 2014 - Pan27
bake - December 2014 - Pan28
bake - December 2014 - Pan29
bake - December 2014 - Pan30
bake - December 2014 - Pan31
bake - December 2014 - Pan32
bake - December 2014 - Pan33
bake - December 2014 - Pan34
bake - December 2014 - Pan35
bake - December 2014 - Pan36
bake - December 2014 - Pan37
bake - December 2014 - Pan38
bake - December 2014 - Pan39
bake - December 2014 - Pan40
bake - December 2014 - Pan41
bake - December 2014 - Pan42
bake - December 2014 - Pan43
bake - December 2014 - Pan44
bake - December 2014 - Pan45
bake - December 2014 - Pan46
bake - December 2014 - Pan47
bake - December 2014 - Pan48
bake - December 2014 - Pan49
bake - December 2014 - Pan50
bake - December 2014 - Pan51
bake - December 2014 - Pan52
bake - December 2014 - Pan53
bake - December 2014 - Pan54
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