Bakery Review - June - July 2016

\"Exuberant & Passionate to Travel Around the World\" Reshma Yashwant Bhosale, Pastry Chef, The Orchid Hotel Mumbai

Reshma Yashwant Bhosale is a passionate and motivated individual, committed to learning and experiencing various aspects of the food industry. She holds a diploma in food production and bakery from Hospitality Training Institute and a degree in commerce from Mumbai University. Reshma has been working as a Pastry Chef at The Orchid Hotel in Mumbai since 2018, where she has honed her skills and gained extensive knowledge in the field. Prior to this, she served as a pastry sous chef at The Orchid and Radisson Mumbai and worked as a Chef de Partie and Demi Chef de Partie at The Club in Mumbai. In a candid conversation with Sharmila Chand, she talks about her work philosophy and more....

Decorating Techniques

Every time you develop a recipe your presentation skills enhances its value. It is very important for the presenter to understand the basic skills of presentation.

Health Challenges for Bakers

To better understand the health challenges that the workers in a bakery may face, it could be important to revisit what the job per se entails. In an everyday situation, a worker in a bakery has to mix flour, salt, yeasts, spices, sugar, and other ingredients to prepare dough, batter, fillings, etc., which are then baked in ovens to turn them into bread, cakes, rolls, etc.

Coffee: A Primer for All

Coffee is today a buzzword for all ages in India. An excuse to meet for the youth, a quick business chat for the professionals, and a light invigorating drink for those who want a rush of adrenalin to cope with the tasks ahead with concentration.

Baking Galore

Bakery markets nurturing the requirement of large variety of buyers with new versions of waffles and pancakes. Amongst all the cake varieties, pancake and waffle are not widely acknowledged and still linger in the breakfast menu list.

Healthy Business

Dairy industry is among the rapid growth industries in India. Its fast-paced growth of dairy products can be attributed to several factors like their health benefits as well speedy growth in exports' market. For enterprising entrepreneurs there are various avenues that they could explore and take advantage of. Ashok Malkani delves on several factors which are helping the dairy products' market rapid progress.

How About a Date?

When one talks of a sweet date, the younger generation is apt to think of their first romantic date. However, the date that this writer is elaborating on is the date fruit which is as sweet as sugar but much less harmful, health-wise. This dark brown fruit is not only delicious but also highly nutritious. Believed to have originated somewhere around Egypt, dates are now cultivated in Africa, Middle East, and South Asia. This fruit, now becoming popular worldwide for its health benefits, has been consumed by locals in Middle East for over 6,000 years. Its health benefits are slowly making this fruit a healthy replacement for sugar, which is believed to be harmful to one's health, in desserts, smoothies, baked goods, etc. Ashok Malkani examines the health benefits of the fruit, its replacement as a sweetener as well as the different types of dates available in the market.

Future Trends In Baking

Bakeries, as per the consumers' demands, have to live up to their expectations. The industry has to be aware of the latest desires of the consumers, particularly in the aftermath of the pandemic. Bakeries - big or small - have to cater to purchasers' whims and wishes for their survival and progress. Thus they have to be aware of the latest trends, for their development. Bakeries are, therefore, to meet the consumers' numerous requirements, are continuing to develop not only new baking methods but also new recipes. Small and new bakeries also have to adopt new methods to reach out to consumers and make them aware about their products. Ashok Malkani tries to assess the future trends in the New Year and the near future.

Pastry Chef: Challenges & Opportunities

Unlike most chefs, pastry chefs cannot throw things together at a farmer's market and expect to have a consistent result. A slight variance in temperature, grams, humidity, or time makes all the difference in the world of pastry.

Patisserie Notes Making Good Pastries de

Pastries are the key product in any bakery or confectionery set up. Good pastries need special attention at every stage. Any good bakery is known not only by the whiff of its freshly baked bread but more often by the quality of its pastries that are the proverbial hot cakes of the establishment. However, there are many imponderables and subtle aspects that influence the quality of these savouries.    Following are some of those essentials.