The Three products identified and pictured below are Finger Buns, Boston Bun and Apple and Custard Teatime. (Please Note: Apple and Custard teatime by the recipe book are prepared using fruit dough but in our bakery’s case it is made using sweet white dough, the weights have been allocated in accordance to the sweet white dough method).
Many of the products that bakers produce are "oven finished" which means that they are ready for sale as soon as they leave the oven. Other products may require finishing.
Once a product is produced it is important to ensure the customer receives a quality product. Therefore baking and icing products are essential in appearance and quality.
When appropriate ensure products coming out of the oven go directly into the shop front and are merchandised accordingly to reflect that the bakery is open for business. This will minimize double handling of products during merchandising and will enable products to be properly presented when the first customers arrive. As stated above some products may require finishing after baking, in the form of icing. Attention to detail when glazing and icing the fruit and crystal (sweet dough) products is essential to keeping the bakery looking vibrant and full of colour and to encourage customers to purchase the product. Simply stated “If it looks good, It tastes good”.
Glazing
When glazing products the whole product must be glazed soon after it comes out of the oven with special attention paid to the edges of the tray. This helps seal in freshness and extends the shelf life. Using a wide brush can speed up the time it takes to glaze a tray of product by more quickly applying the correct amount of bun wash, thus making the process more productive.
Icing
Icing
Icing should not begin onto a product until the product has cooled from being in the oven. Otherwise the icing with melt and run/slide of the product causing a dissatisfied final appearance. Having the icing at the right consistency during application and afterwards when being displayed and consumed is very important. This will allow you to correctly apply the fondant or boston icing to delicate products and not have to product squashed.
The best temperature to store and use fondant is between 28 and 32 degrees Celsius. The sides of the fondant and boston storage tubs should be scrapped down immediately after icing has been applied and the lid sealed firmly to ensure the icing mixtures stays moist for the next day.
Below are three products icing and baking details and pictures.
Finger Buns
Dough Type: Sweet White
Scaling Weight: 2.4kg or (0.80g roll)
Intermediate Proving: 20 minutes minimum
1st Moulding Technique: Rounding under Machine.
Rest Time: 10mins covered to avoid skinning
2nd Moulding Technique: Sticks, through Moulding machine to get length 15cm per roll.
Tray up Instructions: perforated tray with silicon paper (7 x 4) horizontally.
Proving Temp: 35-38 degrees Celsius. Prover Humidity: 80-85 Degrees.
Proving Time: 30minutes
Baking Temp and Time: 200 degrees at 15 mins.
Post Baking Instructions: Glaze immediately with 2g of bun wash, then allow to cool and finish accordingly to icing instructions.
Finished Specifications:
Baked Weight: 65g
Iced Weight: 85g
Height: 5cm
Width: 6cm
Length: 16cm
Icing Instructions: Ice the top along the full length of the bun with any of the following topping: 20g of Pink/White Fondant topped with non pareils or coconut, 20g of Boston icing topped with 5g of coconut or non pareils. Iced using a piping bag for Boston, or a small clean scrapper/spatula for fondant.
Apple and Custard Teatime
Dough: Sweet White
Scaling Weight: 400g dough piece
Intermediate Proving: 20 minutes minimum.
1st Moulding Technique: teatimes and twisted delights
15cm (long) x 25cm (wide) x 5cm (High)
Filling Instructions:
Sweet White dough 100%
Apple (Diced) 25%
Custard 25-50% (until smeared appropriately.)
2nd Moulding: Teatime (Cut using scissors)
Tray Up Instructions: 5 Per Tray 2 x 1 x 2 horizontally on Perforated Tray with silicon paper.
Proving Temp: 35-38 degrees Celsius. Prover Humidity: 80-85 Degrees.
Proving Time: 30 mins.
Baking Temp and Time: 200 degrees at 22 mins.
Post Baking Instructions: Glaze immediately with 2g of bun wash, then allow to cool and finish accordingly to icing/Decoration instructions.
Finished Specifications:
Baked Weight: 426g
Iced weight (Dusted): 428g
Iced Weight(Boston): 586g Iced Weight(Boston/Coconut): 631g
Width: 14cm
Length: 28cm
Decoration/Icing Instructions: 2g of icing sugar evenly dusted using a sieve, 20g of Boston piped along cuts (8 pipe lines) and topped with 5(x8) g of coconut. See Pictures below for further information. (Please note the teatime below was note iced using the recipe books recipe).
Boston Bun
Dough Type: White Fruit Dough
Scaling Weight: 400g dough piece
Intermediate Proving: 20 mins minimum.
Moulding: Moulding Technique: Cobs (14cm in diameter)
Tray up Instructions: Perforated tray with silicon paper (2 x 3) horizontally placed.
Proving Temp: 35-38 degrees Celsius. Prover Humidity: 80-85 Degrees.
Proving Time: 40 mins.
Baking Temp and Time: 200 degrees at 20 mins.
Post Baking Instructions: Glaze immediately with 2g of bun wash, then allow to cool and finish accordingly to icing instructions.
Finished Specifications:
Baked weight: 340g
Iced Weight: 505g
Height: 7cm
Diameter: 20cm
Icing Instructions: 135g of boston icing with 30g of coconut to cover the top of the boston bun. See Below for pictures.
The best temperature to store and use fondant is between 28 and 32 degrees Celsius. The sides of the fondant and boston storage tubs should be scrapped down immediately after icing has been applied and the lid sealed firmly to ensure the icing mixtures stays moist for the next day.
Below are three products icing and baking details and pictures.
Finger Buns
Dough Type: Sweet White
Scaling Weight: 2.4kg or (0.80g roll)
Intermediate Proving: 20 minutes minimum
1st Moulding Technique: Rounding under Machine.
Rest Time: 10mins covered to avoid skinning
2nd Moulding Technique: Sticks, through Moulding machine to get length 15cm per roll.
Tray up Instructions: perforated tray with silicon paper (7 x 4) horizontally.
Proving Temp: 35-38 degrees Celsius. Prover Humidity: 80-85 Degrees.
Proving Time: 30minutes
Baking Temp and Time: 200 degrees at 15 mins.
Post Baking Instructions: Glaze immediately with 2g of bun wash, then allow to cool and finish accordingly to icing instructions.
Finished Specifications:
Baked Weight: 65g
Iced Weight: 85g
Height: 5cm
Width: 6cm
Length: 16cm
Icing Instructions: Ice the top along the full length of the bun with any of the following topping: 20g of Pink/White Fondant topped with non pareils or coconut, 20g of Boston icing topped with 5g of coconut or non pareils. Iced using a piping bag for Boston, or a small clean scrapper/spatula for fondant.
Apple and Custard Teatime
Dough: Sweet White
Scaling Weight: 400g dough piece
Intermediate Proving: 20 minutes minimum.
1st Moulding Technique: teatimes and twisted delights
15cm (long) x 25cm (wide) x 5cm (High)
Filling Instructions:
Sweet White dough 100%
Apple (Diced) 25%
Custard 25-50% (until smeared appropriately.)
2nd Moulding: Teatime (Cut using scissors)
Tray Up Instructions: 5 Per Tray 2 x 1 x 2 horizontally on Perforated Tray with silicon paper.
Proving Temp: 35-38 degrees Celsius. Prover Humidity: 80-85 Degrees.
Proving Time: 30 mins.
Baking Temp and Time: 200 degrees at 22 mins.
Post Baking Instructions: Glaze immediately with 2g of bun wash, then allow to cool and finish accordingly to icing/Decoration instructions.
Finished Specifications:
Baked Weight: 426g
Iced weight (Dusted): 428g
Iced Weight(Boston): 586g Iced Weight(Boston/Coconut): 631g
Width: 14cm
Length: 28cm
Decoration/Icing Instructions: 2g of icing sugar evenly dusted using a sieve, 20g of Boston piped along cuts (8 pipe lines) and topped with 5(x8) g of coconut. See Pictures below for further information. (Please note the teatime below was note iced using the recipe books recipe).
Boston Bun
Dough Type: White Fruit Dough
Scaling Weight: 400g dough piece
Intermediate Proving: 20 mins minimum.
Moulding: Moulding Technique: Cobs (14cm in diameter)
Tray up Instructions: Perforated tray with silicon paper (2 x 3) horizontally placed.
Proving Temp: 35-38 degrees Celsius. Prover Humidity: 80-85 Degrees.
Proving Time: 40 mins.
Baking Temp and Time: 200 degrees at 20 mins.
Post Baking Instructions: Glaze immediately with 2g of bun wash, then allow to cool and finish accordingly to icing instructions.
Finished Specifications:
Baked weight: 340g
Iced Weight: 505g
Height: 7cm
Diameter: 20cm
Icing Instructions: 135g of boston icing with 30g of coconut to cover the top of the boston bun. See Below for pictures.
The pictures below are of the product before and after it is iced.
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