PENUCHE PASTRIES

COMMERCIAL BREAD MAKING

6:28pm 01-26-2008

Stevenson See

hi,
interested in commercial baking , took fundamental baking course at Maya . Like to know when is your next baking class.
thanks

2:37am 01-10-2008

shirley

yes, every month i try to squeeze in the 4-day baking class, please check out the schedule every now and then

thanks!

6:17pm 01-03-2008

Armando J. Olalia Jr

Kahit anung buwan ba ang course n ito ? S a April pa kasi ako available eh. Ang galing mo.

salamat,

1:17am 12-06-2007

SHIRLEY

local panadero master baker salary these days fetches from P6,000-P8,000.00 but it depends on the workload so i don't think there is any standard salary. one of my student's salarry scheme is these: she has 3 bakers, the master baker doesn't bake the bread, but mixes them all. someone has to load the pandesal in the oven and he gets P8,000.00. the one who loads the bread into the oven gets P6,000.00, and she has another helper who assists in the bakery who gets P4,000.00. this does not apply to all. the only glaring fact is this. if you will let the baker use his own recipes to sell breads in your bakery, you will need to pay more. a baker who does not have to dish out his recipes will not ask for a higher pay. so make sure you know more than your baker, but never let him have your recipes. just as you get easy turnovers from your own bakeries, you will not have a hard time finding a baker in your area. just stick your head into one of those bakeries, ask around secretly, the nest thing you know, you already have a baker.

good luck!!!

1:26am 12-04-2007

hans

Hi Shirley,

This is a nice site, very informative. I used to have a bakery also and I am planning to open it again, nag-iipon lang ako ulit ng puhunan dito sa abroad. I might enroll in your course to refresh me. Nakapag-aral na rin kasi ako dati but since it is not actually my profession ay medyo mahirap para sa'kin. I just want to know kung magkano ba ang standard salary ng isang master baker and helper para di na sila lumipat. Salary kasi ang nakikita kong common problem kaya pag umalis ang baker ay patay ang business, one reason kung bakit nag-aral muna ako bago nag-open. Mayroon ka kayang mai-recommend sa'kin na baker kung sakali?
I'm from Nova also. Thanks

7:05pm 11-19-2007

SHIRLEY

chel;

sorry, no other branch elsewhere. if you have seen my baking session link, i even had a student who flew all the way from singapore just to learn how to make bread, rorie was from zamboanga, justin kwak from pampanga, some from antipolo etc.,
all the best

4:22am 11-15-2007

chel

Hi Shirly,
mrn b kayong branch dito sa Cavite,interesado ako mag aral kaso sobrang layo ko sa school nyo...

9:03pm 11-05-2007

shirley

alelie;
i am not sure what type exactly you are referring to, the ones that i know being sold here that are dikit dikit like you said are the hamburger buns, monay i doubt if they sell it in clusters. it is a bit complicated to explain how to convert % into grams, but you simply type the word in your google search engine and you will find a good resource material for that. i will post the soft bun recipe maybe next week but i have it in grams, not in household measurement. the soft bun recipe is almost the same as the hard monay, you just have to use 100% bread flour, shortening instead of margarine, and reduce the sugar to 18%. meaning, if you're flour weight is 1000 grams, 18% is 180 grams. you would need to use more water as well, around 58% or even more to make it softer.

4:14pm 11-02-2007

Alelie

Hi Shirley,
thanks.for sure pag uwi ko punta ako talaga sayo.mag tetex ako sayo bago ako mag punta.may gusto lang akong reciping hingin sayo.kung ok lang.yung pag gawa ng monay na malambot sya.may binibili kasi ako lagi tuwing umuuwi ako ng pilipinas.monay sya pero diko sure ko yun nga yon.yung dikit dikit sya na bilog..diko rin alam kung ito yung nilalagay nila sa hambuger.pero parang ganon..baka pedeng makahingi ng recipe.oh kaya paki email na lang sa akin.plsssss.lagi ko itong kinakain sa pilipinas.anim yata ang laman ng isang supot.nagustuhan ko ito kasi napakalambot talaga.pano rin ba i convert sa grms yung % nalilito kasi ako dito.yung recipe sa hard monay gusto kong subukan sana.kaso yung % diko alam kung apno sa grms.salamat ng marami ha.promise talaga pupunta ako para mas marami akong matutunan.yung eggpie kasi kaya gusto ko yon dahil paborito ng anak ko.sayang kung wala yon sa matutunan ko.ok salamat ng marami talaga..natuwa ako kasi merong isang tulad mo na handang mag turo.

6:56pm 11-01-2007

shirley

alelie and mia;

sure, it's okay to drop by, my cell number is 09104642341, just text me at least two days ahead so i can prepare or tell you if i am home that day. egg pie is not included in the bread lessons since it has a different method of mixing. the monay recipe is in this website although it is written in percent so you still need to convert. my advice is you start with breads first, then work your way up to pastries and then cakes. the advantage of breads is that the ingredients are cheaper so you can afford to experiment as often as you want, when i was making cakes i cry like a river when they flop since the ingredients cost me a leg!!! feel free to text me anytime, i will be glad to hear from you.

mia;

i had a student who took a course there also and she had the advantage over the other students since she had a background in breads. what i do to estimate my gas consumption is to paste an index card at the side of the oven and log my on and off indicating oven gas usage. i write the date, on, off and the total at the end, then when the gas rans out, i make a grand total of exactly how much gas the tank had. for example;

DATE ON OFF TOTAL
OCTOBER 17 10.00 AM 12:30 AM 2 1/2 HOURS
20 1:00 PM 6:00 PM 5

and so on until i used up all the gas.
If the total gas was 36 hours worth, i divide the cost of the LPG tank with 36 to get how much an hour of gas usage cost. Bear in mind that not all gas suppliers are honestly serving you with 11 kgs. worth of gas so some may be full and some are not so keep logging the gas usage to get THE AVERAGE GAS PER TANK.

i hope this helped you, keep logging on this site for more tips and thank you!!!

5:56pm 10-30-2007

mia

hi it's my first time to discover your site. Though i've attended a commercial baking course before (ABI- PWU) it looks like im interested in attending your baking course before i felt your passion and sincerity in sharing your knowledge.i hope my schedule would permit me to spare time for your classes.in the meantime may i ask you on how to estimate the expense on gas/gasul) for every hour of baking time in an oven(as percentage of pricing a product).coz, im not quite sure if my costing is right on this part.tnx.i hope to learn from you soon.

3:21pm 10-30-2007

alelie

Me again Shriley,
gusto ko lang matutunan yung pag gawa ng ensaymada,Monay, Egg Pie at pag decorate ng cake.pero willing din akong matutunan lahat.pero yung binangit ko kasama rin ba yon sa ituturo nyo.pls give me your nr..then i call you.interesado talaga ako.thanks

2:50pm 10-30-2007

Alelie

Hi shirley,

Nice naman yung website nyo.next year uwi ko sa Pilipinas.pede bang dumaan sa inyo.interesado kasi ako sa pag gawa ng tinapay.miss ko na talaga ang pandesal sa atin.saka monay na napakalambot.ilang beses na akong gumawa pero pede ng ipukpok sa ulo ko he he he he..sa Bulacan ako..pag uwi ko pede ba call kita para naman matuto ako.ask ko lang marami kasing klase ng harina diba?interesado ako na makapunta dyan sa pag uwi ko next year.ok hope na maisama ko talaga sa sched ko ang pag punta sa inyo.

4:11pm 10-11-2007

shirley

maria liza;

i have no idea exactly the pandesal pampanga style, is it soft and buttery, chewy and plain white in color or crispy and light? there are so many ways to make pandesal and the ingredients and the method used to bake them make the difference. if the pandesal is crispy on the outside, the method used is to bake them in a very hot oven using 70%bread flour and 30 % soft flour, 15% sugar and just around 5% margarine or shortening. if you want a very rich pandesal with buttery flavor, then use around 12 - 15% butter or even margarine, eggyolks at 12-15% in the dough. this will make the dough very light in texture. try experimenting on these variations. i hope this helps you

12:45am 10-09-2007

maria liza f. castro

it's good seing your website. I am looking for pandesal recipe. The one that tastes like pandesal pampanga style. Can you help me find one please?
Thank you in advance.

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