PENUCHE PASTRIES
COMMERCIAL BREAD MAKING
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1:41pm 10-06-2007Shirley
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maria;
for pandesal, the ingredients are the very basic, flour, sugar, salt, yeast, margarine or shortening, and water. special pandesal uses butter instead of the cheaper margarine and also eggs. you can click the free recipes link on this website see the basic pandesal recipe. you also need breadcrumbs to dredge the dough with right after scaling to give it that authentic pandesal look. thank you and regards to all san franciscans!!!
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8:12pm 10-01-2007maria david
- hi.i just want to ask the ingridient of pandesal and some popular breads that your making in the philippines im currently based here in san francisco.thank you very much.
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7:28pm 09-19-2007shirley
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sophia;
most commercial breads have an anti-mold agent called calcium propionate added to their breads to prevent molding. the 4-day shelf life that you read is for homebaked goods, without the use of any preservatives at all. for cakes and other pastries, potassium sorbate is used. i suggest that you skip adding these ingredients if you are baking for your own consumption or if the breads you sell move fast, meaning they get sold fast.
thanks!
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7:24pm 09-19-2007sophia
- The breads we buy does not mold in a week's time? How so? I thought breads last for only 4 days?
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7:20pm 09-19-2007rafa
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great lessons, i can't wait to try the breads you taught us, the set up was fun and relaxing, i didn't feel that i was being left out even if i never had any baking background before...
good luck!!!
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7:09pm 09-16-2007shirley
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a husband and wife student of mine from last week sent me a text message asking for an adviSe regarding whether to hire a panadero or buy a mixer. they already bought a 12-sheeter oven and with that big an oven, i would expect that the load must be at least 5 kilograms per batch. a good and experienced panadero can manually mix this, but can he keep up with the production and mix the whole day? i doubt so.
with these days baker mentality, i would rather buy a mixer, get someone that i can train and trust, and let the mixer do most of the work than rely on someone who would eventually be an irritant in the long run. this happens when a baker really knows you depend on him 100%. there are honest good bakers out there, but for a fledgling small scale bakery, i wouldn\'t bet my money on a panadero just yet.
jason\'s case is different. his uncle is the master baker, and i think he would get another one to help him. that sounds more fair to me. quite a number of the students who come here have either an oven or a business already waiting for them. hmmmm.
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5:39am 09-16-2007shirley
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one of my students from last august's session came over to visit while i was having a class last september 13. thank you to mr. parungao, who by the way i should be paying for all the lip service he had been giving me. i gave him a siopao recipe which he tried and he just sent me a text to tell me it was successful. i am pleased to help him. this guy who looked really dedicated into honing his craft in baking came to me frustrated over the so many baking lessons he had tried.
sir, i am so glad you finally learned, i really appreciate everything you said about me. my legs and feet still ache from last thursday's session, but students like you make the pain fade away. thank you to the 9th power!!!