Latest Blog Posts for Bread & Pastry

• Chicken Teriyaki & Salad Wrap
  on Nov 15, 2012 in recipe
  Chicken Teriyaki And Salad Wrap Prep time: 5 Minutes Cook time: 8 Minutes Total time: 13 Minutes Ingredients 4 pcs Wholegrain wraps 1/2 cup Teriyaki Sauce 1 pcs Chicken Breast 1 tbsp Olive Oil 2 tbsp...
• Recycling a bakery product-Mini Muffin
  on Oct 16, 2012 in Tips
  There is a lot you can do with your bakery product before you decided to throw it away.All you need  is a small "makeover" and some creative touch.Imagine if you can turn wastage into profit and double its value.Most of bakery shop sells cake re...
• SETTING UP BAKERY:PART III - LOCATION
  on Apr 29, 2012 in Business Plan
  PART III - LOCATION Choosing the right spot for your bakery business will effect almost every aspect of your future development.The type of your product need to be acceptance by customer in that area.For examples,bakery outlet in commercial area tha...
• Simple Bread Design-Slippers Bread
  on Mar 26, 2012 in Bread design
  This is another way to use your dough and sausage for bread design.To make it,you just need 1 piece sweet dough,1 piece sausage and a cutter.Follow this step below: Step 1 Roll your dough to flatten its surface.Remember not to roll too thick. &n...
• English Raisin Scones
  on Feb 29, 2012 in recipe
  Today i'm gonna share with you my own made English Raisin Scones recipe.It is so easy to make using basic ingredient.Here it is:(Note that this recipe is for 3kg flour,you can ratio it for 2kg or 1kg flour as you pleased)   English Raisin Scone...
• SETTING UP A BAKERY:PART II – BAKERY EQUIPMENT
  on Jul 6, 2010 in Business Plan
  PART II – BAKERY EQUIPMENT The equipment required can be decided as soon as the product range is settled. The minimum and maximum output is also required although these figures do not have to be fully accurate at this stage. A rule of thumb estim...
• SETTING UP A BAKERY:PART I – SETTING UP
  on Jun 21, 2010 in Business Plan
  PART I – SETTING UP Where to start is often the most difficult decision of all. What is recommended is a plan of progressive steps, first of all to enable you to decide if there is demand for the type of business you propose to operate,...
• How to Keep Your Bread Fresh So You Never Eat Soggy Bread Again
  on Jun 21, 2010 in Tips
  Stale bread is tasteless bread. That is how we use to describe bread that loses its crustiness and delicious airy characteristic. So why not learn ways to keep bread fresh until dinner tonight or better yet, breakfast tomorrow? When baking your own b...
• Bakery Style And Trend-Bread Boutique
  on Jun 6, 2010 in Articles
  Running a bakery business usually not very different with other food and beverage business.However,a traditional way of getting sales and easy marketing begin to get very challenging these day.People now are very aware about the right choice of&...
• Basic Bakery Operation
  on Jun 3, 2010 in Articles
  Everybody loves bread.It is simple and easy to eat even while you are walking on the street or on the the way to your office.Loves eating it does not mean that you know how to make it.We usually get our bread and pastry at bakery or supermarket and i...

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