The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Professional Concerns

Concerns and comments for and by professional bakers.

artistta's picture

recipe credits for bakeries

February 4, 2017 - 10:54am -- artistta

Hi, 

I have a small out of home baking business. I have always developed my own recipes. However, I am wanting to introduce some items that I have found in cookbooks. The recipes I make aren't always identically, but are usually fairly similar. How does this work for a business? Does every bakery develop their own recipes? I don't disclose my recipes to my customers, only ingredients, so it seems strange to disclose the recipe and where it's from if it's not my own. Just curious how this subject is approached in a professional setting. 

 

StuartP's picture

Soggy bottoms

December 29, 2016 - 11:30am -- StuartP

I work at a bakery which produce homemade pork pies using a hot water crust pastry.  We bake the pies for 1 and half hours at 450 oF, we looked at them the other day and they have soggy interiors after the jelly has been added, also the middle of the pie seems pale and underbaked....any ideas or help know this problem from some seasoned pork pie makers???

propaganda's picture

Recipe Costing Software

December 14, 2016 - 2:32pm -- propaganda

Been a bread baker and pastry chef for about 5 years now. Really want my own shop. FWIW, I'm leaning towards a high end donut shop. Basically, classic pastry in donut form. All scratch made, good ingredients, no commercial ingredients, etc.

 

Anyway, in the business plan writing stage and I would like to have my first 20 to 30 donuts costed out. Any one have any good, simple costing software ideas? Something simple, intuitive and hopefully allow me to export data sets to excel, etc.

Gracias.

adam_smith1992's picture

Starting a Micro Bakery?

November 27, 2016 - 11:07am -- adam_smith1992

Hello all, 

Sorry if this is in the wrong section!

I am currently working as a sourdough baker, and whilst I like working as a baker, it just isn't the same as baking your own bread. You don't have the control over formulas, timings, or even baking. As I am moving away from the area i am thinking about opening my own micro bakery. 

syed's picture

gluten chunks in sponge cold hold tank.

October 20, 2016 - 11:28pm -- syed

Hi everyone!

I am in Canada, would like to join The Fresh Loaf Forum.

I am not an expert, but I have baking back ground, seeking experts' help to learn more about baking.

I am currently baking hamburger buns using the sponge dough.

My regular sponge dough is consist of water, yeast and flour.

Now, I am adding salt as requirement, fermenting for 90 minutes before pumping into the temperature controlled storage tank.  The sponge is forming gluten chunks in the storage tank after 3 or 4 hours causing blocking of pump filter.  No salt no problem.

NeilAgg's picture

Need wholesale vegan baking goods in Dallas, TX

September 5, 2016 - 7:47am -- NeilAgg

Hey everyone:

My wife and I are starting a vegan bakery in Richardson,TX and are looking for somewhere we can buy wholesale ingredients such as:
Vegan chocolate chips
Almond flour
Coconut oil
Raw sugar
Agave nectar

I know we can get these shipped but I would like to find a local source if possible. This is especially
true for the chocolate since it melts.

I have been searching using Google and contacted several local distributors but have not had
any luck so far.

asder's picture

Advice and guidance to a useful start as a student

July 22, 2016 - 6:00am -- asder

Hi, I have been lurking at these forums for quite a few years now. I have decided that I want to pursue my career in the baking world. If the kind souls here could point me in the right direction, provide information to help narrow down choices that would be amazing.

My primary interests are as follows

1) Artisan bread baking from different cultures. I like to bake breads from different countries and see if people from that country approve of the taste. Most professional courses tend to focus on French, German and Swiss bread.

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