DO YOU HAVE AN EXISTING BAKERY BUT BADLY NEEDED HELP IN IMPROVING YOUR PRODUCT?
YOUR BAKERS WILL NOT GIVE YOU THEIR RECIPES SO YOU HAVE NO IDEA WHAT YOUR SELLING.
YOU HAVE BREADMAKING BACKGROUND BUT JUST COULDN'T PERFECT THAT ENSAIMADA.
YOUR PANDESAL ALWAYS END UP HARD AND DRY
HOW DO YOU DO FOOD COSTING? HOW MUCH SHOULD THE FOOD COST MUST BE FOR ME TO EARN?
HOW DO I CUSTOMIZE MY RECIPES TO MAKE IT MY OWN?
WHY IS SALT SOMETIMES ADDED AT THE LAST STAGE OF MIXING?
WHAT IS THE DIFFERENCE BETWEEN BUTTER AND MARGARINE, AND BETWEEN MARGARINE AND SHORTENING?
GET ALL THE ANSWERS TO THESE NAGGING QUESTIONS
*** "almost everyday gumagawa ako palagi ubos, mabenta sya yung pandesal malambot pa din ilang days na. nakakatuwa!" -- from Anna Alcazar, former student just A FEW DAYS AFTER HER CLASS
CULINARY STUDENTS WHO WANT TO POLISH THEIR YEAST BAKING,THIS IS THE CLASS FOR YOU.
PORTIONING THE FILLING FOR THE SPANISH BREAD IS DONE BY THE STUDENTS. EACH PIECE OF DOUGH SHOULD GET THE CORRECT AMOUNT OF FILLING FOR UNIFORMITY AND CONSISTENCY OF THE FINISHED PRODUCT. IF A PIECE OF DOUGH LACKS FILLING, THE SIZE OF THE DOUGH WHEN FILLED WILL BE SMALLER THAN THE REST. YOU DON'T WANT LEFTOVER FILLINGS IN YOUR BOWL UNUSED. THIS WILL HAPPEN IF YOU SKIP ON PORTIONING THE FILLINGS. IF YOU WANT, YOU CAN SPREAD THE FILLING IN A PAN AND SCORE THE FILLING ACCORDING TO THE NUMBER OF PORTIONS NEEDED.
THE DOUGH IS SCALED INTO THE DESIRED WEIGHT PER PIECE.
THE DOUGH PIECES ARE ROUNDED FIRST BEFORE PANNED. THE PANS SHOULD BE GREASED BEFORE THE MAKE-UP PROCEDURE.
THE PROOFING AREA SHOULD BE FREE FROM DRAFT. IF YOU DO NOT HAVE A SEPARATE AREA TO DO THIS, COVER A SHELF WITH PLASTIC, NOT CLOTH TO KEEP THE AIR FROM GETTING INTO YOUR PROOFING DOUGH. OTHERWISE, IT WILL FORM A SKIN AND AFFECT THE FINISHED PRODUCT.
See stages of making pandesal and variations at
http://breadmaking.googlepages.com/bakingpandesalimages
PANDESAL, FRESHLY BAKED AND HOT FROM THE OVEN. YOU CAN MAKE YOUR OWN SIGNATURE PANDESAL, FILL IT WITH CORNED BEEF OR ASADO, WHATEVER FANCIES YOU!!!
CLICK THIS LINK FOR MORE BAKING IMAGES
http://breadmaking.googlepages.com/bakinglessons
http://bakerycourse.googlepages.com BAKING PANDESAL AND A SAUSAGE AND HAM VARIATION WHICH YOU CAN VARY ACCORDING TO YOUR BUDGET AND CUSTOMER PREFERENCE.
SKETCHFINAL1.JPG PLEASE CLICK THIS LINK TO SEE A SKETCH OF THE AREA GOING HERE, and read the link how to get here if you are commuting.
SCHEDULE:
september 9 12 15
october 3 6 9
COMMERCIAL BREADS/ BAKERY SET UP
3 DAYS//P7,OOO.OO
click the link 3 day course for a complete list of the recipes
Fee for Full 3 Day Course: P 7000.00 (inclusive of ingredients and manual to be downloaded through email/FREE BREAD SAMPLES plus students get to sample the breads fresh off the oven while it is warm!!!!
ARTISAN BREADS/SPONGE AND DOUGH
2 DAYS//P5,000.00
-BAKING WITH WHOLE GRAINS AND VEGGIES
october 27 and 30
TEXT YOUR NAME TO 09104642341 TO reserve a slot.
NO VIDEO CAMERAS WILL BE ALLOWED FOR USE DURING THE SESSION, PICTURES WILL BE PROVIDED TO YOU WITH THE FREE E-BOOK.
MANY STUDENTS WHO HAVE FINISHED THE COURSE ARE EXCITED TO START THEIR NEW BUSINESS VENTURES NOT ONLY BECAUSE THEY HAVE DISCOVERED HOW EASY AND PROFITABLE IT IS TO MAKE BREADS, BUT HOW MUCH JOY IT BRINGS TO THEIR FAMILIES. SOME LOVED THE IDEA OF SIMPLY OPENING A MINI BAKERY RIGHT OFF THEIR KITCHEN WITHOUT SPENDING TOO MUCH CAPITALIZATION, OTHERS ARE BEAMING WITH JOY THAT THEY CAN TEACH THEIR CHILDREN A NEW SKILL AND BOND AT THE SAME TIME. STILL THERE ARE THOSE WHO JUST WANT TO RELISH THE FLAVOR AND TASTE OF A WELL CRAFTED BREAD HOT OFF THEIR OVENS.
"SULIT NA SULIT ANG p7000.00 KO " QUIPS TERESA RECIO WHO ALREADY OWNS A BAKERY
"ANG SASARAP NG BINAKE NATIN NGAYON" CHORUSED BY THE STUDENTS FROM ONE OF THE SESSIONS--- JUNE 16 20 24 (MICHELLE TAN, BRENDA AND ARVIE AND COMPANY
***NOTE: A 9-12 AM 3-HOUR DEMO BAKING CLASS COSTS P1500.00 THESE DAYS, A WHOLE DAY SESSION WOULD COST YOU AROUND P2500-P2800.00 WITH AT LEAST 12-20 HEADS PER SESSION WITHOUT THE GUARANTEE THAT YOU WILL BE ABLE TO HANDLE THE DOUGH. MOST BAKING CLASS WILL SIMPLY JUST TELL YOU THE BASIC.
Latest whole day baking bread class is at P15,000.00/person in other schools.
http://pandesucree.googlepages.com for interesting cakes, breads and blogs on baking.
SIGN UP earlier and reserve a slot ONLY 7-8 WILL BE ADMITTED PER SESSION.
DINNER ROLLS BEING GLAZED
My Guestbook POST YOUR COMMENTS, SUGGESTIONS AND QUESTIONS HERE.
QUOTE FROM ONE OF THE STUDENTS
"I HAD SO MUCH FUN AND I LOVED EVERYTHING WE BAKED. I CAN'T WAIT FOR THE SECOND DAY.I HAD SO MUCH FUN AND I LOVED EVERYTHING WE BAKED. MY SON LOVED THE SIOPAO. I CAN'T WAIT FOR THE SECOND DAY! I ENCOURAGE EVERYONE WHO MAY JUST BE LOOKING FOR A SHORT COURSE TO LEARN BREADMAKING, THIS IS DEFINITELY ONE TO TAKE! I HIGHLY RECOMMEND TAKING THE 3-DAY CLASS. IT'S MONEY WELL SPENT AND YOU'LL COME OUT OF THE CLASS EXCITED FOR MORE RECIPES TO TRY." SONIA PAJARES (SEATTLE, WASHINGTON) --AUGUST 18 20 22
