crumbynews

Stollen Scones

2012-01-27T19:03:00.000-08:00

So…who has some Komplt Stollen Mix 22065 left?! I know there are afew of you out there who ordered a bag or two too many, just in case we ranout, or you ran out or you got a run on stollen this year. Well, the good newsis, you can get it out of your storage closet, or freezer, or garage or offyour floor. There’s a great recipe I love to share with people around this timeof year. It’s basically Stollen scones, it’s still close enough to the time ofyear people expect Stollen to remember how delicious it is, it is a MUCH morereasonable size for all those people who are still following their New Year’sResolution (over achievers) and it’s a great way for you to use up somepotentially left over stuff taking up shelf room. Click here for the recipeand don’t forget…dust with Sweet New Snow 03060. Maybe not quite as much, butat least a sprinkle on top so people recognize it in its new form! Fortunately,I still have one loaf I made over the winter holiday in my freezer. I thinkI’ll take it out and enjoy it this weekend!

PS. I couldn't find a picture of the small scones, so this will have to serve as a delicious reminder! Looks amazing, doesn't it?

It's Sweet To Me

2012-01-27T19:01:00.001-08:00

The Wall Street Journal Online had an interesting articleabout artificial sweeteners. I don't usually pay much attention to them, but I do use the fake stuff. And it seems lately Truvia is gaining quite a bit of attention. I usually refer to artificial sugar by the color of the package it’sin, that's how little I care, but I know I should care more. And I’m not so much brand loyal as I am color loyal. I like the ‘pink’ sugar(saccharin) in iced tea, the ‘yellow’ (sucralose) in coffee and the ‘blue’(aspartame) in a yogurt I make at home. I’ve never taken too much noticeto what’s in them or what it’s going to do to me if I consume too much, since Idon’t consume very much at all, but what I do know is I don’t like theminterchanged. I can’t stand the ‘blue’ or ‘pink’ in coffee, it leaves anaftertaste, the ‘yellow’ is too subtle for iced tea and the ‘blue’ I only likein my yogurt because I grew up eating it. But, what's interesting is what I really haven’t developed ataste for is the new sweetener Stevia or Truvia (rebiana with erythritol),although to be fair, I’ve only tried it in coffee. I’ve seen green and whitepackages around and I personally find they give my coffee a bad aftertaste;worse than the aftertaste of coffee, although it’s known for having a sweet,clean taste. Anyway, it seems this new sweetener is more expensive because itclaims it is natural, so consumers are loving it. Idon’t usually bake with artificial sweeteners and when I do, I of course usethe Abel & Schafer One by One Sugar Substitute 43066 which containsmaltitol and sucralose and is not only Parve but also non-GMO. I find thatthis gives me the best luck with consistency, measuring and flavor. To judge which powdery white "sugar" the author liked best, he did a "non scientific" taste test where he added 1 packet each of the popular retail sugars and put it into a small cup of hot coffee. Fortunately, they are all a little more hidden in baked goods! See what you think;

www.dreamstime.com

TRUVIA
Calories: 0

Sweetening agent: Rebiana
Verdict: Smells like cupcake icing,granular texture like sugar.
Sweetness overpowers the coffee's flavor. Wedetected a 'Tab'-like aftertaste.

SPLENDA
Calories: 0

Sweetening agent: Sucralose
Verdict: No aroma with a subtle, acidic but notoverly chemical taste. A little like soap water.

EQUAL
Calories: 0

Sweetening agent: aspartame
Verdict: Super-concentrated sweetness, not in agood way. Leaves a metallic aftertaste.

SWEET' N LOW
Calories: 0

Sweetening agent: saccharin
Verdict: Subtle sweetness that doesn't knockthe edge off strong coffee. Aftertaste is like a copper pipe.

Domino SUGAR
Calories: 15 per teaspoon

Sweetening agent: sucrose
Verdict: About half the sweetness of the otherswith less aftertaste. Leaves coffee flavor unsullied. Doesn't dissolve asquickly.

The WSJ article was a bit more detailed and probably more interesting. If you have a few minutes, give it a read.

If You Love What You Do...

2012-01-27T19:01:00.000-08:00

...You'll Never Work A Day In Your Life!

www.dreamstime.com

I keep hearing about layoffs (Kraft), bankruptcy (Kodak) andwork stress (everyone). Each time I hear of any of these complications I think of what a mixed blessingit is to be a small business owner. I mean, if there are layoff’s it’s notgoing to be you. It might mean more work for you; but as the owner of thebusiness you are generally safe. You will be the first to know if you are goingto go bankrupt and I'm pretty sure most people are unhappy at work because of their upwardmanagement or lack of ability to advance/make more money. As a business owner if you don’t like your boss we have biggerissues to tackle and I might not be the right person to help you, and if you want more money, the ball is in your court. But insaying that it’s not all fun and games. Work; even when you are working foryourself, can still be very stressful, cause aggravation, greying or lesshair in general and in the midst of all this furry it’s easy to forget why youstarted up this business and how to enjoy your daily life. Open Forum by American Expresspublished what is probably a repetitive well needed reminder of an article. They state 14 ways to make work more enjoyable this year. Even oneway to make more enjoyable this year is good for most people! Take the click,head over to the article and try to make a promise to yourself to do AT LEASTone of these things! I’ll give you one, two and three. You have to go get theothers!

1. Eliminate stresses, especially the little ones. Rememberthat book you all have heard the title of, but may not have read? “Don’t Sweat The Small Stuff….(and it’s all small stuff!!)”. Maybe cliché, but it’s true. Inthe grand scheme of things, how important are the nuances that creep up on youand cause you aggravation? There are lots of tools out there, use them! Thething you hate doing most…there may be an app for that. Tired of phone callstoday? Let the machine get it and get back to them. Is your ‘to do’ listharassing you? Stop writing one, find another way to stay organized. Just letting the little things go can make youa lot happier!

2. Break some rules…not laws…rules. Who says you have toopen at a certain time? Who says yourmenu or distributor can’t change? Tired of the same old uniform? Get new ones,let them be brighter or more interesting. Admit you were wrong or don’t knowsomething or don’t have something….and join a blog! Some down time, readingthat is applicable to your industry, interesting to tell your customers about,a place where you can talk to people who do the same thing. Get a break, andsome insight at the same time. I know one you’ll love…this one!!

3. Focus your time and energy. Know what you have to do andget to it! Your day will go faster if you aren’t hemming and hawing overdecisions you have to make or trying to decide what to do next or which job totackle. Make a decision and stick to it. And for those of you who aren’tcontrolled by or aggravated by lists already, it really is a great way to stayon top of things.

Head over to Open Forum for the rest. It's a quick read and I think you might just walk away with an idea or two. Give it a try, what can it hurt?!

Nutrition Facts

2012-01-27T19:00:00.001-08:00

http://upload.wikimedia.org/wikipedia/en/1/1e/Nutrition_label.gif

I’m not even certain if this is worth reporting on right now as it seems tobe quite a ways in the distance but it seems we may be seeing a change in thenutritional information listed on packaged food in the distant future. Ananonymous source from the Food and Drug Administration spoke to Baking & Snack abouta proposal they are working on to update the recommended dietary allowanceslisted on the Nutrition Facts Panel. I was shocked to see that the currentnutritional information is from 1968! That seems well past overdue for a makeover! The dietaryguidelines for the ‘MyPyramid’ and “My Plate” tend to change way more often than that. Thehope is that by changing the amounts to what people are actually consumingvs what the package determines to be a serving might better help them understand the dangers of overeating and the amount ofcalories they may actually be consuming which will most likely be highly unpleasant. Especially when posted on delicious snacks like macaroni and cheese andcookies. There is no word on when this proposal will actually be ready oravailable for view or comment. If I hear anything, I’ll let you know.

Now Really...

2012-01-27T19:00:00.000-08:00

Maybe I should have mentioned it earlier, but when I sendout the newsletter I can see who reads it, who doesn’t, who follows the links,who shares it…information like that. I guess what I’m saying is I know not alot of you are reading this!! Another way I know this is that I have beengetting quite a few e-mails each week asking or just assuming I’m back in myprevious position and requests for information or samples. So I wanted to sharewith everyone again my status. My official and only position with Abel &Schafer is in the form or blogger and newsletter writer. I watch what ishappening in the industry each week, look for interesting articles and storiesto pass along, try to stay on top of shows or lectures and share those with youand in general, just talk. I’d love if you guys talked back. I’d love somefeedback, some comments on the blog, ideas, thoughts, conversation between youguys about what’s happening in your shops, trends you see, problems you arehaving and having a forum to help each other out. But, I’m not in sales anylonger, I can’t provide price lists or visits or leads, I don’t have thatinformation any longer. Mike Lang, my previous Sales Manager took over theterritory and he will be more than happy to help you with anything you need.You can reach him by calling the office at the phone number on the bottom ofthe newsletter.

So, I am sorry I’m not more of a help, but I’ll be as muchof one as I can be through the blog! I have had some big changes in the pastfew months; I’m engaged and soon to be married so planning what is turning outto be a big wedding. My betrothed is very soon deploying, again, and not forthe last time. W adopted a puppy before I was hired to help open and run acupcake shop; which had its opening day this week. We went through over 500cupcakes in under an hour. We “opened” at 2:00 and by 3:00 were cleaned out.It’s been a few busy weeks getting the store ready and it is unfortunatelyquite a commute, most of my day is shot by the time I get home. Needless tosay, my hands are full!! But, Abel & Schafer is still alive and well,waiting for you to call, wanting to fill your order and with plenty of answersto all the questions you have! They will always be just a phone call away! So,Mom, who I have to assume is my readership, I’ll see you this weekend and inthe meantime, if you need anything, call Mike.

Code Red Velvet

2012-01-20T12:02:00.000-08:00

I didn’t hear aboutthis until earlier this week, but maybe some of you New Englanders have. WickedGood Cupcakes, a small mother/daughter operation in Cohasset, MA has had somebad publicity turn into good luck. In December, a woman who hadpurchased the ‘National Velvet’ cupcake (a red velvet cupcake constructed in ajar for eating on the go with a spoon) had her dessert confiscated by the TSA,because they felt it posed a risk. Not to the travelers health, but to the restof the population; the TSA felt it could possibly be a bomb…not "da bomb", butan actual, explosive bomb. Ha ha ha...the article is great, read it here.

Wicked Good Cupcakes has 9 travel varieties, which are verypopular and while this could have been a disaster for the small bakery, theyhave had their websites hits go from 100 a day to over 3,000 and their salesnumbers have “probably doubled” according to the store manager. The cupcakecustomer, a professor of advertising and media studies at Salem StateUniversity, also blogs and posted on her blog about the event, “Code Red Velvet– Cupcakes of Mass Destruction”, which personally, I think is hilarious! What agreat way to take advantage of the press! What is it they say…no publicity isbad publicity? As it turns out, that’s only partially true. Studies fromStanford University and University of Pennsylvania have said that negative publicityhelps small businesses, people remember the publicity but not the reason, butharms larger, well known companies.

Have you participated in the cupcake craze yet? Abel &Schafer sells a number of products that make fantastic cupcakes! The A&Dream Cake (22021) is fantastic for cupcakes, along with Good Nature Chocolateand Vanilla cake mix (37320 and 37321 respectively), the Natural Parve Chocolateand Vanilla Crème Cakes (22177 and 24024 respectively), White Cake Mix (22005),and the healthiest of the bunch, Whole Grain Good Nature Chocolate and Yellow Cake Mix(37330 and 37331). The options are endless! Who needs a sample?!

It's a Marshmallow World

2012-01-20T12:01:00.001-08:00

www.plushpuffs.com

According to a London based online newspaper, home-made marshmallows are taking New York City by storm! If I liveda bit closer, I would head into my favorite US city to check it out, but it’squite far for me so I’ll have to take London’s word for truth until I getthere or hear differently from some of you. While these are no “State Puffs”,and don’t likely resemble the marshmallows you remember or still buy to put onthe end of a stick and catch fire, they are beautiful, flavorful and apparently,becoming quite trendy. I hesitate to say it because personally I don't believe it, but owner and chef of Three TartsBakery in Chelsea, NYC, Maria D’Urso told the New York Times that they are thenew cupcakes! Scandal! The Three Tarts Bakery makes many flavors for the kid inall of us such as cinnamon, strawberry basil and chocolate rosemary. At CityBakery in New York City, they most amazing hot chocolate I’ve ever had is topped with adelicious homemade puff, as is the delicious hot chocolate at one of myfavorite restaurants in Williamsburg, VA. In Indiana at a bakery called 240Sweet, chefs make marshmallows of all kinds; avocado and lime, cherry lime-aid,pineapple and mango, red bean and sesame and even chicken and beef flavor. Nowpersonally…I’m not eating beef or chicken flavored marshmallow. I have toignore the whole gelatin bit as it is. Making it taste like beef as well…Checkout these flavors here...seriously! Who knew?!

I Have Food Love.

2012-01-20T12:01:00.000-08:00

I LOVE this! I think I may have mentioned www.stumbleupon.combefore. It’s a kind of a search engine. You and search for pretty much anythingand it shows you related content. Lots of recipes, quotes, funny things, all thosehorrible forwards that go round and round. Anyway, the more you search the moreit learns about you and sends you recommendations for what it thinks you wouldlike. Mine sends me lots of food…I better not read too much into that. I justopened an e-mail from earlier this week and found the most delicious lookingbreakfast idea. If you recall, we have mentioned that breakfast is a huge daypart opportunity right now. People want quick easy options, healthy, somethingthey can eat on the run, or without getting too messy. I think this may be afantastic answer to that! AND the really good news…I’m fairly certain you canguess where you can get a mix or base or sour to help you out….that’s right.Abel & Schafer.So, it calls for a sourdough demi. That means you either need an actualpre-made sour to add to what you are doing now, or a complete mix or just asourdough bread base. We have it all. I don’t know if you remember, I’vecertainly told you if I was your sales person, but our sours are naturallyderived. That’s why they taste better than those from other companies. Theyaren’t chemically manufactured. The flavor is honest and it comes in liquid ordry, wheat or rye. We also have dry mixes and bases that make your life even easier! That's what we are here for. Someone try this and let me know how it goes!

The Top 50 Foodies

2012-01-20T12:00:00.000-08:00

Are you powerful? Outside of your bakery though? The top 50people in the food industry of 2012 have just been named. I don’t know all ofthem, but there are some great, interesting choices on there! See what youthink! http://www.thedailymeal.com/50-most-powerful-food-folk-america

Bring Home the Bacon

2012-01-13T11:40:00.000-08:00

www.instructables.com

There’s a new cupcake shop opening near me. They have 10 flavorsof cupcakes and that’s it. One of those flavors is a chocolate cupcake withmaple frosting and on top is sprinkled smoked, peppered bacon. It’s crispy, andsalty and delicious; bacon, no matter what it's with, but I have tosay I really like it on a cupcake! Bacon is definitely a huge flavortrend for the past year and I don’t see it going away this year. Bacon worksfor breakfast, lunch, dinner, snacks and dessert. How could you not like it!? Inan article from www.bakingbusiness.com,the vice president of Mother Murphy’s Laboratories says bacon adds depth and heforesees it showing up in even more places in the future. Phil Sprovieri, VicePresdient of sales and marketing of Flavorchem Corp says it’s going to bearound for a while and while it has endless possibilities for combinations andapplications you have to make sure not to overdo it. Because bacon does make everythingbetter, QualiTech Inc who manufactures food ingredients has made a kosher Parvebacon inclusion that has lower sodium than real bacon so it’s available forall! So go ahead, throw some bacon into your scones, icings, cakes, batters andcookies, just not the wind. That's just plain wasteful.

Tid Bits

2012-01-13T11:38:00.000-08:00

How many people are dealing with regulatoryissues right now concerning trans-fats? It's tricky, but can be done.Cleveland isn’t too happy with the government and is involved now in a lawsuitto prove it. After a vote to ban the sale of non-packaged foods containing manmade trans fats by local food establishments last April, the state of Ohio isimposing these restrictions beginning January 1, 2013 and adding yeasted foodsand cake batter type products in July of 2013. Legally, the state is able to dothis based on a home rule municipality in the state’s constitution but the foodservice industry believes this makes it difficult to grow their business. Whatdo you think? Read more here.

Remember when I said tea is becoming more andmore popular? According to www.bakingbusiness.com Sara Lee Corporation has just recently purchased TeaForte in an effort to grow its presence in the luxury tea segment. They will beadding it to their ‘CoffeeTeaCo’ business which is aimed for large growth. TeaForte had a revenue of 12 million dollars in 2011, is known for its handcraftedteas and packaging. You can find it in many high end restaurants, hotels andresorts spanning 35 countries. Don’t wait!! I’m telling you…there’s nothinglike a great cup of tea in the afternoon. Sit down to one at 4:00 today, and I'll do the same...we'll tea together!

Cake of Love

2012-01-13T11:27:00.000-08:00

Now, we know by now that I’ll bespending Valentine’s Day with some flowers that have been delivered, which Ilove, and a dessert I make, for myself, which will most likely be brownies…Itold you the Abel & Schafer Brownie mix was amazing, I wasn’t kidding. Ithink mine will end up having some peanut butter chips inside and a peanutbutter swirl on top. Now, if it were more than just me, I would be makingsomething much more fantastic. I love hazelnuts. It’s not the most popular nutbut I think the following is growing, as it should. Aside from being a good nutto eat for nutrition purposes (rich in healthy fat, fiber and foliate amongstother things) they are flat our delicious and that’s reason enough!

So, if I were going to be home, and looking to woo my fiancé, (yes!! My fiancé,no longer my boyfriend!) I would be making a hazelnut sponge cake, filled withhazelnut filling and then topped with rich, creamy chocolate ganache. And to dothis, I would be using the Extrafine Genoise Sponge (22042) and hazelnutfilling (24016). This way, with the addition of the pourable ganache, that manis putty in my hands! I think everyone deserves something so divine, so here is the way to do it…then add your own finishing touches, maybe some chocolate ornut garland and send thank you notes to the office, I’ll have them forwarded.

2012-01-13T11:25:00.000-08:00

General Mills is adding more whole grains to their cereals and now over 50of their cereal boxes boast the fact that whole grains are the leadingingredient. This begs me to ask you the question…are you adding more wholegrains to your line up? You know, there are easy ways to do it. Products likeAbel & Schafer’s whole grain bread mixes and bases for starters, but haveyou forgotten that we also have amazing whole grain mixes and bases forproducts like cakes, muffins and sweet dough? Imagine the combinations you cancome up with, and the advertising you can do for your customers! To prove it,Abel & Schafer would be happy to provide nutritional information for any ofthe products we sell you, so you can show your customers how making smallchanges makes big differences and how you are looking out for them! Start withAbel & Schafer’s Natural Whole Grain Good Nature Chocolate and Yellow CakeMixes (37330 and 37331), Natural Whole Grain Fiber Muffin Mix (22260), or the WholeGrain Sweet Dough Mix (22285). Read more about General Mills here.

A London based analyst group has said that healthy grains, including ancientgrains, are going to be a leading force in research and development for thebakery sector in 2012. According to the report as reported by www.bakingbusiness.com, customers seewhole grains as a benefit for being healthy and natural, even when they are inmore processes foods. They also said that many grains are benefiting frombeing linked to personal health benefits, the way oats are linked to hearthealth. With the trend of ancient grains and the healthy whole grains beingmore public these days, customers are more willing to try “new” grains likequinoa and amaranth, especially when they are associated with weightmaintenance and loss. There were 9 other trends noted. To read more, click here…

2012-01-06T09:17:00.000-08:00

Trends...On my way to follow a link to an article about 2012 bakery specific trends, I ended up with a dead link and being redirected to the Modern Baking website homepage. The first thing that caught my eye had to do with trends, so I went there. Finally! It seems that consumers are beginning to avoid once trendy claims like "diet" and and "low calorie", and instead looking for more positive messages like "healthy" and "smart". While it isn't likely less people trying to lose weight, hopefully, more people are trying to be smarter about it.

The good news for bakers is that means that healthy breads are no longer taboo because of carbs, but appreciated for their heart benefits. Treats in moderation, whole grain pastries or high fiber breads could be a huge hit for the spring and a welcome relief to customers! ABEL & SCHAFER offers a huge line of whole grain breads, pastries and healthy bakery ideas. You all know our Choice Six Grain (21020), that contains omega healthy flax and whole grains, but maybe it's time to shake things up a bit with customers, come on! Try something new! With our home base in Germany and facilities around the world, you know Abel & Schafer knows how to do fantastic European Breads. Pick one and just try it. Maybe Korn Duo Bread (01039) a Pumpernickel-like whole grain German black bread that contains meals, cracked grains, malt & natural rye sour is something your customers don't even know they love! Or you could try Pan D'Oro (21038) a semolina bread that is golden and chewy, has authentic flavor and a great shelf life. Sample a few loaves, slice off a piece for your customers and send them out the door with it without them asking for it. Get them hooked on real bread not it's a wonder they even call it bread, and open their eyes to the wonderful world of fresh baked bread!

Rise Up and Bake!

2012-01-04T08:00:00.000-08:00

The American Society of Baking is hosting their annual baking conference again this year in Chicago from March 4-7th, with the theme “Rise Up: Community, Company, Industry, Self.”

This year there will be a large focus on the breakout sessions, providing participants with more information, learning opportunities and industry subjects than ever before. The sessions topics which range from refresher conversations like managing dough temperature and problem solving to topics like co-packing, sustainability and changing market demographics. The keynote speakers will be David Grossman, founder and CEO of The Grossman Group, a leading authority on internal communications, Paul White, PhD and coauthor of newly released 'The Five Languages of Appreciation in the Workplace', Klaus Tenbergen, PhD, a baker and assistant professor in the department of food science and nutrition at California State University, Fresno, CA. For a full schedule of times, people and topics, check out the special report in Baking Business.

Chairman Jeff Dearduff said he is excited to see the faces of the attendees leaving the sessions, as this conference was designed to bring more energy than ever before to the industry. Registration for the conference is open and the last chance for early registration will be February 3rd. You can register online at http://www.asbe.org, where there is also updates to the schedule.

My Hearts Second Desire...

2012-01-04T07:29:00.000-08:00

Valentines Day...it's coming, the Hallmark holiday that typically men dread and women put too much emphasis on. I'm guilty. I admit it. If I was logical about it (and I'm not, I'm a woman and favor emotion over logic, probably too often) I'd realize that everyday should be special, not just some random, usually weekday, where time, money, Hallmark and my facebook relationship status dictate how I end up feeling. And while for most of my life I was usually single on Valentine's Day, again this year I am not. But this doesn't help me, my boyfriend is in the military was deployed last year on Valentine's Day, our first together and this year will be on another mission. SO...the old standby will have to do. Chocolate my old friend, I need you.

I'm sure you have all heard of retail therapy. Today, I want to share with you a way to cash in on that and combine it with another soothing and successful line of help; chocolate therapy. Teenage girls, jilted collegiates, long distance lovers and scorned lonely hearts of the world UNITE! Eat chocolate. Last week we talked about the Chocolate Strawberry Valentine's Day Hearts, an excellent idea and great use of the Abel & Schafer Chocolate Creme Cake 22011 (as well as a handful of other fantastic A&S items) and this week, I'm taking it up a notch. This week I'm serious. In preparation of another Valentine's Day alone I'm asking all of you out there to make for me Molten Lava Chocolate Desserts. Ooey, gooey, chocolatey, rich and decadent. Plus, it's made with the Abel & Schafer Gourmet Brownie Mix 22035, which is just...yumm. If you don't happen to have the A&S Gourmet Brownie Mix, honestly you should get some, it's amazing. But you can also use the same Chocolate Creme Cake from last week, we're good like that. Reply to the post if you have any questions. I'm here. With chocolate.

The First Step is Always the Hardest.

2011-12-30T12:08:00.000-08:00

I don't know if that's particularly true in this case, but once you take the first step, in whatever you do, the next step is easier. Taking a chance onyourself and seeing it through can be quite a challenge, but that’s what makessuccess taste so delicious, you work for it! According to Open Forum, thesmall business blog/newsletter put out by American Express and an articlewritten by Mike Michalowicz, along with that first step you need to take fiveothers to push yourself over the tipping point and into success. Michalowicz says all successful peopletake six steps, no matter what their success is in, and you cantake those same six steps! Are you ready?? YES!!

Step 1. Set Goals. Give yourself a start date and an end date for when youwant to reach that goal and don’t cut corners or slack! Make the goalsachievable, small at first, but attack them and be proud of yourself for doingit!

Step 2. Get Started. I mean, right now! Go!! Have you ever noticed how muchmore you can get done when you are excited about something? It seems less of achore when you have momentum and excitement behind you, break your project downinto manageable parts and tackle one of them right now!

Step 3. Think Happy Thoughts. Some fairy dust might help too, but since wedon’t have that, use your own magic powers. Successful people aren’t pessimists,they are optimists all the way. When you put out good, you get back good. Theysee the bright side, believe they can do what they set their mind to, and theyachieve.

Step 4. Take Action. You might not think you have all the info you need, butuse what you have and do something with it. I have news for you. If you waituntil you feel like you have all the answers, you will be waiting forever. Aslong as you have key details, you can get moving.

Step 5. Sticktuitiveness. What? It’s a word! Have a strong will to carry on,you may not know how things are going to go, but you won’t find out until youactually see it through. And remember, everything happens for a reason. If thingsaren’t working out exactly as you planned, maybe they are actually working outfor the better!

http://www.dreamstime.com

Step 6. Bring it to you. Have you heard of The Law of Attraction? How, ifyou think positive, clear thoughts and focus your energy on somethingparticular, you notice it more. Use your thoughts to draw success to you. Bringit your way, grab on to it and take it for a ride. There is a quote on the OpenForum blog from Buddha; “All that we are is the result of what we have thought.The mind is everything. What we think, we become.”

To Be Fair...

2011-12-30T12:05:00.000-08:00

Barry Callebaut recently introduced Fairtrade-certified versions of their chocolate the 35.1% milk, 55.3% and 70% dark chocolate with no recipe adjustment. I hear Fairtrade a lot, but thought I might do a quick delve into what it actually means, so you can determine if it’s something you would like to support. To start, a definition off a webpage I found on the Green America website helpful; "Fair Trade is a system of exchange that honors producers, communities, consumers, and the environment. It is a model for the global economy rooted in people-to-people connections, justice, and sustainability”. It encourages women to participate in the work force and leadership roles, and strictly regulates human rights and child labor laws alike ensuring safe working conditions and finally a chance to take a small business that may have otherwise gone unnoticed and allow it to become part of the global market. Fairtrade certification ensures the product being sold is bought meets particular economic, social and environmental standards providing workers with fair pay for their labor, goods and empowering them to receive an honest ability to sustain themselves and the earth.

Barry Callebaut will have agreed to pay a fair price for the chocolate, an amount that would cover cost of production, wages, and the basic necessities of living including food, shelter, clothing, medical care and education. Fairtrade items include coffee beans, cocoa pods and chocolate, sugar, rice, flowers, olive oil, tea, vanilla beans, wine, crafts, bananas and…sports balls. You learn something new everyday!

Fair Trade is monitored by World Fair Trade Organization, a global community consisting of over 350 organizations committed to the principals of Fair Trade and they operate in over 70 countries and in five different regions of the world, including Africa, Asia, Europe, Latin America, and North American and the Pacific Rim. And for clarification, there is Fair Trade and Fairtrade. The difference is Fair Trade is the movement to make the world better. Fairtrade is the actual labeling stamp you see on products, like if you are ever in a Whole Foods, they are amazing with this. The Fairtrade Labeling Organization puts this stamp only on products that meet the standards from the supported producer.For more information, check out the following links and share what you learn!

http://www.bakingbusiness.com

http://www.greenamerica.org/programs/fairtrade/whattoknow/index.cfm

http://www.fairtradetowns.org/about/faq/

No BPA for the FDA?

2011-12-30T12:04:00.000-08:00

Bythe last day of March, 2012 the FDA must decide whether it will ban the use ofBPA in food packaging. BPA is chemical bisphenol A, found in hard plastics offood packaging containers, and linings that seal many metal food containers. Instudies done on animals, it has been found that it may have negative effects onhealth. Scientists believe that BPA will negatively react with the “brains, behaviorand prostate glands of fetuses, infants and young children” others link it toan increased risk of cancer and other life threatening diseases.

TheFDA has said that a recent assessment of B.P.A. at current levels of exposurehas not been shown to harm people of any age but did recognize the harm inanimals and sees the need for further studies. As of 2010 the FDA said thatadditional research was in progress and that there should be steps to reduceexposure to BPA and support action to stop producing products for infantscontaminated with BPA and minimize BPA levels in other items. The AmericanChemical Council has said that BPA is safe, and they don’t expect the FDA tochange their position, maintaining that BPA is safe in food containers, asgovernment agencies around the world have determined.Click on the link below to learn more and determine if you want to take additional steps to avoid BPA exposure.

http://www.foodbusinessnews.net

http://www.hhs.gov/safety/bpa/

Love Will Be In The Air

2011-12-29T12:03:00.000-08:00

Sobasically we are looking at 6 weeks until Valentines Day, plus a few days.That means, you have to order any mixes or bases you don't have, NOW! And, I wanted to show you a very decadent,delicious and delightful cake you can make, that will surely make all the women (and men)of your world happy! It doesn’t take much, and some of you may already have iton hand, but you need to start with the Abel & Schafer Chocolate Crème Cake(22011) and some pretty heart shaped Novacart molds if you have them, oranything of the sort. Then it’s a quick mix of a cake, a dash of pastry cream, I would recommend the Abel & Schafer Creme Patisserie (24005) some beautiful red,juicy strawberries and for good measure, perhaps some Strawberry Kiddy Gel (03044)to keep the fruit fresh. From there top with chocolate shavings, almond slices,Hagelzucker (03058) or some Sweet New Snow (03060) and you have a beautiful, chocolaty,and quick treat for Valentine’s Day that’s sure to win you some hearts! Click on the name below!

Chocolate Valentine Hearts

“This watch is exactly two days slow.”

2011-12-23T10:35:00.000-08:00

Do you like tea? I love tea. I thinkI’ve always loved tea. My father was born in Ireland and I partially blame iton that. You become accustomed to things. Or, it might be that as soon as wewere old enough, we drank it out of our bottles; quite diluted with milk, buttea none the less. My nephew, who is four, requests, nay, requires at least 2cups of hot tea a day. Coffee is grand, and plays a fantastic mental trick onme, letting me think the caffeine helps me wake up in the morning (the truth iscaffeine doesn’t really do much for me, sure, too much makes my hands shake butyou can give me an IV of it and put me to bed, and I’ll sleep) but tea gives mecomfort. But, not any old tea, I prefer the English or Irish Breakfast Tea.While I was in London, we went back to the hotel everyday for tea service at 3and it was my favorite part of the day! So tea…do you have tea at yourrestaurant/bakery/shop? It might be worth looking into. According to QSR Magazine not only istea the world’s second most popular drink, water coming in first, but tea salesare growing like they haven’t seen in many years. With people looking forhealthier alternatives in their diets carbonated beverages and juices arelosing step while tea, hot and cold, and all its natural glory is shiningthrough. The Tea Association estimated that tea imports (almost all tea sold inthe US is imported) increased more than 10% over 2010 and restaurants areseeing a 3-5% increase in sales over the past few years. It might be a hotlittle number to think about…everyone does like a croissant and cappuccino, butyou can’t deny tea and scones.

Tea parties are fabulous fun arefabulous fun at any age, a good way to re-acclimatize your customers with petifours and come cucumber sandwiches made on your house white. Tea and cake,beautiful tea cups and pots, high tea, there are great opportunities to educateand have fun with your customers. Brands, choices and quality are plentiful, sosecure some samples and have a tea party of your own! Tea is most deliciouswith some sweets…I’d recommend some Irish Soda Bread (22091), scones (22091,yes the same) and some delicate almond florentines made with Florenta (02122). Read more of the QSR article here for morenumbers, more about iced tea and some info on the flavored herbal teas.

As for the title of the quote at thebeginning of the bit, it’s from a fantastic movie…who can guess?! I’ll send asample of the Irish Soda Bread and Scone mix to the first correct guess! Don’tcheat! Reply here to the blog. I'll give you a hint in the form of a riddle. "Why is a raven like a writing desk?"

Specialty Dessert is our Specialty.

2011-12-23T10:34:00.002-08:00

The holidays are classically a great time forbakeries. People have grand dreams of creating their own delicious desserts athome, and many do, but many just can’t! I don’t know if time or talent is thebigger problem…fear or flavor…but regardless, it’s a great time to be a baker,especially when offering the items that even people who do bake can’t or areafraid to try to bake, the specialty items, which include pate a choux,cannoli’s, chocolates, custards and puddings, anything with pastry cream, puffpastry or layers really.

Overall, for the year ending August 27^th,2011 in-store bakery sales of specialty desserts increased over 5% from lastyear! The good news is that the biggest sales jump is Valentines Day, so thereis still time to prepare! The second piece of good news is that the winterholidays were healthy, so hopefully, you just had a great week! Mothers Day wasexcellent last year too…and the biggest sellers outside of specialty dessertswere flowers. Candy was very popular, as was chocolate dipped fruit but éclairsand cannoli’s were the top sellers!

To continue reading thearticle where the information comes from, click here. There are a few bar graphs that showinteresting sales numbers of desserts broken down by type, and information of salesby region of the country. And, for more information on how you can make your life easier with some instant pastry cream, golden eclaire mix, and fillings of all sorts, head over to the web page, and for questions, give the office a call at (800)-443-1260. We have a fresh New Year ahead of us, let’s makeit the best one yet! Keep an eye out for some news here on the blog, and make sureyou sign up to be a member. We are going to offer some deals for members only,so sign up here then head on over and like us on facebook. I'll see you one more time before the New Year!

Happy Holidays to everyone!

Lucky You?

2011-12-23T10:34:00.001-08:00

I’m obviously not going to take alesson from my own book of mistakes. I should have been talking about NewYear’s weeks ago. But, like my Hanukkah doughnuts times a running out. Not thatI have anything really I can share with you…New Years Eve and Day are moreculinary holidays, which of course always require great bread and dessert, butI thought we could give the retail push a rest for a minute (just one) and talkabout the how to start your New Year’s off right!

There are all sorts ofstories of lucky food you can eat and while luck may not be your thing, I say,it can’t hurt! My brother-in-law’s family are PennsylvaniaDutch and bring the New Year in with Pork and Sauerkraut. Before I tried it, I thought it sounded awful, but when I was home one year for the holidays, I had my first taste and I lovedit! I now make it on New Year’s Day if I’m not with them. The first year I hadit I met my current boyfriend, and hopefully I will say in the near future,the first year I tried it I met my future husband. That’s a lucky year, I mean, areally lucky year if you ask me! Anyway, the PA Dutch think this is luckybecause pigs are forward thinkers; all their hooves face forward and they rootforward. And the long strands of sauerkraut represent long life. Speaking oflong strands, many Asian families eat noodles on New Year’s Day, with a catch.You can’t break the noodle on the way into your mouth! The long noodlesrepresents long life. The southerners like black eyed peas and collard greens.The peas are good luck and the leafy greens are green like money, so theyrepresent good fortune, as does the cabbage many German’s and Irish consume.Lentils is another popular good luck/good fortune food. The lentils look likelittle coins representing fortune. Fish, like the pig, move forward, so theyare considered luck going forward in the New Year and some view fish asrepresenting abundance since fish swim in schools. Pomegranates have long beenlinked to abundance and fertility and a common New Years delight, and at thestroke of midnight on New Year’s Eve, the Spanish eat 12 grapes. You have toeat all 12 before all 12 chimes of the clock ring for extra luck and prosperity. They correlate to the months of the year. If you eat a sour grape as yourthird grape, it is believed your third month, March, may not be so sweet. I’dsay stick to the red table grapes from the store and I’ll keep my fingerscrossed for you, just in case.

If you want to read more about the lucky foods, and where these pictures came from, check this out and this too.

“Twinkle twinkle candle bright, burning on this special night…”

2011-12-13T09:20:00.000-08:00

I think by now we all know how this crazy mind of mine works. It's not pretty in there. But sometimes, it is downright fantastic. This started out as a post on a way to eat more doughnuts. Everyoneneeds a way to eat more doughnuts, don't even try to argue against that, but then, it turned into a history lessonfor me, and I am so happy! So first off I subscribe to stumbleupon.com. If you don’t knowit, it’s a sight that sends me things it thinks I’ll like based on my profileand pages I search on its site. It’s scary how smart my computer is. Anywayone link it sent me a few weeks ago was about a trend I didn’t even know about.Apparently it is or was becoming common to add a slice of pie to milkshakes over the summer…to makethem more delicious. I mean, as if milkshakes even need to be more delicious.I’m not saying I wouldn’t try it, I’m just saying if you have a milkshake andwant to give it to me, I’ll have it with or without pie. I’m good like that.Anyway, so the article goes on to say that since it isn’t really milkshakeseason they needed a cold weather drink and a baked good allmixed up together. Don’t judge, just go with it. So, obviously…hot chocolatewas the natural choice for the delectable winter drink, but what to put in it?How do you really make hot chocolate better, because it’s pretty darn good tobegin with. This is what I was thinking as I was reading. I thought too soon…asit turns out, DOUGHNUTS!, chocolate doughnuts absolutely make hot chocolatebetter. If you think about it, well of course they do. How could they not ifsilly old graham crackers can?

So that’s where I began innocent enough. Then, as I was searching theinternet for more interesting things to share with you outside of hot chocolatydoughnuts, you are wanting one now, aren't you? It's okay, you can admit it....I realize that I’ve been super hyped about Christmas but haven’tmentioned Hanukkah, and it just so happens that this year, they overlap.Hanukkah is December 20^th until the 28^th! I am ashamed toadmit it, but growing up Catholic, I am mostly ignorant of other religions (most likely the reason for the lapse) andit wasn’t until a few years back, as a grown adult that I began to yearn for abroader religious education and was lucky enough to have a few Jewish friendsto pester. They introduced me to some of their cultural traditions, which Ifound at once fascinating! What nobody told me was how important food is totheir religious celebrations. And as I write this I have just finished readingabout doughnuts and Judaism. Can you believe this coincidence?! First hotchocolate and now Hanukkah! What this tells me, is a higher power wants me toeat doughnuts and what I’m going to tell you, in the quick quick version iswhat I just learned about doughnuts and Judaism.

freedigitalphoto.net

One of the traditional foods eaten at Hanukkah aredoughnuts, jelly filled doughnuts, cheese filled doughnuts dipped in honey,cake doughnuts, yeasted doughnuts all in remembrance of the miracle of theholiday. The miracle of Hanukkah (which in Hebrew means ‘to dedicate’) was of coursethe small amount of oil the Maccabees (Jewish rebels) had which should havelasted only one day, but lasted eight. The Maccabees fought to regain controlof their temple from the Syrian-Greeks who had taken over and tried to forcethe Jews to worship Greek Gods, eat pig flesh and abandon their G-d, doing allof these things in the cities Temple, defiling it. After successfully regainingthe Temple the Jewish troops wished to purify it by burning ritual oil and rededicate it to G-d, the oil needed to burn in themenorah for eight days. They soon found there was only one day of oil left forthem. They lit the oil anyway and for eight days that oil burned. That was amiracle. So, how do doughnuts get involved? To help remember the importance ofthe oil, at Hanukkah foods cooked in oil are eaten to signify celebration andremembrance. So, in honor of the quickly approaching holiday, we celebratedoughnuts, whether in our hot chocolate or out! And, now we are cutting itclose with just talking about doughnuts now and Hanukkah just around thecorner, but the doughnut craze is only going to get bigger. Why not have yourdoughnuts get better by using one of the Abel & Schafer doughnut mixes?Give the office a call, ask for a sample or some more information and treatyour customers to the joy of truly delicious doughnuts! And, if you decide youare going to add them to your cocoa, here is a quick recipe that I got from StumbleUpon. It is for fourcups of hot chooclate, and can be thinned with extra milk or coffee before drinking, oh my gosh, now we are adding coffee. It's like Christmas and Hanukkah in a cup.

CHOCOLATE DOUGHNUT HOT CHOCOLATE

2 C. whole milk
1 glazed or sugar coated chocolate Abel & Schafer cake doughnut
½ C. semisweet chocolate chips
Pinch salt

In a blender, combine the milk and doughnut. Puree until very smooth. This couldtake a minute or longer.
Transfer the mixture to a medium saucepan. Whisking constantly, heat overmedium until it thickens, about 3 to 4 minutes. Add the chocolate chips andsalt, whisking until the chocolate has melted and the cocoa is smooth. Serve immediately.

As for my education, like many good things, I googled it.

Social Media's Socially Inept

2011-12-13T08:56:00.000-08:00

I've heard there are some folksout there against the technology push. No smart phones (gasp!), no Twitteraccount and no Facebook page! As you can see, I'm baffled enough by this information, I'm blogging about it. But I have to tell those people, beware! Technology is pushing back, as is most of Generation X, andbasically all of Gen Y (the Millennial’s). There are options though, not to worry. You can be leftin the dark and miss out on some major marketing opportunities or hop on boardthis gem of what is not a trend, but a new way of life. The arguments are the same. "It's invasive, it's too personal, I don't want to", and I will say back to you, "it's okay, don't worry, everything new and different is kind of scary". “Fine” youmay think, but not say out loud, surrendering…but how? I am here to tell you not to be embarrassed by that question, that’s aquestion lots of people have.

There are some easy steps to get started, after of coursesigning up for some social marketing networks, which is only as hard as givingup 10 minutes of your time, tops. First before you even go online…think of howyou want to brand yourself. Tell your customers the answer to the firstquestion they will have. Why do they need to know you…what do you do? That is easy enough, right? Everyone likes tobrag a little about how great their venture is. So, tell them 1. What is it youdo, 2. What you want to be known for and 3. What you can do for them. People want you to make theirlives better and easier. It doesn’t need to be complicated, wordy, overanalyzed or lengthy, just to the point. We make the best bread you will evereat so you don’t have to. No time to bake, we bake for you….you are providing avoice for your business. And remember, with the internet, once it is out there,it’s out there. There is no take backs. If you say it, it’s said forever so, noangry thoughts or private info; only share things that it’s okay for otherpeople to know. Now, keep reading the Open Forum article here, to find the nextsteps, more thorough help and the confidence you need to get that facebook pageup and running, and to blog, find “friends” or “likes” and let the world know,just how great your place is!

How Trendy are You 2012?

2011-12-09T11:22:00.000-08:00

Not too many trends usually include us sweet folks, but I still think they are worth hearing about, if only to look back and laugh,like last year's prediction that pie would oust the cupcake, ha ha ha ha ha or for the few that do include us. This is only a short list, and there will certainly be more but according to Andrew Freeman and Company, a hospitality consulting agency whose work spans the country and specializes in marketing, PR and creative services. In Europe they see French fry menus, where you get to say how they are cut, cooked and topped, creative ice cream flavors which sound awful to me (candied beets, licorice sabayon and grass and horseradish…gack….) and yet more flavor infused vodkas, a trend we are participating in as well here in the States. Over Thanksgiving at the liquor store I saw a Swedish Fish, Cotton Candy, and Cake vodka. There were others…mhttp://www.blogger.com/blogger.g?blogID=5338633977289356920#editor/target=post;postID=1520041355593883277ore candy type flavors, but they were too absurd to remember (bubble…as in gum.) But, there is also bacon flavored, which I will be trying over the Christmas holiday in a Bloody Mary. Anyway, these flavor infusions will help mesh the science of food and food molecular gastronomy and bring foodies to new levels. But, they say the trends here in the US will be more health conscience, with a return of more classics, “free-from” menus and still more disclosure. Check out this article for more information.

According to the list from The Huff Post of upcoming trends, they see more French dips (hopefully on good bread) less food trucks and more pretzels! Yes! You know, you probably want to get in on this trend early. Luckily, I can help you. What you NEED, yes need is the Abel & Schafer fpretzel mix (22110) or base (33110). No other way to go. The James Beard Foundation's list sees more movement in the local/foraging sector, cupcakes sharing room with caneles (I would LOVE that) and still more doughnuts. You know, you probably want to get in on the ground floor of this trend too. What you NEED…oh yes, need, is one of our Abel & Schafer donut mixes. From cake, yeasted, Parve and Berliners we can help, we’ve got it all, and you'll be the trendy bakery! They also say to keep a look out for smaller portion sizes, more black market foods, fresher foods with less preservatives for a more natural taste and rise of the Peruvian cuisine. Personally, I think we should focus on doughnuts, pretzels and yes, smaller portions. If I’m going to increase my consumption of delicious sweet goods, I’m going to NEED, yes need someone else to control these portions sizes. It’s not that I don’t have will power. It’s that I don’t have will power.

Have a Yule That's Cool!

2011-12-09T10:18:00.000-08:00

Are you superstitious? I’m not. When I broke a mirror 1,962 days ago, I knew I wasn’t going to have seven years of bad luck. I know that in 593 days my life won’t change. I look for four leaf clovers and pots of gold because I’m Irish, I don’t need luck and the collection of heads up pennies I find…hey, free penny. Anyway, did you know Yule logs were originally thought to determine your luck? From what I’ve read on them, there are a few variations on the theme. One is for the Yule log to bring good luck, it had to catch fire on the first attempt or ALL people who lived in the home would suffer bad luck. Another is the remains of the burnt log had to be kept for the next year’s lighting, and this would extend through multiple generations, the ashes would protect the owners from lightening strikes and evil spirits.

The Yule festival was originally a Pagan tradition that was celebrated in December and January to honor the winter solstice. Vikings and Scandinavians would go hunting for the best oak log and bring it back and burn it in respect to their gods and in celebration of life. So how did the oak log transition to the Vienna sponge cake? One thought I read is that it was created by the French in response to a large number of families who didn’t have fireplaces to burn an oak log but wanted to celebrate the tradition, which, like all delicious French things do, spread to the states. The best ones are made with Vienna Sponge Cake. And the best Vienna Sponge Cake is made from Abel & Schafer’s Vienna Sponge Cake Mix (22028). You know it’s true! Check out the brochure for Vienna Sponge Cake, it has instructions for Vienna Sponge Cake, Jelly Rolls, and Italian Rum Cake...HERE. Share your pictures if you are making a Yule Log!! I want to see!!
More Yule info...? Go here. Pictures are from here and here.

A Pear Tree

2011-12-09T10:02:00.000-08:00

Do you like pears? I’m not a huge pear person…I don’t like them dried, poached, or in the canned mixed fruit, or on a plane or in a train, you get the picture. But on occasion, usually in September and October I love a really juicy pear. A really yellow, moments away form being over-ripe Bartlett. But not gritty or stringy just SO juicy that when your teeth sink into it with no resistance from flesh or fruit, juices flow down your hand and onto your wrist. Your lips glisten with a honey sweetness and the sweet smell overwhelms your senses.

Anyway, I’ve never had a Warren pear but apparently it blends the best of all its ancestors and is spectacular for baking. Its “intensely sweet, rich, spicy” flavor can’t be beat. It’s even been praised by some names we all know, Ms. Alice Waters, Martha Stewart and Oprah Winfrey. And between the food and retail world you have basically got all bases covered with those three. Its origins are interesting including bacterial disease, winter chill and the Seckel. The Warren pear isn’t common, one reason being that it takes 5 years for pear trees to bear fruit so growers typically stick to what they know works. But I wish more growers would! I want to try this smooth,sweet and complexly flavored fruit, claiming to have flavors with hints of guava, pineapple and honey. I think I’d eat this pear poached, in a tart or straight from the tree. Or in a box or with a fox...

To read more about the Warren pear, go here!

Do You Hear What I Hear....(It's me!!)

2011-12-02T11:10:00.000-08:00

Can you believe it’s been a month already?! One month since my last post. It’s been a wonderful month for me, starting with the fact that, I’m back here, with you. After deciding to make some changes in my life and leave sales, through the very gracious and kind thoughts of my management at Abel & Schafer, we decided that I would stay on as the author of our blog, Crumby News as well as our newsletter, of the same name. If you aren’t on the newsletter mailing list, send me an e-mail and we’ll get you signed up. It’s a condensed version of the blog, a few different pieces of information here and there and links to articles that I found interesting, or bits of news I’ve heard that I think are worth sharing.

In the past month I’ve also been to London on a mini vacation with my best friend, who graciously treated me to The Waldorf downtown in the theater district. The last time I was in London walking around the city, all I cared about was the then HUGE toy store Hamley’s, which at one time was the biggest toy store going. Before the introduction of Toy’s R Us, Hamley’s, which is six floors of just toys, was a dream. This time around, I was more focused on the amazing food finds, the outdoor markets, the endless possibilities and varieties of cultural food and my second taste of Indian Food, and from what I hear, authentic Indian Food. If you ask any Londoners, turns out Indian Food is THE food of London. More popular even than fish and chips with mushy peas, which I also had. I love me some chips and malt vinegar! Then after returning home, Thanksgiving was knocking at the door, more amazing food and some really really delicious pumpkin pecan rolls and some perfect, if I do say so myself, Parker House Rolls, and now it’s December and I’m two weeks away from heading to Seattle, Washington. I’ve never been to Washington, so I’m really excited to see a new place and to check out Pike’s Place Market, and yes, I’ll admit it, grab a cup of coffee. And SOON….so soon, I get to cut my Stollen! Who has made Stollen?

Speaking of who has made Stollen…I have to ask you all a favor! Nobody EVER responhttp://www.blogger.com/img/blank.gifds to me on this blog! I want to talk to you guys, hear about what you are baking, answer questions, recommend products and share my photo’s and see yours!! Please sign up so you can talk to me! I’m not above begging!! PLLLLLLEEEEEAAAAAASSSSSSEEEEEEEEEE!!!!!!!! You can’t tell, but I’m even on my knees.

Now, let’s get to business!Do you know who your target audience is? Do you strive to please everyone or is there a specific group that you aim to keep on top? I was reading an article from QSR’s online magazine written by their “marketing guru” Denise Lee Yohn about marketing efforts that will increase brand appeal. And she pointed out that for the quick serve restaurant the target audience is mom’s and the millennials, or those born in the 1980’s and 1990’s (80 million of them!!) who eat out 12 or more times a month and spend more of their income on food than any other generation has. I don’t know if I’m happy or sad I narrowly missed the boat on being classified as a millennial…hmm. Anyway, what the article points out is that since these two groups represent such a large source of spending that quick serve restaurants NEED to understand what drives them and when they do, they will certainly benefit. For QSR, millennials want creativity and innovation. The like options and opportunity to try new things whether it be ethnically or unusual, they like change and novelty. They want community engagement, they want to be listened to and they require social networking. Watch what you do and say, these customers make decisions based on what they see, read and hear. The second group, moms. We all know how important moms are, but did you know there are 32 million mom’s in the US and those 32 million account for $1.6 trillion in annual spending? I had no idea…I did know mom’s need ease, flexibility and options. They decide where the families go, they decide how the families eat and they like healthy options, value and convenience…quick convenience that is. Mom’s also like social media. They post pics, they blog, they research and they comment. Make mom happy. Yours, mine and the rest of them, they’ll take care of you in return. Just like a mom wants to!

So, the basic message? Mom’s need help, kids need value and you need customers. It’s the same give a little, get a little, you scratch my back I’ll scratch yours and do unto other’s lesson’s we’ve all been learning our whole lives. Can’t say I didn’t see that coming! Now, subscribe to my blog and tell me who your target audience is? I’d love to know how it varies by location and what you do to make your customers feel special. Who has an app? Who can be found with a geo tracker and Bing or Google? Let me know how you shine amongst your competition.

Holiday Rolls

2011-12-02T10:59:00.000-08:00

I don't mean the ones we all worry about when New Year's comes along, and we all start going to the gym WAY more than normal. I'm talking about the ones that give us those rolls. Delicious. The holidays are knocking at the door and for me, that’s great news, I LOVE love love the holidays! I love the baking and rush and bustle of it, even the cold; but only for December, then it has to leave. But, when you are running a bakery or restaurant or catering business and depending on customers working long hours, and stress is your constant companion it’s not nearly as romantic. According to my alma mater, “preparation is everything” so let’s get ready, again. We did Stollen before I took my month long sabbatical and panettone so let’s focus on some dinner rolls for the parties, dinners, and holiday meals we have looming over us. The Abel & Schafer 25% Dinner Roll Base 31037 is easy, delicious, TFF and kosher Parve. They are amazing…so soft and tender inside that delicate pillowy texture, covered with a dusting of flour before baking so it gets on your hands and shirt when you eat them. They are perfect for mopping up gravy, sauce and au jus, and the best thing about them is that with our Flexline bases they can be any flavor you choose!

(Do you all know about Flexline? They are dry bases, that you use ranging from 4% to 40% with the majority of them requiring somewhere between 5 to 15% of the base added to your own formulas, or in this case to the Dinner Roll Base. We’ll go over Flexline in more detail in a few weeks but for now, flavors include pesto, sundried tomato, grain, potato dill and onion…you get the picture. Great for bagels, great for pretty much everything savory but really great for 25% Dinner Roll Base!)

The rolls are easy to mix, quick proofing and easy to bake, plus, they will really make your customers happy! Give a little, get a little…some convenience for the mom’s who will repay by coming back for more.
image from here

Winds of Change

2011-11-04T07:12:00.000-07:00

I'm usually much more prepared than this. Friday is my favorite work day, as is for many people, yes, but for me because I get to do the blog, update and monitor facebook, and send out my newsletter to my customers. I love reading up about what's happening in the industry, sharing interesting articles and facts and the creativity that is involved in making it work. By Friday, this is typically planned out, I know what I want to share and just have to put words to the page. But not today. Today, I am at a standstill and have a bit of writers block. It's my own fault really, as today is my last day as the Crumby News blogger. As the title implies, the winds of change have been calling me and I've finally decided to answer. You can only fight nature for so long you know.

So, in my last post I'm going to highlight my favorite item we sell, which honestly is easy to write about. My favorite writing to do is writing about experiences, especially ones that involve food. I know I've said I have "favorites" before, and I may be a bit too lose with the word in general, but of all the products we sell, every single one, I get the most excited to eat this one; Stollen.

There is just nothing better than Stollen, and it didn't take me long to convince my family of that shortly after I discovered it which wasn't until culinary schol. I mean bread with inclusions, right there I'm hooked whatever type of bread it is. But in this case the inclusions are rum soaked fruit and nuts. I usually soak a little extra because I know myself. The smell of the cranberries, raisins and candied fruits with almonds soaking in rum is too enticing for me to leave alone. I have enough will power to let it sit one night; I prefer the taste the second day. Oh the taste...you know what I'm talking about, right? How when the raisins and dried cranberries are fat with liquid and heavy on your tongue? The almonds have softened and while they are harder to bite through than the fruits, they break easily under your teeth and that sweet aroma floats up into your nose and it is nutty and sweet with hints of smoke and orange. Your taste buds are savoring the hints of caramelized sugar, spice and the lingering flavor of vanilla and citrus. Yes, soak extra. Now add a good deal of fat and sugar, and a log of marzipan down one side of the loaf and there's no way you can go wrong. Some people skip the marzipan but to me, that's a crime. If you were still on the fence, as if...after that loaf comes out of the oven, you dip it in melted, clarified butter and then granulated sugar, only to sit overnight to let it cool and all the goodness inside to solidify a bit, and then cover it with Sweet New Snow. Holy freaking cow. I just gained a pound writing this. And I don't even care. If there was ever a product worth getting fat over, it's Stollen. I hate cutting it, it's a messy job but I love eating it. Not the first piece though, because usually there isn't any marzipan in the first slice and I want all the fat I can get in my slice of Stollen. I like the middle of the loaf, where it's the thickest around. I love the texture differences...the powdery dry New Snow, followed by gritty, buttery sugar and then the soft crumb of the loaf, filled with an even softer burst of almond paste and sugar. I always eat the side without the marzipan first, so my last bites can be the best. I bite halfway through the marzipan when I do, so it is in two bites. It's smooth and sweet and soft and moist, and it's dry and crunchy and buttery. It's happiness. Powdered sugar all over your shirt happiness.

Anyway..I guess I got over that writers block. Go figure...food was the answer. When my schedule frees up a little in the next few weeks, I'll be baking Stollen as soon as I can. I like my Stollen to sit a little, let the flavors blend before I cut into it, which doesn't usually happen until the last few days of Christmas. Talk about torture! I've had two, absolutely delicious Stollen's in the third of this life I've lived. One was from one of my favorite Chef Professors from The Culinary Institute of America, Dieter Schorner. If you don't know him, or never heard of him, he is, in a nut shell, amazing. I will never, ever forget any of the time I spent with Chef Schorner at school. The other amazing loaf was from...you guessed it, Abel & Schafer. Now, if you think about this, it makes good sense. They are a German company. If anyone is going to know how to put out a quality German bread, it's us, hands down. The Stollen Mix (22065) comes with 50 bags for packaging, and the Stollen Fruit Blend (25020) which we spoke about previously, or maybe I mentioned it on our facebook page...contains lemon peel, orange peel and cranberries. They figure you have raisins, why pay to ship them? Now, all you need is Sweet New Snow (03060), which, if you have a bakery, you already should have...I'm tapping my foot here...and the basic fixin's to mix it. We have an amazing brochure that gives directions on the proper mixing, shaping and baking procedures. It's fantastic, a PDF. E-mail me, or your A&S rep or the office even; info@kompletusa.com and someone will get back to you with it.

I will miss you my friends! Enjoy each day, breathe deeply and as they say, don't sweat the small stuff! For any help in the future, call the office at (800)-443-1260 and ask for customer service, there won't be a lag in the help you need, products you want or attention you deserve!

Cheers!!

Katie, your Sale's Gal!

Vegan Apple Crumb Muffns

2011-10-28T08:45:00.000-07:00

I hope you have been enjoying our fall recipes! Hopefully you are trying one here or there, or at least getting some product in to try them. None of them will disappoint, I can promise you that!

Before I dive into holiday recipes for the winter season, I wanted to do one last recipe. I know it's best to plan ahead and I want everyone to have plenty of time to get in the stollen and panettone mix! But, before we do that, apple crumb muffins that are good any time of year! I know what you are thinking and yes, I do love apple crumb muffins. But, sometimes I like to switch it up. These are VEGAN! This mix is made from the Abel & Schafer Vegan Cake Mix (42029). It's a huge hit with the vegan community so far and some of our big name customers love it! It is of course all natural and while it has no eggs or dairy or butter is in no way lacking flavor. We have some great additional formulas to go with the Vegan Cake Mix, so if you are interested, please let me know and I'll get an e-mail off to you with some other recipes and a spec sheet.

Recommended Recipe
Makes about 95 Muffins
42029 Good Nature Vegan Cake Mix

10 lbs Good Nature Vegan Cake Mix (42029)
1 lbs Oil
2 lbs 8 oz Water (1st addition)
2 lbs 8 oz Diced Apples
1/4 - 1/2 oz Apple Extract
1 lb Water (2nd addition)
1 lb Water (3rd addition)

Total Weight 17 lbs. 9 oz.

Method
Using a paddle, combine mix and 1st water and oil and mix 1 minute in slow speed; scrape.

Cream for 3 minutes in medium speed; scrape.

Add the 2nd amount of water and mix one minute in slow speed, scrape and mix 2 minutes in medium speed.

Add the 3rd amount of water as well as the apple extract and mix 3 minutes in slow speed. Fold in apples.

Deposit 3 oz into muffin pans and cover with 1/2 ounce of Vegan Streusel Crumbs (see below).

Bake at 375° to 390°F for 20-25 minutes.

Vegan Streusel Crumb Topping:
2 lbs. 4 oz Good Nature Vegan Cake Mix 42029
12 oz Vegan Margarine
1/4 oz Cinnamon

Method
Using a paddle, blend together until desired streusel consistency
is achieved.

Master Baker’s Tip for more variations:
Replace apples with pears, peaches, mangoes or fruits of your choice.
Picture via Flickr

Halloween is finally here!

2011-10-28T08:37:00.000-07:00

I've been waiting. Patiently...to make this cake. I bought the mold the day it came out I think, I happen to be at the craft store, but since I bought it, all I wanted was for Monday to come. Monday, October 31st. I suddenly love Halloween. It's not the dressing up, or passing out candy, although I love the excuse to have candy in the house, it's not even the decorating. It's the baking. Holiday baking, regardless of the holiday, is just more fun! And honestly, more opportunity. For as much as I love to bake, customers love not to. It's another excuse for treats in the house, which most don't have time to make. Enter bakeries, restaurants and coffee shops. Halloween, which is on a Monday this year, thus providing a boost for a typically slow eating out day, is giving not only kids reason to celebrate. Seems a good chunk of people will be putting costumes on display and taking kids out to eat Monday. With school, offices and parties, it's a great day to buy goodies! Check out these fun ideas from some establishments around the country to jazz up their Halloween offerings. Do you have anything ghoulish in store?!

Spice Up Your Life

2011-10-28T08:19:00.000-07:00

Spices have been around for ages. The uses of spices as medicine has been around for ages. But here in the US we seem to be just catching on to this not so secret secret. Now there is plenty of news and info available saying spices could possibly have more beneficial antioxidants than the fruits or vegetables they sometimes flavor.

I looked at a handful of sites, and then worked with three different articles to compile a basic list of spices and what good they actually do for you. Each had some similarities and spices the others didn’t. I am offering no guarantees, but by spicing things up a little, you just may feel a bit healthier. So according to the three sites I chose to use, here is some info.

Cinnamon: One of the most commonly used spices, it is native to South East Asia, but used almost globally. Cinnamon contains cinnamaldehyde which helps prevent blood clots and inflammation, cinnamon slows the rate at which foods exits your stomach, making you feel full for longer and prevent blood sugar spikes. Cinnamon also aids the removal of bile from the system, triggering the body to break down cholesterol to create more bile, making it a cholesterol fighter. One source said just smelling cinnamon increases brain activity. There were tests done in 2003 done on all the spices and cinnamon has the most disease fighting anti-oxidants. Traditional Chinese medicine uses cinnamon and ginger in tea to ward off cold and flu’s.

Tumeric: Hails from the same family as ginger and stains almost anything it touches, it’s the color you see in curries and traditional mustard. The benefits are extensive, a few highlights are cancer fighting properties, it aids the livers ability to purify toxins, prevents the oxidation of cholesterol and has been found to be as effective as hydrocortisone and Motrin as an anti-inflammatory and is helpful to those with bowel diseases. The flavor is a peppery orangy flavor akin to ginger and orange.

Capsaicin: The heat in peppers is measured by The Scoville Scale. The scale determines how much capsaicin is in each pepper, the higher, the hotter. Scotch Bonnets, habeneros and jalapenos, the are at the top of the scale while bell peppers are at the bottom. Capsaicin provides not only heat in your mouth, but fires up your metabolism as well, increases your heart rate, stimulates your nerve endings and releases endorphins. It will clear up your nose and lungs, kill stomach bacteria preventing the formation of ulcers, increase immunity, decrease cholesterol, and they claim it’s a pain reducer, but my thoughts are you are so preoccupied with your mouth being on fire, you don’t recognize any other pain.

Ginger: Is known to settle an upset stomach and nausea, as a matter of fact for over 2000 years it has been used medicinally. For symptoms of intestinal disorders, nausea and motion sickness, it is often more effective than over the counter remedies. Another cholesterol fighter, ginger is also is an anti-inflammatory, high in antioxidants and while there is no conclusive evidence yet it is believed it can stimulate blood flow and decrease pain.

Oregano: Is said to be wildly helpful in fighting off infections. The compounds thymol and carvacrol have even been found more effective than a prescription durg in Mexico against an amoeba. When compared gram to gram, fresh oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries.

Parsley: Along with being a plate garnish/after dinner breath freshener, parsley has the ability to neutralize carcinogens like cigarette and barbeque smoke and in animals, it has been shown to prevent tumor growth, making it an excellent cancer fighter. Besides the antioxidants, it contains vitamin C, beta carotene and folic acid. Some believe that is helps pass kidney stones and keep arteries clear.

Cumin: Used in dishes spanning the globe, cumin raises the bodies metabolic activity making it easier to absorb nutrients. It is rich in iron, helps digestion and is said to improve mental alacrity and memory.

Sage: Meaning “to be saved” sage like many of the others, an anti-inflammatory and antioxidant, being excelling at preventing oxygen damage to cells. Research was done in the past to support evidence that people given sage oil extract had better recall function than those with a placebo, so it may be good for memory as well.

Garlic: Garlic is a fighting herb. It fights fungus, bacteria, viruses and anyone who wants to get close to you after eating it. It has been suggested it may fight cancer and cholesterol and definitely romance.

Thyme: Common in winter meals that take all day to cook and your belly warm, the oil from thyme is known to be an antiseptic as well as an antibacterial. What fascinated me was recent studies that have shown can kill MRSA infections, which antibiotics are defenseless against.

Vanilla: The best yet. Vanilla is an aphrodisiac and the oils in it stimulate secretion of hormones which increase libido, which…well, you take it from there. If you are unsure of the direction to take it, get some vanilla almost immediately. The active compound is vanillin, it is a strong anti-oxidant as well as an anti-carcinogenic. Vanillin contains vanillanoid which acts similarly to capsacin in the body. They have recently discovered it has the potential to fight sickle-cell disease, preventing sickle cell formation, but the vanillin is destroyed by stomach acid. They are currently working on a way to avoid that damage. I think it’s great for aromatherapy. One whiff of vanilla and things just seem better. Look at that, a circular argument.

Black Pepper: Like salt, pepper adds spice and brings out the flavor of food. Pepper also acts to prevent intestinal gas, gets the taste buds moving, then they relay a message to the stomach to start increasing acid for digestion. The outer layer of the peppercorn also is said to help breakdown fat cells. Buy whole and grind at home!

The message here seems clear. Our diets need to mainly consist of spices with a few fillers like potatoes with your garlic, soup with your turmeric and buttered toast with your cinnamon. Get grinding!!http://www.blogger.com/img/blank.gif

7 Miracle Spices With Huge Health Benefits (and Big Flavor)
The Worlds 7 Most Potent Disease-Fighting Spices
Cooking with Spices

If you want to read more about the spices, especially those pertaining to the fall season, check out this article called Spice Up Your Life.
Photo via Flickr.

Lebkuchen

2011-10-21T07:08:00.000-07:00

Or German Gingerbread! I love this. I love Christmas when you get beautiful tins of it, some covered in chocolate, some covered in the thinnest layer of fondant and all with subtle citrus flavors and sitting on a delicate piece of rice paper. Or that one time I did, I loved it. Sigh...I love Christmas. You think I'm excited about Halloween?! Halloween is nothing compared to my love of Christmas. I'm like a six year old,high on sugar after a nap about Christmas.

Anyway. Today I wanted to share a recipe with you. It comes straight from my very favorite Chef, who also happens to be German, via my German company. You know this is going to be authentic. He used our Gingerbread Cookie Mix (42063) to make a sheet cake of gingerbread. A modified version of the cookie, without the rice paper; to make life a bit easier. After all, that's kind of what we are all about at Abel & Schafer. Amazing authentic taste, a little easier. This formula came to me in a PDF, if you would like me to e-mail it to you, let me know, I'm happy to! You can post on this blog requesting it, or e-mail me at KMCKENNA@KOMPLETUSA.COM.

Formula is for 1 full sheet pan. (Items from Abel & Schafer are in all caps!)

2.5 lbs GINGERBREAD COOKIE MIX (42063)
12 oz HAZELNUT FILLING (24016)
14 oz Whole Eggs
12 oz Vegetable Oil
14 oz
8 oz Candied Lemon and Orange Peel
----------
Total 6lbs 4oz

KOMPLET MAGIC FONDANT "F" (12527 03)

Method

1. Mix all ingredients except candied peel for 1 minute in slow speed and 3 minutes in medium speed.

2. Blend in candied peel.

3. Spread evenly on parchment paper lined sheet pan.

4. Bake at 375-380 degrees F. for 25-30 minutes or until it feels firm to the touch.

5. Let cool completely and flip out onto table and peel off parchment paper.

6. Glaze with Magic Fondant Icing or apply your favorite chocolate icing and cut into desired size pieces.

**For a variation, drop batter into hamburger bun pans for muffin tops!

The Monster Mash!

2011-10-14T12:28:00.000-07:00

So…who loves brownies?! Or, should I ask who doesn’t like brownies?...I’m a fan, I’m a corner person personally, and like my blondies, I like them chewy! We already did the pumpkin blondies, but for Halloween, I wanted to go with the traditional chocolate brownie…but fun!

While I am pretty creative, when I see something someone else does, I have to try it too. I saw these in Target, on a box actually. They sold a kit so you could make them and charged a ton for it. I bought the pieces. Marshmallows. That’s kind of it. The rest was icing which I had on hand,and some food coloring. So, basically…no excuses! Buy you some Komplet Brownie Mix (22035) and get baking! As a note, I also found these on the Betty Crocker site, here.

As a side note; while we are talking about brownies…we have the MOST AMAZING sugar free brownie, Komplet Sugar Free Brownie Mix (22145)! We developed it while the whole Atkins phase was in full effect (ugg!!!) so it contains almond flour, which makes it so rich and delicious, and has a great nutritional profile! Good fiber! So…if you have some sugar free customers, give them a fantastic treat this holiday season! Just leave out the marshmallow and frosting…

I'm Going Bananas!

2011-10-14T10:05:00.000-07:00

I have literally, pounds of over-ripe bananas in my freezer. I buy bananas with the very good intention of eating them, but I’m a picky banana eater. They have to be perfect. I like them yellow. Not yellow with green…not yellow with brown spots. Just yellow. This leaves me a window of approximately 15 minutes in the life of a banana. Why I ever buy more than one at a time is really unclear. They get too ripe, I don't eat them and they end up in the freezer. This week in a ProChef Smart Brief they published an article that was originally in the Chicago Tribune written by Monica Kass Rogers (See the link below). In it she highlights a number of banana recipes,that all sound amazing! Finally…something more to do with bananas than banana bread! Which if I do say so myself, my recipe is really good, thanks to Betty Crocker Cookbook circa the 1970’s. The book and recipe has been updated since, but at my house we don’t stray from the 70’s version…but speaking of the 70’s and retro recipes it’s amazing how simple and delicious some banana recipes are, like banana bread and banana pudding and how far some chef’s have taken them! Tony Maws who is the chef at a Cambridge, MA restaurant called Craigie takes that same banana pudding recipe and turns it into sour-milk panna cotta with muscovado sugar-banana puree, cashew-coriander granola and brown butter dust! That’s a far cry from Nilla Wafers, Cool Whip, bananas and pudding! Want to see some more and check out a few great recipes? Check out the article, here! pic from www.sxc.hu

I almost forgot!! You know what else goes great with bananas...? Chocolate chips! Barry Callebaut announced at the “All Things Baking” show a brand new 50,000 count chocolate chip! Hooray for the mini’s! Thanks to it’s teeny tiny size, it fits through piping tips and manufacturing equipment! Read more here.

Like Us!

2011-10-07T10:34:00.001-07:00

Hello Blog Friends! Just a quick note, to request that you "like" us on facebook! We post on regularly, not just weekly, like our blog and provide similar fun stories, pictures of what our customers are seeing in the industry, and what we are up to! Come on over, say hello and don't forget to post some of the great stuff you are baking at your bakery, so we all can see just how amazing bakeries truly are!

We've Got Spirt!

2011-10-07T09:50:00.000-07:00

Today I'm all about cakes and decorating, there is more than Halloween to celebrate! I was reading www.bakingbusiness.com, and saw the NFL is expanding its target audience to include more women with jewelry, clothes and parties. They launched a few new pages on their website and now there are areas for kitchen tips, recipes and contests in favor of gameday planning, cooking and celebrating, as long as there is no excessive celebrating anyway! The idea is to promote a new part of Sunday to love, homegating. They have even gone as far as selling party packs which include all you need to decorate for a party, team plates, cups, napkins, balloon, party invitations and a 16 piece cake decorating kit! Most of these items are easy enough to get online, without having to decorate a cake on your own, so I was thinking…what a great way to boost fall business! Football cakes! After searching around online, there are a few options, at least, where you can buy football decorating kits like www.nflshop.com/, amazon.com, and other party shops. The cakes look fantastic, the picture above is from the NFL Website and I think customers would have a blast with them! Why wait for the Superbowl to throw a game day party!? Talk to your customers for team favorites, or support the home field and make some cake!! (For the record, they taste best with Abel & Schafer cake mix…I’m just saying.)

Do we see EYE to EYE....?

2011-10-07T09:43:00.000-07:00

I am a flurry of Halloween excitement. Which is funny…it’s never been my favorite holiday, and I still don’t love dressing up; but it’s a holiday that centers around sweet foods and candy and wonderfully spooky decorating so I've been thinking, what’s not to love?! And seemingly, as the years pass for me, I get more and more interested in participating, being the “good house” on the block and hosting friends for a fun and ghoulish evening while all their little one sort through candy and trade goods. I’ve been a fantastic customer of A.C. Moore as of late, as well as Michael’s for all the great items in the Wilton and Martha Stewart line and it’s still early but I’m practicing what I’ll be baking for a party, I’ve not yet decided if I’m going to have, only creatively thought about.

After browsing numerous blogs I noticed a pattern, eyeball cupcakes. Not to be left out of something that looks so fun and delicious, I jumped on the band wagon and was a bit over-eager. After I started decorating, I only made 18 cupcakes, I realized I made too many eyeball cupcakes because there were so many creative ways to play with Halloween ideas! You need some pretty basic items for decorating, or just colored frosting. Because my space/supplies are limited, I bought a few things to use on my cupcakes for decoration purposes. My “eyes” are made of gummy candy and candy coated chocolate pieces. First things first...the cupcake. My choice of cake mix? Of course, the Abel & Schafer Crème Cake, 22004, which is also Parve! After baking up my cupcakes, I whipped up some frosting and then, cheated. I could have colored frosting, but went with Lifesavers Gummies, and mini M&M’s . I then used some colored icing tubes (I told you I cheated!) for the bloodshot eyes. When I started getting more creative, I made some angry eyes with some black string licorice, and vampire cupcakes, using the red eyes again for the “bloody” teeth marks and finally some mummies! Lol…so much fun!

Delicious Days

2011-09-30T10:09:00.000-07:00

A tasty month it has been!! Who celebrated?! I didn't hear back from any of you, but I hope you took advantage of a few of the bakery related holidays to inspire your customers to celebrate with a few extra treats! We close out September with National Hot Mulled Cider Day and tomorrow begins Pudding Season, Eat Country Ham Month, Fair Trade Month, National Apple Month, National Applejack Month, National Caramel Month, National Chili Month*, National Cookie Month*, National Dessert Month*, National Pasta Month, National Pickled Peppers Month, National Pizza Festival Month*, National Popcorn Poppin’ Month, National Pork Month, National Pretzel Month*, National Seafood Month, and Vegetarian Awareness Month.

I’m full already. For the week long festivities the first week of October is National Chili Week, the second week is American Beer Week, National Food Bank Week and National School Lunch Week, the third week is National Kraut Sandwich Week and Pickled Peppers Week and the fourth week is Chicken Soup for the Soul Week. It's going to be exhausting. I starred the weeks and days where Abel & Schafer has products that would be great for highlighting that specific day for your customers. Have fun and loosen that belt!

10/1 – World Vegetarian Day and Homemade Cookies Day
10/2 – National Fried Scallops Day
10/3 – National Caramel Day
10/4 – National Taco Day and National Vodka Day
10/5 – National Apple Betty Day
10/6 – National Noodle Day
10/7 – National Frappe Day
10/8 – National Fluffernutter Day and National Pierogi Day
10/9 – Moldy Cheese Day…delicious.
10/10 – National Angel Food Cake Day*
10/11 – National Sausage Pizza Day*
10/12 – National Gumbo Day
10/13 – National Yorkshire Pudding Day
The second Thursday of October is also National Dessert Day*. This year, it falls on October 13th. The second Friday of October is World Egg day which would be October 14th.
10/14 – Chocolate Covered Insects Day
10/15 - National Chicken Cacciatore Day…do I hear garlic bread*?
10/16 – World Food Day
10/17 – National Pasta Day and Four Prunes Day
10/18 – National Chocolate Cupcake Day*
10/19 – National Seafood Bisque Day
10/20 – National Brandied Fruit Day*
10/21 – National Pumpkin Cheesecake Day and Caramel Apple Day*
10/22 – National Nut Day
10/23 – National Boston Cream Pie Day* and National Canning Day
10/24 – National Bologna Day
10/25 – Good and Plenty Day and National Greasy Foods Day
10/26 – Pumpkin Day and Pretzel Day* and Mince Meat Day
10/27 – National Potato Day and American Beer Day
10/28 – National Chocolate Day and Wild Foods Day
10/29 – National Oatmeal Day*
10/30 – National Candy Corn Day and Buy A Donut Day*
10/31 – Trick or Treat for UNICEF and National Candy Apple Day
http://www.thenibble.com/fun/more/facts/food-holidays.asp

I'm Dreaming of a Pumpkin Blondie...

2011-09-30T09:22:00.000-07:00

I've reading of, and dreaming of pumpkin blondies. I dream about work a lot. Usually the dreams aren't this yummy, but last night, I was lucky! I knew yesterday I wanted to make pumpkin blondies...or I was thinking about it, more accurately.I have been trying to wait patiently, but I couldn’t anymore. After the Harvest Pumpkin Bread using the Marathon Mix (31017) I posted last month, I’ve been dying to work with pumpkin again, my favorite fall ingredient! I've been holding off since it technically is still September, even if today is the last day, but this morning when I woke up I could hold off no longer. Pumpkin Blondies…I needed them. I've been reading some other blogs and no less than three bloggers have made them already, so no holding back now! I wanted pumpkin blondies with butterscotch chips, white chips and walnuts, so I got right to it. Now, I made two batches, I like chewy, under-baked and kind of doughy blondies...like I like my cookies but I also made a version that was a little more baked for some normalcy. They are sweet, taste of fall and even though I must, I hate the thought of giving them away! Check out my blog to see how they turned out, and the formula and method. You need to make these this weekend!!

So, here is what I did…(NEWSLETTER READERS...START HERE!) but I should tell you I used too many inclusions. I am going to recommend less…much less for you. To make sure I adjust the amounts correctly from the formula on the bag, I checked in with my guru at the office, Christophe. Christophe can do, fix, create anything. He reminded me that pumpkin is about 90% water so there are some tweaks that need to happen. See tweaked formula below!

Pumpkin Blondies

For ONE Sheet-pan

7.2# Komplet Blondie Mix, 61036
2# Melted and cooled butter
1# Whole eggs
1# Canned pumpkin
1oz Pumpkin Pie Spice
12oz Walnut Pieces
12oz Butterscotch chips
12oz White chips

Method
1. Mix butter, pumpkin pie spice and Komplet Blondie Mix for 1 minute in 1st speed, scrape bowl.
2. Add eggs and mix for 1 minute in 1st speed until smooth. Add pumpkin and mix in 1st speed for 1 minute until smooth.
3. Add walnuts and chips at end of mixing stage. Pour into a greased, lined sheet pan.
4. Bake 350 degrees F (300 degrees F convection oven) for 40 – 45 minutes.

Those are mine up top…the gooey ones fell apart a bit, but I have to tell you…they tasted amazing. It was my breakfast of champions!!

PS. The Komplet Blondie Mix 61036 also makes fantastic Peanut Butter Bars, Chocolate Chip Sheet Cookies, Fruit Snack Bars and more!! Let me know if you want to try it!

Taste of Fall!

2011-09-23T09:15:00.000-07:00

Since we are talking about Florenta (see below!) I think that’s the recipe we will go with today and to make it especially fall like for the first day of the new season, Pumpkin Seed Florenta!!

1 ea 500g pouch of Florenta
1lb 4oz Pumpkin Seeds
Pinch of Salt

Method

1. In a bowl, mix all ingredients and place onto a parchment lined sheet tray making sure to bring the mixture one half inch away from all edges of the pan (to avoid washing the pan!!).

2. Bake at 375 degrees until lightly golden brown. If you want to make uniform pieces, while still hot from the oven, use a pizza wheel to cut even pieces. If you are packaging to sell on display by weight, break in rough pieces, and package in display containers. If you are feeling especially free on time, dip in white chocolate for National White Chocolate Day!!

*If you would like to do more than one bag at a time, scale each sheet tray to 2lb 5oz.

Don't forget about our SALE!!

2011-09-23T09:05:00.000-07:00

As a reminder our sale from earlier this week is still on! JAM! Our 50% off sale is on our 7 kilo buckets/15.42 pounds; a perfect size! The flavors on sale are Red
Raspberry, Apricot, Strawberry, Guava and Pineapple. The jams are all natural,
bake-stable and have endless uses. The flavors are intense and pure and they
are kosher Parve! You can order online or contact me, or your local rep for help with ordering options Also, take advantage of this rare opportunity to order the Golden Eclair Mix by the single bag instead of the palette. It's a great time to give it a try! If there are any problems with ordering, give me a call.

Save Time!!

2011-09-23T09:01:00.001-07:00

So, I was wondering, how much time do you have in your day…because really,
lately I think they’ve been taking some time away. I don’t know who “they” is,
but I swear it’s not 24 hours anymore. I think we are down to a solid 22,
because I know I can’t get all I need to get done during the day, no matter how
much I organize, list and dive in head first! But, I do have a secret I’ll
share with you. There are a few helpers I know of, that actually do make life
easier and give me back some time I’m certain I’ve been robbed of! I have
pretty high standards so my theory is if it doesn’t compromise quality or
taste, and saves me time, it’s definitely worth it. I’ll share a few of my
favorites, although I don’t know if I want to reveal ALL of my secrets!!

My very favorite, I’m talking the top one, is called…Top 1 (24029). It really
is. It’s an all natural, bake stable, pre-made pastry cream. In my past life, I
spent a few years looking for just this product, with no success. Most tasted
too acidic, nothing like pastry cream, were not bake stable, the wrong
texture…you get the picture. This beauty is spot on and while there is nothing
exactly like home-made pastry cream, I challenge you to find something this
darn close. The color, texture, mouth-feel, flavor…it’s all there! It’s
packaging is pretty much amazing; it’s aseptically packaged in 4 pound
pre-filled pastry bags and unopened it has a one year shelf life. After opening
it requires refrigeration but with four pounds per bag, it won’t last long
enough to take up that much room in the fridge. It’s a huge time and labor
saver, plus, really tasty! Win, win, win.

The next awesome product we talked about a few weeks, ago; Florenta (02122).
Florenta is a dry powdered product that creates one of my favorite snacks, nut
brittle. It takes a total of about 2 minutes to put together, 16-18 to bake and
a few more to cool. Done and done…on to the next product. There are no
thermometers, hot sugar burns, pots to clean…just a sheet tray with a pan liner
(to make clean up a breeze!), a bag of Florenta and whatever you want to put
inside it. It can be savory, sweet, soft, hard…nuts, dried fruit, oats, and
coconut. You can use a lot of the Florenta and make thick brittle, less and
make thin brittle or even less and make granola. You can add water or egg white
and make granola bars that are chewy or hard, you can cut it right after it
gets out of the oven and dip your uniform pieces in chocolate, or when it comes
out of the oven put chocolate chips on it and let them melt then spread them.
There are lots of options, lots of flavors and the best thing is I haven’t met
anyone who doesn’t like it. Packaging options are endless and they make great
gifts! Packages for holidays, teachers, house warming gifts, dinner parties…you
follow me? Send me an e-mail and ask for a sample and see where it takes you. I
have recipes and ideas and you will have profits!

The last product for today anyway is our Golden Eclair Mix (42021) and then a
fantastic recipe. Initially when I thought of making pate a choux with a mix, I
thought if it’s THAT easy, it can’t be good. I remember the first time I tasted
it, and I was POSITIVE, I mean CERTAIN, that our baker in the lab had made them
from scratch. They had a beautiful open crumb, a lovely color and tasted as
good as any I had made in a kitchen or tasted from a bakery. Then I saw the
bag. This product came from a bag! The directions said add hot water and mix.
Seriously, that’s it!! NO stove top, no whisking like a money!! Nothing! Hot
water, a mixer and a piping bag, then bake!! And while making pate a choux
doesn’t typically take that long to begin with, this takes seconds. It’s
another of my favorites. Plus, when you use the Golden Eclair Mix and fill it
with Top 1 and sprinkle with Sweet New Snow (53060), now you have time for a
cup of coffee and a sit down! Since we are talking about it on the blog and
in the newsletter, we are running another special! For a limited time you can
purchase just one bag of the Golden Eclair Mix, instead of the usual palette
requirement! Stock up and enjoy some time free time to keep reading!!

SALE!! SALE!! SALE!! SALE!! SALE!! SALE!!

2011-09-20T07:26:00.000-07:00

It doesn't happen often, but when it does...it's a good one!

We've talked about the Good Nature Jam before...haven't we?

50% Off of these Good Nature, 7kilo buckets! That's 50% off Strawberry, Apricot, Red Raspberry, Guava and Pineapple (contains pieces of pineapple)...while supplies last!!

This sale is great for a few reasons;
1.Good Nature Jam is all natural. It has no added colors or flavors, just a pure sweet taste you can trust.

2.Good Nature Jam is bake-stable, or ready to use! It's delicious as filling in cookies, cupcakes, tarts and cakes, fantastic as a flavor/color for icings, custards and creams, and countless other applications!

3.The holidays are coming and the Good Nature Jam has fantastic shelf-life unopened, as well as opened and stored in the refrigerator! PLUS...I'm sure you are all aware, the price of sugar just went up. This is a great time to buy some much needed basic ingredients before that price increase hits!

Check out the sale on our website here: http://www.komplet.com/usa/shop/catalog.a4d?category=113

And They're Good For You Too!

2011-09-16T12:52:00.000-07:00

While you are feeling all healthy eating your Whole Grain Fiber Nugget Muffin (see previous post), you can also feel smart! In an article in bakingbusiness.com, Phttp://www.blogger.com/img/blank.gifhil Lempert who is the editor of “The Lempert Report”
declared whole grains a "brain food" saying that foods full of healthy
nutrients (not foods overloaded with sugar) are tools in helping boost brain
development, energy and improving with tasks such as concentration, things that
people of all ages benefit from! Kind of a "have your cake and eat it too situation, if it were whole grain cake...which consequently, Abel & Schafer makes!Check out the full article here...http://www.bakingbusiness.com/News/News%20Home/Trends/2011/9/Whole%20grains%20on%20gurus%20list%20of%20top%20brain%20foods.aspx

Isn't that Smart!

2011-09-16T12:45:00.000-07:00

Yesterday as I was driving 25 miles an hour on a stretch of road that is
normally 55 miles an hour and running late, I was thinking I need to leave
earlier for anywhere I go now especially in the mornings and early afternoon
when school begins and lets out. So naturally I started thinking about
school…and teachers and the classic school teacher symbol, an apple. Well, then
I wanted to eat an apple. I love fruit. (I often tell people, if I could
survive on it alone, I would be a fruititarian, a word I thought I made up and
was quite pleased with myself until I heard another person I had never met, use
it. I won’t lie, I pouted.) Anyway, I love to eat fruit; I love to bake, I’m
sure you see where this is going.

Apple Muffins and a late check mark was what came of that car ride. Apple
muffins for a school teacher…translated as healthy apple muffins. Now, we all
know that I work for Abel & Schafer and my first choice for the baking I do
will always include a product that we sell…think of it as my blog sponsor(you've been to my blog, right?!!). But, before I worked for A&S I did some
product development and baking for a few other companies and the best products
I ever came across were indeed from Abel & Schafer! They were my first pick
before they had to be! Once you see and taste the quality (for those of you who
haven’t) you’ll jump on board too. Besides quality and deliciousness (is that a
word?) they are based/founded in Germany, and let me tell you something about
those European’s; they know how to bake! They know bread, they know pastries,
cookies…they got it all! Plus, they are a little more health conscience than we
are, and better about the environment. But that’s a whole other blog. ....So I
went through the gallery of products and recipes we have and low and behold,
and I don’t know when I got it, but there was a recipe for apple cinnamon
muffins made with our Whole Grain Fiber Nugget Mix! (I love when fate s miles
on me!) Now, if you want to talk healthy…the WG Fiber Nugget Mix is a great
place to start! It's all natural and you wouldn't know by tasting it, but it’s
chock full o’ fiber and happens to be one of our best selling lines of muffins.
It contains wheat, oat and soy bran, and eggs...so there are all of your
allergens you need to alert customers about!

If you would like to give these scrumptious muffins a try, drop me a line or give me a call, then let me know what you think, other fruits you try, and if you know a special teacher you are going to bring a muffin to! I’m giving one to my mom next time I see her, if I can pry that last one out of my boyfriend's hand anyway. I'll retype the formula here, but for a PDF version, send me an e-mail. kmckenna@kompletusa.com.

WHOLE GRAIN APPLE CINNAMON MUFFINS
Prep Time: 50 Minutes
Yield: 6 pounds, 3 oz

2lb 8oz Abel & Schafer Natural Whole Grain Muffin Mix 22260
1 oz Ground Cinnamon
14 oz Whole Eggs
14 oz Vegetable Oil
14 oz Water
1 lb Apples, cored, peeled and diced
Rolled Oats as needed

Method
1. Use a paddle to blend all ingredients on low speed for 1 minute. Thoroughly
scrape down the bowl and paddle and mix on medium speed for 6-8 minutes.

2. Add apples and mix on low speed only until they are fully incorporated.

3. Scoop into muffin cups of desired size, or fill a one-pound loaf pan with 16 oz
of batter and sprinkle with rolled oats.

4. Bake at 375 degrees for 25 to 30 minutes.

*For cholesterol free muffins, substitute egg whites for the whole eggs.
*For variations on the apple cinnamon use fruit of choice, dried fruit, chopped nuts,etc.

Crumby News Newsletter and Blog

2011-09-16T12:43:00.000-07:00

On Friday's, I sent out a newsletter by the same name, Crumby News, to my customers in my southern and mid-Atlantic states. I share similar posts here and there, but the bulk of my information comes from my blog. The newsletter is a quick way to see what's on the blog and a link to click over to it to check it out! Let me know if you are interested in receiving Crumby News in your e-mail inbox to use as a reminder to log onto the blog site and see what's shakin'!

Life is a holiday....

2011-09-07T07:33:00.000-07:00

The year is full of holidays, and I’m not talking the standard celebration days where work is closed, or the religious holidays or that loved or hated day, your birthday. I’m talking about delicious holidays. Holidays you hear about in passing on facebook or a forward from a friend. There is almost a holiday for every day of the year, and it’s a food holiday. For example, today, September 7th is National Acorn Squash Day, and who doesn’t want to celebrate that?! I thought it would be fun to be able to plan a little in advance, let your customers know with a calendar on your website or in store and celebrate a holiday or two a month. At first I was skeptical, but it turns out, these are all approved and mandated. Some are holidays that last only a day, some a week and some a whole month. It’s kind of funny…if you want to know more about how it is done, check out this blog post from Stay Free Magazine http://www.stayfreemagazine.org/archives/13/holidays.html. And after you check that out, check out September and October’s holidays and add some fun to Back to School month and the much anticipated (for kids) Halloween. For just about every holiday dealing with a baked good, I can help you. I’ll put a star next to items I have a product that matches it!

September is the start of Wine Season, and Oyster season. It is also National Biscuit Month*, National Bourbon Heritage Month, National Breakfast *, National Chicken Month, National Honey Month*, National Mushroom Month, National Organic Harvest Month*, National Papaya Month, National Potato Month, National Rice Month, and the biggie….National Whole Grains Month***. Shoot me an e-mail or give me a call if you need some help putting any of these types of item on your menu. Now, in September Wine and Oyster season start, and then we have the week long holidays, which include National Waffle Week*, Biscuit and Gravy Week*, which works perfectly with the National Biscuit Month, Vegetarian Awareness week, and National Wild Rice Week. On to the daily holidays, and even though we missed them, I’ll include the first week of September so you can plan ahead for next year, put a few of these dates on your calendar right now!

9/1 – National Cherry Popover Day
9/2 – National Blueberry Popsicle Day
9/3 – National Welsh Rarebit Day and we just missed International Bacon Day, it’s a floating food holiday. It happens the Saturday before Labor Day.
9/4 – National Macadamia Nut Day
9/5 – National Cheese Pizza Day*
9/6 – National Coffee Ice Cream Day
9/7 – National Acorn Squash Day
9/8 – National Date Nut Bread Day
9/9 – Wienerschnitzel Day
9/10 – TV Dinner Day
9/11 – National Hot Cross Bun Day*
9/12 – National Chocolate Milkshake Day
9/13 – National Peanut Day and Snack a Pickle Time
9/14 – National Cream Filled Donut Day and Eat a Hoagie Day*
9/15 – National Linguine Day
9/16 – National Guacamole Day
9/17 – National Apple Dumping Day (Does an apple dumpling a day count the same as an apple a day?)
9/18 – National Cheeseburger Day*(I have the buns!)
9/19 – National Butterscotch Pudding Day
9/20 – National Rum Punch Day
9/21 – International Banana Festival and National Pecan Cookie Day
9/22 – National Ice Cream Cone Day
9/23 – National White Chocolate Day
9/24 – National Cherries Jubilee Day
9/25 – Crab Meat Newburg Day
9/26 – National Pancake Day*
9/27 – National Chocolate Milk Day and National Corned Beef Hash Day…,just maybe not together.
9/28 – Drink Beer Day
9/29 – National Coffee Day
9/30 – National Hot Mulled Cider Day

I have really really been missing the boat with holidays in September! There is a lot I’m ready to get behind, what a yummy month!! Now, let’s see what we need to eat in October.

Pudding Season begins in October and October is Eat Country Ham Month, Fair Trade Month, National Apple Month, National Applejack Month, National Caramel Month, National Chili Month*, National Cookie Month*, National Dessert Month*, National Pasta Month, National Pickled Peppers Month, National Pizza Festival Month*, National Popcorn Poppin’ Month, National Pork Month, National Pretzel Month*, National Seafood Month, and Vegetarian Awareness Month. I’m full already. For the week long festivities the first week of October is National Chili Week, the second week is American Beer Week, National Food Bank Week and National School Lunch Week, the third week is National Kraut Sandwich Week and Pickled Peppers Week and the fourth week is Chicken Soup for the Soul Week.

10/1 – World Vegetarian Day and Homemade Cookies Day
10/2 – National Fried Scallops Day
10/3 – National Caramel Day
10/4 – National Taco Day and National Vodka Day
10/5 – National Apple Betty Day
10/6 – National Noodle Day
10/7 – National Frappe Day
10/8 – National Fluffernutter Day and National Pierogi Day
10/9 – Moldy Cheese Day…delicious.
10/10 – National Angel Food Cake Day*
10/11 – National Sausage Pizza Day*
10/12 – National Gumbo Day
10/13 – National Yorkshire Pudding Day
The second Thursday of October is also National Dessert Day*. This year, it falls on October 13th. The second Friday of October is World Egg day which would be October 14th.
10/14 – Chocolate Covered Insects Day
10/15 - National Chicken Cacciatore Day…do I hear garlic bread*?
10/16 – World Food Day
10/17 – National Pasta Day and Four Prunes Day
10/18 – National Chocolate Cupcake Day*
10/19 – National Seafood Bisque Day
10/20 – National Brandied Fruit Day*
10/21 – National Pumpkin Cheesecake Day and Caramel Apple Day*
10/22 – National Nut Day
10/23 – National Boston Cream Pie Day* and National Canning Day
10/24 – National Bologna Day
10/25 – Good and Plenty Day and National Greasy Foods Day
10/26 – Pumpkin Day and Pretzel Day* and Mince Meat Day
10/27 – National Potato Day and American Beer Day
10/28 – National Chocolate Day and Wild Foods Day
10/29 – National Oatmeal Day*
10/30 – National Candy Corn Day and Buy A Donut Day*
10/31 – Trick or Treat for UNICEF and National Candy Apple Day
Besides the pretzels and maybe candy corn, I think I’m leaning towards September being the tastier month. Although National Cupcake Day could be pretty great and National Dessert Day. As a matter of fact, I think that is one everyone should aim to promote at their bakeries! Let’s make it mainstream! I’ve listed the link so you can check these out for yourself, but I’ll post again next month for October and November. Let me know if you decide to highlight any of these holidays and what your customers think of them!
http://www.thenibble.com/fun/more/facts/food-holidays.asp
http://www.stayfreemagazine.org/archives/13/holidays.html
http://www.freestockphotos.biz/stockphoto/8499

Honey, You're Sweet

2011-09-02T10:01:00.000-07:00

Honey. An all natural sweetener that provides an energy boost, delay’s fatigue when exercising, and has one less calorie when compared gram to gram than sugar! Honey is becoming a popular restaurant ingredient as of late, but not just the standard honey bear honey, honeys that are locally grown and honeys from flowering plants that restaurants are planting for their own blends of honey resulting in amazing flavors that go beyond the typical floral and reach rich, intense flavors like chestnut, buckwheat and avocado.

So, what do you do with these honey flavors? Taste them, on their own and see what flavor tastes best to you, and start using honey! Add honey to the usual items like tea and yogurt, and then to muffins, pie, and cheeses. Offer local honey to customers to put atop slices of your freshly baked bread with some local goat cheese, in your oatmeal, cookies and quick breads. Let customers know where your honey is coming from and how to get their own and be proud to support local farmers. If you want to get a little crazier, check out the link on the honey board’s website to find specific types of honey, try a link on The Honey Board's website, the honey locator, (link at end). The Honey Board says there are more than 300 types of honey and last year we each ate 1.3 pounds of honey and there was a rise in interest in beekeeping classes. A clear sign that honey is becoming more and more important…the Culinary Institute of America held its first ever summit for chef’s, an educational seminar on honey. For more info on honey, check out all the facts on The Honey Board's website,http://www.honey.com, www.honeylocator.com http://www.chicagotribune.com/features/food/stew/chi-honey-lets-cooks-play-with-floraltorobust-flavors--20110830,0,5791610.story?obref=obinsite,

The Doorway to Fall

2011-09-02T09:08:00.000-07:00

Ahhh....September. When I think of September I think of apple picking, sweatshirts and jeans, football and warming up with some hot drinks; hot coffee, hot chocolate, hot apple cider...delicious! And, with my hot drinks, I personally like a little treat. Nothing goes better with a hot drink than a dunk-able sweet! Right now, I would dunk biscotti.

Chocolate Chip Biscotti

2lbs 8oz Natural Parve Creme Cake, 24024
8 oz Whole Egg
8 oz Softened Butter
6 oz Chocolate Chips
7 oz Toasted Almonds
Natural Almond Flavor To Taste

Mixing Method
1. Mix all ingredients on one minute on low speed.
2. Scrape bowl; mix for another one minute on low speed.
3. Scale 17 oz logs and roll in granulated sugar.
4. Bake at 375 F. in a deck oven, or 325 F. in a convection oven for about 20 to 25
minutes or until logs are baked through.
5. Completely cool baked biscotti logs.
6. Cut on an angle and lay the biscotti cookies on their side and re-bake for 10 to
12 minutes until golden brown around the edges on 350 F.

You can also make this with the chocolate creme cake mix, 22177.

Stay tuned next week...I feel like making some bread.

Harvest Pumpkin Bread Recipe

2011-08-26T08:57:00.000-07:00

Harvest Pumpkin Bread...it's delicious. It isn't orange, or overly pumpkin-y if you are worried about that, but it's fantastic. It tastes amazing toasted with butter, or even better apple butter! It's great with peanut butter, as part of a BLT, or as rolls and the spice in it makes it perfect for fall meals! Give it a try!
pic http://www.freestockphotos.biz/stockphoto/1111

5 lbs Marathon Bread Base, 31017
5 lbs Patent Flour
2 lbs 8 oz Canned Pumpkin Puree
2 oz Pumpkin Pie Spice (recipe follows)
5 oz Fresh Yeast
3 lbs Water

Pumpkin Pie Spice:
6 oz Cinnamon
3 oz Ground Ginger
3 oz Ground Nutmeg
12 oz Ground Allspice
12 oz Ground Cloves

Mixing Instructions: Mix in SLOW speed for 2-3 minutes, then in MEDIUM speed for 5-8 minutes or until dough is fully developed.

Dough Temperature: 76-78F

Dough Rest: 15 minutes

Scale: 1 lb 8 oz for a round "pumpkin" loaf

Shape: Round and place in an 8" greased cake pan.

Proof: Approximately 45 minutes

Score: Cut round loaves vertically 8 times to resemble the ribs of a pumpkin.

The color and taste of this bread is outstanding!! This combination is sure to be a big hit on your customer's holiday table. Offer it as rolls, round pumpkin shaped breads, baguettes, bread bowls for dips and soups or simple sliced for sandwiches.

Sometimes You Feel Like A Nut....

2011-08-26T06:55:00.000-07:00

In 2003 a qualified health claim was released stating nuts are good for the heart. Good news for in-laws everywhere. But also good news for those small gems that often get an undeserved bad reputation as high fat diet busters or worse…deadly! And while many foods are allergens, nuts take the brunt of the blame. But 2003 was years ago and we have done plenty of new discovering since then. So you ask, what is the new news on nuts? Well they are still high in fat and still potentially deadly but they are also still good for you and now also have a laundry list of healthy benefits to tout.

We were told in 2003 that 1.5 ounces of nuts added to our daily (low in saturated fat and cholesterol) diet can reduce the risk of heart disease. And then in 2008 the Journal of Nutrition told us that eating tree nuts five times a week can do that and also help with weight management, satiety as well as controlling diabetes. Eating nuts became an easy way to obtain an all natural source of a slew of vitamins as minerals. As a matter of fact as long as eaten in moderation and unsalted nuts are a great addition to your diet each type has its own strengths. So go ahead…get nutty.

Almonds - It was identified by The Institute of Food Research that almonds have potential pre-biotic properties that increase the levels of particular beneficial belly bacteria. Almonds are also your best source for fiber in the tree nut category.

Brazils - While not the most popular nut choice (although one of my personal favorites) one Brazil nut provides the daily recommended amount of selenium. Just one nut…amazing! What is selenium? (Just in case anyone else didn’t know either selenium has antioxidant properties which help prevent cellular damage from free radicals. http://dietary-supplements.info.nih.gov/factsheets/selenium.asp) A further note…you don’t actually need too much of this mineral as it can have negative effects on cholesterol levels. So pop a nut, not a supplement, and you are set for the day.

Cashews – This favorite is an excellent source of protein and fiber and is rich in mono-unsaturated fat. These nuts are also a good source of potassium, B Vitamins and folate.

Hazelnuts – Growing in popularity and for good reason, this delicious nut also known as the filbert are your best source for proanthocyanidins (PAC) as long as you eat them with the skins on.

(I know I don’t know either….but according to Nutrition Science News, PAC’s are flavonoids, and in so many words the super fruit of antioxidants. They are known to have antioxidant capabilities 20 times more powerful than Vitamin C and 50 times more powerful than Vitamin E.) http://www.westnut.com/pdfs/ANTIOXIDANT_RESEARCH_FINAL.pdf

Macadamia’s – Raw, roasted, salted…I’ll take a macadamia nut anyway it is given to me. While these guys are the highest in fat (boo!!), they are also the highest in mono-unsaturated fat, the good heart healthy fats (yea??!!).

Pecans – These babies are naturally sodium free and can play a part in preventing coronary heart disease and gallstones. They may be so tasty because of all the nuts they come up second in the amount of fat per serving, 20 grams per ounce compared to macadamia’s 22 grams and pistachio’s with the lowest at 13 grams per ounce. Hooray pistachio’s!

Peanuts – The red-headed stepchild of the nut family, because it’s a legume. But it’s so similar to nuts in all its properties it is often guilty by association, plus the name doesn’t help much. Peanuts are the “nut” with the highest amount of protein per serving. It also boasts a low glycemic index which can help manage blood sugar levels.

Pistachios – Now here is something you probably didn’t know. Adding pistachios to your diet can delay the emptying of the stomach blunting the blood sugar spike (hellooo trivia night!). Another nut favorable to preventing type 2 diabetes. These nuts are also a good source of plant sterols which aid in immunity, and again…lowest in fat!

Walnuts – It has been shown that omega 3’s in walnuts can promote bone health, assist in weight and diabetes management as well as reduce breast tumor growth and enhance cognitive and motor function. Smart nut.

With health issues being more publicized and people becoming more involved in what they eat, (or read on ingredient labels) the growing trend towards gluten free and special dietary issues has led to an increase in the demand for nuts. Nuts and seeds are being used in different ways and we all are benefiting. For example sunflower seed butter is amazing with fantastic taste and texture and is as yummy as peanut butter. It’s slightly sweeter and unfortunately slightly more expensive, but worth it if peanuts aren’t welcome. Sunflower seeds possess many of the same benefits as tree nuts –good fat, high protein and fiber, and minerals. They have been also shown to fight against cardiovascular disease. Your take away from all of this? Next time someone says “you’re nuts”, thank them. It could definitely be a compliment.

Insert Coins Here...

2011-08-19T13:38:00.000-07:00

Picture this; a beautiful baguette with perfect ears, golden brown, with a thin crisp crust that gives under your hand and an open crumb. Now take a deep breath. Do you smell it? There is little better than the smell of freshly baked bread, you can transcend time to a moment of happiness and youth. It smells somehow brown and warm and like comfort. As you hold the still hot baguette in your hand you can hear the crackling of a loaf just taken from the oven, and dinner is no longer mundane leftovers, it's suddenly new again. Are you picturing it?

Now picture yourself taking that same baguette out of a vending machine, where there are dozens of other baguettes waiting to be 'ordered' and dispensed. Baguettes waiting for money to be put in, the heat to kick on and freshen up the par-baked loaf, so that in seconds it's ready to be in your hands, and you on your way home. I bet that wasn’t part of your initial image! It certainly wasn’t part of mine until I read an article about a baker in France. IN FRANCE!!! The land of the baguette!!

Jean-Louis Hecht is the mind behind the madness and he thinks it makes a lot of sense. Jean-Louise was tired of people coming to his apartment to ask for bread after his two shops were closed for the day. And what he came up with was a way to fill a void, and get some sleep. There aren’t many late night grocery’s in France but there sure are a lot of late night people; shift workers, hungry wine enthusiasts and anyone else who forgot to grab their bread for dinner during the day. According to Jean-Louise, this might be the just what France needs. As of now, there are only two vending machines one next to each of

his own two bakeries and he has put a lot of work put into them, over two years now getting it just right. That work has paid off. In his debut month he sold 1600 baguettes and the following month 4500!! While these machines will never replace his bakeries they are certainly making some hungry customers very happy, a common goal of all bakers.

Forget the vending machine and let's make some fresh baguettes to make OUR customers happy. I know I don’t have to tell you if you are looking for a bread mix or base Abel & Schafer should be your first and last stop. There are great advantages to having a company based in Europe that’s is more than 100 years old, one of them is thorough knowledge of bread. And Europe knows bread. If we were going to make a baguette in our test kitchen our go to product is called Natural Country French, 31006. It’s a 10% base that enhances artisan breads, a dehydrated pre-ferment. From there, it’s pretty easy. Mix as usual, rest and shape the dough, and *retard overnight* then proof and bake. (You can bake the same day, but our best results include overnight retardation). The formula is below. We bake in a 450 degree oven, until it’s a deep golden brown.

If you want to read about Jean-Louis Hect, click here! http://www.theaustralian.com.au/news/world/baguette-vending-machine-filling-gap/story-e6frg6so-1226111450643 or here http://content.usatoday.com/communities/ondeadline/post/2011/08/daring-french-baker-unveils-baguette-vending-machine/1

Lean Dough Baguette

80% Patent Flour

10% Clear Flour

10% Natural Country French 31006

0.7% Dried Yeast

66-68% Water

(I didn't forget salt...it's in the Natural Country French!)

Let me know how it goes!

Katie

Granola a Million Ways

2011-08-12T06:30:00.000-07:00

Healthy eating...It’s trendy and getting trendier. White flour is slowly becoming the enemy and guilt is outweighing pleasure in eating bakery treats. It feels as if the croissant is no longer an acceptable choice, nor the cheese Danish a responsible breakfast meal (heartbreaking). Bakeries have to get creative to keep business moving and look for additions to the menu to keep customers coming in and finding viable options. One answer comes as more of an description than menu item; healthy.

One of the healthy alternatives that many bakeries have turned to is granola, an old friend of the past. But today’s granola is not like yesterdays. Granola is a melting pot of opportunities, a cabinet cleaner if you will. What happens to be on hand could make some very tasty meal replacements. It can range from cocoa nibs, to citrus rind to some dried fruit you forgot you had, it’s a choose your own adventure recipe that keeps customers happy and looking forward to variety. Another huge advantage is granola comes in all shapes and sizes. Chewy, sticky, or crunch it is a great topping for yogurt, a gem with some milk or a topping on a pastry or ice cream. Sales can even successfully transcend to a pretty take home bag with a pretty price tag. Granola is a great buffet item, an easy mail order and perfect for in-house use.

Every one's granola can be different but I suggest starting off with a base that makes the whole process faster and easier? No stove top work, no binding oils, no hand tossing to ensure even coating, just Abel & Schafer and Florenta. The steps are as easy as they come. Add the ingredients of your choice with the Florenta (02122) mix and bake. You can add dried fruit for a softer, slightly sticky granola or some water or left over egg whites for chewy granola or granola bars. The only hard part is deciding what to toss in the mix, and what to do with the time you are saving by starting with Florenta.

To show you how very easy it is to use Florenta, check out this YouTube video we made. http://youtu.be/fhGZeaM7TMA. In this video, we are making Florenta Brittle. That's a whole other post, which I promise to get to soon, but you will get the feel for the process.

See you Soon!

Sales Gal