Bakery & Confectionery Industry Newsletters Vol. 3
Bakery & Confectionery Industry Newsletters Vol. 3
Cooking Cream VS Whipping Cream
Is There a Difference
Cooking cream, also known as culinary cream, is stabilized to withstand high cooking temperatures without curdling or breaking. It contains less butterfat than heavy cream.
It is the ideal type of heavy cream for cooking when you need to simmer or bring a dish to a boil.
Cooking cream is a great heavy cream alternative as it can be safely added to hot pots of soup, stew or braises to create a creamier and smoother texture.
Whipping cream is referred to as the star of many desserts. Due to its high-fat percentage, this liquid cream can be whipped into soft peaks and stiff peaks to form a light and airy whipped cream for ice cream, pastry creams, cheesecakes, chantilly creams, and more.
You can find this variety in the refrigerated dairy aisle of your local grocery because it is highly perishable. So make sure you keep it sealed and chilled after you have purchased it, as it can go bad or get mouldy.
If you are making whipped cream, whether for pie, ice cream or cupcakes, you know there is one ingredient you need, cream. So when next you are in the market, and you need to bake, get yourself a high-quality cream.
Interview:
Fadilah Etamesor - Creative Director/Baker, Pastry Infinity
Q. Please tell us about yourself and your company?
Ans. My name is Fadilah Etamesor. I am a graduate of Human Nutrition from the University of Ibadan. I am the Creative Director/Baker of Pastry Infinity. I started this business in 2012.
Pastry Infinity is a confectionery shop located in Gbagada, Lagos. We are a cake and confectionery outfit which specialises in cakes and bakes for all occasions. All our cakes are homemade and freshly baked for everyone.
Q. What products do you buy from Cormart, and how would you rate these products from 1 to 10?
Ans. I buy the Meggle Whipping cream and the Meggle Salted butter. I will rate your products overall 7 out of 10.
Q. What unique characteristics do these product(s) possess that made you choose Cormart as your supplier?
Ans. The products I purchase possess stability suited to the Nigerian weather conditions. I also appreciate that your products are affordable compared to the other products I have gotten.
Q. What business challenges have you faced along the way, and how did our product help?
Ans. Before I started using Meggle Whipping Cream, I had experienced rapid melting of the cream, unlike Meggle, which is stable.
Q. Is there a one-word description for our product?
Ans. I will give you two, quality and affordability.
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Read MoreProduct Spotlight: Activa 10
Bread Improver
Bread improvers are vital ingredients in bread production which help to prevent dough collapse and ensure dough resistance.
They contain enzymes, emulsifiers, oxidizing and reducing agents which improve bread softness, increase shelf life, and improve overall bread quality.
Activa 10 is a highly concentrated cost-effective bread improver for soft bread, delivering great softness, crumb structure and freshness for shelf life extension.
Activa 10 is most preferred due to its competitive cost in use which creates a reasonable profit margin for bakers.
Ingredients:
Calcium Carbonate, Wheat starch, Ascorbic acid, L-Cysteine and Enzymes.
Dosage:
1 sachet per 50kg bag of flour.
Storage:
- Store in a cool and dry place.
- Operating conditions: 200°C to 25°C.
- Exclusively for use in bakeries or kitchens.
Contact our Bakery & Confectionery sales reps. for more information.
Technical Advice & Tips
The Chemistry of Bread-Making
While baking bread may appear to be a simple process, there is a science in how the four main ingredients interact.
First of all, why is sugar crucial in bread manufacturing? Enzymes, naturally present in the flour, feed on the starch in the flour and convert it into sugar. These enzymes are called amylases.
Bread needs a rising or “leavening” agent, While some bread and cakes use baking soda to produce the gas for this.
In bread, yeast does the work of sugar during fermentation, thereby releasing carbon dioxide gas to make the bread rise. Sugar is then converted into alcohol, contributing to the flavour. The alcohol evaporates during baking. So there is no need to worry.
Sourdough bread uses a mixture of wild yeasts and bacteria from the environment.
Finally, why does the crust of bread go brown during baking?
When dry heat is applied, as in baking, the heat causes the starch to break down by chemical reaction into sugars called dextrins.
The dextrins are brown and have a unique texture and taste. This process is called “dextrinization”.
However, if too much dry heat is applied, overcooking turns the starch into carbon, making the bread black.
