Commercial Breadmaking

Lessons

How to bake breads,

pandesal, ensaimada atbp.,


       

    

 

 

 

 

 

 

 

rounding the dough, baked ensaimadas, preparing the dough for spanish bread, baked cinnamon rolls


 Bake pandesal, monay, tasty or loaf bread, spanish bread, ensaimada, cinnamon rolls, french bread, pizza and foccacia, mongo rolls, challah, dinner rolls, soft buns, hamburger and hotdog buns, pan de limon, commercial ensaimadas, pita bread, whole wheat bread, oatmeal bread, pan de coco, make siopao and asado rolls, fry doughnuts etc.,


Download a copy of the Ebook Commercial breadmaking for beginners and advance students for only P1000.00/US$25.00  38 RECIPES AND VARIATIONS,505 PAGES, LEARN NO TIME DOUGH AND SPONGE AND DOUGH METHOD OF MAKING BREADS.

GET THE EBOOK  AT www.breadmakinglessons.com

 

HANDS ON BAKING CLASS WILL BE MOVED TO A NEW VENUE (NEW YORK), TO ALL THE STUDENTS WHO ATTENDED MY CLASS, MY HEARTFELT GRATITUDE TO YOU ALL, FOR BRINGING YOUR PARENTS AND FRIENDS TO TAKE THE CLASS AND FOR SPREADING THE WORD, MUCH APPRECIATED. 

 

This book is dedicated to those who failed to make it to my class, i am signing out Philippines, here's hoping that you get a slice of my hands on session through this book which i managed to finish as soon as my plans to leave came near, so get your copy now.

Let me know if you have any baking questions, feel free to email me anytime.



INGREDIENTS FOR MAKING A SIMPLE HOME MADE BATCH OF ROLLS

When students comment on how good the pandesal we make in class, i tell them to look at the recipe and see how simple the ingredients are, no fancy concoction at all, just plain fresh balancing of formula, basically the only thing you need.

Get your own balanced formula from the book and bake your own breads at home!!!

Bakery owners who attend my session love the book that they change their own formula and use exactly the improved versions in the book. Learn new techniques, find out why your breads are not selling well, why your breads harden fast and get more answers to your thousand whys.

 

STEP BY STEP PROCEDURES OF OVER 30-70 IMAGES PER RECIPE!!!

                                                                       

From weighing the ingredients 

are you curious to know why they call the pandesal cut above "singkit"?


to mixing, shaping and cutting (make-up stage)

 

panning the cut rolls and proofing to the right size*****

there is a technique to get the perfect "singkit" cuts in pandesal

 

 

preheating the oven to baking

 

 

cooling pandesal and soft buns (find out why you have two ways of cooling these two)

if your soft buns stale in 3 days, something is awfully wrong with your technique or formula

 

BATCH OF "PUTOK" OR HARD MONAY 

STUDENTS WORKING ON THE DINNER ROLLS

recipes in the book are the actual lessons used in the hands on session plus many more..

 

                            

Do you know that just by manipulating the water in these MONAY recipe, you can have at least 5 different products? Use very little water, (36%) and you get the barrio favorite hard monay. Use 40% water and the rolls become sligthly softer making it "pinagong" style, a bit more water, reduce the proofing and you can call it "putok", at 48% water plus extended proofing (my favorite) the hard rolls become soft and chewy, use water beyond 50% and you have the soft fluffy monay good for sliced breads and sandwiches.

By learning what goes on inside the bread, you will learn how ingredients work and affect the dough or finished product. Fat is a softener and it contributes moisture in the finished product, but did you know that using too much can also have an adverse effect in the dough? What about the sugar? A sweetener, without it most breads here in the Philippines will not sell, we like our food sweet right? But using more than 20% can ruin a beautiful batch of pandesal or dinner rolls.WHAT DO YOU DO IF THIS IS THE LEVEL OF SUGAR YOU WANT? Bakers who have no knowledge of ingredients simply increase the sugar and fat because they think it will make their breads taste good. Correct? Most definitely not.

The book offers you balanced standardized recipes you can scale up from 300 grams to a bagger(25 kilograms). You do not need to change anything, just the water and the brand of ingredients available to you.

Scouring the baking and cooking sections of almost all bookstores in the country, i have to come up with this book for those who want to learn how to bake breads at home, bakers who have no formal training in baking, bakery owners who do not know how to bake bread,high school drop outs and "tambays" who want to learn a new skill and get a job, and finally to the many desperate ones who have been trying to bake for so long but just can't do it.

Written in layman's language, it is the goal of this book to teach breadmaking to those who have no idea what the word PROOFING is, or whether gluten is just another number. So easy to understand!!!


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MAKING A HEARTY, HEALTHY CIABATTA IS EASY!!! 

 

ingredients for garlic and olive ciabatta, mixing the dough

 

  proofing the ciabatta, baked and filled


HOW PROFITABLE IS A PANDESAL BUSINESS? ONE STUDENT OF MINE CALCULATED THAT SHE CAN EARN AS MUCH AS p30,000.00 A MONTH JUST BY SELLING PANDESAL.

 

HOMEMADE PIZZA

YOUR PANDESAL ALWAYS END UP HARD AND DRY. FIND OUT WHY? 

  Mix one batch of large dough and create up to 10 varieties. For example, one dough can make pandesal, dinner rolls, pan de limon, pan de coco, mongo, soft buns, hotdog buns, loaf bread, spanish bread, hamburger buns etc., Just like the products below.

spanish bread, commercial ensaimada, monay, plain pandesal (recipes are in the book)


                                PANDESAL 101

                     

                Adding malunggay in a dough? Think it will taste bad? Not at all, you will not even notice it except for that lovely specks of green on your bread when you're eating them. Try adding your favorite greens in french bread or plain dough to give it more flavor and substance.

                      malunggay pandesal

 day 2 lessons, cinnamon rolls, pizza, hotdog buns, french breads, pan de coco and raisin mini loaves ( you can find these recipes in the commercial breadmaking book plus many more)

 

 SKETCHFINAL1.JPG PLEASE CLICK THIS LINK TO SEE A SKETCH OF THE AREA GOING HERE

HANDS ON COMMERCIAL BREADS/ BAKERY SET UP  

 contact me at sherqv17@gmail.com

block 5 lot 13 guijo street northridge park sta monica novaliches quezon city 1117  

74 smith clove road, cenral valley new york near Westpoint and Woodbury Common

     * If you live near New York, give me a buzz and let me know how you can get into the baking scene and learn how to bake breads.

THE ENSAIMADAS BAKING IN A 4-SHEETER OVEN WHICH YOU CAN GET FOR A LOW 13 - 15 THOUSAND ONLY.

Why are some ensaimadas not rising too well when you add more eggs, butter and sugar? Some ensaimadas collapse, the proofing is too slow (up to 18 hours), the volume is small, gets too dark in the oven fast etc.,

ENSAIMADA ALL DONE 

 

           BLOGSPOT 

YOU CAN POST YOUR QUESTIONS, EXCHANGE VIEWS WITH OTHER STUDENTS, COMMENT ON POSTS, MAKE SUGGESTIONS AND INQUIRE ABOUT THE ONGOING LESSONS ETC.,

 

 

HOT CORNED BEEF ROLLS!!!! 

 

 GUESTBOOK

THE BASE OF THE FRENCH FOOD PYRAMID 


 

 

Love eating french breads but had to keep them in the freezer after buying them? Find out what else you can make out of just one single french bread dough. Make ciabattas, foccacias, pita breads, whole wheat etc., At our house, it is customary to see a flavored baguette, no more of the dull, flavorless piece of log. Although the dough has no sugar and fat (shortening), you can finish off one whole log if you use the right methods in making them.

Make your own baguettes, keep them fresh up to 3 days and freeze from there. Find a better technique to make this incredibly plain but delicious bread. 



                      FRENCH BREAD WITH APPLE AND FISH SALAD


 Pay P1000.00/US$25.00 to download the ebook (pdf file).Go to www.breadmakinglessons.com to purchase the ebook through Paypal.


GO TO MY yolasite  AND CLICK THE BREAD GALLERY TO VIEW THE IMAGES FROM THE LESSONS.

Payment inquiries at sherqv17@gmail.com Please do not make any payments unless you receive a confirmation from me. 


 

         doughnuts                                                    Pullman or loaf bread

HOW TO GET HERE: TAKE THE BUS OR JEEPNEY GOING TO SM LAGRO OR SMFAIRVIEW AND GET OFF AT EAST WEST BANK REGALADO, JUST REMIND THE DRIVER THAT YOU ARE GETTING OFF HERE OR ELSE YOU WILL GO STRAIGHT TO SM OR LAGRO. TAKE THE WHITE PAINTED TRICYCLE AND GIVE HIM THE ADDRESS: BLOCK 5 LOT 13 GUIJO STREET NORTHRIDGE PARK SUBD. STA MONICA NOVALICHES QUEZON CITY


FOR CAR RIDERS YOU CAN TAKE THE COMMONWEALTH ROUTE STRAIGHT TO THESE LANDMARKS: TANDANG SORA, BATASANG PAMBANSA, SANDIGAN BAYAN, FAIRVIEW PROPER, FAIRVIEW MALL, NCBA, SSS, PIT STOP, MITSUBISHI MOTORS, SEA OIL, SLOW DOWN, YOU WILL SEE TO YOUR LEFT A BRIDGE, TURN LEFT OVER HERE TOWARDS LABAYANE STREET, THERE IS A SCHOOL AT THE CORNER PINNACLE ACADEMY, GO STRAIGHT TO NORTHRIDGE PARK.

ONCE INSIDE, TURN RIGHT TOWARDS THE BRIDGE, BASKETBALL COURT, 2ND STREET AFTER TO YOUR LEFT IS GUIJO, 2ND HOUSE TO THE RIGHT, GREEN GATE WITH DIAMOND DESIGN.