And is that when you do cakes and pies to sale, could be a bakery that has an exquisite confectionary, isn't make one cake and other cake and other cake, is make this way the doughs are separated specially by butter (or vanilla), chocolate and are made all the cake disks of white dough (the butter one), and after all the disks of chocolate dough, my grandmother always did the whites before because even don't have to wash the churn from one dough to another, so imagine that a factory that work with alergical products have to say that because some machines isn't washed of the production of one food from another, also you can't prejudice the flavor of the next dough, if was do one that the smell or taste will interfer in all the experience of consume of the next so have to wash, and is make all the biscuits tartes, and the fillings instead of one recipe for each cake, you do basic fillings and combine to have 20 diferents types of dessert without make filling and top-coat for each, so is an vanilla filling, chocolate filling, ganache, combine to make diferents recipes, using also canned fruits, chocolate, fresh fruits, so you don't gonna do 20 times vanilla filling you gonna do a big recipe and use in the cake in the pie in the puff pastry, you don't gonna do 10 glaces but one big recipe of glace to cover the cakes.
Also I have what I call the special recipes, that is made with nuts, or other to don't be a store nuts cake but one that is developed with a special recipe and special filling and top. Rute Bezerra de Menezes Gondim
hold on...
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