I ask because I see a lot of in-depth knowlege here on the board about baking, chemistry of it, recipes, etc.
My exposure to bakeries where I live has shown that the people who come in at 5 am to get the donuts and breads done - basically operate the machinary and prep everything. It doesn't seem like they are doing "baking". They don't know about the types of doughs and cake batters or anything like that because many of these things such as muffins, come already in muffin form and they just heat them up. Batters come already made as well. I know that this type of business is common in the USA (high production - workers are not bakers) but I'm wondering where you people work and where you have gotten so much knowledge. Do some of you live in Europe? Are there still bakeries that make items from scratch over there?
I'm in the U.S. and work in a bakery, where we make our cakes from mixes and get our breads and donuts from another bakery! I'm actually in culinary school and have taken my first baking course, and am on my way to the next few this next semester! (Pastries, Advanced Baking, and Centerpieces!) One day I hope to have a pastry shop....absolutely NO donuts! Jenn.
eye_lost_me_cookie@the_disco.com (C Is For Cookie) wrote in message news:...
Well in my case I have worked in many parts of the world for a long time all related both to bakery science and technology as well as practical baking;and I kept travelling . The knowledge by the way is the result of dedicated effort of combining the technical education and training with practical experience and motivated by the enthusiasm to understand the inner working of the doughs and batters. By knowing how to do the stuff and as well as understanding how it works brings enjoyment to my profession and therefore there is never a dull moment in my working life.
My exposure to bakeries where I live has shown that the people who
What you had described is a common occurrence in Australia, when I was there I have seen many well known bakeries such as Baker's Delight ,Brumby's ,etc. and they all use premixes and seldom bake from the scratch. These system is true also in many parts of the world, mostly in developed countries. It is not as common in developing countries and bakers there (indeed) have to sweat it out making dough from the basic ingredients as required by their recipes.Scratch baking is also common in artisanal type bakeries and in some small shops that are family owned where the owner still take pride of its bakery products and recipes. Indeed what you witnessed can be strange and have made many consumers think that baking has degraded to the point that its not anymore real and personal but artificial and mechanized. Then That will be become part of their perception that modern bakery products are becoming tastless.It is not completely true however as their are still modern bakeries who still had the old fashioned values what baking is all about;but in order to improve productivity have to resort to what techonology can offer to improve their performance of their business amidst the continously increasing competition. If you plan to make a busines out of your baking hobby then be sure to know the ropes well,and gain some solid experience also. Do not rely solely on observation and from the sort of bakery that you earlier described;But you can still learn some basic important skills there as well as gain some insight what a baking business is all about, if you plan to get some apprenticeship there. I have talked to bakers from that area and many of them are ignorant of what (are the ingredients and ratios in the products from the mix) they are preparing for their employer.They will have the difficulty to make the same products from the scratch if ordered to do so.And they are proud to call themselves qualified bakers; but from my point they are not.Indeed they have acquired sufficient baking skills which is mostly related in how to operate the machineries and toss in the premix and other materials and run the processing equipment, and bake it to get the desired results but neglected the basics that is just as important.Many head bakers are selfish people and would not share their indepth knowledge to their trainees. It is best to attend a baking school and learn the foundation there. Then once you had done your training you can select which particular bakery product you would like to focus on, that can benefit your business interests. Good Luck! Roy
Well, I don't know all that kind of stuff. I'm a true amateur. But I love to bake. I have a full-time job with a non-profit organization.
I live in Israel, and yes, there are still bakeries here that make items from scratch. There's one bakery near my house that makes (what I think are) the BEST pita in the whole of the country. They're not big on cakes, more breads. They do make some cookies and an excellent variety of bourakas (filled puff pastry - mostly savory).
I am, er, kinda new on this group. I came about it through error. But that being the past. I did catering when I worked for many years. So, I guess, knowledge results from trial and error.Char.
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