Cake Central › Cake Forums › Cake Talk › Recipes › Need professional baker advice please!!
New Posts  All Forums:Forum Nav:

Need professional baker advice please!! - Page 2

post #16 of 56
OP I would advise working on handling criticism better...if the relatively mild posts here are cause to abandon a useful resource, you will have a tough time in culinary school taking criticism from instructors, not to mention dealing with bosses in a high-volume and high-stress food production environment.

I doubt your new employer expects you to hit the ground running with industrial-scale scratch recipes, so as long as you set expectations regarding R&D time for perfecting the recipes you should be OK.
post #17 of 56
Good answer Jason_Kraft.......OP, I would also suggest calling your reputable local bakery for an informational interview. They may also be able to help you with resources. HTH
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
Reply
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
Reply
post #18 of 56
well sAid Jason, my daughter was in a culinary class and no matter what they made the instructor always said not enough salt....one day in frustration she added twice the amount of salt, you guesses it, he still said it didn't have enough salt.....she also said it didn't matter whatnthey made no one ever got a positive response, just like all of us, she had to develop broad shoulders and believe in herself and not wait for the instructor to give positive reinforcement.
"Tomorrow is another day." Scarlett O'Hara my hero.
Reply
"Tomorrow is another day." Scarlett O'Hara my hero.
Reply
post #19 of 56
Jason, you always have great advice. Thanks for being awesome.
post #20 of 56
Thread Starter 
These "relatively mild" posts are not what is causing me to leave. I am frustrated that it is easy to be misunderstood online. Yeah, I'm having a bad week. I'm dealing with stress in all areas of my life. But when I ask if anyone has any advice on where to start for making big recipes and are told go look in a book. Yeah, I know to do that. I've done that already. I asked on here for specific ideas from people who are in the business. If you don't have anything helpful to the original question to add then why add? It's just not helpful.
I don't believe I asked for criticism. Also, I handle myself very well at school. I am able to take their tough criticism just fine. That's the trouble with online things. One assumes to know everything about someone by one thing they post. If anyone reading this can tell me how to delete my account or at least stop getting emails that would be helpful.
post #21 of 56
I wonder if a local bakery would share icon_lol.gif ...ok you never know!

I took a culinary course at a community college and the book they gave me had a section dedicated to measurements.

I wonder - what did the place do before you came on board?? Did they keep records..

I wish you all the luck! It is hard work physically and mentally. I envy all the great experience you will get out of this.
post #22 of 56
Quote:
Originally Posted by myheartsdesire

Are there any books or cookbooks you can recommend that will make this any easier? Thanks for your help!



by going to profile on the left, you should be able to check no in the box beside getting email notifications. you can also unwatch everything in the my forum posts area and just lurk without having to delete your account. I'm not sure how to delete an account.

ETA: In all fairness, it can't be assumed, just 'cause one has a book, the owner knows all of its' contents. So, for someone to suggest you look in your school book for answers you seek is not a smartass suggestion to make.
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #23 of 56
Since the OP wants nothing more here, I would just like to add a note for Jason:

You're the best! CC is lucky to have you. Even when posters are not so nice you are still here, sweet as ever, adding helpful info. THANK YOU.

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply
post #24 of 56
If you do a book search at amazon for "professional pastry chef" you will get a good assortment of baking books to start. I personally have the Bo Friberg ones and I do like them. I haven't touched my Pro Chef or my Pro Baking by Wayne Gisslen since I graduated Cul. School more than 15 years ago. Most commercial level books don't have a large assortment of recipes, and they are pretty basic to boot.

Any time I worked in commercial bakeries they always had recipes, I never had to start from scratch (sorry, no pun intended). However I did work for a caterer who loved the Betty Crocker recipes and we took those recipes, by measurements no less, and increased them 4x to 15x. Some of them needed tweeking with the flour amount, but I could never get people to use a SCALE there.

So, I am very good at going up and down with recipes, I have years behind me taking things from measurements to weight as well as weight to measurements etc. I would start with a recipe you like and go from there, that way you have a comfort level. Weigh all the ingredients and you will have an easier time taking it to the commercial level for work. Also, be sure you know the protein level of the flour at work!! Very important. Where I used to work things were always on the dry side and I had a chance to talk on the phone to the "flour guy" from the corporate office and the flour we used was actually bread flour!! So that is why we were having issues.

Good Luck!!

Tami icon_smile.gif
Always put your eggs in one basket.......why do you want to carry two?
Reply
Always put your eggs in one basket.......why do you want to carry two?
Reply
post #25 of 56
Quote:
Originally Posted by jason_kraft

OP I would advise working on handling criticism better...if the relatively mild posts here are cause to abandon a useful resource, you will have a tough time in culinary school taking criticism from instructors, not to mention dealing with bosses in a high-volume and high-stress food production environment.

I doubt your new employer expects you to hit the ground running with industrial-scale scratch recipes, so as long as you set expectations regarding R&D time for perfecting the recipes you should be OK.



Words of wisdom! Useful for ones entire life! thumbs_up.gif
I was made in Gods image, so I create
Reply
I was made in Gods image, so I create
Reply
post #26 of 56
Quote:
Originally Posted by LisaPeps

You can't just double/triple/ quadruple batters. There is a rule, but I can't remember what it is called. Leah_s mentioned it in another post but I can't find it. You could PM her and ask her?

It's something to do with the ratios.



The "rule" you are referring comes from the Cake Bible by Rose Levy Beranbaum and concerns the amount of leavening. However it not simply about scaling recipes. Rather it concerns the formulas in relation to the size of the pan.

Basically RLB claims that the larger the pan, the less leavening agent you should use if scaling a formula that is based on 6 or 9 in rounds. As you would need to scale the recipe to produce 12 in rounds, you, according to her, need to scale back the amount leavening agent.

That said I have doubled/tripled recipes and used larger pans and simply doubled or tripled the leavening agent without any problems. It may be the case for the formulas she uses however as others have noted it is far from a rule. If however after scaling you find your larger rounds collapsing, a good place to begin in diagnosing the problem would be the amount of leavening.
post #27 of 56
My heartsdesire.... email me and I will help you. I have been in the bakery business my whole life and will try to help you with your questions.
post #28 of 56
Here's a link to what's called a Baker's Percentage. It explains how to use ratios to get the proper percentage of each ingredient and calculate multiple batches of the same recipe:

http://www.kingarthurflour.com/professional/bakers-percentage.html

I believe Leah_s was the one who originally referenced the term bakers' percentage.
Sue

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."
Jeremiah 29:11
Reply
Sue

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."
Jeremiah 29:11
Reply
post #29 of 56
Thread Starter 
Alright, I don't know if I'm gone or not but I didn't want anyone to remember me as a pain. Sorry for losing it. Maybe I took it all wrong. Yeah, I agree asking my instructors and looking in textbooks are good ideas. And I do know my employer is not going to just throw me in and expect me to be perfect. He's a great chef and leader and I know he will guide me along. It's just that I am on a break from school, and I will not start working for another couple weeks. I'm broke and anxious to be working on something. This is a place where I can get helpful education when I can't find it elsewhere. Thanks for all the help. Sorry for upsetting the apple cart a little.
post #30 of 56
OP icon_wink.gif Hope the good answers help. Good luck to you in your new endeavor!
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
Reply
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Need professional baker advice please!!