If you have no Paypal or credit card, you can purchase the ebook direct to my Philippine address.
Contact Danilo Villafranca at 9383639 and pay him direct the amount of P1500.00 and get the ebook in CD form.
Ask for directions on how to get there and make sure you email me as soon as you made the purchase so i can email you the downloadable version of the Commercial Bread Making ebook. As proof of your puchase, please email me a photo of the CD. Only the Bread Ebook will be sent to you not the free cake recipes.
*Correction on the Special Ensaimada, boiled mashed potato is optional, you may however use 10-20% especially if you convert the Sponge method to a No Time Dough method.
TEXT ME AT 09293145463
Go to my weebly for cool slideshows and images of breads and pastries.
INSIDE MY PROOFING ROOM IN FAIRVIEW.
My proofing room is situated beside the glass window where i can see it constantly, no need for me to press the sides, or go inside the room. I peek from the outside and check on the dough if it's ready or not. Once you have mastered this step, your eyes can tell how much time the dough needs before you start preheating the oven.
Classes for the HANDS ON BREAD MAKING CLASS and CAKE DECORATING resuming on September 2011 till January/February2012.
Please click the link baking class schedule for details.
BLOCK 5 LOT 13 Guijo Street, Northridge Park Subdvision Sta. Monica Novaliches. See location instructions here and study the details days before the start of the class.
Do not forget to bring your plastic container so you can bring home bread samples. It should be at least 3 inches in height and could be empty ice cream gallons or one of those rectangular containers sold in the houseware department.
Reservation fee is only P500.00/course, the rest of the fee will be paid on the first day of class, please bring your deposit slip.
NO TIME TO TAKE THE HANDS ON CLASS? GET A COPY OF THE BREAD MAKING EBOOK, EASY TO UNDERSTAND (EXCELLENT FOR BEGINNERS AND NOVICE BREAD MAKERS), WITH OVER A THOUSAND IMAGES.
INSIDE THE COMMERCIAL BREAD MAKING EBOOK
Start with the favorite Pandesal, Spanish Bread, Dinner Rolls,Soft Buns etc., and then start creating variations such as the one below.
My daily bakery operations became a one kilo bag operation. We would mix 1 kilo after another, resting the mixer after 3 batches. Although i have found a way to shorten the mixing times, there is nothing i can do with the capacity of the motor, the torque and all.
Using a NO TIME DOUGH METHOD, this planetary mixer will mix a high ratio formula for around 20-25 minutes. Quite a long time if you have a bakery operation and if you teach a group of 7 students eagerly waiting for the dough to finish up.
My first troubleshooting is to always use a SPONGE AND DOUGH method to reduce the 25 minutes into just 5 minutes. I think this is the reason why my mixer (which came under flood during Ondoy) still can pretty much do its work after so many years. Reducing the amount of mixing time lengthens its productivity. Now, when i went to New York, i decided to buy myself a much bigger mixer and i was not disappointed with its performance.
Visit my blog to see my 20-quart mixer.
FROM MIXING THE DOUGH TO THE MAKE-UP STAGE
Master the procedures from weighing, mixing, checking the gluten, shaping, proofing and baking from my ebook. Based from my hands on baking classes and personal journey as a former bread making student myself.
PROOFING THE ROLLS TO BAKING. ALMOST 30-70 IMAGES OF DETAILED STEP BY STEP PROCEDURES PER RECIPES
All the recipes are standardized formula and you need no testing done which will cost you a lot of money. I also use these recipes in my monthly baking classes.
All images seen here are from the EBOOK CLICK TO SEE MORE IMAGES.
YOU CAN MAKE MOCHA, COFFEE, MILK, VANILLA OR CHEESE FLAVORED TOPPINGS TO YOUR BASIC DOUGH. LOOKS LIKE YOU NEED TO MAKE SO MANY RECIPES BUT ALL YOU DO IS MAKE VARIATIONS IN THE FILLING OR TOPPING.
Pay the amount of $34.00/P1500.00 ( price before was $55.00), and your ebook will be sent to you immediately once PAYPAL has sent me the notice of your payment. Bank checks also accepted (US only).
Please pay to: SHIRLEY VILLAFRANCA
74 SMITH CLOVE ROAD, CENTRAL VALLEY NEW YORK USA 10917
BLOGSPOT updated articles and blogs on baking breads, pastries and food.. Follow me at twitter
For Cake and Cake Decorating blogs go to my tumblr
Photos taken from October 2011 Hands On class.
The baking rack i use is a 24 sheeter steel rack i purchased for P4,800.oo last 2004. You can have one made for you as i was told for half the price if you are seriously thinking of opening a bakery. I find this rack very useful, of course it stands inside my proofing room for now, cannot move it unlike the standing Proofing Racks with wheels.
My baking rack right now here in the US is from Instaware, bought it for $114.00 with free 6 full sheet baking pans. Quite a bargain considering my LA student got one for $125.00, half sheeter 12 rack capacity and no free baking sheets.
Below is the Pandesal already loaded up in the hot oven.
15 minutes is all it needs to bake this one batch.
I am switching the baking pans halfway through baking. Timing is essential. Practice makes perfect. As tiny as i am, i can load this oven and make batch after batch as long as there is dough to bake.
THE JOY OF BAKING!
The ebook has:
Pandesal recipe A has at least 70 images on how to make this Pandesal. Pandesal B offers another version of the Pandesal favorite so you get to choose which one to make. From weighing to mixing, rounding, making the baston, cutting and shaping, proofing and baking.
Up to 38 different variations of recipes from your favorite spanish bread, Pan de coco, Monay that melts in the mouth, Cinnamon Rolls, French breads, Siopao or dumpling dough with Asado filling, Tasty or Pullman, Ensaimada and many others....
How about your favorite Pandesal?
You can learn how to make plain simple pandesal to very festive special delicate pandesal following the techniques given out in the book. Haven't had a taste of the pan de coco for quite some time? Well, the recipe in the book teaches you how to make a special coconut filling that does not mold in two days, creamy and almost tasting like macaroons as well as how to properly make the mongo filling.
day 2 of my hands on class
Day 3 where we bake ensaimada ( advance)
FEE IS P7500.00/3 DAYS, WITH OPTIONAL 2 DAYS FOR THE SPONGE AND DOUGH P5,000.00. I HIGHLY RECOMMEND THE SPONGE AND DOUGH CLASS TO BEGINNERS.
Day 3 (Commercial Bread making Hands on Class) cinnamon rolls and raisin bread, all these recipes are part of the ebook, a must have companion book if you are a Culinary student, or a serious baker.
What exactly are you testing for when you pinch or feel the dough during mixing?
email cecilque17@yahoo.com to learn about how to make your payment for the Ebook. If you have no paypal account, email me so i can tell you the details on how to pay.
Baking the breads yourselves is the reason why my students LEARN MORE.
ALL THE BREADS WERE DONE BY THE STUDENTS, most of them were eaten after. :)
RECIPES TO BE BAKED IN CLASS ARE AS FOLLOWS: Hands on baking class.
PANDESAL, CORNED BEEF PANDESAL, SPANISH BREADS, PIZZA CRUST, FOCCACIA, CIABATTA, DINNER ROLLS, SOFT BUNS, PAN DE LIMON, HAMBURGER BUNS, HOTDOG BUNS, PAN DE COCO, PULLMAN OR TASTY, PAN DE MONGO, SPECIAL ENSAIMADA, CINNAMON ROLLS, HARD MONAY OR PUTOK, FRENCH BREAD, COMMERCIAL ENSAIMADA, PAN DE CIOSA, ASADO BUNS
PLUS LECTURES ON THE BAKER'S PERCENT, INGREDIENTS, BAKERY MANAGEMENT, FOOD COSTING, HANDLING AND PACKAGING, TROUBLESHOOTING FROM MIXING TO BAKING ETC.,
NO TIME LIMIT SO STUDENTS CAN FREELY ASK WHAT THEY WANT AND TALK ABOUT BREADS ALL DAY LONG.
Gorgeous, huge KITCHEN AID oven from my on site student in Rancho Santiago, Los Angeles CA.
SHIRLEY VILLAFRANCA
74 Smith Clove Road New York
Block 5 Lot 13 Guijo Street North Ridge Park Sta. Monica Novaliches QCity 1117
penuchepastries2007-2011
Weebly site, for amazing Pandesal slideshows, more images to inspire you...
Baking Whole Wheat Pita breads on a hot pizza stone my friend bought at Surfas in Beverly Hills. This is the best pizza stone ever, it does not burn and it retains the heat inside, that's why the pita puffs up in a jiffy. The formula is the same as any flatbread although this one has a preferment of sort.
