ebook table of contents

FOR STUDENTS OF THE 4 DAY HANDS ON BAKING ONLY, PRICE IS AT P2500.00
$56.00 ONLY FOR HANDS ON STUDENTS. CLICK ONLY AFTER YOU HAVE PAID THE INITIAL DEPOSIT FOR THE HANDS ON CLASS. THANK YOU.
COMMERCIAL BREAD MAKING EBOOK FOR NON STUDENTS $88.00
CLICK THIS BUTTON IF YOU ARE NOT ATTENDING THE CLASS AND WANT TO PURCHASE THE EBOOK. THANK YOU. NOT A CD NOR A HARD COPY BOOK, BUT A PDF FILE TO BE SENT TO YOUR EMAIL ADDRESS. Please make sure your device or computer has an updated medial player or flash reader. $88.00 FREE video if you purchase through PAYPAL.
Download pdf version. Comprehensive, over a thousand images of step by step procedures. From mixing the dough, to filling, sealing, proofing and baking. A must for bakery owners and Culinary Students. Recipes are all in grams and baker's percentage so you can scale the recipes from 250 grams to 25 kilograms. Full of neat tricks and techniques of the trade. If your bakery is failing, this is a must read! P4000.00/ for students price is only P2500.00

The ebook has a copyright so please do not share or create a download link on facebook or any media sharing site. Thank you.

This is a great accompaniment to your Hands On Class, a lot of students buy this to help them recall all the steps and lessons especially if you are a beginner. 


Below is a partial table of contents list of the ebook, it has around 525 pages including the buttercream icing. The reason why it is too huge of a file is that because each recipe has around 40-70 images. The Pandesal recipe A alone has 70 images on its own. Mixing 101 also has images detailing how to check the water, the gluten, the consistency of the dough, comparison between soft and sticky dough, effects of flour etc.,

 

*** the videos mentioned in the ebook or CD are no longer available at flickr

FREE video if you purchase through Paypal. Please create a google+ account using your GMAIL not yahoo or other email servers, then add me as friend. It seems that when you create a google+ account and use a different email to create one, the video links from youtube always show up as private even if i have added your account as friend. So it is important that the google+ you created is done with a gmail account.

I do not send the CD and DVDS anymore due to shipping costs so i apologize.


NEW YORK JUNE 2012, USING HIGH GLUTEN 13.8% BREAD FLOUR HONEYVILLEGRAIN. After scouring the market and internet sites for a better bread flour that is required by my recipes, i ended up with a 50 lb. bag of Honeyville grain high gluten. All the breads in the book and in my hands on class work well with this type of bread flour. It's like working with Wellington or Purefood's Emperor.


FOR BEGINNERS, PLEASE DO NOT JUMP FROM PANDESAL A TO THE ENSAIMADA RECIPES RIGHT AWAY. THE RECIPES ARE GRADATED FROM THE EASIEST TO THE HARDEST, SO MAKE SURE YOU START FROM THE VERY FIRST RECIPES DOWN TO THE LAST ONES.

Some beginners start from the Ensaimada recipe without prior baking knowledge thinking they can bake it just by following the procedures. Only if this is a cookie recipe. You need to perfect the timing of the mixing, how much water to use depending on what type of flour you have, the make up, the proofing and then baking. I suggest you learn all these by starting at the very first recipes in the ebook.

Same thing when you attend the hands on class. I always tell my class to start practicing with the very first recipes we did, Pandesal, Soft Buns, etc., and then do the Ensaimada last. Not Ensaimada (then fail), then backwards. Ultimately, you will wonder why your dough is this and that, when you could have perfected the procedures (and probably not have to ask those questions) first using cheaper and less difficult recipes such as the Pandesal. This is just my honest advise, after all i did not learn to bake breads in just 3 days, nor 2 weeks. I get surprised when i hear students attend a class and then announce we are opening in so and so. Nothing wrong with that, we all have different ways of absorbing and learning new trades or skills. Maybe there is someone helping you etc., etc.,  Kudos to you if you can open the bakery in just 3 weeks after, but patience is a virtue in baking. Take your time. The world will still spin if your bakery is not yet standing in your perfect chosen location. What is important is you get your Pandesal perfect first.

 

Methods of Bread making

 No time Dough Method, Straight Dough Method, **Sponge and Dough Method (with recipes)

Procedures in Bread making

Weighing, because your objective is to mass produce bread in the future, you need to learn how professionals do it in the industry. All recipes are in grams, and can be computed using the baker's percent.

Mixing, the most crucial stage and where most newbies fail. As i have said before, not too many people know exactly how to finish mixing a yeast dough. Do not believe what you see on tv, it is not commercially viable, and will most likely be hard and brittle a day after.

Make-up Stage, Scaling, Rounding, Panning,

Proofing, - how to tell when the dough is ready, what not to do when proofing, proofing temperature

Baking, after all the weighing and mixing, comes the shortest part of the bread making procedure but the one all of us are waiting for the most. The topic is too long just like the mixing part and if you are a beginner, i suggest that you grab an oven thermometer right away before you even think of getting a course in bread making, and soon after you buy the eBook. :) That is my first advice.

In fact, i always text my students to bring an oven thermometer to class, have it tested side by side mine to test whether theirs is accurate or not. I just want to make sure that when they go home, they will be able to bake their breads perfectly, without a hitch.

Cooling,

Packaging

Types of Dough

Ingredients

Baker's Percent and Computation

Mixing 101 and many others, each of the subject is discussed extensively here basing from my experience as a bakery owner, and as a former student of baking.

 

RECIPES

PANDESAL A, PANDESAL B, SPANISH BREAD, DINNER ROLLS, PIZZA CRUST, PITA BREAD, FOCCACIA, PULLMAN, RAISIN LOAF, RAISIN ROLLS, CINNAMON ROLLS, BLUEBERRY ROLLS, SOFT BUNS, HOTDOG BUNS, BUNS WITH PEPPERONI, PAN DE COCO WITH THE FILLING, ASADO ROLLS, DOUGHNUTS, CRESCENT ROLLS, MONAY (HARD AND SOFT), SIOPAO, CHALLAH, FRENCH BREADS, Mongo bread, OATMEAL BREAD, PAN DE TSOKOLATE, CIABATTA, SPECIAL ENSAIMADA, SILK MERENGUE BUTTERCREAM (YOU CAN USE THIS FOR YOUR CAKES, ENSAIMADA, SANS RIVAL, CUPCAKES ETC.,)


GO TO THE BREAD GALLERY TO VIEW SOME OF THE IMAGES FROM THE EBOOK. If you read somewhere, ( i have other sites and blogsites) that i still offer the CD, please disregard since i no longer send the CD version, only the download pdf file which is so large so you need to buy a whole cartridge of ink if you want to print the whole thing.

In New York, it snows and is chilly all the time except for that 3 months where it does not, so going out just to mail one CD is not only expensive, but perilous at times, wading through the snow and braving the blizzard or flurry etc.,

In Manila, way too expensive. I spent about P300.00 just to mail 1 CD, tapos, they will open it, to make sure you bubble wrap the whole thing. So one time i had to go back and spend 200 pesos extra for the cab, so it ended up costing me 400 pesos  total for the cab. Just for one piece of CD. 

ALSO VISIT THIS LINK TO KNOW MORE ON WHAT TO PREPARE WHEN OPENING A BAKERY

All of  the images seen here in this website are taken or are inspired from the recipes in the ebook, some are from my hands on baking sessions in Fairview and from my clients' house. Thank you to my students for allowing me to use some of these photos.

In reality, when it comes to actual bakery operation i use only about 3-4 basic recipes. I have a basic plain dough which i use for Pandesal, Soft Buns, Mongo bread,  Pan de coco, Tasty etc., My other dough is used for lean types of breads such as Foccacias and French breads. Third is for Ensaimadas because this one uses a lot of eggyolks. I weigh the ingredients myself and let my helper mix them one by one, so my recipes are kept hidden. The recipes in the ebook allow you the student to explore the variances of the different types of formulas, the effects of 4% sugar versus 15%, what a sticky dough feels like compared to s stiff dough and so on. In the end, when you have perfected the procedures, when you no longer needed  to peek 10 times to tell when your bread is done, then you decide which formula suits your operation best. Good luck!


IMAGE TAKEN JUNE 2012 NEW YORK

Want more images to look at? Go to Weebly for more mouth watering inspirations and download a free partial recipe sample.

 

A lot of people are asking me if the ebook is enough to learn how to bake breads and start a bakery. That is like asking if going to college assures one of a job after graduation. We all have different backgrounds and experiences in life, levels of preparedness, interest and motivations. What may be easy for Jane, may not be for Mary.

If you are brushing up on your baking skills, have baked before and want to perfect that Pandesal for a change, the book helps a great deal.

 If you have not baked before, and you will leave it to the book to teach you how to open a bakery, THEN IT IS NOT ENOUGH. 

If you have attended a baking class before, then you might find it easier to understand the recipes in the book. But for first timers, the book is not a short cut, a cheaper way into the bakery business. It is a great tool, a resource material for those who do not have the time to take a 5-6 months baking course, or a 2 week crash course on baking.

Bakery business involves capitalization and that is money you do not want to waste so i suggest that you still take baking classes to be able to see, feel and taste the breads in person. 

Pag nagtitipid kasi tinatamad umattend ng klase or dahil gustong mag madali, you will end up losing more money. Every month, i have students who open a bakery business and FAIL MISERABLY because they opened the bakery without taking any lessons at all. Do not join their growing club. Good luck!

email me if you have questions at sherqv17@gmail.com


penuchepastries Manila                                                         sherqv17@gmail.com

Gud am Chef... i just want you to know na try ko n po yung Pandesal nyo... nag aral nko ng short course s ibng school before diko po like kc lasang ordinary lng and nag google search ng recipe s net bigo p din s lasa... to make my Pandesal is better try p din ng try... yung friend ko nag Heny Sison tinikman ko yung pandesal napaka linamnam nmn lasang putok bread at siksik... minsan sumasagi na sa isip ko n mag apply s bakery s pinaka masarap n pandesal pra malaman ang secret hahaha ang babaw ko ...pero di na ngayon kc sa WAKAS! S ebook nyo po.. ko pla mahuhuli ang lasa s gusto kng Pandesal... may binago lng po ng konti PERO! pede ng ipang tapat sa PandeAmerikana hahaha... kahit binayaran ko ang ebook nyo... yung kaligayahan n nasa sakin ngayon di mababayaran hahaha sorry kung napaka babaw ko kc po kung alam nyo lng kung ilang beses n akong n bigo kaka gawa ng pandesal hahaha... love ko po talaga mag bake for the family and friends lng. no more worries kc malinis... ako nag bake hehehe... post post sa fb mga finish product... saka n mag negosyo pag ready nako talaga... Yun doughnuts po nyo yummy din love ng mga kids ko. Yung Special Ensaimada heaven!... yung 3 p lng po ang nagagawa ko kc po binasa ko p ng paulit ulit... sa linaw ng pagkaka explain nyo po s ebook ang saya diko pumapalpak... hahaha... tama po kyo variable ang water kya medyo mas maingat ako... maraming salamat chef... ♡♡♡

Thank you Meann, it means a lot to me when you email me your baking experience. Good luck..