20 May We’re bringing baking back!
Mauritius has been under lockdown due to the Coronavirus pandemic since March. And now, almost two months after confinement, the country is gradually returning to work in the safest way possible. In addition to the more stringent hygienic measures, bakers and pastry chefs must also consider the need to ensure that production is ready to run at full capacity to meet the anticipated increase in demand.
What measures can you put in place to boost your production?
As the confinement has been extended until June 1st, you can expect that many of your customers will buy more products than usual, as they will be helping people unable to make it to your bakery. It’s also good to know that customer tastes are changing. Special bread, such as multigrain or brown bread, is often preferred to white bread. And what about pastries and other sweet treats? People tend to want to look for comfort foods during these difficult times, especially in families with kids who are constantly looking for snacks. So get ready for a rise in demand soon.
As we have often said on this blog, the demand for gluten-free products is on the rise. Thanks to our mixtures, you can easily expand your product range and offer not only gluten-free bread but also gluten-free muffins and cookies, it’s up to you what you want to use it for.
To make gluten-free bread, mix 0.600 kg of Gluten-Free Bread Mix with 0.575 kg of water. Pour into bread pans and let it sit for 5 minutes and then bake at 230 ° C for 20 to 25 minutes.
Also, a bag of Gluten-Free Bread Mix can be stored for several months, and you can prepare fruit cakes with the same mixture. Make these delicious snacks, by stirring 3 1⁄4 cups of Gluten-Free Bread Mix, 1 ⅓ cup of water, 1 1/2 cups of peeled or mixed fruit, 1/4 cup of sugar, 4 spoons of melted butter and 1 large egg for 5 minutes. Let the mix stand for an additional 5 minutes and cook in a 23 cm diameter dish at 230 ° C for 25–30 minutes.
Available in 5 kg packs, our cheesecake mixes let you make up to 10 cheesecakes, which you can then decorate with fruit coulis, chocolate topping, or anything you like! You can also make mousses that will appeal to young and old alike as well as smooth tiramisu, strawberry or chocolate mousses which you can then decorate with chocolate shavings, pieces of strawberry or other delights. Available in 5 kg packs, these miracle mixes offer you the possibility of making desserts as beautiful as they are good, in no time!
It’s high time you let some delicious and colourful cakes grace your shop windows again.
With its beautiful rich colour, Red Velvet has the advantage of appealing to both pupils and taste buds. To make a light sponge cake, mix 1 kg of Red Velvet Cake Mix, 0.450 kg of eggs, 0.400 kg of water at high speed for 8 to 10 minutes. Then, prepare some sponge cake moulds with Tinglide and fill them up to ¾. Then, bake at ± 190 °C for 20–25 minutes. One kilogram of Red Velvet Cake Mix will produce 4 sponge cakes of 450 g. These mixes are available in 12.5 kg packs.
So, ready to make up for lost time? Then get in touch with us now, place your orders, and get ready, set, bake!