Hello everyone, We've been running our wholesale bakery for 12 years and make a range of cakes and traybakes for foodservice. All our products are made in batches and frozen before being shipped across the UK with a frozen distributor. Recently, we've had a few complaints from our customers about sugar bloom on their sponge cakes (see image attached). The cakes are chilled down before being cut with a cutting machine. They're then boxed and frozen before being dispatched. We can't get to the... Sugar bloom on sponge cakes - help needed ..read more

Hello, I've made pasty's by hand forever but will now add them onto a menu with capacity for 50 a day. I won't have the space for a big laminator, as I've seen used in Cornwall, shops that make 100's a day. I'm wondering what equiptment is recommended-counter top laminator hand crank or electric, dough sheeter, etc? This is in Tbilisi, so there is limited product supply compared to England or US, most popular I've seen in stores in the two stage pizza roller. Where you portion each ball out... Equiptment Needed for Pasty Production ..read more

Hello everyone I hope you are all fine , am very confused about how I wish my mother Mother's Day, then I just got the idea that I will make a cake for my mom and wish him, So expert chefs kindly share amazing new recipes ..read more

Hi So my 3 year old is allergic to all nuts, dairy, egg, coconut, corn, chickpeas , green lentils and I couldn’t get a recipe for ice cream that doesn’t have any one of those listed above. Even vegan ice creams have nuts or peanuts or coconut or corn , never really found an ice cream that excludes all the above. Anyone ever made ice cream without using the above ..read more

Looking for anyone who remembers Sarno’s Bakery in Los Feliz. I hope there are a few readers that remember Sarno’s Bakery in Los Feliz, a neighborhood very close to Hollywood, California. Actually the bakery was called Sarno's Pasticceria. They were famous for their delicious Italian rum cakes. (Sadly, because of a family tragedy, the bakery & restaurant closed in 2000.) A group of us faithful Sarno’s devotees are trying to remember the flavors of the pastry cream layers in 4 layer Italian... Does anyone remember Sarno’s bakery in Los Feliz ..read more

Hi Im looking for funny pie names to rename my selection can anyboy think of any good names for the following.. Steak & ale Steak & kidney.............snake & pygmy steak & onions chicken and choritzo steak & horseradish chicken ham & leek chicken & mushroom......DO THE FUNGI CHICKEN steak & stilton........MOO & BLUE steak and cheddar I CANT THINK OF ANYMORE!! PLEASE HELP ..read more

Hope someone will be able to help me with my croissant problem. I am just a common home baker that loves a challenge so have been making croissants through trial and error for over 1.75 years.....in Hawaii so had to experiment with temp and humidity of the islands. I think I have control of all of that now and am in the last place where I cannot seem to get that beautiful honeycomb structure that is often pictured. I am after the typical French croissant with a crisp exterior and a soft... Croissant Help, please ..read more

Hello I want to ask you, I am trying to bake handmade croissant laminated by rolling pin and this is my best result but inside them it is still not the best, because at bakeries its thinner inside than mine. What do you thing where is problem please ..read more

Hello all; Can you recommend a good aand reliable 9 X 13 cake pan. Last one I had I had to throw away because the non-stick coating seemed to come off.. Are there any 9 X 13 cake pans without a non-stick coating that you'd recommend or any woth one where the NS coating is super durable? Thanks. Tim ..read more

I've started routinely making naan. Wonderful stuff. ALL the baking powder recipes for naan insist that after mixing the dough (pretty much just flour, salt, yogurt/buttermilk,and baking powder), you let the dough sit for an hour before using. I can't make any sense out of this. Chemically, what's going on in that hour? I think I've seen this in other baking powder baking recipes as well ..read more