- There a hundred of delicious apple recipes to cook with. Choosing the right one is important, and can make or break your dish. Whether you want to make class apple pie, or cook a savory entree, there’s an apple for that. Learn about the popular types of apples & their best uses, & more! As always, check out Restaurantsupply.com for all your restaurant needs.Read more
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Simple, fun and eye appealing, the basis for any successful dessert. Treats that seem “too simple” have become the go to for restauranteurs looking to impress their guests. Simple twists to classic recipes that do not require turning on ovens or even breaking out mixers, cheesecakes that are served in small jars or glasses. Featuring customer favorites such as fruits on a bed of creamy lemon and vanilla mascarpone cheese that create a melt in your mouth crumble.
These effortless desserts are perfect for warm summer evenings, allowing guests the opportunity to sample one or two bites of something sweet and a large variety of flavor choices. Because, these small delicious treats can be made quickly, it is to your advantage to quadruple the recipe and make numerous flavors. Lending your guests the ability to sample one, two or event three!
To make these delicious treats is very easy, time effective and cost effective. The bottom layer consist of mashed dates, chopped almonds and a pinch of salt, keeping that part sweet/tangy and crunchy! The middle layer consists of delicious mascarpone cheese, macerated lemon and honey and fruit to your choosing. To finish decorate the jars with flower petals, lavender or even elderflowers. Gusts will love the personal touches and will certainly be intrigued to promote the product on their social media news feeds, boosting your restaurants online presence.
Italian Cheesecake Jars
Makes 8 small jars
If making this ahead, we’d recommend only filling the jars with crumble and mascarpone, and keeping the fruit salad in a separate jar until right before serving. Strawberries and peaches are often heavily sprayed so choose organic if possible.
-15 strawberries, rinsed and hulled
- 3 peaches, rinsed
- 1 lemon, washed
- 2 tbsp (unheated) runny honey or maple syrup
- ó cup raw almonds
- 8 soft dates, stones removed
- 1 pinch sea salt
- 2 cups mascarpone
- ó tsp ground vanilla or pure vanilla extract
- small handful lemon balm or mint leaves
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Pictured: brunch at Avert Brasserie
It's Mother's Day - the perfect day for brunch. Fun, relaxed, and usually involving an adult beverage (or two!) brunch is a Sunday favorite. Here are some tips on creating the perfect spread:
For a buffet style brunch: fresh and simple is best! A raw bar, like the one pictured above, is a really lovely touch, but make sure you have the proper ice and refresh the spread often to keep things fresh and cold. Including an assortment of jams, jellies, and spreads to go with your pastries is also a nice touch. Another buffet tip - a Bloody Mary bar is a fun and interactive talking point to anchor your brunch spread!
For a full menu brunch: a variety of choices is best to please your guests. Choose some sweet, some savory, and some traditional lunch items (sandwiches, cheeseburgers, etc) to make sure everyone can get what they want! Eggs benedict is an easy favorite and can be dressed up with a variety of proteins from ham to duck breast. Don't forget to keep some items vegetarian/gluten free as brunch can be heavy on the carbs and bacon for those with dietary restrictions. And finally, add sides! Fun to share (and an easy upset for the servers) some small, shareable plates such as a grapefruit brûlée or fried brussels sprouts will elevate your brunch game.
For the drinks: Mimosas are classic, but why stop there? Classic champagne cocktails can be fun and innovative. Bloody marys can be extreme when they are loaded with different ingredients. Particularly for Italian restaurants, don't forget a selection of classic, seasonal bellinis utilizing different fruit purees. Finally, offer some non-alcoholic beverage options: classic cappucinos and fresh pressed juices are easy, classic crowd pleasers.
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First of all, the combination dough divider and rounder isn’t for every restaurant. Most of the time, simply getting it done by hand is the fastest way - putting it through a piece of equipment is not necessary. Let’s look, however, at the operation types who could use this type of restaurant equipment at their location.
Mexican restaurants can use the dough divider and rounder for creation of their hand-made tortillas. The dough is put into the divider and rounder. The machine creates many little balls which can easily be put into a tortilla press for making tortillas or chips for the restaurant. It takes a lot of time, even for the speediest person, to create these by hand.
Simply put the dough into this beautiful piece of equipment and it will keep going until it’s run out of dough. You can have countless dough balls ready for making doughnuts or small loaves of bread. Your imagination is the limit when it comes to using the BakeMax BMDD003 dough divider and rounder.
Not to be left out, the Italian restaurants out there could definitely use this one. Many restaurants make their own bread because it tends to be a higher quality than bread that was picked up from the distributor. And, the smell of freshly baked bread wafting over a city street can be absolutely enticing.
Dough dividers and rounders aren’t for everyone, but they’re priceless pieces of equipment for those people who are working with and manipulating dough all day.
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There’s nothing more enjoyable than heading down to the local bagel shop in the morning and having a toasted salt bagel with ham, swiss, and chive cream cheese. The inventor of the bagel deserves many accolades, but the hidden hero in this equation is the conveyor toaster that gave the bagel just that little bit of crispness around the edges.
Look at a bagel shop or a breakfast dive, and you’re seeing an establishment which either already has a Nemco conveyor toaster or really wants to ditch the regular toaster in favor of one of these. It speeds up the cooking time by allowing the chef to simply put in the bread rather than waiting for the last two pieces to be done.
With a wide enough intake, you can fit three pieces of bread into the toaster, and with speedy enough hands, you can run around 1000 pieces an hour through the oven. So, if you’re catering a large breakfast event or if you’re working on an institutional level like a hospital or a school, this sweet toaster can be a blessing to have around.
- Evenly toasted bread. No worries about negotiating the burnt side and the ‘raw’ side of the piece of toast.
- Intuitive crumb collection. Nobody wants to fish through a machine to find the crumbs. You don’t have to completely dismantle this one to clean it out.
- Fast heating times. The standby mode operates the top burner at a low level, so it’s always on, but you’re not wasting time and power to get it fired up for the second run.
- You can choose which side you want to have toasted. If you’re working with bagels or English muffins, you can choose to only toast that side. Because it’s so selective, you save some cash on your toasting needs.
- The belt is protected from binding and jamming. This means smooth sailing, even for your 4am bagel toasting runs.
Choose the toaster that you want on the basis of the volume that you have, of course. If you’re only toasting one or two pieces of bread an hour, this might not be the appliance for you. If you run a bagel shop? Priceless.
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If you have ever tried to make bread or pastry, you may have noticed that it leaves your kitchen messy. Bits of dough will stick to every available surface. Sprinkling the work surface with flour reduces the stickiness, but also leaves a mess that is difficult to clean up with water. After all, if you add water you’ll just get more sticky dough.
A special tool can be used to clean up this mess in a hurry. It’s called a dough scraper. It is a thin piece of metal around 3” to 6” long with a handle across the top. After your bread is in the oven, a few quick scrapes will loosen up the extra dough and flour for easy disposal. Your counter top or work table can then be used for your next project.
Dough scrapers also have other uses. If you have a large batch of dough, it can be hard to split into even loaves. A dough scraper can precisely cut through dough like a knife. Unlike a knife, the tall blade of a dough scraper lets the baker pull away the split lump of dough without disturbing the other side. You can even scoop up the dough and move it to where it will rise. Some chefs even use these scrapers to lift sliced vegetables.
It’s best to use a metal scraper with a flat edge. Plastic scrapers clean adequately, but they won’t slice dough for long. Scrapers with rounded edges are meant for scraping out bowls, which can occasionally come in handy.
If the thought of cleaning up after baking makes you want to run away, get yourself a dough scraper. It makes bread making a pleasant experience.
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Have you ever made bread from scratch? One part that puts off many people from baking bread at home is the rising times. Many recipes call for the baker to “set dough to rise” one or more times during the preparation.
Letting the dough rise gives the yeast time to create pockets of air that change the texture of the dough before it is baked. The last rise before baking is called proofing. It’s the last test for the baker to know whether the bread is ready for baking. The dough is shaped into the correct loaf type and sits until it doubles roughly in size.
In commercial bakeries, there is a piece of equipment that helps create the right conditions for the best final raise. It’s called a proofer. It is a special chamber that holds unbaked loaves for their final rise and provides the right temperature and humidity for optimum rising. Each chamber can be adjusted as needed for each recipe. When the proofing is done, trays of bread go into a lower holding cabinet before baking.
A proofer lets bakers prepare lots of loaves all at once and keep them ready for baking. It’s an absolutely indispensable part of a modern bakery. We carry models by Moffat, Vulcan, Toastmaster, Carter Hoffmann, and Intermetro. Browse our listing for more information or give our sales offices a call to learn more about how to choose the proofer for your needs.
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Recently, we decided to go on a do it yourself kick and make our own dumplings. They were good, but it made us think about the tools that are used in commercial kitchens to make dumplings and other pasta products happen on a larger scale. It was decided that the biggest thing we were missing was a dough sheeter.
A dough sheeter is an appliance used in food preparation which flattens dough into sheets. The general principle is that you put an oval sized ball into the top of the machine and a very uniformly rolled sheet will come out at the bottom.
Dough sheeters have uses in a number of restaurants. They’re used for making tortillas, pizza crusts, pie crusts, and other applications. Yes, they can even be used for the Chinese dumplings that so many of us love so much. Higher end (and high volume) Italian restaurants use these to create their ravioli and sometimes their pasta.
This particular kitchen appliance saves thousands of hours spent in frustration with a rolling pin. Pasta made with a dough sheeter will also have a more uniform texture. Overall, adding one to a kitchen will save a lot of time.
When choosing a dough sheeter, the rule of thumb is that the larger the machine, the more it will cost and the more dough it can handle. So, if you have something that takes up an entire countertop, it will probably be more than the little sheeter that’s meant to roll out tortillas. We’ve got several of these on hand for you to make your selection.
Whether you’re rolling out mass quantities of tortillas or you’re working on your dumpling masterpiece, a dough sheeter is an asset to many commercial kitchens.
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Baking breads, cookies, and other sweets in convection ovens is quite a bit different than using your conventional oven. If you’re using a convection oven for the first time or you need a little refresher, here are some tips for using your commercial convection oven for baked goods.
- If you’ve got a tiny convection oven, you’re going to have a slightly faster cook time than the larger ones. Don’t be shy about checking on your items a little before they’re supposed to be done to see if it jumped the gun.
- Remember that your convection oven cooks differently than a standard radiant-heat oven. With the internal fans, the temperature is even throughout the oven so you can lower the temperature on printed recipes by at least 25 degrees.
- If you’re still experiencing overbrowning because of a dark pan, or you’re using glass dishes, it’s safe to lower that temperature by a further five or more degrees to even the color.
- Make sure that your pans are clean and the same in order to get the same type of cook on all of your racks. There is a dramatic difference between a metal pan and a glass casserole dish.
- Don’t overstuff the oven with items. The oven that you’re using moves heat around by using fans. If the hot air isn’t able to get to a certain area, that area doesn’t cook as well.
- Before you start using your convection oven, make sure that the interior is entirely preheated. What this does is stabilize the cooking temperature and make sure that you get an even cook all around.
- When you’re using a convection oven, the rack level you use is much more important. Read the user manual to find out the proper positioning or consult with another chef.
Your commercial convection oven can do some amazing things if you allow it to. While it fails on places that you need an uneven cook (if you need, say, a really crispy crust for example) it excels everywhere else.
Thanks go out to James on Flickr for the Creative Commons use of the picture.
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One of the best things about a freshly baked cake is the love that goes into its making. It’s hard to encapsulate what ‘love’ tastes like, but you definitely know if the love is in your cake, cupcake, or any other pastry. In honor of National Cake Day, we’re going to talk a little bit about starting your own bakery.
Like with any business, you have to start somewhere. Before they go pastry-crazy, many fresh bakers decide to start their careers by setting up a cottage business and baking their delicacies at home and then bringing them to the rest of the world through food trucks and art shows. Most early business is initially gotten through word of mouth, and the business usually expands from there.
While you know that you like to bake, you may not be completely sure as to what type o bakery that you want to open. There are several types, and the type you open depends on many factors including available money and your location.
These bakeries will get their licenses, put up a website, and sell their baked goods online. Cupcakes, cakes, and pastries get shipped all over the country. The challenge is getting people to buy who can’t see or taste your wares first.
Specialty bakeries are the bakeries that specialize in a certain type of pastry. These are usually boutique stores that have only cupcakes, only cakes, or perhaps only puff pastries. These types of bakeries really take off if there is a lot of foot traffic in the area.
This would be a hybrid of the online bakery and the specialty bakery where you travel around to where the customers are. You bake your goodies in the commercial oven at home and take them on the road. Now, if you’ve got the space, you can even install all of your baking equipment on the spot.
This is a brick and mortar bakery which offers traditional breads, pastries, cookies, cakes, and more to the public. They might have perfected a roll recipe, but there’s nothing that speaks to the specialties that the baker might have.
These bakeries are the ones that you’ll see in more upscale neighborhoods. You’ll see them serve coffee to their patrons, maybe little homemade candies, all within a European cafe environment.
This is going to be your bakery, your baby. Before you make the investment of your time, energy, and money, it’s always good to know what the vision of your final restaurant will be. That way you’ll have something to aim for. Happy baking!