The New 2013 Clement Collection is making its way to the United States. You can view all of the latest designs at www.clementdesign.com
A Note on Personalizing Your Style
As culinary artists–chefs, bakers, pastry chefs, cake decorators and sugar artists, you spend so much time on selecting the perfect colors and paying attention to the smallest details to create your masterpieces, so wouldn’t it be nice if dressing yourself were so simple?
Let us give you hand with placing that finishing touch on your personal style. Clement Design offers a selection of chef jackets that allow you to customize your look. C-YOU® is a feature of select Clement™ Chef Jackets that allows you to select from 20 piping colors and placement options to personalize your professional chef jacket. Shop our collection of C-YOU® Jackets for Women and our C-YOU® Jackets for Men.
We’d like to take that one step further and show Clement™ Chef Jackets with C-YOU® piping customizations and matching aprons.
Below, we’ve featured the two Clement apron styles with the most color options Cannelle (a waist-only, rectangular apron) and Paprika (a bib apron with adjustable neck) to pair with your C-YOU® Jacket. Easily see if your C-YOU® piping color selection has a matching apron to go with it. See the colors below.
|C-YOU® Color Chart – 20 Piping Colors – with Matching Aprons|
|C-YOU Color®||Apron Style|
|Black / Noir||Yes||Yes|
|Charcoal / Anthracite||Yes||Yes|
|Medium Grey / Souris||-||-|
|Tan / Taupe||Yes||Yes|
|Beige / Beige||-||Yes|
|Caramel / Caramel||Yes||Yes|
|Coffee / Coffee||Yes||Yes|
|Chocolate / Chocolat||Yes||-|
|Mokka / Moka||Yes||Yes|
|Orange / Orange||Yes||Yes|
|Kirsch / Kirsch||Yes||-|
|Cherry / Cerise||-||-|
|Fuchsia / Fuchsia||-||-|
|Iris / Iris||Yes||-|
|Parma / Parme||Yes||-|
|Steel Grey / Acier||-||Yes|
|Turquoise / Turquoise||Yes||Yes|
|Pistachio / Pistache||Yes||Yes|
|White / Blanc||-||-|
|Chalk / Craie||-||-|
The holidays seem to arrive more and more quickly every year. Prime time for parties, get togethers, dinners, weddings, Christmas parties, and other celebrations, preparations for the season can be challenging and the payoff can be incredibly rewarding.
Gift Packaging Ideas
Panibois is a versatile line of poplar wood baskets, trays, mats, flatware for baking, dining, and presentation. See our blog called “Prepare for the Holidays” that’s filled with ideas and pictures for just a few of the ways to use Panibois products to make your presentation that much more special.
Various Sizes and Shapes
Baking baskets and molds come with a paper lining, unless otherwise noted, and come in various sizes. See our blog on Panibois Baking Mold Dimensions to ensure you get the perfect size.
Need Smaller Quanities?
If you’re looking for a variety of shapes and sizes, but in a smaller quantity, see our product section Wooden Bakeware & Molds » Baking Molds » Home Baking. We have several models available in smaller package sizes that range from 1-13 pieces, depending on the Panibois model.
We’re Here to Help
Our goal is to help you in any way possible to make sure your holidays are as effortless as they can be. Need a rush order? Call us and we’ll see what we can do. Please don’t hesitate to contact us if you have a special request or need assistance with placing your order or would even like product information or recommendations. We are always here to serve you. Thank you for shopping TechnoBake.com. Happy Holidays!
The hot trend of aerated chocolate, recently adopted by giant chocolate maker Hershey’s, has found it’s way to the U.S. But how do you incorporate those beautifully uniform bubbles into your own chocolate?
Why Aerate Chocolate?
It depends on who you ask, but, in general, the benefits can include the added texture, change in flavor, increased profit margin (a plus with the rising prices of cocoa), or calorie cutting. The aeration process alters the taste of the chocolate, and it becomes an entirely new medium to explore, albeit a challenging one. According to Stephen Beckett, a former researcher for Nestlé, “If you aerate [chocolate], it tends to be creamier. Its density is so low it melts very easily, and gives you a different taste.” As for increasing profits, when you aerate using carbon dioxide or nitrous oxide, the overall chocolate density can be up to half of what it normally would be. Chocolatiers are able to adjust the amount of bubbles, and the size of bubbles–depending on the process, and to achieve just the right amount of lightness in the chocolate.
The Fundamentals of Aerating Chocolate
Chocolatiers will approach this challenge differently, but the fundamentals of aerated chocolate tend to be the same. Here are some tips for creating smaller batches of aerated chocolate without the use of professional aeration equipment, which can cost several thousand dollars.
- Temper Chocolate
- Add Cocoa Butter for additional fluidity
- Charge Chocolate in a Whipped Cream Siphon
- Dispense into Molds
This method creates a chocolate foam that sets, trapping all the bubbles in a network of crystallized cocoa butter. An optional step is to make a vacuum-set foam by placing the freshly foamed chocolate in a vacuum container. By offsetting the ambient pressure, the function of a vacuum, the bubbles will expand, creating a much lighter texture in the finished chocolate.
At TechnoBake.com we take pride in carrying the best chocolate melters for your art. We have various sizes to meet the needs of your kitchen, with bowl sizes ranging from 3 kg to 24 kg.
About Mol d’Art
Mol d’Art Chocolate Melters from Belgium are designed to meet the characteristic sensibility of chocolate by world-famous Chocolatier Jean-Pierre Wybauw. The electrode heat element, which diffuses the sensible dry heat from the bottom to the sides, prevents the chocolate from becoming coagulated while working. Together, TechnoBake and Mol d’Art developed the most accurate thermostat systems to control the temperature of chocolate with Mol d’Art Melters.
See the list of chocolate melters below for a quick overview and easy shopping.
|Overview of Chocolate Melters|
|Item||Stainless Steel Bowl Capacity||Brand||Description||Price||Accessories|
|3kg Mol d’Art Chocolate Melter||3 kg / 6.6 lbs.||Mol d’Art||Fiber reinforced plastic body and lid construction with a removable stainless steel insert.
Overall size: Diam / L 12″
Power: 110 V
|6kg Mol d’Art Chocolate Melter||6 kg / 13.22 lbs.||Mol d’Art||Fiber reinforced plastic body and lid construction with a removable stainless steel insert.
Overall size: L 42 cm x W 31 cm x H 18cm / L 16.54″ x W 12.20″ x H 7.08″
Power: 110 V
|$640||Additional 6kg Stainless Steel Pan for +$53.00|
|12kg Mol d’Art Chocolate Melter||12 kg / 26.46 lbs.||Mol d’Art||Fiber reinforced plastic body and lid construction with a removable stainless steel insert.
Overall size: L 62 cm x 39 cm x 16 cm / L 24.40″ x W 15.35″ x H 6.30″
Power: 110 V
|$789||Additional 12kg Stainless Steel Pan for +$75.00
2 x 6kg Stainless Steel Pans for +$99.00
|12kg Bakon Chocolate Melter
*Special Order Only
|12 kg||Bakon||All stainless steel body and lid construction with a removable stainless steel insert meets UL/NSF/CSA standards.
Overall size: L 58 cm x 35 cm x 14 cm / L 23 ½” x W 13 ¾” x H 5 ½”
Power: 115 Volt/60 Hz/0.5 kW/5 Amps
|$1,125||Additional 12kg Stainless Steel Pan for +$75.00|
|24kg Mol d’Art Chocolate Melter||24 kg / 52.90 lbs.||Mol d’Art||Fiber reinforced plastic body and lid construction with a removable stainless steel insert.
Overall size: L 62 cm x W 39 cm x H 32 cm / L 24.40″ x W 15.35″ x H 12.60″
Power: 110 V
|$999||Additional 24kg Stainless Steel Pan for +$99.00|
All chocolate melters are tested by TechnoBake prior to shipping. Each chocolate melter has a six (6) month limited warranty after the date of purchase.
Panibois is the inventor and manufacturer of wooden bakeware and molds and also manufactures a collection of wooden items including gift crates, baskets, and utensils. Headquartered in northern France, Panibois has been making goods from natural poplar veneer since 1995.
Innovating their patented gluing technology to replace the dangerous staples used in existing wooden bakeware, Panibois has grown rapidly and today their baking molds can be found in a complete range of square, rectangular, and octagonal shapes. Additionally, they also manufacture tart, pie, and torte rings.
Panibois products are available in 30 countries with a range of 25 different models marketed to bakers, pork butchers, delicatessen dealers, fine food, cheese producers and retailers. Shop Panibois here.
Proofing,or proving, is the the final dough-rise step before baking. To have a light, airy, bread, you must allow your yeast dough to rest before baking. The yeast interaction with the starches and sugars in the dough is quite complex, but here is a quick overview:
When you allow your dough to proof, the dough will become delicate, as it’s filled with numerous air pockets. Shaping the dough at this point will lead to crushing the nice large air pockets that have developed. Those beautiful holes in freshly baked bread have become a mark of true artisan bread and are coveted by bakers everywhere. The secret to those holes is proper proofing.
Doughs will be of varying consistency, some wetter and stickier than others, depending on the level of hydration. Wetter doughs are more difficult to shape as gravity will constantly be working against you, it is best to proof dough in a proofing basket or in a loaf pan to give your loaf structure. For proofing done in a proofing basket, you will simply turn out your floured dough onto a baking sheet or stone before placing it into the oven. For loaf pan proofing, you will proof and bake in the same pan.
Proofing baskets and bannetons are traditionally made of wicker or another light, dry wood and come in round or elongated forms. Some modern proofing baskets are made of silicone or plastic, but, aside from being dishwasher safe, they are not as useful as neither silicone not plastic is able to “wick” away moisture from the dough. Some proofing baskets are lined with linen, or other cloth liner, to prevent the dough from sticking to the sides of the basket. Banneton baskets, also called Brotform baskets, provide the loaf with shape, structure, while wicking away moisture from the crust. A banneton is used for round loaves, called boules. A proofing cloth, or couche, made of linen or other coarse material is typically used for longer loaves such as baguettes.
How To Make Simple Delicious Bread
The ingredients in most breads are the same, leaving the amounts of each ingredient and the order of steps as the reason for the difference in flavors and textures.
To make your sponge, mix a “paste” of the following ingredients.
Leaving the covered sponge to set at room temperature allows the yeast to work and develop flavor. Add the sponge to the dough once the sponge has at least doubled in size and is nice and bubbly. Never add salt to yeast. (or any acid for that matter)
To make your dough simply mix a good ratio of cool water to flour. The dough should be a bit sticky and wet. Take care not to add too much water. After the mixture is well-combined, let the flour and water dough rest for at least 20 minutes–this will allow the gluten to develop and the flour to absorb the seemingly excess water, leaving a nice tacky dough for you to work with.
The Bread Dough
Add the sponge to the dough and knead, adding flour as needed to keep it from being too sticky. You can either add salt at this step, once the two have been incorporated or wait for one rise before adding.
Divide and shape the dough at this step, using flour to keep it from sticking too much, or oil, depending on your proofing method and desired crust. You can shape the dough into loaves, boule, baguettes, rolls, etc. at this step and place the smooth shaped dough in your proofing basket, baking basket, or loaf pan to rise. To form a nice crust (as opposed to soft crust), you will want a wooden or wicker proofing basket or banneton or proofing cloth. Though proofing in a loaf pan can be much simpler, since most pans made of metal or glass, they are not able to wick away moisture from the crust. As a basic rule, let the dough double in size. Generally speaking, overproofing will ruin the structure of the bread, leading to collapsed loaves or holes that are too large, while underproofing will lead to a denser, less flavorful bread. It is up to you to find the optimal proofing time for your loaves.
Always preheat your oven. If you’ve used a banneton, gently turn out your dough onto your chosen pan or stone and dust away any excess flour. If you proofed your dough in a pan, you are ready to place it in the oven. Baking techniques vary from chef to chef, but find a nice hot temperature–I would say 375 degrees F is the lowest you would want to try–and give it a try. Some bakers will add a pan of water to the oven to add steam to the dry heat, resulting in a chewier crust. The bread is done when knocking on the beautifully browned crust gives a nice hollow sound. Let the loaves set after removing them from the hot oven to redistribute the moisture inside. A cooling rack will help to prevent the crust from becoming soggy.
Once the loaves are cool–or you just can’t wait, enjoy!
Getting the Proper Tools for the Job
You can proof your dough in a loaf pan. TechnoBake carries the gorgeous line of Panibois Wooden Bakeware and Molds. With the various sizes and shapes available, you’ll have no trouble personalizing your products. Click here to shop the Panibois line. For a quick reference of baking mold sizes and shapes, read our blog on “Baking Mold Dimensions.”
You can use a proofing basket. See our Bannetons and Baskets.
If you’re looking for advanced tools for your kitchen, shop our Baking Tools section for dough dividers, dough wheels, scoring blades, dough dockers, seamless linen by the meter, and paline, among others.
If there is a tool you have not been able to find on our site or elsewhere, contact us and we will gladly see if we can help.
Intro to Clement™ C-YOU®
Show off your individuality in style with Clement™ Chef Jackets with C-YOU® piping customization. C-YOU® is a feature of select Clement™ Chef Jackets that allows you to select from 20 piping colors and placement options specific to each jacket style to personalize your professional chef jacket. Shop our collection of C-YOU® Jackets for Women and our C-YOU® Jackets for Men.
Overview of the Colors
See the C-YOU® color piping options below. Easily see if your C-YOU® piping color selection has a matching apron color to go with it by checking out our blog on the ICES Convention 2011.
|C-YOU® Color Chart – 20 Piping Colors|
|White / Blanc||Chalk / Craie||Steel Grey / Acier|
|Black / Noir||Charcoal / Anthracite||Medium Grey / Souris|
|Coffee / Coffee||Tan / Taupe||Beige / Beige|
|Mokka / Moka||Chocolate / Chocolat||Caramel / Caramel|
|Kirsch / Kirsch||Cherry / Cerise||Orange / Orange|
|Parma / Parme||Iris / Iris||Pistachio / Pistache|
|Fuchsia / Fuchsia||Turquoise / Turquoise|
A Look at the Jackets
|Chef Jackets with C-YOU® Piping Option|
|Very feminine, elegant well-shaped, modern cut. Two front pockets. Fabric: 65% polyester, 35% cotton. Hidden press studs. Short or long sleeve. (Jacket with C-YOU®, $125)|
|Great design and modern style. Hidden press studs, pen pocket on left sleeve, side slit. Fabric: 67% polyester, 33% cotton. Back in DRY UP®. Short or long sleeve. (Jacket with C-YOU®, starting at $150)|
|Classic, elegant style. Hidden press studs, pen pocket on left sleeve, side slit. Fabric: 67% polyester, 33% cotton. Back in DRY UP®. Short or long sleeve.( Jacket with C-YOU®, White, $120; Black, $140)|
|Side crossed collar, hidden press buttons, pen pocket on left sleeve, side slits. Honeycomb fabric 50% polyester 50% cotton. DRY UP® back. Long or short sleeve.( Jacket with C-YOU®, White, $160; Black, $164)|
|Polo neck, side press buttons fastening. Hidden press buttons, pen pocket on left sleeve, side slits. Fabric 67% polyester 33% cotton. DRY UP® back. Long or short sleeve.( Jacket with C-YOU®, White, $130; Black, $140)|
|Beautiful, elegant design. Hidden press studs, pen pocket on left sleeve, slit on sides. Fabric: 67% polyester, 33% cotton. Short or long sleeve. ( Jacket with C-YOU®, White, $116; Black, $132)|
|Polo neck with side press buttons fastening and opened on front. Hidden press buttons, pen pocket on left sleeve, side slits. Fabric 67% polyester 33% cotton. DRY UP® back. Long or short sleeve. ( Jacket with C-YOU®, White, $127; Black, $140)|
|Squared mandarin collar, hidden snap buttons, pen pocket on left sleeve, side slits. Fabric 67% polyester 33% cotton. DRY UP® back. Long sleeve only. ( Jacket with C-YOU®, starting at $150)|
|Squared mandarin collar, central zip fastening and inside protective strip to avoid the contact with the skin. Horizontal topstitch on front yoke with single welt pocket included. Tongue held by snap button under the jacket. Fabric 50% polyester 50% cotton. Long sleeve only. 4 custom options: Cosmo Art, Cosmo Cook, Cosmo Flag, Cosmo Stripe. ( Jacket, starting at $138)|
This year’s New York Chocolate show will take place Thursday, November 10 through Sunday, November 13, 2011 at the Metropolitan Pavilion in New York City.
The New York Chocolate Show is completely dedicated to chocolate and is the largest show of it’s kind in the United States. Appropriately held in the chocolate hub of North America, the event will bring together more than 65 fine chocolate companies presenting an array of fine chocolates and chocolate-inspired products to spread excitement throughout the chocolate community. The show also features book signings, cooking demonstrations, time with renowned chocolatiers and pastry chefs, and fun activities for children in the “Kid Zone”.
For tickets and more information visit the Official Site of the New York Chocolate Show