This recipe is dairy free, and all dairy is instead replaced with a flavored water (flavored with tea) and butter replaced by vegetable or olive oil. The recipe is adapted from a French recipe.
120 g delicate honey
100 g plain flour T55 or T65
50 g ground almonds or almond flour
40 g powdered sugar or cane sugar
9 cL water flavored with tea
6 cL extra virgin olive oil
2 g baking powder
lemon zest or vanilla bean pulp
Preheat the oven to 320 ° F rotating heat, or 300° F static heat. Sift flour with almond powder, sugar, and baking powder.
Bring water to a boil and infuse with herbal tea (3 minutes) or chamomile (7 minutes).
Sift flour with almond powder, sugar and baking powder. Line a DUC Panibois baking mold with the included baking paper.
In a bowl or food processor mix liquid ingredients including the 9 cL of tea with honey, eggs, and oil.
Add zest or vanilla then add dry ingredients: sugar and flour mixture. Don't mix too much
Pour dough into cake mold and cook for 20 to 30 minutes. Dough should swell a little and brown. Use a toothpick to test if cake is baked thoroughly (should come out clean).
The cake stores up to two days at room temperature covered. Rest for a few hours after baking. Use a delicate oil. It is a cake base but obviously a little different as the common milk and butter is replaced. Times may vary depending on mold used to bake but shoot for a 25cm long cake mold or 18-20cm pan.
Texture is very soft, slightly airy (because of the water and honey).
Enjoy
Technobake is excited to welcome our new line Bio Food Pack. This new and innovative cooking technology was created to be cost efficient, easy to use, and eco-friendly.
Not only are the molds created from natural products, they are the perfect fit for food industries, bakers, and individuals. Not only will your products represent a natural look, but the Bio Food Pack makes for an excellent alternative to aluminum.
The entire range is manufactured in paper in order to bake your salty or sweet recipes. The molds are suitable to bake any product inside including several different shapes and sizes.
Made from genuine vegetable parchment paper (GVP) our new Bio Food Pack molds are the number one paper baking product. GVP has the best resistance to the oven and is pure and safe for direct food contact.
Interested in trying a sample of Bio Food Pack? Email us today for more information cs@technobake.com
SHOP NOW]]>You may notice some differences between the two chocolates above. Can you guess which of the two may be tempered and which may not be? You'll notice that the image to the right holds a shine and doesn’t look tacky like the image on the left. We’d also bet that the chocolate on the right would ‘snap’ when broken or melt with a smooth texture in your mouth.
As you might have guessed, this right-side image is a direct result of tempering chocolate. Chocolate that isn't tempered, also referred to as untempered chocolate, lacks all the qualities you probably notice in any store bought chocolate you've consumed in your lifetime.
If you've ever had a chocolate bar melt and then harden again, you'll notice that it has likely bloomed and lost its temper. Your once smooth and silky chocolate now has white streaks and lost its smooth finish.
If you’ve ever purchased chocolate at a store, chances are it has gone through the tempering process. This involves melting and cooling chocolate in a manner that promotes very specific fat crystals (called beta crystals) to form.
Chocolate itself is an emulsion, however if warmed or melted the chocolate emulsion breaks. When it finally cools, the cocoa butter rises to the surface. This creates an unattractive product and some will actually throw their chocolate away thinking its moldy, when it’s really just fat ‘bloom’.
So why temper chocolate? The result of tempered chocolate offers a noticeable shine, chocolate that won’t melt to the touch, and a formed chocolate that audibly ‘snaps’ when broken. These expectations are what all chocolate consumers have grown to know and love. Although chocolate that hasn’t been tempered is completely harmless, it seems unnatural. There are a few methods to tempering chocolate although we are just going to introduce one which is widely used today (especially with tempering machines).
The Seed Method involves using un-melted chocolate to “seed” the melted chocolate. Which basically means that the stable crystals in the un-melted chopped chocolate encourages the formation of the stable beta crystals in the melted chocolate, thus seeding it.
Through this process stirring is very important, this lets you keep the smallest beta crystals possible in suspension.
It is very important to pay close attention to the temperatures at which you maintain when seeding chocolate. Going above or below the threshold could ruin your temper.
If you're still confused about the tempering process, watch this informative video below
Unfortunately, unless you are using something similar to our Mol d’Art tempering machine, you’ll have to constantly check the temperature of your chocolate mass. If you reach too high of a temp, you can ruin your batch and cause scorching. If you were to raise the temperature of the chocolate above 91°F after seeding, you’ll have to start the process over. That’s truly what makes tempering machines so effective.
Mol d’Art machines use accurate temperature control via a built-in electric thermostat which holds desired temperatures with extreme precision for many hours on end.
If you were to compare this process to tempering chocolate on top of a bowl of boiling water, there’s a clear winner. In addition to complete and reliable temperature control, our tempering machines also use dry heat in the form of an electronic induction heating device. This means you do not have a chance to pollute your high-quality couverture with water while also increasing accuracy, stability, and efficiency.
For your convenience our Mol d'Art melters will often ship the same day the order is placed.
If you have any questions about tempering feel free to give us a call at 636.278.1799! We’d love to hear what you have to say if you’ve ever used one of the most renown chocolate tempering machines in the industry.
Technobake and Panibois is excited to attend the National Restaurant Association Show this May 18 – 21st. We had such a blast last year we are headed back and we are eager to meet with everyone and share our amazing collection of Wooden Baking Molds
You can visit us in the Lakeside Center at booth 9218 all day through the entire duration of the show. We will be bringing our Panibois baking molds and serving a wonderful mini souffle prepped in our amuse bouche baking molds (recipe created by @les_ateliers_de_caro).
The National Restaurant Association Show 2019 is welcoming it’s 100-year anniversary. This show is the place to explore everything that’s happening in the food industry. From food and beverage technology to equipment and service supplies, you can find it all at the NRA food show. The show also provides a great chance for networking, sampling, and testing all the greatest new products. This of course, includes our biodegradable baking molds.
If you’re attending the event this year, you’ll have three days to try to explore all the show floor has to offer. Aside from the thousands of businesses attending you can find the World Culinary Showcase in the Lakeside Center right by our booth. The Innovation Hub in the North Hall and the Culinary Event and Kitchen Innovations in the very large South Hall.
The world culinary showcase lineup allows you to watch your favorite celebrity chefs demonstrate their techniques and share their stories. Plus, award winning up-and-coming chefs to know demonstrate how they’re rethinking cuisine.
In addition to all the wonderful businesses present you can see what’s driving the changing industry and talk directly to food producers and processors interested in exporting their unique products. We here at Technobake are even looking for more Panibois distributors throughout North and South America. Don't miss the chance to learn about the latest industry innovations and insights, unlock the best technological practices, and get tips from the social media experts located at the Innovation Hub.
From tech talks to culinary & mixology demos, featured presentations, and education sessions, the NRA Show is offering evening events for it’s 100th anniversary. This includes hot music, delicious food, and specialty cocktails by the mixologist at Chicago’s newest, hottest restaurant, TAO.
A major highlight expected during the show will be the finals of the Show’s Star of the Bar® competition. This is a national contest searching to crown an individual as the country’s best mixologist.
The 100th anniversary will also host daily celebrations on the show floor. This includes a daily delicious desert. Meet & greets, as well as instagrammable stories with the show’s giant birthday cake.
For now, let the countdown begin for our culinary trip. We cannot wait to get back to Chicago to spend time with bakers, innovators, and industry leaders. Stop by and ask us anything you'd need to know about Panibois, get some sample packs, or just grab a delicious souffle.
We will be alongside Clement Design USA who is a leading innovator of Chef Jackets worn by some of the best chefs in the industry. Just look for Technobake, we can't wait to see you!
]]>
Organic in food is a term used to describe foods grown without aid of genetic engineering or synthetic assistance. Organic foods must adhere to specific standards that are regulated by the United States Department of Agriculture (USDA). Organic products are made from materials produced by organic agriculture and can play just as big of a role as ingredients when it comes to organic baking.
It's not just the product or process but the entire baking system in your kitchen or bakery that you're trying to change when you want to convert from conventional to organic baking.
In organic baking, certain ingredients go out the window, and are no longer options. In conventional baking, these ingredients allow for broader parameters in the baking process. Allowing some leeway when creating your bakes. For example, conventional bakers can over mix dough whereas organic bakers do not have that luxury, an over-mixed dough can easily ruin your bake in either example, however it's easier to do with organic recipes. In addition, equipment and processes may also require more attention for acceptable quality and shelf life.
Compared to traditional metal baking pans, Panibois is a dream, making them the best, non toxic baking pans in the industry. These wooden organic baking molds can increase productivity, increase sales, and it adds a unique artisan touch which is ideal for any bakery pushing an organic lifestyle.
The Process:
Panibois wooden baking molds are created using Aspen trees, which are maintained and regulated using reforestation. The molds are cut and folded then set to dry. Each mold comes with a unbleached parchment paper which means your baking paper is untreated and totally chlorine-free.
Baking is super easy as the wooden molds allow you to prep, proof, freeze, bake, and serve all without transferring product around or touching it additional times.
Cleanup is a breeze; you can either serve your bakes directly in the mold you just baked in, or you can re-use the mold another time.
In addition, Panibois are customizable, we will digitize and engrave your logo or phrase in house and personally engrave each mold individually using laser technology. Digitizing and engraving in house guarantees high quality logos and a quick turn-around on orders.
In all, Panibois offers an organic and artisan touch, little to no clean-up, they are great for marketing your business, and are super easy to use. Check out our latest video recipe for an idea on just how easy it is to bake in Panibois.
Stepping into the realm of organic baking can be beneficial, organic foods may offer higher nutritional value than conventional baking methods. The reason: the absences of pesticides and fertilizers cause plants to boost their production of phytochemicals (vitamins and antioxidants) that strengthen their resistance to the natural elements (bugs and weeds for example).
The environment is also be greatly impacted by organic farming methods and using organic products. Pollutants are reduced in groundwater, decreases in pesticides used, also, organic farming uses 50 percent less energy than conventional farming methods.
Another great addition to organic products, especially Panibois, is the fact that it is a 100% biodegradable product. Decreasing the amount of waste being sent to landfills can help us reach our goal of a zero waste future. Of course, if your Panibois do end up somewhere, microorganisms can completely break them down or they will decompose naturally. This non-toxic ovenware is the best option if you're looking for a change.
In all, with many bakeries moving toward organic baking methods, now is the time to convert to organic baking yourself. You don't just want to use the ingredients but you want to stand out from others by using organic products as well!
]]>
Are you looking for an alternative to traditional baking molds? You know those metal pans you use to bake everything from bread, to custards and quiches. The ones which can easily trap and burn excess ingredients. Oh, and they require cooling off before you can wash them, and even then, you’re left with dirty crusted overbaked food stuck inside and along the edges.
What if we told you that you could skip the fuss of cleaning up after every bake. That you could present your baked items in a mold engraved with your logo. That this item can also be grabbed bare-handed straight out of the oven saving time. Oh, and that baking in these is the environmentally friendly option, this item is 100% organic and biodegradable created using 100% non-treated wood.
Have we piqued your interest yet? If you haven’t heard of them before these items we are talking about are called Panibois, wood baking molds.
So, what exactly can you bake in Panibois?
It may be easier for us to just provide you with the few items you are unable to bake in Panibois, like a kitchen chair, for example. Instead, here's a look back at some of the wonderful recipes crafted by professional chefs.
Wrapping up this introduction it’s safe to say that this year has been a great one, for Panibois especially, we have been working closely alongside chefs to create custom recipes exclusively for Panibois. Want to try baking in our molds without dishing out a ton of cash, we created individual discovery packs for each mold we offer. This lets you play around with your own recipes, or ours. We have videos, pdf recipes, and step-by-step guides available for each recipe.
Want the goods? You’ll find it below each image!
A simple and decadent clafoutis, this delicious dessert can be prepared in about an hour. Believe us when we say preparation is very simple; you add the ingredients together, whisk, and pour over figs. Pop it into the oven for one hour at 320° F and serve directly in Panibois. Everything, yes everything, is prepped, baked, and served in a single mold.
We were a bit suspicious about such a simple recipe at first, yes sweet potatoes are delightful, but how could you step away from the traditional candied brown sugar, cinnamon, nutmeg sweet potatoes we always see around Thanksgiving time? Well, if you’re looking to shake up the table a bit, this recipe is for you. Not only does the cream add a delicious taste but the fresh sage completements everything so well. This is a magnificent recipe to introduce to your friends and family; believe us (we may have baked this a few times since we filmed).
Creating any kind of recipe involving yeast can be a little bit disheartening. Many different independent variables can affect how well your final product is. For instance, temperature plays a huge role in the proofing process as well as yeast in mixtures and egg white temperatures. These can all affect how your brioche may turn out, however, when everything falls into place you’re left with a melt-in-your-mouth pastry.
Artisanal Bread and Herbs was the very first recipe created for us in Panibois, specifically our Cocotte baking mold. Not only was this recipe a huge learning process for both us and chef Vincent, but the final product speaks for itself. Yes, it looks beautiful and in addition the cocotte helps to facilitate moisture, so you’re left with a perfect bread.
If it isn’t apparent yet, Panibois is great for bakeries. Not only are you serving up perfect bread every time, but you are bypassing the cleaning you have to do, you can engrave your logo on the mold you bake and serve to customers, and the added artisanal flair is perfect for recent trends, and this orange puff brioche is no exception.
Yes, you can even produce amazing, and delicious tarts, using our miniate tart rings. With over 25 mold sizes and shapes the only limit is your creativity when you bake in Panibois. Imagine serving up a handheld to-go tart in a beautiful wooden baking mold or bringing this as a dessert to a family dinner, not only have you impressed your customers, friends, or family but you’ve also baked in a 100% environmentally friendly wooden mold.
This is far from all of the recipes that have been created by our professional chefs. If you're looking for more just click the "Inspire Me" section above. Remember, Panibois won't limit you when it comes to cooking or baking, in fact, it should enhance your creativity. We've seen classes based around creating a product specifically for our molds, we've seen bakeries and restaurants produce babka, pie, quiche, salads, dinner rolls, lasagna and more. Oh, and we can't forget the food trucks that prep, bake, and serve directly in an engraved Panibois. Want to gift your delicious treat to someone? Bake in a mold directly and wrap in a mold as a gift for friends and family as featured by Martha Stewart. With Panibois the sky's the limit.
Try out a sample pack today, get your hands on a discovery pack, or order a case wholesale and save some money. Have questions or concerns? Please comment below and we will get back to you!
]]>Table top chocolate melters have been specifically designed for melting and tempering smaller volumes of chocolate couverture. This easy-to-use equipment makes melting and tempering chocolate a very easy and controllable process.
Dry Heat
Mol d’Art are chocolate melting devices that have been crafted to handle your chocolate couverture with care. Secure and slow melting at low temperature are critical to creating a premium final product. Therefore, an electronic induction heating device is used. These chocolate melters do not use water – this not only reduces the risk of polluting your high-quality couverture with water, but also increases accuracy and stability by offering an electronic temperature control.
Accurate Temperature Control
The heating device within the system is mounted on both the bottom and sides to produce gentle and even heating of the removable stainless-steel pan. Temperatures can be easily controlled and set in a range from 5 to 65 degrees Celsius. A built-in electric thermostat holds desired temperatures with supreme precision. Mol d’Art devices are known to be extremely stable and reliable, making them the number one choice for chocolate melting and tempering.
Durability
All devices have a strong, lightweight body made of plastic and constructed using state of the art integrated electronic circuits. They come complete with a removable stainless-steel dish which makes them easy to handle and clean. A strong plastic removable lid is also included to protect your chocolate from unwanted environmental influences during processing or melting.
Features:
Panibois is one of the most useful and versatile tools a baker could ever use. Not only are they useful, the wooden baking molds are 100% biodegradable, created using 100% non-treated wood and come complete with a waterproof silicone liner for use in the oven, microwave or freezer.
Panibois molds are not only an attractive and natural product to present your cakes and bakes in, but they meet really important, ethical and sustainable principles that matter in today's world. Panibois baking molds are used extensively across France for baked goods. They are food industry compliant and they are ideal when you are baking commercially! Aside from our wholesale option in which we offer price breaks, customization options, and free ground shipping in the United States, we also offer smaller discovery packs for domestic bakers. Whether you want to explore Panibois or are in a crunch for large family events, wedding shower, or a graduation we offer a solution for everyone.
The versatility of Panibois is what appeals to so many bakers and cooks, you aren't limited to just baked goods (like breads) you can prepare, bake, and serve: cakes, crumbles, ready meals, terrines, quiches or even use them as an attractive salad container. Panibois are a delightfully rustic way to package and present a lovingly baked gift.
Simply put, Panibois wood baking molds are the biodegradable alternative to the foil container. Aside from the beautiful engraved presentation, they are the ethical and sustainable option that most people find appealing. From oven to table, Panibois wood baking molds come in many shapes and sizes to suite your every need. Each size has it's own name representing French heraldry such as the Petit Prince or the Marquis.
Another amazing aspect about Panibois is that it is the go-to option for affordable branding and marketing. Bakers, Casinos, Hotels, and even Baseball Teams, have used Panibois to market themselves while serving up delicious baked goods. We laser engrave our molds in house and deliver to you in one to three weeks (depending on order quantity). This means you are not only receiving your product in a timely manner, but also that each mold is quality checked twice over and handled by our staff who have hand engraved thousands and thousands of molds.
After receiving a jpg, png, pdf, eps, or ai file of your logo, we will test engrave and send you an image so you can confirm your satisfaction. Once approved we work hard to complete your order, customer service is one of our largest values (so we aim to please).
Think of our molds like this, you not only get a super easy to use, efficient, affordable, and ethical baking mold but it is also an easy way to brand yourself, a to-go box, a display piece, a no-mess substitution, the perks go on and on....
Try us out, pick up a discovery pack or even a sample pack from our site, we will ship to you FREE (use code SHIP18 at checkout), and let us know what you think. We love feedback and we look forward to seeing how you use Panibois wood baking molds.
]]>
Technobake is excited to announce that we will be attending our second food show of the year. Although we were recently at the NRA Food Show in Chicago, we were a bit hidden from the heavy traffic areas. For the Fancy Food Show we will be located at booth #2971 giving some insight into Panibois and answering all of your questions. If you aren't sure what the fancy food show is, here's a bit of an introduction and we'll let you know what we'll be up to that weekend.
The Summer Fancy Food Show is the largest specialty food industry event in North America, and the premier showcase for industry innovation. You can expect more new and exciting events, programs, and exhibitors than ever before at the 2018 show. This is the place to see and taste the future of food! Panibois is definitely making getting noticed in America, so we are excited to share our product with another large audience! We introduced a lot of people to Panibois at the NRA show in Chicago and are excited to do the same in New York.
The 2017 Fancy Food Show marked its 65th year with a fantastic turnout. Over 2,6000 exhibitors, with representation from 57 countries around the world showed up. This year you can expect a bigger and better show (not just because we will be there). The Fancy Food Show offers many chances for interaction through stage talks, super sessions, and even a pitch competition. They even hold a lifetime achievements and hall of fame awards ceremony. If that isn't your style hit the floor and learn about all the exciting trends and innovations in the specialty food world.
Aside from all the great exhibitors lined up, and all the perks of attending (we know everyone likes free food and goodies). You can catch Technobake's Owner: Didier, and our Master Sales Rep: Francois, introducing everyone to Panibois wood baking molds. They will be there to answer any questions regarding Panibois, giving you an insight to the product, and sharing some baking mold samples with you. We will show all of our baking molds, our tapas and pizza boards, as well as our crates and specialty molds! Don't forget to stop by and grab an introductory brochure! We will be located at booth #2971 and can't wait to meet you all! Just be sure to look for the bright orange tree!
]]>
Technobake is excited to announce that we will be attending our first food show of the year. Although we haven't been to a show since 2016 we are eager to meet with everyone and share everything Panibois. We will be located at booth 11527 giving some insight into Panibois and answering all of your questions. If you aren't sure what the food show is, here's a bit of an introduction and we'll let you know what we'll be up to that weekend.
The food show is really a haven of inspiration in the food industry. You can see the latest culinary breakthroughs, experience new equipment and technology, and leave intrigued by bold insights from industry leaders. Special features include world culinary showcases and presentations. The show also offers you a chance to learn about opportunities that reflect today's business challenges along with forward-thinking trends. You can connect with influential executives, thought leaders, innovative exhibitors, and industry titans.
If you're attending you have to try to explore all the Show floor has to offer, from on-floor education to culinary demos to specialty features & pavilions, all highlighting the latest trends and opportunities facing your business. See what's driving the changing industry and talk with food producers and processors interested in exporting their unique products. Take the latest industry innovations and insights, unlock the best technological practices, and get tips from the social media experts in the Innovation Hub. Check out the products and vendors leading the charge in the growing organic and natural food industry when you visit the Organic & Natural Pavilion. Visit Startup Alley and check out innovative ideas for improving restaurant operations.
Find creative foods and beverages, innovative kitchen products (like panibois) and find all your favorite brands under one roof. This truly is an amazing event and we are beyond excited to be a part of it this year. Couple everything the show has to offer together and it's sure to be a great time.
Aside from the all of the great attendees lined up this year (and all the perks of attending). You can catch us presenting and answering everything Panibois. Our US Master Distributor, Francois, is an expert on Panibois and will be giving great insight into our product. We will have presentation samples so you can see how to use our wood baking molds, will be handing out informative brochures, product pamphlets, and some recipes great for Panibois. Oh and we'll also be giving away some free samples if you're interested in trying our molds! We know a few days isn't enough to visit every vendor that will be attending this wonderful show, but we'd love to see and speak to you all.
]]>