Tuesday, October 25, 2011

Several Baking Tips

It's baking season, so here are a few tips....

Baking Products that Last:  If you don't use all of your baking products or you are the type that buys in bulk, did you know you can preserve a lot of them in the freezer?  Baking Chocolate, Baking Chips, Flour, Nuts, Dried Fruit, Butter, Marshmallow and Cream Cheese!!!
Dust Your Pan with Cocoa:  Instead of dustinng your pan with flour and it leaving your cake with a white residue, try dusting your chocolate dessert with cocoa instead.
Quick Cookies:  When making drop cookies, make a double batch.  Form cookies into balls and freeze.  Once frozen, move them to individual freezer bags.  Later, you can bring out as many cookies as you need to bake, and no need for thawing.  This is great for those moments when you have unexpected guests.
Dough Sticking to Your Rolling Pin:  Do you have problems with moist dough sticking to your rolling pen?  Take a pair of clean, never-worn knee-high stockings and cut a hole in the toe.  Slide the nylon over the rolling pin.  The nylon will help keep the dough from sticking because it makes an even layer of flour on the pin so you can easily flatten your dough.


  1. Sheet metallic is understood to be extraordinarily durable and really strong, despite being light-weight, meaning the merchandise you order will work as hard as they give the impression of being good. Customizing a sheet metallic form’s shape and size permits it to be compatible with a variety of particular hardware—ones that a pre-existing design not made for a particular machine won't match optimally. 304 Stainless Steel is the commonest stainless steel alloy on the planet and for good purpose. Its chromium and nickel content creates superior corrosion resistance, among other advantages. All of that is also done with our workers and staff who are well-skilled and comforter vacuum storage bags versed to make sure the quality, consistency, and strategy of finished merchandise.