Blueberry Whoopie Pie
Home Baker’s Training
Semlor
Sales Meet
Opera Fettuccine Mushroom
House Specials Sales Meet……………………..4 Opera……………………………………..6 Fettuccine with wild mushroom sauce………...8 Bread Pudding with Caramel Sauce……………………….9 Bakery in Focus………………………………….10
Chef in Focus…………………………...11 Regional Showcase…………………………….12 Machine Guru– Waterjet Pastry Cutter……………..13 Blueberry Whoopie Pie……………...14
Strawberry Surprise cup cake…………………………..15 Classic Dark Chocolate Cake………………..16 Semlor-Swedish lent buns………………………………………..17 Home baker training at TAC Pune…………...18
Better Our Communities………...19 Food Glossary…………………..20
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Chef’s Point of View Please write here……….
Editor-in-Chief Chef Pankaj Jain Editor Food Service Azharuddin Khadri Editor T & I Harsha Bhagwat
Rich’s CAT Rich Graviss Products Pvt Ltd J Block MIDC Bhosari Pune 411026 https://www.facebook.com/RichsCATIndia
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Sales Meet-2014
North, Central & East (Sales & Culinary Team) at the Golden Tulip Hotel, Chandigarh during sales meet with Mr.Pankaj Chaturvedi (CEO & Executive Director) on 16 Jan 2014.
Pic: Left: Central Team led by Mr.Amit Jain with Mr.Pankaj Chaturvedi. Pic: Right: North Team led by Mr.Manish Loomba with Mr.Pankaj Chaturvedi. Pic left: East team with Mr.Manish Loomba, Chef Pankaj Jain & Mr.Pankaj Chaturvedi.
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Sales Meet-2014
West & South (Sales & Culinary Team) at the Ramoji Film City, Hotel Sitara Hyderabad during sales meet with Mr.Pankaj Chaturvedi (CEO & Executive Director) on 23th Jan 2014.
Pics Above: Associates discussing during a Team activity. Highlights of the sales meet: The Mantra of Rich’s for the year 2014 is ENERGY. Everyone shared their success stories. Associates living by Rich Values. Brand Positioning The Rich Experience– Customer Intimacy 5
Food Service Application
Opera Opera cake is a type of French cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze. According to Larousse Gastronomique "Opéra gateau is an elaborate almond sponge cake with a coffee and chocolate filling and icing."The cake was popularized by the French pâtisserie house Dalloyau.
1000 Gms Almond Sponge 180 Gms Coffee Sugar Syrup 100 Gms Dark Compound 1150 Gms Coffee Butter Cream
Trim the edges off your two joconde sheets (Almond Sponge). Once that’s done, measure them and cut them in half. You want four layers, which is traditional for an Opera cake. Apply a thin scraping of melted chocolate to the underside of the bottom layer.
600 Gms Chocolate Truffle (From Rich’s Cremagic) 75 Gms Dark Chocolate 50 Gms Table Butter 100 Gms Chocolate Garnish
Remove it to a separate sheet of parchment, flip it over and spread. Let it firm for a few minutes, then place it in the refrigerator for a few more. What will this do? Besides adding still more deliciousness, it will ensure that the cake doesn’t stick to the cake board when it’s time to slice and serve.
Flip it over onto your cake plate or cake board, chocolate side down. Gently peel the parchment back, center it on the board and you’re ready to go. First thing, apply coffee syrup to your layer, Thoroughly soaking the layer will give the cake the melt-in-the-mouth texture that Opera cakes in Paris are known for.
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Apply your next layer of cake. Soak it. Now it’s time for the middle layer of ganache. Spread it thinner than the buttercream. Just a covering will do.
Apply the next layer of joconde/ Almond sponge. Another quarter-inch layer of coffee buttercream. Again, check for evenness all the way around as you apply it.
Another quarter-inch layer of coffee buttercream. Again, check for evenness all the way around as you apply it. Then the top layer of cake. Edges getting a little sloppy? Don’t worry, you’ll trim those off later. Soak, soak, soak. And now for the top. Here you want just a thin scraping of buttercream, mostly to fill in any pits so the tempered chocolate top will lay on smoothly. Melt the chocolate & temper it properly before using, spread it on promptly and thinly. Let the chocolate firm at room temperature for about ten minutes. Then, using a knife you’ve heated under hot tap water (then dried) slice off the edges to reveal the layers. Pieces can be any size you like.
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Food Service Application
Fettuccine with Wild Mushroom Sauce. Servings: 3 50 Gms Butter 20 Gms Olive Oil 100 Gms Onions Chopped 20 Gms Garlic Chopped 3 sprigs Thyme Chopped 300 Gms Mushrooms Chopped 10 Gms Dry Porcini Mushrooms (soaked for 15mins) Chopped 2 pinch salt 3 Gms Crushed Black Pepper 70 Gms Rich’s Cooking Rich-HK
Method of Preparation:
3 sprigs Parsley Chopped
Heat butter & oil in a pan. Saute onions & garlic till onions turn translucent.
Add thyme sauté till onions & garlic are slightly brown.
Add mushrooms & cook on a low flame until all water evaporates.
Add porcini mushrooms, salt & crushed pepper. Cook for 2 more minutes.
300 Gms Fettuccine- al-dente
Picture of a Dry Porcini
Add little water to de-glaze & RCR-HK. Simmer for a minute , Porcini mushrooms are one of the favoradd chopped parsley. ite fungi. Why? Because the earthy, richtasting mushrooms impart a pungent, Check the seasoning , add fettuccine & toss for few seconds woodsy flavor to any number of dishes, & plate the pasta. Garnish with chopped parsley. from risotto to soup. Also called cèpes, porcini are usually sold dried in the How to Buy: Look for fresh porcini with large caps (about six inches in diame- United States, but may be available fresh ter). The caps should be firm, with no nicks, cuts, or black spots, in late spring or in the fall at some farmers’ markets. Dried porcini have a much and have pale undersides. When buying dried porcini, look for mushrooms that range from more concentrated flavor than fresh, and are usually sliced before being dried. tan to pale brown. Avoid bags of dried porcini that contain lots Dried porcini can sometimes be substiof crumbled bits. How to Use : Dried porcini usually need to be soaked in hot wa- tuted for fresh, particularly in risotto or soup, where the size of the mushroom ter for 20 to 30 minutes before they are used. How to store: in an airtight container in a cool, dark place up to does not matter. But because of the difference in flavor concentration, fresh six months. Store fresh unwashed porcini in a paper bag in the porcini can rarely be substituted for refrigerator for up to three days. dried. 8
Food Service Application
Bread Pudding with Caramel sauce
For Caramel Sauce
Method of Preparation:
100 Gms Sugar
For caramel sauce:
100 Gms Salted Butter 225 Gms Rich’s Cooking RichHK
Take sugar in a pan, allow it to cook until it slightly changes the colour on a high flame. Now continuous stir the sugar on a low flame until sugar caramelises .
Add butter, allow it to melt completely. Add RCR-HK stir continuously until sauce thickens & have a thick consistency with no lumps of sugar or butter.
For the Bread Pudding 3 slices old bread, cut the crust 15 Gms Butter
Bread pudding:
15 Gms Milkmaid
In a bowl mix milkmaid & milk, soak the bread for few seconds just enough moisture to retain. Shallow fry with little butter on a hot pan until it is brown & crisp on both the sides.
Garnish the bread pudding with caramel sauce, strawberry puree & icing sugar.
45 Gms Milk 15 Gms Strawberry Puree 10 Gms Raisins
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Bakery in Focus All about “The Master Bakers” Master baker began their journey in 1978 during the bakery era of Delhi. They have started to supply finished products like Cakes, Pastries & cookies to bakeries all over North Delhi. In 1982, Master Bakers launched categorized gift baskets for all occasions. The Master Bakers outlet
Mr. Virender Kumar Arora took initiative in 1990, Master Baker went one step ahead to launch fast-food products with all home made products in their shop at Ashok Vihar. In 1998, Master Fast-food started providing catering services to marriage party, birthday party, kitty party and arrangement of corporate gettogethers. Master bakers also launched departmental store to serve the clients, with all kind of packed fast food products in 2012. They have trained chefs they do innovative products.
Mr. Virender Kumar Arora
Gift baskets @ The Master Bakers
Interview
How do you feel now about your position?
It took long time to maintain our quality and gain customer belief. We are still working as earlier and hunting for something new.
The Masters Fast Food Centre Outlet
What’s about future planning?
As we are located in the market and we are producing quality products, so as per customer needs we are planning to introduce a homemade kind of baker’s café on road side of the market. we also got some offers from big players like Tivoli etc. to launch theme based banquets with them, we are also working on that.
What about Rich’s support?
We are thankful to them, because they are trendsetters and made all other food associated companies to perform as Rich’s do.
Cake display counter Interview By : Chef Vimal Semwal. 10
Chef in Focus Describe the challenges you faced in your early life of your career?
There was only one Cookery school in eastern India, there were few seats, and for induction training, there were only three five star hotel, so every moment was competitive learning. Five star hotels and restaurants were operated and dominated by domestic force, and hardly one gets chance to explore. Trainings in France, was also challenging, as most of the chef’s speak only French.
Asif Mulk- Executive Pastry Chef,
What inspired you to become Pastry Chef?
Just Bake (Bisk Farm)
During induction training in Taj Bengal, I participated in Taj culinary Olympics, held in Taj Palace Delhi. It was a massive platform, and amazing pieces of sugar, chocolate, salt dough and entremets were showcased, from all over India and neighboring countries. Perplexed, and it was so unreal, that made me romancing with this profession.
Who were your Mentors and what did you learn from each of them?
Chef Tanvir Sheikh (Celebrity Cruise lines & French Loaf),an exceptional Salt dough artist, with 24 years of diversified confectionery experience. Learning is an honor itself. Chef Othmar Fassbind of Lucerne France, basics of sugar art. Chef Angelo Dmello (USA) shared the nick and dimes of quality leadership, which inspires to be first or nothing.
What do you feel about Rich’s Product?
What is your specialty?
Sugar art! My forte. Working with Pulled, spun, blown and casted sugar is pleasure, rather than pain. I enjoy every bit of chocolate craft, though wedding cakes excites me the most.
Where all you have you worked professional as pastry chef?
Just Baked (Bisk Farm) Operating thirty outlets, in east India, planning pan India with seventy.
Amigos It’s like a small village of Mexico and Texas. Red Cherry hospitality Food courts, restaurant, banquets and outdoor catering service. Carnival cruise lines The world’s most popular cruise lines. Operating thirty luxurious floatels, with a minimum capacity of 5100 pax, all time dining, each floatel.98 different nationalities. Interviewed by Chef Amritraj Singh Jr.Sous Chef, T&I, Kolkata 11
After twelve years of abroad, it took me one year to finalize my cheese, cream, chocolates etc. Thanks for the availability of so many varieties. Rich’s chocolate I believe, is best suited for this Region, being warm and humid. Plastic chocolate made with rich chocolate tends to be pliable and high in stability. The cream being weather friendly, adds zest to my creations.
Regional Showcase Gooey chocolate torte Gooey chocolate torte recipe was showcased by Chef Imran at Pune Market {West Region}. Rich chocolate gooey truffle made from Cremagic and Rich’s Premium Chocó dark. Try this new version chocolate cake. Xtra-Dark chocolate sponge
Coffee syrup
500gms Egg
150gms sugar
400gms Sugar
400gms water
10gms Cake gel
10gms coffee powder
375gms Flour
1 cinnamon stick
75gms Cocoa powder
Method
5gms Soda
Mix all the ingredient and boil it, cool the mix before using.
100gms Melted butter Method
Assembly
Whip the sugar and egg with gel till soft peak.
4 layer chocolate sponge
Add the dry ingredients and whip it.
400gms gooey chocolate truffle
Lastly fold the melted butter
200ml Coffee syrup
Bake at 175C for 35min
Method
Gooey chocolate truffle
Soak the sponge with coffee syrup and layer it with chocolate truffle.
Repeat the steps
Chill it before using.
500gms Cremagic 700gms Rich’s premium Chocó Dark 100gms Nugel 75gms Cocoa powder Method
Recipe by Chef Imran
Boil the Creamgic with Nugel and cocoa powder
CDP, T&I, Pune from West Region
Than add the chopped compound dark Cool it before using 12
Machine Guru WATERJET PASTRY CUTTERS Water jet base pastry cutter is the latest bakery equipment which is being majorly used in cutting pastry in different sizes and shapes easily without any difficulty. You have follow only three steps 1. Make the pastry ready on a tray 2. Freeze the pastry or Fresh {depends on cold chain} 3. Place frozen pastry tray /Fresh under the machine base and program the desired shape and size . Its so simple and easy, no wastage, more productivity and perfection in each pastry.
Water jet pastry cutter
How it works Potable water at more than 3000 bar passes through a nozzle of diameter between 0.1 and 0.2 mm. The resulting jet cleanly cuts the product, both fresh or frozen, respecting the cold chain. The cutting machine needs to operate a water pump that works on the principle of hydraulic pressure intensifier. According to the model, the pump can be integrated in the cutting machine or it can be external to the machine, it can even be installed at some distance from it. The cuts can be straight or curved. The quality of the cut depends on the type of product, temperature and cutting speed. An average speed of cut is estimated between 50 and 80 mm / second. For some products it can be lower than this rate, say 15 mm / sec, while for some "demi-froids", mousses or biscuit , the speed can reach 150 mm / second. The machines, with a patented mechanism, the jet remains static over a hole in the cutting table, and it is the grid that supports the product which moves between the jet and the hole. This provides important advantages for cleaning the machine and for the cutting quality. The operator selects a program in the touch screen. The product is placed on a rectangular grid of 600x400 mm of useful cutting area, which is manually entered into the machine and put over a sliding ring. This ring can perform rotations and translations, which combined, achieve the desired cut shape. 13
Different shapes of pastries The advantages of using machines Waterjet are: 1} Elimination of molds and knives. 2} Hygiene is unsurpassed in the cutting process. 3} Perfect finishes, even in difficult products. 4} Ability to create new forms and products. 5} Very high productivity of hand labour.
Water crosses the cake at 2.5 times the speed of sound. The small trace of residual moisture is much lower than the result of cutting with a wet knife. No problem whatsoever if the product is distributed refrigerated or frozen.
Blueberry Whoopie pie Cake Drops{ Whoopie pie} Ingredients 250gms Butter 200gms Sugar 300gms Egg 250gms Refined Flour 5gms Baking Powder 5ml Vanilla Essence
Blueberry cream
100gms Blueberry filling
Ingredients
Method
250gms RWT
Cream the butter and sugar.
150gms Blue Berry Filling
Add the eggs slowly and vanilla essence.
Method
Fold the dry ingredients.
Whip the RWT till Soft peak
Lastly fold the blueberry filling in mixture and drop this mixture into silicon mat {20gms Each}
Fold the Blueberry filling. Chill the mixture before using.
Assembly
The whoopie pie is a US baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake or fruit, with a sweet, creamy filling or frosting sandwiched between them.
14no. Blueberry cake drops 300gms blueberry cream Method 
Sandwich the blueberry cake drops with blue cream.
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Chill it before serving.
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Strawberry surprise cup cake Ingredients 250gms Butter 250gms Sugar 250gms Egg 250gms Refined Flour 5gms Baking Powder 5ml Vanilla Essence 200gms Strawberry filling 250gms Whipped RWT
Strawberry cream
Method to make surprise cup cake Cream the butter and sugar. Add the eggs slowly and vanilla essence. Fold the dry ingredients. Pour the mixture into cup cake mould and insert strawberry filling. Bake at 160C for 20min. Cool the cup cake and top it with whipped RWT
Ingredients 300gms Niagara Farms 200gms Rich’s Strawberry Filling 150gms Vanilla sponge Crumbs
Method to make strawberry cream Whip the Niagara Farms till soft peak. Take a glass and put sponge crumb in the bottom. Then pipe whipped Niagara Farms and Rich’s strawberry filling. Serve Chilled.
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Classic Dark Chocolate Classic Dark Chocolate Truffle 200gms Cremagic
200gms Dark compound 50gms cocoa powder
Method Boil the Cremagic with cocoa powder and add the chopped chocolate into it cool it before using.
Red Glaze 100gms Nugel
Dark Glaze 200gms Cremagic 20gms Nugel 220gms Rich’s Premium Chocó Dark
Method Boil the truffle Base with Nugel and add the chocolate , whisk well & allow it to cool it before using.
Assembly 3 slice Chocolate Sponge 250gms Classic Dark Chocolate Truffle 150gms Red glaze
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Semlor - Swedish lent buns
Cardamom flavored sweet bun filled with whipped cream Swedish style cream filled bun.
Cardamom bun 500gms Flour 15gms salt 50gms sugar 50gms butter 15gms yeast 10gms cardamom powder 250ml Water
Almond Cream 200gms almond powder 150gms butter 200gms icing sugar 50ml honey Method Cream the butter and icing sugar Fold the almond powder and honey
Method Mix all the ingredients till it form a smooth dough make small balls out it and leave it proving chamber till it doubled in size and bake at 200C till golden brown color
Assembly Slice the bun and sandwich with almond cream and Whipped RWT.
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1st Home Baker Training at TAC
Home baker training was conducted at TAC Pune, all Rich’s Product were showcased. Topics Covered
Flow of Training 1. Introduction of Rich’s and Rich’s Product.
Basic cake finishing
2.Show them the proper technique of whipping RWT, making truffle using Cremagic.
Whipping Cream technique
3. Proper technique of cake making.
Chocolate garnish
4. How to make cream base garnish.
Shakes
5. Chocolate garnish.
Glass desserts
6. Technique of moulded chocolate.
Hand made chocolate
7. Glass desserts and cup cake desserts.
Cup cakes
8. Preparation of shakes and smoothies using Niagara Farms.
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LIVE JAM Our associate Mr.Sandesh Mhankale (Admin Executive, TAC Pune Plant) India is a part of this Live Jam organisation which helps & works towards the social cause focussing by addressing the delicate issues & creating awareness among Urban Youth through their Music, as the saying goes “Music Touches the Soul”. He is living up the Rich’s Promise “Better our Communities”. By devoting Time & Talent where we live & work. He is doing his good deeds How about you? Our associate Mr.Sandesh Mhankale performing in one of the schools in Pune, India. LiveJam focuses on the Top 6 issues based on research done among teens in India.
Substance Abuse
Peer Pressure
Identity crisis
Broken homes
Relationships
Bullying
Envisioned in 2005 in the heart of Bonny Andrews, LiveJam is a youth movement that has touched thousands of young lives. With humble beginnings that began in a small city of Trivandrum in Kerala, LiveJam has come a long way in terms of its outreach to young urban kids in schools across the country. LiveJam continues to impact the Urban Youth through initiatives like Breakfree Tour that connects with high school kids, U180 concerts that connect with college and young corporates, Gloria Deo Music Festival impacting cities and many more.
Mr.Bonny Andrews is the founder of LIVE JAM. 19
Food glossary
Gingerbread : is a sweet food-product flavoured with ginger and typically using honey or molasses (treacle) rather than just sugar. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger biscuit. The different types likely share a common origin.
Porcini: Porcini belong to the Boletus genus of mushrooms, characterized by a soft, meaty white body that does not change colour after it is cut . In the vast culinary world of edible mushrooms, only one can be called king. What Italians affectionately call the Porcini (the piglet) is a ruling class of the delicious fungi.
Smoothie: A smoothie (alternatively spelled smoothy, the name comes from the smooth property of the emulsion) is a blended and sometimes sweetened beverage made from fresh fruit (fruit smoothie) and in special cases can contain chocolate or peanut butter. In addition to fruit, many smoothies include crushed ice, frozen fruit, honey or contain syrup and ice ingredients. They have a milkshake-like consistency that is thicker than slush drinks. They can also contain milk, yogurt or ice cream. Smoothies are often marketed to healthconscious people, and some restaurants offer addins such as soy milk, whey powder, green tea, herbal supplements, or nutritional supplement mixes.
Al-dente: In cooking, al dente– Italian describes pasta and (less commonly) vegetables, rice or beans that is cooked to be firm to the bite. The etymology is Italian "to the tooth."
Bread Pudding: There is no fixed recipe, but it is usually made using stale (usually left-over) bread, and some combination of ingredients like milk, egg, suet, sugar or syrup, dried fruit, and spices such as cinnamon, nutmeg, mace or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten warm in squares or slices.
Fettuccine: literally "little ribbons" in Italian) is a type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour).
Proofing (also called proving), as the term is used by professional bakers, is the final dough-rise step before baking, and refers to a specific rest period within the more generalized process known as fermentation. Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough.
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