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Are you planning to open Bakery in Nepal? Well with the flourishing Bakery trend in Nepal launching a new bakery cannot be a bad idea. Having said that it is not that easy to start quickly, you should know every cons and pros of opening a bakery.

Initially, you need to make sure about the nature of the Bakery you want to open. Whether to sell bakery items as retail or as a wholesale bakery. Don’t know the difference between wholesale and retail bakery, but that’s alright. If you’re looking to open your own shop, read on to seek out a number of the key differences between the two are:

Wholesale Bakeries sell their product in bulk to restaurants, grocery stores, retail bakeries, and other establishments like coffee shops. This business model comes with a singular set of pros and cons, such as:

Pros

A more stable income from standing orders, and therefore the ability to plan ahead for the quantity of product needed to satisfy demand

No need for a beautiful storefront

More options in terms of location

 Cons

A delivery van is required to move goods to local customers, and being a part of a distribution network is required for deliveries that are further afield

Higher overhead costs

Additional staff could also be required to manage high-volume production, meaning overhead costs can also be higher

Retail Bakeries sell their product on to consumers. This lends itself to its own set of pros and cons, which include:

Pros

More direct customer interaction and natural community

Opportunity to style a singular and alluring storefront

Upfront costs are usually lower

 Cons

Income fluctuates counting on what percentage customers are available every day

Walk-ins’ vs standing orders make it harder to understand the precise amount of product needed

Additional employees needed to manage the storefront

Location matters – which can cause higher rent in order that the shop is often during a high-traffic area that draws customers

If you would like to open a bakery, you would like to start out by watching the various sorts of bakeries to work out which is best for you. Your choice will ultimately affect many of the choices that you’ll soon be making, including what equipment you’ll need, what percentage staff members you ought to hire, and what sort of facilities you’ll require.

If you are a beginner, one of the most essential things to specifically consider, is choosing the right tools and equipment and getting to know easiest way to get that. If you have no idea where to find the right tools and equipment in baking, visit Bakers’ Creation, and you’ll surely find the best. You can also visit our store at Naxal, Kathmandu or give a call on 9823440043 for bulk order request and other information.

 

The cake box, that’s the thing we first notice first before we get our hands on the cake. Just imagine carrying a cake and transporting it without cake boxes, no we can’t even Imagine. Cake boxes may appear to be ordinary paper boxes or cardboard boxes, but they will be such a lot more and are vitally important for cakes and other pastries.

Cakes are heavenly, there’s little question about it. But one wrong move and the entire heavenly creation could get ruined or worse, come tumbling down. Thankfully, we’ve got something to stay those cakes safe and look fresh, and that’s cake boxes.

While cake boxes could also be plain and boring compared to the tasty treats they hold inside, they’re far from useless. Cake boxes and other bakery boxes:

Keep cakes and other pastries fresh and guarded

It’s not only you who loves sweet and tasty cakes, just leaving a cake uncovered for a certain time can let flies and other insects attack your freshly frosted cake. Cake boxes do the important job of protecting your cake from outside elements (such as bugs, dust, and impatient little fingers eager to swipe that icing), thereby keeping them fresh, wealthy, and tasting good.

Make cake and pastry purchase and delivery tons easier and more convenient

Imagine how difficult it might be if all you had was aluminum foil or wrapping to hold your cake! Cake boxes make purchasing and transporting your cakes and other pastries a lot easier and more convenient. With these boxes, you’ll basically bring cakes and pastries to any event or location or transport them using any medium easily, and keep them in the best condition.

Can act as gift boxes

With the addition of a vibrant bow, decorative ribbons, and a cheery gift card, your cake instantly turns into a special gift inside its gift box.

Can help with marketing

Cake boxes can help promote your brand by sporting your logo, or a bright color or eye-catching design according to your brand.

 

So, you see, the cardboard cake box can do a lot more, and there are several different types that you simply can choose from.

Wondering where to buy cake boxes like these in Nepal? Look no further than Bakers’ Creation. We supply all kinds of cake boxes, cupcake boxes, as well as cake boards and cake trays of all shapes and sizes. You can also visit our store at Naxal, Kathmandu, or give us a call at 9823440043 for more information and cake, pastries, and cupcake boxes.

 

 

Who doesn’t love a moist, soft, and juicy cake? Perfectly soft cake can be mouth-melting, leaving a perfect blend of flavors and taste in the cake. On the other hand, dry and overly dense cake can spoil your cravings. Dry and dense cakes have absolutely no room for cake lovers.

Here are a number of the ideas you’ll possibly get to confirm your cake comes out perfectly soft and moist. It’s all about using the proper baking techniques, choosing the proper ingredients, and baking your cakes with the right baking pans. Here is everything you would like to understand to bake moist cakes.

Use of Cake flour instead of all-purpose flour

Cake flour is a special type of flour that is milled into a superfine consistency, directly translating to a soft and tender texture to the cake. Make sure that you are completely aware of the type of cake you are baking and the ingredients you use. For example, if you have already selected soft and dry ingredients, use for cake flour can make your cake flimsier. If you are baking a cake where fluffy textures are favorable, using cake flour results in a soft and moist cake.

Brush your cakes with simple syrup

A cake soak can both fix a dry cake and confirm that cake layers stay moist for days. you’ll prefer to make one out of straightforward syrup and flavor it with tea, milk, fruit, or liquor. Once your cake completely cools down, brush the layer of Syrup on top gently. It’s insanely easy!

Confused about how to create simple syrup? Just boil the sugar and water in equal amounts until the sugar dissolves and your simple syrup is ready. You can add a touch of flavor to make it more interesting. Let the syrup cool down if you brush it on the cake.

Bake with applesauce

Yes, applesauce! you’ll substitute butter for this ingredient and still make super moist and tender cakes. Just remember to select an unsweetened bottle of applesauce to avoid baking an excessively sweet cake.

Don’t hamper on the sugar

Sugar does quite make your cakes sweet. In baking, sugar is taken into account as a liquid ingredient and contributes to creating softness and moistness. Remember this subsequent time you think of lowering the quantity of sugar during a recipe!

Use sour cream

The use of sour cream can prevent a dry and overly dense cake and add creamy flavors to the cake. A spoonful of sour cream in addition to milk can be used to thin out the batter and lighten the cake. If you don’t have access to sour cream, plain yogurt can be a perfect substitute for this process.

Use the proper pans

Dark, heavy pans can cause the sides of your cakes to over-brown and dry up. choose lightweight and light-colored metal pans, instead.

 

One of the most essential things to specifically consider, especially if you are a beginner, is choosing the right tools and equipment. If you have no idea where to find the right tools and equipment for baking, visit Bakers’ Creation, and you’ll surely find the best. Do visit our store at Naxal, Khasibazar, Or Pepsicola or give us a call at 9823440043 for more information.

 

 

Chocolate is an emotion more than an essential product in baking. It brings feelings to our mind be it licking Cadbury off our fingers, be it dipping the marshmallow in chocolate fondue, or simply having Choco chip cookies.

Although chocolate is such a universal term, not everyone knows about the varieties of chocolates available for baking. Essentially, there are 2 basic categories of Chocolate – Compound and Pure Chocolate. Compounds are made with vegetable oil and cocoa products, which makes them easier to be handled. However, pure chocolate is made with Cocoa Butter which makes it richer in taste and purer. Thus, chocolate needs to be tempered instead of direct heating to avoid it getting the brunt.

Tempering is a precise method that essentially involves warming up chocolate to a specific temperature and then letting it cool for a specific time interval. This allows for the best result of pure chocolate.

Below we emulate in detail the process of tempering chocolate, the working method is a little different for Milk and White Chocolate, we will specify it in the steps below:

-Chop the chocolate into small pieces

-MICROWAVE the chopped chocolate till it reaches a temperature of 42°C-45°C. Remove the bowl every 15 seconds & stir slowly. Continue microwaving & slowly stirring till it melts completely.

-DOUBLE BOIL the chopped chocolate, till it reaches a temperature of 42°C-45°C Intermittently stir the chocolate slowly & also scrap the bowl surface of any chocolate remains.

-Pour 2/3rd of the melted chocolate onto a cool marble surface Spread the poured chocolate to form the number 8 shape with the help of a spatula & scraper. Repeat such formation till it cools & reaches 28°C.

-Pour the above-thickened chocolate (28°C) into the rest (1/3rd) of the melted chocolate in the bowl and stir until it forms an even mixture at 31°C-32°C (Working temperature for Dark Chocolate) Stirring should be such that minimum or no air is trapped in the chocolate

-The chocolate is now ready to work With

NOTE: The above method can be applied to MILK and WHITE Chocolates respectively, however, the temperatures differ as below:

Melting Between 40° C and 42°C

After working on the Marble tabletop: 26°C-27°C

Working Temperatures:

-Between 28°C and 29°C (For Milk Chocolate)

-Between 28°C and 29°C (For White Chocolate)

For Mould chocolates, enrobing, and decorations to achieve good shine & shape. On a cool (marble) work surface placed in an AC room, the ideal room temperature when working with CHOCOLATE should be between 18 and 20°C.

In case you will make chocolates a great deal, purchase a chocolate thermometer. They’re not pricey and they will make it simpler to temper chocolate precisely.

If you have no idea where to find the right tools and equipment for baking, visit Bakers’ Creation, and you’ll surely find the best.

Bakers’ Creation is a one-stop shop for all baking needs which has a variety of pure chocolates from Morde, namely:

Dark Chocolate – Comes in a variety of cocoa content ranging from 45%, 55%, and 70%

Milk Chocolate – Two varieties available with 28% and 36% Cocoa.

White Chocolate – Comes in one variety of 35% cocoa.

To find out more about chocolates, do visit our store at Naxal or call us for more details – at +9779823440043.

 

 

 

 

An egg has become a universal ingredient for making our baked products fluffy. Its omnipresence makes it tough to find an alternate for those who have cultural/religious restrictions or have a dietary intolerance. In this blog we enlist some ways to substitute eggs in baking, although eggs cannot be 100% replaced, we try our best to enlist a couple of recipes to replace eggs.

It is important to ensure the quantity replaced is at par with the egg, whatever the substitute the quantity should be equal to an egg or 50-60 grams, 4 tablespoons, or 1/4^th cup.

Some of the more common egg replacers are as below:

Mashed Banana

Apple sauce

Silken Tofu

Ground Flax Seed blended in with water

Buttermilk

Sweetened Condensed Milk.

Egg Substitutes for Cakes and Cupcakes – For every entire egg utilized you can substitute it with one of the accompanying:

½ a medium Banana, squashed

¼ cup (4 tablespoons) Apple sauce

¼ cup (4 tablespoons) Silken Tofu

¼ cup (4 tablespoons) Buttermilk

 Egg Substitutes for Cookies – For every entire egg utilized you can substitute it with one of the accompanying:

1 tablespoon ground flaxseed + 3 tablespoon water

¼ cup (4 tablespoons) Sweetened Condensed Milk

 Egg Substitutes for Brownies – For every entire egg utilized you can substitute it with one of the accompanying:

1 tablespoon ground flaxseed + 3 tablespoon water

½ a medium Banana, squashed

¼ cup (4 tablespoons) Apple sauce

¼ cup (4 tablespoons) Silken Tofu

¼ cups (4 tablespoons) Yogurt (vegetarian or normal)

¼ cup (4 tablespoons) Buttermilk¼ cup (4 tablespoons) Buttermilk

One of the most essential things to specifically consider, especially if you are a beginner, is choosing the right tools and equipment. If you have no idea where to find the right tools and equipment for baking, visit Bakers’ Creation, and you’ll surely find the best.

 

 

Oil-based Chocolate colours are formulated especially for use with Chocolate. With chocolate colours, you can colour your chocolate without affecting its texture and original taste. You can give your chocolate a contemporary colour and this which works amazingly well with white chocolate. It can be used in chocolate, cocoa butter, short pastry, compounds, etc. Chocolate colours are ideal for decorating your transfer sheets for chocolate and adding dramatic colours to chocolate work.

Why Oil-Based Chocolate Colours?

Oil-based chocolate colours are compatible with chocolate due to the high-water content in it. On the other hand, Gel colours are water-based and are not meant for the chocolate and might curdle your chocolate making it unrecoverable.

Here is the bestselling chocolate colour you wouldn’t want to miss in your Kitchen.

Blossom Chocolate Colour Red

Blossom Chocolate Colour Yellow

Blossom Chocolate Colour Blue

Blossom Chocolate Colour Pink

Bakers’ Creation provides a variety of chocolate colours in Nepal at the market’s best price. For more details please visit www.bakerscreation.com.np.