News & Tips

WHAT IS PECTIN?

Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from edible plant fibre (generally citrus fruits or apples), followed by precipitation with alcohol or salts. It is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.

Apple Pectin (Yellow Pectin)

Apple Pectin is used as a thickener for fruit paste confections (pate de fruit) and to gellify pastes and sauces with a high sugar content. - Fruit Jam, Fruit jelly bon bon. Powdered pectin allows you to obtain great setting results when used with ingredients that are rich in sugars (at least 76% sugar content).

Mainly used at less than 1%,

Dosage: 10 to 12 grams per kg

Pectin NH

Dose:

Soft nappage: 0,5-1%

Hard nappage: 1,5-2%

Custards: 1,5-2%

325 NH 95 Pectin 

Dose: Jams: 0,5-1%

Jellys and creamies: 1-1,5%

Properties:Amidated Low Methoxyl (LM) pectin.

Use: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making fruit based products at a dose from 0,.50 a 1.5 % depending on the formulation and texture required.

Application:Dairy products and fruits rich in calcium.

Observations:Thermoreversible between 40 and 60 °C. Elaborations:Low sugar or calcic fruit jams, low sugar or calcic fruit jellies.

Pectin X58

Dose: Gelled nappages: 1.3-1.5% Custards and creamies: 1-1.3% 

Properties:It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1.5% depending on the formulation and texture required.

Use: Mix with the sugar, bring to the boil.

Application:Dairy products and those rich in calcium. Observations:Thermoreversible between 40 and 60 °C. Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.

MORE INGREDIENTS - >>

 MORE INGREDIENTS >>

A Butter dough for the Weckmann, a typical Christmas bread in Europe, German and Switzerland.

Poollish

200g Milk

200g Bread flour 550

4gr. instant yeast (or 2gr. fresh yeast)

Bread dough

above poolish (400gr.)

460gr. milk

30gr. instant yeast (12gr. Fresh yeast)

800g bread flour550

6g cinnamon (optional)

20g salt

100g Butter (soft)

1. mix the poolish in a dough and rest for a dough in fridge (or in room temp for 3 hours)

2. main dough mix all ingredients and poolish. until smooth and then add the butter last in dough. 

3. Rest the dough in a cover bowl / container for one and half hours. take it out and cut it in 3 - 4 pieces. Roll in a long shape and rest for half hour. 

4. Roll out the dough like in pic. and cut with dough cutter then place on the tray for another 1 hours. 

5. Brush with egg wash and decorate with raisin , pearl sugar and the ceramic pipes.

6. Put in a pre-heat 220 degree oven, bake for 20-25 mins. 

roll the dough in long shape and cut with dough cutter.

For decorate with raisin , pearl sugar , and ceramic pipe, then brush with egg wash and bake in 200-230 degree oven for 20-25 mins

Honey Mustard  Kale Chips

This baked kale chip recipe is perfect for when you want an easy healthy snack. Low in calories and high in nutrition, this quick to make snack is sure to satisfy! 

Prepare time: 15mins

Baking time: 45mins

Baking temp: 165° Celsius 

Ingredients:

Bunch (240g ) Curly Kale

6 tbsp  Honey dijon Mustard (or 4 tbsp Original dijon mustard 2 tbsp honey)

2 tbsp Oliver Oil

1 tsp Garlic powder 

1 tsp Black pepper

1 tsp smoke paprika

1 tsp turmeric  (optional)

1. Start with a fresh bunch of Kale, Look for curly sturdy leaves. 

2. Next, use kitchen shears or your hands to cut the kale into bite-sized pieces. And then wash and dry the kale leaves thoroughly. It helps to use a salad spinner to make sure there’s no moisture left on the kale leaves. You can also lay them out on a kitchen towel to dry them.

3. Using your hands, massage the kale leaves with all ingredients.

Then it’s baking time. Watch them closely in the oven and turn then halfway through to make sure they are crispy and not burnt. You want the leaves to become dark green but not brown. If any leaves are brown, they will have a bitter taste.

• Preheat the oven to 165°, evenly on baking sheet with parchment paper.
• time: 20-45 mins until crispy and dry

Fｒｅｓｈ　Ｐａｓｔａ

Semolina flour comes from durum wheat, and it is made by removing and purifying the coarse centers of the grain. You can also find semolina-type flour made from rice or corn.

for 2 servings （double recipe for more servings)

prepare time: 15mins

total time:65 min

• 200 g Semolina flour plus more for rolling the dough
• 2 large eggs lightly beaten 
• 1/4 teaspoon fine sea salt

1. Put the flour on a well-cleaned kitchen counter and form it into the shape of a nest.

    
2. In the well in the center of the flour, add the lightly beaten eggs and the salt.
3. Start blending the mixture together with a fork, slowly adding the flour from the outer edges of the nest into the center until all of it is well incorporated.
4. After the flour-egg mixture is completely incorporated, cover the counter and your hands with a sprinkling of flour. Knead the dough for approximately 15 minutes until it is about the consistency of modeling clay.
5. Form the dough into a ball and wrap with plastic wrap and chill for around 30 minutes in the refrigerator.
6. After chilling, plop the dough onto a clean surface dusted with semolina flour (again, to prevent sticking) and divide it into two even pieces.
7. Sprinkle more flour on your counter and on a rolling pin. Flatten the dough ball with the rolling pin (or with a pasta maker if you have one available).

   
8. Roll the dough with the pin unit around 1mm or less. Add dust to the countertop, your hands, and the pin as required. 
9. Set aside, and do the same with the other half. Then let the dough rest for another 10 minutes.
10. Slice the pasta into thin strips or into shapes suitable for ravioli or other types of pasta...
11. Dust the finished noodles with flour and hang them unit they are semi-dry. Once they are partially dry, you can freeze them or store them for up to 3-4 days in the refrigerator.

    >Fresh pasta cook in boiling water for 3-5 mins until the pasta starts to float to the top. Drain immediately to ensure the pasta remains al dente.

     Enjoy!

CHIA SEED PUDDING

Chia seed soak in water or oat milk 

Maple syrup

Coconut whipped cream

add some toasted coconut flakes 

WHAT IS COCONUT WHIPPED CREAM?

Coconut whipped cream is a dairy-free version of whipped cream. It’s made from the hard coconut cream that separates from the water in a can of full-fat coconut milk. When it’s blended with a hand mixer, it fluffs up to form soft peaks, just like regular whipped cream. Yet it’s also vegan and paleo friendly (depending on which sweetener you use).

Native Forest Organic Coconut cream Premium

Let's go Organic Heavy Coconut Cream

HOW TO MAKE COCONUT WHIPPED CREAM 

With just 3 ingredients and a hand mixer, making coconut whipped cream couldn’t be any easier. Here’s how to do it, with a few additional notes. 

1. Chill the coconut milk: Place your can of coconut milk in the refrigerator for 1-2 days before making this whipped cream. You want the cream to harden and separate from the coconut water. If you like lighter cream can add some water into the cream. 
2. Chill your mixing bowl: Heat is the arch nemesis of coconut whipped cream. This isn’t always a requirement (if it’s winter and your home is cool).  it always helps to chill your mixing bowl for 30 minutes.
3. Scoop out the coconut cream: Open your can of coconut milk and scoop out the hardened coconut cream with a spoon into your bowl. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
4. Blend with a hand mixer: Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener of choice Maple syrup  or Blue Agave syrup and mix for an additional minute.
5. Use or chill: Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

Looking for an easy way to add flavor to your favorite dishes? 

Similar to roasted garlic, the cloves become very sweet, soft, and extremely flavorful,. the garlic cloves are cooked through and soft, you can mash the garlic cloves easily and spread them on top of bread for a delicious spread or garlic bread, cracker, bread and Pork chop...

RECIPE:

1 cup Garlic cloves(120-150gr)

250 ml Olive Oil

1 sprig Rosemary

1. Whole garlic cloves cooked in an oven safe jar light cover with olive oil.

2.  200°C for about 30-40 minutes, until they are incredibly tender.  

Similar to roasted garlic, the cloves become very sweet, soft, and extremely flavorful,. the garlic cloves are cooked through and soft, you can mash the garlic cloves easily and spread them on top of bread for a delicious spread or garlic bread, cracker, bread and Pork chop...

use the oil for sauté any kinds vegetable, salad, meat....

*Seal lid and refrigerate; use within 3 to 5 days.

light cover with olive oil.

! Reminder : remove the lid before you put the glass jar in oven.

A chewy bagels easy made, wonderful breakfast for your family and kids.

Bagel dough : 4 servings Preparing time : 90 mins

knead by hand for 3 to 5 minutes. Form it into a ball and place it in a large bowl. Cover the bowl with plastic wrap and set it aside for 60 to 90 minutes, until the dough has almost doubled in size.

divide it into 4 pieces. Roll each piece into a ball. rest for 30 mins and roll into a rope. Two fingers are centered on top of the rope. Fold each side of the dough over your fingers, roll it on the countertop to seal the two ends together.

Let the bagel dough for rest around 30mins. prepare the boil water with malt syrup

Boil water malt syrup 2 Liter. + 5 g malt syrup. Put the proofed bagel dough into the boil water for each side 20 second. Than take out on the towel.  

Prepare the topping and seasoning the bagel

I do 2 seed toppings for this baking, pumpkin seed, sunflower seed and sesame seed on my Red fife whole wheat bagel. 

Soak Bagel board in the water for few mins before put into the oven

placed topping side down on the wet burlap side of the bagel board  in the oven for 4 mins and then flipping  on the tray.

Or Put on the silpain mat if you haven't a Bagel board.

Baking time: 25 mins at 220 ℃

TOPPING

Everything bagel seasoning: 

 White sesame seeds
 Dried minced onion
 Dried minced garlic
 Black sesame seeds
 Salt flakes
 Poppy seeds

mix all above you like

if you don't want to do extra work or not often to bake the bagel,  you also can buy the popular brand -Trader Joe’s everything bagel seasoning, this is all in one simple and quick avoid too many ingredients to keep in the kitchen. 

Red Fife whole wheat bagel : 4 servings

Hey, if you are bread baking lover, you worth to try the freshly mill your own flour. The result will surprising you. There are many way and recipe for different kind of Wheat berries

Beside there are still many good idea to cook wheat berries, this chewy, nutty, whole grain is a delicious addition to soups, salads and add in the bread dough!

The whole wheat kernel is left intact, in these small berries have a high protein content, rich in iron, dietary fiber and vitamins. 

the fresh mill flour content all intact nutrition. 

For salad, soap or serve with fish; meat and more:

1. 1 part berries to 3 part water pinch of salt(optional)

2. medium heat, simmer until tender, checking after 20mins, until the grains are tender. some berries will take longer time. 

3. Drain out water and you can serve right away or keep in a glass container cool down and cover in a glass container and refrigerate for up to 2 days or freeze for up to 1 month.

Sort of Wheat berries >

Buy wheat berries >

Galette des Rois with Frangipane 

Vanilla Pastry Cream

1. Milk in a small pot

2. Cut the vanilla pod in half. scratch the vanilla seed bring to heat. Add sugar and stir

3. Egg yolk with cornstarch combine well mix with the whisk.

4. slowly pour milk into the "step 3" and quick well stir with the cornstarch egg yolk mixture. 

5. transfer the above back into pot and continue over the medium heat, stirring constantly until the mixture thick. 

6. pour into a tray or flat plate cover with plastic film tight and let it cool for a hour.

Sugar glace:

150gr. caster sugar

75ml water

bring to boil in a slow heat, until thick glaze on the surface on the pastry when it's still hot. 

Tools use in this recipe:

small knife

brush

hand whisk

Spatula scraper

scale and measuring

silicon mat and rolling pin

Christstollen is a traditional German, a dense fruit bread cake-like made with yeast, water and flour, with nut, spices and dried or candied fruit. 

Other ingredients: mixed spices( [ginger bread spices]) content: nutmeg, cardamom, cinnamon, fennel, star anise.... milk, sugar, butter, almond. 

Some recipe is with a rolled marzipan/almond paste into the stollen, you can add into the stollen if you like. This is a bakery recipe where i worked  in Switzerland, normally every years we start baking Christstollen around end of November -  2nd week of December. Stollen is salthered with melted unsalted butter and rolled in caster sugar [instead icing sugar] resulting in a moister product and keep longer and better, The dried fruits macerated in rum or brandy for a superior tasting bread.

The texture dense with full with rum fruit bread, i like the taste with spices. 

Prepare time: 200 mins 

make 2 pieces @ approx. 680gr.

Soak all Dried Fruit one day before:

Predough

Mixing in a dough and let it cover and rest for 60mins.

Main dough

weight above ingredients and mix with the rum dried fruit and pre-dough. 

1. Let it bulk ferment for 45mins. 

2. Cut it half each piece approx. 680gr. 

3. sharp the dough round and roll out with rolling pin

4. Fold in half of dough in the middle.↑↑↑

5. Preheat oven @190C

6. Let it set on the baking tray for 20mins, that in preheat oven for 40mins.

7. Brush the melted butter on the surface and cover with sugar.