Bean to Bakery

Bean to Bakery
RPIA Conference 2013
presented by International Foods & Ingredients and CasaLuker
About Bean to Bakery
International Foods & Ingredients and CasaLuker bring the magic of Fino de Aroma cocoa beans from the sunny
fields of South America to your kitchen. Luker’s products are derived exclusively from cocoa Fino de Aroma, or
fine flavor beans, which are prized for their unique flavors, incorporating floral, fruity, and coffee notes. As their
partner, IFI provides the industry expertise, convenience, and quality service you can expect from a leading American culinary supplier.
Inside, you’ll find original recipes from acclaimed pastry chef Stanton Ho, created exclusively for International
Foods & Ingredients and highlighting Luker Fino de Aroma chocolate products.
About ifi
www.ifigourmet.com
For the last 20 years, International Foods & Ingredients has been a leading Importer and Master Distributor of high quality ingredients, semifinished products, tools and utensils for use by culinary professionals in the baking, pastry, confectionery and ice cream industries. A family owned
and operated business, International Foods & Ingredients was built on service, customer care and a strong commitment to providing our partners
with access to the U.S. marketplace. Our philosophy is to partner with the finest producers and manufacturers around the world – serving as our
partners’ sales, marketing and logistics resource. Today, our import activities are centered in the European nations of France, Belgium, Holland,
Germany, and Spain and the South American nation of Colombia.
We source a wide variety of high quality specialty and basic ingredients and semi-finished products, as well as a broad assortment of tools and
utensils. Our mission is to source quality specialty foods, products and tools and deliver unmatched value to our professional customers across the
United States. For many years we have been a trusted and reliable source to many of the finest culinary professionals and producers of pastry and
dessert products across the United States including Chefs, Pastry Chefs, Caterers, Bakers, Chocolatiers, Confectioners and Ice Cream Makers – ranging from artisan producers, to multi-unit operators and wholesale manufacturers
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Pastry Ingredients for the
Culinary Professional
About Luker
w w w. i f i g o u r m e t . co m / l u k e r
w w w. l u k e r i n gre d i e n t s. co m
CasaLuker is a family owned manufacturer of fine chocolate couvertures located in Bogota, Colombia – a country geographically privileged for the cultivation of cacao. Established in 1906, the Company is one of the world’s largest producers of chocolates made exclusively from fine flavor cacao beans of the Trinitario variety. The exotic flavors and aromas of fine flavor cacao are
evident across the Company’s entire range of chocolate couvertures – with fruity and flowery flavors and nutty malt notes. Luker
Cacao’s couvertures provide a unique sensorial experience.
What is fine flavor cocoa?
The ICCO distinguishes between fine flavor cocoa beans and bulk cocoa beans. Generally, fine flavor cocoa beans are produced
from Criollo and Trinitario tree varieties and bulk cocoa beans are produced from Forastero or Amazonian tree varieties. Six to
Seven Percent of the world’s cocoa production is fine flavor cocoa, of which 70% is produced in Colombia, Peru, Ecuador and
Venezuela.
The Luker Way
Luker operates one of the few research centers in the world dedicated to the study, development and conservation of cocoa
– GranjaLuker. Established in 1962, GranjaLuker is a magical place that exemplifies Luker’s deep commitment to continuously
developing and improving Colombia’s cacao farming culture. GranjaLuker’s research and curriculum center on promoting best agricultural practices, yield maximization techniques and a variety of other agricultural techniques designed to increase the incomes
of the farmers, promote sustainability and environmental responsibility, and maintain a high level of quality throughout the Colombian harvest. The Company’s factory incorporates state-of-the-art chocolate manufacturing equipment and a technologically
advanced R&D Center into a world class manufacturing environment for the production of fine couvertures. CasaLuker’s singular
focus is on preserving the aroma and flavor of fine flavor cocoa.
About the Chef
Stanton Ho
Bio
Stanton Ho was the Executive Pastry Chef of the Las Vegas Hilton. He came to this property in 1979 as the Executive Grande Mange Chef. In 1984, he was promoted
to Executive Pastry Chef. His responsibilities were to oversee the quality control and produce thousands of desserts in production for this 3,200 rooms convention
property with over 12 restaurants. Prior to this position, Stanton had worked in prestigious hotel and resort properties in Honolulu, Hawaii. Among these properties
are the Sheraton Waikiki, Kahala Hilton, Halekulani and Queen Kapiolani Hotels. He is a graduate of the University of Hawaii and Ecole Le Notre in Plaisir, France.
Over the course of his career, Stanton has won many gold and silver prize awards in Hawaii, Las Vegas Culinary Competitions, and in major international competitions.
He won the Silver Medal in International Chocolate for Jean-Marie Sibenaler Trophy Competition in Paris, France in 1990 and was a Finalist in 1992. In addition to his
professional awards, in 1990 Stanton was named a Distinguish Alumnus at the University of Hawaii, “Top Ten Pastry Chef in America” in both 1994 and 1995 by Pastry
Arts & Design, Pastry Chef of the Millennium by Paris Gourmet in 2000, Distinguish Visiting Chef at Providence, Rhode Island in 2002, and Distinguish Alumnus for the
Kapiolani Community College Food Service and Hospitality College.
Stanton participated numerous times in the Coupe du Monde de la Patisserie or the World Pastry Cup Team, held every other year in Lyon, France. Team U.S.A., captured the bronze medal in 1995 and the silver medal in 1997. In 1999 Stanton was named chairman of United States World Cup Pastry Team and led them to America’s
first gold medal championship in 2001.
On October 24th, 2005, Stanton joined Chocolates a la Carte as their Corporate Executive Chef.
Moist Chocolate Cupcake & Caramel
Tumaco 65% Topping
Yields: 90 Cupcakes
(VERY MOIST CHOCOLATE CAKE FOR ANY TYPE OF PASTRY OR BASE LAYER. COMPLEMENT WITH A RICH LUKER TUMACO 65% & CARAMEL TOPPING)
MOIST CHOCOLATE CUPCAKE
Recipe Wts
Ingredients
2 LBS, 10 oz
3 LBS, 9 oz
+1 oz
1.7 oz
ALL PURPOSE FLOUR
GRANULATED SUGAR
SALT
BAKING SODA
2 LBS, 2 oz
8.5 oz
1 LBS. 9 oz
1.5 QT, 2 oz
9
2 1/4 Tbls
WATER (BOILING HOT)
DGF 2251-EXTRA RED COCOA POWDER
BUTTERMILK
VEGETABLE OIL
EGGS
PURE VANILLA EXTRACT-MADAGASCAR (60000)
PROCEDURES:
1. SIEVE TOGETHER THE FLOUR, GRANULATED SUGAR, SALT, AND
THE BAKING SODA. SIEVE TWICE WITH THESE PRODUCTS.
2. USING THE HOT WATER, DISSOLVE THE COCOA POWDER. COOL
THIS MIXTURE DOWN AND IT WILL THICKEN NATURALLY.
3. IN A MEDIUM INDUSTRIAL MIXING BOWL, COMBINE THE
BUTTERMILK, THE VEGETABLE OIL, AND THE EGGS. WHIP AT HIGH SPEED FOR 10 MINUTES.
4. ALTERNATELY, ADD IN THE DRY SIFTED INGREDIENTS AND THE
COCOA MIXTURE SLOWLY WHILE THE MIXING CONTINUES TO
MIX. SCRAPE DOWN THE BOWL TWICE DURING THIS MIXING
PROCESS.
5. 6. WHEN THE MIXING IS COMPLETED, COVER THE BOWL WITH A
PLASTIC SHEET AND SET ASIDE FOR AN HOUR.
PORTION EACH CAKE PAN OR SHEET THREE-QUARTER FILLED.
BAKE 3600F , A 9” ROUND CAKE WILL BAKE FOR 45 TO 55
MINUTES. FOR CUPCAKES, DEPENDING ON ITS SIZE, THE
REGULAR LINER TAKES AT LEAST 20 MINUTES TO BAKE AT 3500F.
Recipe created by Stanton Ho for International Foods & Ingredients and Luker
Recipe continues to next page
Moist Chocolate Cupcake & Caramel
Tumaco 65% Topping
Tumaco Chocolate 65% and Sour Cream Icing
Recipe Wts
2 LBS
8 oz
1.5 LB.
2 TBLSP
3 LBS
1 LB.
Ingredients
UNSALTED BUTTER (ROOM TEMP.)
DGF-5817 “CARAMEL CREAM”
LUKER D102-TUMACO 65% (MELTED)
VANILLA EXTRACT
POWDERED SUGAR (SIFTED)
SOUR CREAM
Chocolate Decoration
Tumaco Chocolate 65%
& Sour Cream Topping
Moist Chocolate Cupcake
Muffin Liner
PROCEDURES:
1. WHIP THE BUTTER TILL CREAMED. ADD IN THE CARAMEL CREAM AND THE MELTED CHOCOLATE.
2. ADD THE VANILLA AND BLEND WELL. IMMEDIATELY ADD IN
THE SIFTED POWDERED SUGAR IN 3 STAGES,
ALTERNATING THE SOUR CREAM. SCRAPE DOWN THE MIXING
BOWL TO ASSURE AN EVEN BLEND.
Recipe created by Stanton Ho for International Foods & Ingredients and Luker
IFI Products used in this recipe:
Extra Red Cocoa Powder (DGF 2251)
Pure Vanilla Extract, Madagascar (60000)
Caramel Cream from Isigny (DGF 5817)
Tumaco 65% (D102)
Luker Perla and Espresso Pave
Additional Use of: Ecuador 70% & Claro de Luna 37%
MOIST CHOCOLATE CAKE
(Yields: 3 Sheets)
Recipe Wts
Ingredients
900 gr
1275 gr
22 gr
38 gr
765 gr
190 gr
750 gr
508 gr
32 oz
45 oz
0.8 oz
1.3 oz
27 oz
6.7 oz
26.4 oz
18 oz
8
15 gr
0.5 oz
ALL PURPOSE FLOUR
GRANULATED SUGAR
SALT
BAKING SODA
WATER (BOILING HOT)
LUKER 16% COLOMBIAN COCOA POWDER
BUTTERMILK
VEGETABLE OIL
EGGS
PURE VANILLA EXTRACT-MADAGASCAR (60000)
IFI Products used in this recipe:
Luker 22% Colombian Cocoa Powder
Luker Claro de Luna Milk Chocolate (M206)
Pure Vanilla Extract, Madagascar (60000)
Hazelnut Praline Grand Confiseur (DGF 2230)
Trablit Coffee Extract (DGF 1602)
Trabilt Coffee Extract (DGF 1602)
Dreidoppel Creme de Napolean Flavor Paste (DRE 20004 0)
Royaltine Crushed Biscuits (DGF 2450)
PROCEDURES:
1. SIEVE TOGETHER TWICE: THE FLOUR, GRANULATED SUGAR, SALT,
AND THE BAKING SODA.
2. USING THE HOT WATER, DISSOLVE THE COCOA POWDER. COOL
THIS MIXTURE DOWN AND IT’LL THICKEN NATURALLY.
3. IN A MEDIUM INDUSTRIAL MIXING BOWL, COMBINE THE BUTTERMILK, VEGETABLE OIL, AND THE EGGS. WHIP AT HIGH SPEED FOR
10 MINUTES.
4. ALTERNATELY, ADD IN THE DRY SIFTED INGREDIENTS AND THE
COCOA MIXTURE SLOWLY WHILE CONTINUING TO MIX.
SCRAPE DOWN THE BOWL TWICE DURING THIS MIXING PROCESS.
5. WHEN THE MIXING IS COMPLETED, COVER THE BOWL WITH A
PLASTIC SHEET AND SET ASIDE FOR AN HOUR.
6. DIVIDE THE CAKE BATTER INTO 3 EQUAL PARTS (ON SHEET TRAYS)
AND BAKE 3600F FOR 10 TO 12 MINUTES.
Trimoline Invert Sugar Syrup (DGF 8301)
Luker Perla 64% Dark Chocolate (D209)
Luker Ecuador 70% Origin Chocolate (D114)
Dreidoppel Espresso Flavor Paste (DRE 26704 3)
Recipe created by Stanton Ho for International Foods & Ingredients and Luker
Recipe continues to next page
Luker Perla and Espresso Pave
Additional Use of: Ecuador 70% & Claro de Luna 37%
SIMPLE SYRUP WITH DGF TRABLIT AND DREIDOPPEL CREME DE NAPOLEON
Recipe Wts
900 gr
600 gr
240 gr
Ingredients
31.7 oz
21 oz
8.4 oz
WATER
GRANULATED SUGAR
GLUCOSE
FOR 1/2 LB. SIMPLE SYRUP:
3 gr
30 gr
30 gr
0.1 oz
1.0 oz
1.0 oz
DGF TRABLIT
DREIDOPPEL CREME DE NAPOLEON PASTE
WATER
PROCEDURES:
1. MAKE A “SIMPLE SYRUP” WITH THE WATER, GRANULATED
SUGAR, AND THE GLUCOSE. COOL THIS MIXTURE BEFORE
ADDING THE TRABLIT AND THE CRÈME DE NAPOLEON.
PERLA 64% AND ECUADOR 70% GANACHE
Recipe Wts
750 gr
75 gr
480 gr
90 gr
30 gr
Ingredients
26.4 oz
2.6 oz
17 oz
3.2 oz
1.0 oz
HEAVY CREAM (33%)
DGF TRIMOLINE
LUKER PERLA 64%
LUKER ECUADOR 70%
DREIDOPPEL ESPRESSO PASTE
PROCEDURES:
1. HEAT THE HEAVY CREAM TO A BOIL. POUR THE CREAM
OVER THE COMBINED CHOCOLATES IN A MIXING BOWL.
ALLOW TO MELT FOR AT LEAST 10 MINUTES. BLEND THIS
MIXTURE TO A SMOOTH GANACHE. ADD IN THE TRIMOLINE
(INVERTED SUGAR).
Recipe created by Stanton Ho for International Foods & Ingredients and Luker
Recipe continues to next page
Luker Perla and Espresso Pave
Additional Use of: Ecuador 70% & Claro de Luna 37%
PRALINE ROYALTINE CLARO DE LUNA
Recipe Wts
80 gr
184 gr
598 gr
370 gr
Ingredients
2.8 oz
6.5 oz
21 oz
13 oz
UNSALTED BUTTER (MELTED)
LUKER CLARO DE LUNA (UNTEMPERED)
DGF HAZELNUT PRALINE GRAND CONFISEUR
DGF ROYALTINE CRUSHED BISCUITS
PROCEDURES:
1. COMBINE THE MILK CHOCOLATE AND THE BUTTER IN A MIXING
BOWL. MELT TO A LIQUID STATE. ADD IN THE PRALINE PASTE
AND BLEND TOGETHER. ADD IN THE OTHER INGREDIENTS AND MIX WITH THE PADDLE ATTACHMENT, AT SLOW SPEED.
ONCE BLENDED, PLACE THIS MIXTURE ONTO A PREPARED FLAT
SHEET PAN. LEVEL OUT TO AN EVEN THICKNESS THROUGHOUT THE
SHEET. REFRIGERATE IMMEDIATELY.
CREAMY CHOCOLATE FROSTING
Recipe Wts
908 gr
800 gr
908 gr
256 gr
16 gr
30 gr
Ingredients
32 oz
28 oz
32 oz
16 oz
0.6 oz
1.0 oz
UNSALTED BUTTER (ROOM TEMP.)
CONFECTIONERY SUGAR (SIFTED)
PERLA 64% (UNTEMPERED)
SOUR CREAM OR MASCARPONE CHEESE
PURE VANILLA EXTRACT-MADAGASCAR
DREIDOPPEL ESPRESSO PASTE
Chocolate Frosting 1/4” thick
Praline Royaltine-Claro de Luna
with thin layer of DGF pate a
glacier brune (dark)
PROCEDURES:
1. WHIP THE BUTTER AND THE POWDERED SUGAR TILL CREAMY.
ADD IN THE UNTEMPERED CHOCOLATE AND THE VANILLA
EXTRACT. BLEND WELL. SCRAPE DOWN THE BOWL. CONTINUE
THE MIXING AND BLEND IN THE SOUR CREAM OR MASCARPONE
CHEESE.
Dark Velvet Spray 50/50 (1 part
Perla 64% + 1 part cocoa butter
Moist Chocolate Cake
3/16” thick cut
Perla 64% Ganache
Nevado White Chocolate
Fruit and Nut Cluster Bar
Yields: 1 Sheet Tray or 2 ½ Trays
PROCEDURES:
CINNAMON SABLE BASE
Recipe Wts
Ingredients
16 oz
2 oz
9 oz
4 LRG
4 TSP (OR 13 gr)
UNSALTED BUTTER (ROOM TEMP.)
LIGHT BROWN SUGAR
CONFECTIONERY SUGAR
EGGS
GROUND CINNAMON
0.35 oz (10 gr) GRANULATED SALT
3 oz
ALMOND FLOUR
28 oz
ALL PURPOSE FLOUR
FRUIT AND NUT FILLING
Recipe Wts
20 oz
12 oz
12 oz
16 oz
1. CREAM THE BUTTER, CONFECTIONERY SUGAR, AND BROWN
SUGAR IN A MIXING BOWL WITH A PADDLE ATTACHMENT.
2.
ADD IN THE CINNAMON, SALT, ALMOND FLOUR, AND ALL
PURPOSE FLOUR TO THE CREAMED BUTTER. ROLL THE DOUGH
INTO A SQUARE OR RECTANGLE AND WRAP IN PLASTIC.
IMMEDIATELY REFRIGERATE. ONCE IN A WORKABLE STATE,
REMOVE THE DOUGH FROM THE REFRIGERATOR AND ROLL OUT
APPROXIMATELY 3/16” ONTO THE ENTIRE PREPARED SHEET PAN.
DOCK THE DOUGH TO PREVENT UNNECESSARY RISING OR AIR
POCKETS. BAKE IN A PREHEATED 3500 F OVEN FOR 15 TO 20
MINUTES, OR UNTIL BAKED TO A LIGHT GOLDEN BROWN COLOR.
COOL AND SET ASIDE WHILE PREPARING CHOCOLATE.
Ingredients
WALNUT HALVES AND PIECES
RAISINS
DRIED CRANBERRIES
ROYALTINE FLAKES
PROCEDURES:
1. WEIGH OUT ALL THE DRIED INGREDIENTS AND SET ASIDE.
Recipe created by Stanton Ho for International Foods & Ingredients and Luker
Recipe continues to next page
Nevado White Chocolate
Fruit and Nut Cluster Bar
NEVADO WHITE CHOCOLATE SOFT CONFECTION MIXTURE
Recipe Wts
Ingredients
48 oz
10 oz
0.5- 1 oz
1/4 TSP
NEVADO WHITE CHOCOLATE 34% (UNTEMPERED)
CANOLA OIL
WATER
GRANULATED SALT
PROCEDURES:
NEVADO WHITE CHOCOLATE CONFECTION
*Note: A thin coat of untempered white chocolate should be spread
onto the sable, then immediately spreading the cluster mix onto this
prepared sable base.
PLACE THE MELTED NEVADO WHITE CHOCOLATE IN A LARGE
PLASTIC CONTAINER. MELT COMPLETELY BEFORE ADDING IN THE
CANNOLA OIL AND BLEND WELL. WHILE MIXING, INCORPORATE THE
WATER VERY SLOWLY TILL IT APPEARS TO EMULSIFY WITH A SLIGHTLY
THICKENED VISCOSITY. ADD IN THE DRY INGREDIENTS AND MIX
WELL. IMMEDIATELY DISPENSE THIS MIXTURE ONTO THE SHEET TRAY
WITH THE SABLE BASE. LEVEL OUT THE CHOCOLATE FRUIT MIXTURE
AND ALLOW TO SET IN A COOL ROOM BEFORE CUTTING INTO DESIRED PORTIONS.
Nevado White Chocolate soft
confection mixture with nuts
and fruits
Almond & Cinnamon Sable
NOTE FOR MILK CHOCOLATE CLUSTER BARS:
NEVADO WHITE CHOCOLATE 34% CAN BE REPLACED WITH CLARO DE LUNA 37%
IFI Products used in this recipe:
Luker Nevado White Chocolate 34% (W207)
Royaltine Crushed Biscuits (DGF 2450)