MarCH - BakeMark

MarCH 2008
The Finest
Panaderías of
Los Angeles
Raul Porto from
Porto’s Bakery
Harina•bi•li•dad sust. f:
Nuestra habilidad de proveer la mejor combinación de servicios y
productos mediante nuestra especialidad en la molienda de harina
excepcional, respondiendo de manera pronta, personal y efectiva a
las necesidades de nuestros clientes.
• Harinas para todo uso para hoteles y
restaurantes
• Harinas patentadas para panaderos
(Bakers Patent Flours)
• Harinas altas en gluten
• Harinas de trigo entero
• Harinas para pastelitos y galletas
• Harinas para pizza
• Harinas para tortilla
• Harinas para pasteles
• Harinas de uso doméstico
Dondequiera
que desee estar,
nosotros
podemos llevarlo.
Producto Destacado:
Harinas Patentadas
para Panaderos
(Bakers Patent Flours)
La harina estándar de trigo
duro es excelente para usarse
en muchas aplicaciones.
Tiene tolerancia aceptable a
los requerimientos de
mezclado medio.
2001 Shawnee Mission Parkway, Mission Woods, Kansas 66205, EE.UU.
913-890-6300 • www.cerealfood.com
HECHO EN MÉXICO
INTRODUCTORY LETTER
Celebrando las Panaderías de los Estados Unidos
Estimado lector,
¡Bienvenido a la Panadería de BakeMark!
Esta es la primera revista empresarial en español dedicada a apoyar a las prósperas panaderías latinas en
los Estados Unidos. La Panadería de BakeMark intenta dar reconocimiento a negocios exitosos como el suyo y
proveerle de información útil, consejos e ideas. Esperamos que los perfiles de las panaderías de Los Angeles que
encontrará aquí, lo inspiren y enciendan la chispa de nuevas ideas que le puedan brindar ganancias a su negocio. La
revista tambien intenta darle ideas de cómo ahorrar tiempo en su negocio que le beneficiara en su vida personal.
Entendemos que la base de su negocio se erige en una tremenda ética de trabajo, visión empresarial y pasión
de ofrecer consistentemente productos únicos y auténticos a sus clientes. De hecho, su dedicación en proveer
productos auténticos es lo que hace a sus clientes recordar a sus tierras y familiares, no importa de donde vengan.
Esa es la magia que usted crea y lo que hace regresar a sus clientes. Su pasión por preservar las tradiciones de sus
productos hace que su negocio sea único y le da una ventaja competitiva. En BakeMark, compartimos esa pasión y
hemos dedicado los recursos necesarios para ayudar a que su negocio síga floreciendo.
La misión de BakeMark es de continuamente buscar maneras como ayudar a su negocio durante su crecimiento
y cuando sus necesidades cambian. Nuestra meta es de mantener el privilegio de ser su primera opción para
productos nuevos y existentes, servicios y maestría. Hemos estado comprometidos por mucho tiempo en erigir y
mantener negocios latinos como el suyo. Por muchos años, hemos estado comprometidos en servir las panaderías,
bodegas y pastelerías con productos auténticos y especialistas de habla hispana para darles el servicio y maestría
necesarios para ayudar a que sean competitivos y exitosos.
¡Esperamos que disfrute la Panadería de BakeMark! En el futuro visitaremos nuevamente el sur de California
porque sabemos que existen muchos más negocios exitosos que podemos mostrar. Envíenos un correo electrónico
y díganos lo que piensa de la revista.
Por favor llene la tarjeta de suscripción con franqueo
pagado para que con seguridad reciba nuestro próximo
ejemplar que se publicará en junio. Es gratis y la edición lo
llevará a las panaderías de Chicago.
Nuestros mejores deseos,
Rik Bennett
Vicepresidente de Mercadotécnica
BakeMark USA LLC
[email protected]
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PANADERIA
CONTENTS
4
6
8
12
14
31
33
Introductory Letter
Bread & Baking
Cakes & Decorating
Formulas
LA Bakery Profiles
Holiday Calendar
Products
INTRODUCTORY LETTER
Celebrating America’s Panaderías
Dear Reader,
Welcome to BakeMark’s Panadería!
This is the first Spanish language business magazine dedicated to supporting America’s thriving Latino
bakeries. BakeMark’s Panadería is intended to give recognition to successful businesses like yours and to provide
you with helpful information, tips and ideas. We hope the Los Angeles area panadería profiles found here inspire
you and spark new profit-making ideas. This magazine also intends to bring you a sensible time-saving idea or two
that could put ten more minutes a week back into your life.
We understand that the foundation of your business is built on a tremendous work ethic, business acumen and
passion to consistently bring your customers unique, authentic products. In fact, it’s your dedication to making
authentic products that take your customers back to their families and homelands, wherever that might be. That’s
the magic in what you do and why your customers keep coming back. Your passion for preserving proud traditions
makes your business truly unique and gives you a sharp, competitive edge. At BakeMark, we share that passion and
have dedicated the resources necessary to help keep your business flourishing.
BakeMark’s mission is to keep pace with your growing business and changing needs. We aim to maintain
the privilege of being your first choice for new and existing products, services and expertise. We have long been
committed to building and sustaining Latino businesses like yours. For years, we’ve been committed to serving
panaderías, bodegas and pastelerías with authentic products and Spanish speaking specialists to provide the
services and expertise necessary to compete and succeed.
We hope you enjoy BakeMark’s Panadería! In the future we’ll revisit Southern California because we know
there are a lot more great businesses to feature. Drop us an email and tell us what you think of the magazine.
Please fill out the attached postage paid subscriber card to be sure you receive
our next issue which publishes in June. It’s all free and that edition takes you to
Chicago’s panaderías.
Very Best Regards,
Rik Bennett
Vice President of Marketing
BakeMark USA LLC
[email protected]
For an electronic
or printed copy of this
magazine in English, please
drop us a line at [email protected]
or send your mailing address to:
Attn: Marketing Dept.
BakeMark USA
7351 Crider Avenue
Pico Rivera, CA
90660-3705
MARCH 08
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PANADERIA
5
BREAD & BAKING
Fermentation
THE CRITICAL STEP
By BakeMark USA
The functionality of bread
dough is greatly affected by the
weather. Often when the dough
rises too slowly or too radically
we blame the yeast or the mix
or the individual performing the
tasks. However, we generally find
that the proper adjustments to the
environment have not been made.
Cold doughs react slowly, often
lack structure, color quickly during
baking, and do not have the desired
flavor. Dough’s that are too warm, on
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PANADERIA
the other hand, move too quickly,
lose volume, shrink while baking,
usually have a rough texture, and
also lack flavor.
Methods to determine proper
dough temperatures seem difficult
and without the use of thermometers
are almost impossible to determine.
Here is the help you might need.
A general evaluation is needed
before you begin.
Is your general environment
warmer or cooler than 70ºF (20ºC)?
Is your flour or mix stored under
the prevailing conditions or is it
stored in a cooler or warmer area?
If the answer to both questions
is that it is warmer you will need
to cool your dough’s. If the answer
is that it is cooler, you will need
to warm your dough’s. The only
variable factor that you have is
the water, so in both cases your
water temperature will need to be
adjusted. Here is an easy method
you can use to determine your water
temperature, but first you need a
thermometer.
The most prevalent ingredient
in your recipe is either the mix or
the flour. Take the temperature of
the mix or flour and subtract it from
either of these following numbers
depending on whether you are
using fresh or instant yeast. If you
are using instant yeast the number
is 145, if you are using fresh yeast
the number is 140. Determine
the number you will use and that
is the only number you need to
remember.
Next take the temperature
of the mix or flour then subtract
that number from the number you
have determined above and that
becomes the temperature of the
water you will need.
LOS NIÑOS Y EL PAN
SE ECHAN A PERDER
FÁCILMENTE.
HE AQUÍ CÓMO RESOLVER UNO DE ESOS PROBLEMAS.
No podemos hacer que los niños se comporten.
Pero podemos ofrecerle mucho más control
de la frescura de sus productos de panadería.
Here is an example:
The number for instant yeast is
The mix or flour temperature is
Your water temperature needs to be
145
60
85ºF
To achieve these temperatures you may need to use
ice or refrigerated water, warming the water is certainly
easier. Try this easy method; we are sure that it will help
bring consistency and accuracy to your finished yeast
dough products. Also it is important to remember that
fresh yeast should always be dissolved well, directly in
the water; and instant yeast should not come directly in
contact with the water but should be distributed evenly
into the mix or the flour.
For additional help or technical questions please
contact our help line at 866-232-8575 or
[email protected].
La harina de maíz pregelatinizada de Azteca Milling tiene
una propiedad de enlace de agua que es muy superior a la del
almidón de trigo. Le permite ofrecer consistentemente
productos más sanos y de calidad superior que sus clientes
desean, mientras que minimiza la retrogradación y aumenta
el período de vida de anaquel.
Hemos sido el líder en la industria de la harina de trigo por
más de 30 años. El uso de nuestros productos le ayudará a
aprovechar el creciente mercado hispano. También
ofrecemos apoyo técnico a domicilio sin costo adicional.
Si desea estar consentidísimo con menos desperdicio, más
utilidades y mejores ingredientes, llame a Azteca Milling al
1-888-4MASECA.
1159 Cottonwood Lane, Suite 130
Irving, Texas 75038
www.aztecamilling.com
©2007 Azteca Milling, L.P.
MARCH 08
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PANADERIA
7
CAKES & DECORATING
The Right Mix
Cake, and even our Trigal Dorado
brand Tres Leches Cake.
Q. Given the shortage of highly experienced labor today in retail and
intermediate wholesale bakeries, are
there advantages to using mixes to
help with my cake production?
Mixes versus scratch is always a
dilemma for cake bakers, according
to Hans Wilkes, Director of Education & Training for BakeMark USA.
However, BakeMark can help you
make that important decision by answering some of the common questions that have been asked by many
bakers and bakery owners.
Q. My scratch cake recipe is so versatile and it is the basis for many varieties of baked cake layers. Can cake
mixes provide the same versatility?
A. Yes they can in most cases. Additionally, because of the technology
used in our cake mixes, they may
even produce better results, particularly when adding fruits or nuts by
providing better suspension of these
items in the baked layer.
In addition to BakeMark White
and Chocolate Cake Mixes, other
variety cake mixes are also available
in popular flavors and textures such
as Westco brand Carrot Cake, German Chocolate Cake, French Vanilla Cake, Sponge Cake, Angel Food
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PANADERIA
A. Yes there are many advantages to
using mixes and they include a wide
variety of issues.
Here are just a few:
Consistency. This is a very
important item to ensure end-user
satisfaction. Little can slow sales
faster than not meeting a customer’s
expectations.
Saving production time. Very
little scaling needs to be done and
most of that is very basic and can be
done quickly. For example, the creaming step for the sugar and fat are
eliminated and replaced by a simple
2- or 3-step total process.
Reduction of errors. All critical ingredients are in the mix at the
correct levels and easy-to-follow
directions are printed on each bag
to dramatically reduce errors. Errors
not only allow for the possibility of
inferior product that would harm future sales, but they are very costly.
The cost of errors alone can compensate for the slightly higher cost
of the mix.
Better inventory control. With
fewer ingredients to inventory, mix
will reduce time needed in both purchasing and on floor management.
Additionally, the ancillary items
that are needed can be quickly mat-
ched to the formula, reducing the
back-up stock purchases and their
related cost.
Q. Is it difficult to make the change from scratch to mix and are there
any special things I need to know or
problems to look for?
A. The change is quite simple.
However, prudent steps always
need to be followed, and if needed
our BakeMark trained and qualified
technical team is available to help
you make the change.
You should be mindful that mixes
are not the cure for improper baking
or mixing procedures or equipment
faults. Make sure your equipment is
functioning properly and that the
straightforward directions we provide are followed. Our BakeMark technical support is also a benefit when
using any of our mixes.
All are available in several formulations, allowing you to “Add Water
and Eggs,” “Add Water, Eggs and
Oil,” or “Add Water and Oil Only.”
Whichever formulation you
chose, it will provide you with all
the features and benefits you need
to be successful and help you create the product you can be proud to
stand behind.
CAKE & DECORATING
MARCH 08
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PANADERIA
9
CAKES & DECORATING
Examples of Cakes & Decorating
RosItA’s BAKERY (PAGE 18)
Los ANGELEs BAKING (PAGE 28)
Los ANGELEs BAKING (PAGE 28)
PoRto’s BAKERY & CAfé (PAGE 14)
fIEstA MExICANA (PAGE 23)
LA PuENtE BAKERY & DELI (PAGE 20)
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PANADERIA
Libre de azúcar
/0-¦$5&04r$6#*&35"41"3"10453&4:1"45&-&4%&'-"7033*()5
sabroso
suave
espléndida
World-Class Icings & Toppings
1-888-464-3734 / www.flavorright.com
FORMULAS
Duques (Dukes)
Ingredients
2 pounds 3 ounces (1 kg) White
Chief Bleached flour, from Cereal
Foods
¼ ounce (8g) salt
3½ ounces (100 g) All Purpose
Westco Shortening
1 pound 4 ounces (570 ml) water
No todas las levaduras son iguales.
Presentamos Baker’s Select
La levadura fresca de alta estabilidad Baker’s Select, la última innovación de
Fleischmann’s Yeast, mejora la tolerancia, aumenta el volumen –y ofrece una
consistencia superior a la de las levaduras frescas tradicionales.
Asimismo, su avanzado envase a prueba de moho permite conservar el color, la textura
y las características de alta actividad de la levadura, además de indicar la fecha de
vencimiento del producto, de modo tal que usted siempre sepa que su levadura es fresca.
© 2008 AB MAURI FOOD INC.
Si considera que un mejor proceso de horneado, una tolerancia superior y una mayor
consistencia al almacenar la levadura durante períodos prolongados son factores esenciales para sus productos terminados, contáctese con su proveedor local
y solicite Baker’s Select.
1350 Timberlake Manor Pkwy, Suite 550, Chesterfield, MO 63017
EE.UU. 800.772.3971 • Este de Canadá: 800.3612225 • Oeste de Canadá: 800.661.1033
fleischmannsyeast.com
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PANADERIA
ounce (10g) malt (optional)
2 pounds 3 ounces (900 g)
Margarine Euro (Rojo)/Trigal Dorado
for the feite pastry
Shredded coconut for decoration
1/3
Dough preparation
1. Put the dry ingredients in
the mixer –with its hook,
blend using 1st speed for
two minutes, add water and
continue mixing using the
same speed until the dough is
formed, change to 2nd speed
until the dough is manageable
or forms a small “mesh”.
2. Take it out when it is ready
and weigh out 4 pounds and 6
ounces (2 kg), punch it down
and let it sit for 15 minutes.
Procedure for lamination
3. Form a 4-leaf clover with the
dough and put the margarine
for the feite in the center, cover
with the leaves of the clover,
press down and flatten with the
rolling pin or the sheeter.
4. Do two simple folds and let
sit for 30 to 60 minutes in the
refrigerator.
5. Take it out of the refrigerator
and do two more simple folds,
return to the refrigerator, allow
a fermentation time of 60
minutes to 12 hours maximum
in the refrigerator.
6. Take out of the refrigerator
again and do one more
simple fold, stretch to form a
rectangle with a thickness of
approximately 1/8 inch. Cut
the squares and glaze with
egg wash, roll on shredded
coconut. Put the pieces on a
greased tray and bake at 390º
F (200º C) for approximately 20
to 25 minutes.
7. Take them out of the oven and
sprinkle with confectioner’s
sugar.
FORMULAS
THE FoRgoTTEN BREAD
RollS
Peineta (the comb)
Ingredients
2 pounds 3 ounces (1 kg) Blue
Ribbon Bakers bread flour from
Cereal Foods (Bleached)
¼ ounce (8g) salt
7 ounces (200 g) sugar
7 ounces (200 g) Margarine Euro
(Azul) Trigal Dorado
10½ ounces (300 ml) eggs
7 ounces (200 ml) milk
1½ ounces (45 g) Trigal Dorado
Fresh Yeast
1 pound (450 g) Westco Bavarian
Filling
Preparation
1. Put all the solid ingredients
in the mixer with its hook and
mix using 1st speed.
2. Add the liquid ingredients
until a dough is formed.
3. When a dough is obtained,
increase to 2nd speed until
the dough reaches the point
of “mesh”.
4. Take it out of the bowl and
let it ferment for 30 to 40
minutes.
5. After that, make some strips
measuring approximately 18
inches (45 cm) by 2 inches
(5 cm).
6. Put Bavarian filling in the
center, fold in half to cover
the filling with one side of the
dough, glaze with egg wash,
fold the other side.
7. Turn over leaving the seam
face down and make small
cuts with a knife on the edge.
8. Cut the pieces 6 inches (15
cm) in length and put on a
floured tray arching the pieces
to give them the shape of a
comb (peineta).
9. let them rest for
approximately 40 to 60
minutes. Bake at 350ºF
(180ºC ) for approximately 10
to 15 minutes. Decorate with
confectioner’s sugar or glaze.
telera (the Forever Roll)
Ingredients
2 pounds 3 ounces (1 kg) White
Chief bleached flour from Cereal
Foods
¾ ounce (20 g) salt
¾ ounce (20 g) sugar
1 ounce (30 g) Trigal Dorado Fresh
Yeast
½ ounce (15 g) Team All Purpose
improver
1 pound 6 ounces (600 ml) water
Preparation
1. Identify and weigh all
ingredients and put them in
the mixer. Add water and mix
for approximately 5 minutes.
2. let stand for 60 minutes.
3. Knead until the dough is
elastic.
4. Weigh 2 ½ ounce portions (70
g) and make desired shapes.
Put the shapes on trays or
boards.
5. let stand for approximately 45
minutes, avoid dryness. Bake
at 425ºF (220ºC) with steam
until the crust is golden. let
cool.
Elotes (corn-Shaped Roll)
Ingredients
2 pounds 3 ounces (1 kg) White
Chief bleached flour from Cereal
Foods
¾ ounce (20 g) salt
¾ ounce (20 g) sugar
¼ ounce (8 g) Team All Purpose
Improver
1 ounce (30 g) Trigal Dorado Fresh
Yeast
¾ ounce (20 g) All Purpose
Shortening de Westco
1 pound 6 ounces (600 ml) water
Preparation
1. Mix ingredients for five
minutes on 1st speed.
2. let the dough stand
approximately 60 minutes.
3. After that, knead the dough for
10 minutes at 2nd speed.
4. Weigh the dough to make 2
“canes” of 1 pound 12 ounces
(800 g) each and cut 36
pieces.
5. To make the pieces, extend
the dough with a rolling
pin making an oval shape,
elongate, make small cuts on
the edge and roll to create the
shape of an ear of corn.
6. let the pieces ferment for 40
minutes.
7. Bake with steam for 20
minutes at 410º F (210º C).
Cámara Nacional de la
Industria Panificadora is an
institution that since 1945
has brought together and
represented members of
the baking industry in Mexico. Its objective
is to represent, advise and provide updated
services, contributing to the economic
and social development of this industry.
Approximately
35,000
companies
receive support from this chamber,
through delegations and representatives.
CANAINPA is truly an institution formed
by members of the baking industry who
take pride in their profession and have a
commitment to others in their trade.
www.cAnAInPA.cOM.Mx
[email protected]
[email protected]
MARCH 08
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PANADERIA
13
PROFILES
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PROFILES
Porto’s:
Rising Fast
Raul Porto Jr., President of
Porto’s Bakery & Café, says they
are always on the lookout for new
opportunities. The family-owned
bakery, one of the largest in North
America, is investigating whether
to open a third retail store within
the year and is checking into
two or three cities in Southern
California. Its main store in
Glendale,
CA,
encompasses
27,000 square feet including the
bakery and deli, along with a full
basement and upstairs “cake party
store.” A second location that
opened two years ago in Burbank,
CA, includes a 10,000-squarefoot bakery and 5,000-squarefoot office.
“We’re still new at managing a
couple of stores, but we are better
aligned than in the past,” says Raul
Jr. “Twenty years ago, we focused
100 percent on baking. My dad
ran the front, my mom handled
cake decorating, and I baked. The
biggest difference in the business
today is how you manage. When
you are concentrating on being
a bakery, you smell it. You taste
it. You see it. That’s how you
manage. When you open multiple
stores, your focus has to change.
Today, we manage on numbers,
procedures and standards – and
at the same time, not forgetting
what we are all about.”
The Burbank location has
vastly exceeded sales expectations,
achieving 15 percent comparable
sales increases through the first
13 months. Now after the 25th
month, comp sales increases are
still averaging a very healthy
10-11 percent.
“We look at all item sales
and compare that to the previous
month and try to see a trend, and
then react to these trends,” he
says. “If some items are dropping,
you look at ways to improve it
MARCH 08
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PANADERIA
15
PROFILES
– from simply the presentation
or whether a more complete
overhaul is needed. When you
do really well with certain items,
you see what you can do more of.
Decorated cakes are doing really
well, for example.”
Porto says the more important
thing for panaderias to focus on
is finding products that their
customers want.
“We have a lot of traditional
French pastries with Hispanic
flavors – puff pastry with mango
or coconut,” he says. “It goes
back to knowing your customer.
For Cubans, the No. 1 filling is
guava. For Mexican customers,
they are more into mango. Still,
I try to go for products that cut
across demographic lines. Before,
we were an ethnic bakery trying
to appeal to a broader market,
while still sticking to our roots.
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PANADERIA
For the last 10 years,
we have been gaining
momentum and now we
try to make everything
more quality and more
upscale.
Customers
today are asking for
better ingredients.”
Porto’s Bakery trusts
BakeMark for premium
quality
ingredients.
Porto’s
priority
on
quality has been making
a huge difference and
paying off in a big way.
“We are seeing in
our market that people
don’t mind paying more
if you are truly giving them a
better product,” he says. “That’s
probably the biggest lesson today.
We’ve been growing faster the
last five years, and we continue to
look at how we can execute better
and improve our image and taste
of our products. We’re in a great
business at a great time.”
Porto’s Bakery traces its roots
several decades ago to Manzanillo,
Cuba, when Raul’s mother, Rosa,
lost her job as a home economics
teacher and began selling cakes
from home. Her original recipe
has followed her all the way to
the United States. Rosa had a
well-established business by the
time the family left Cuba for Los
Angeles, where Rosa resumed
her home-bakery business. Sales
picked up where they left off.
“Two years later, she couldn’t do it
out of the house anymore. I mean,
we would have 15 to 20 cars a day
driving up to the house to pick up
their cakes,” says Raul Jr.
Raul’s father, Raul Sr., had
worked at Van De Kamp’s Bakery
in Los Angeles before the family
bakery business started taking off,
and he decided to join Rosa at the
PROFILES
bakery full time. Raul Jr. and his
sisters, Betty and Margaret, were
finishing high school at the time
and started working more often at
the bakery. Still, the children all
found time to finish college. Betty
has a master’s degree from UCLA,
while Margaret (in accounting)
and Raul Jr. (in business) earned
degrees from Cal State.
The
growing
business
eventually moved to a 2,000-square
foot facility in Glendale. Six years
later the business had grown so
much that they had to relocate
to a space double the size of the
previous one. “At that point it
became a real business and we had
to hire employees,” Raul Jr. says.
“Also, my sisters and I were done
with college so we began to work
full time at the bakery. When we
were going to college, we didn’t
really think about working full
time at the bakery, but we really
enjoyed the business.”
Today, Porto’s Bakery stands
a shining example of what
can be accomplished through
perseverance, strong family work
ethic and a dedication to premium
quality products.
Porto’s Bakery & Café
315 N. Brand Blvd.
Glendale, CA 91203
(818) 956-5996
www.portosbakery.com
Raul Porto
President
MARCH 08
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17
PROFILES
Rosita’s Bakery:
A Cuban twist
Roberto
Hernandez
Sr.
bought Rosita’s Bakery in 1975
after previously owning another
bakery in Los Angeles for nearly a
decade. Rosita’s began exclusively
selling baked goods and expanded
the business to include restaurant
service in 1998.
Originally, the family came to
Southern California from San Luis,
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MARCH 08
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PANADERIA
Cuba. Roberto’s son, Robert, still
remembers the exact date: Oct. 16,
1967. “My father starting working
the same day, making roof shingles.
Two years later, we bought the
first bakery. We started with only
$7,000.”
Trained as a CPA, Roberto had
owned four markets in Cuba, but
“Castro came and took everything,”
his son recalls.
Fast forward to today and
business at Rosita’s is booming,
thanks in large part to a successful
relationship with longtime bakery
supplier BakeMark USA. “They
have always been one of the best
companies I’ve ever known,” Robert
says. “They have all the products
I need, and the product is great
quality. I buy 90 percent of what I
need from them. It’s a company that
you know nothing is going to go
wrong.”
Rosita’s Bakery stays true to its
roots by producing various Cuban
breads and Cuban-style cakes, which
come in flavors such as guava, cream
cheese or coconut. Cubans tend
to prefer guava over mango, and
pastelito de guava is a traditional
Cuban pastry. Rosita’s cakes and
pastries are sweeter and moister
than traditional Mexican pan dulce,
Robert says, because that’s what
Cubans prefer.
Customers at his bakery are
mostly Hispanic, and roughly 80
percent originate from Mexico, he
guesses. The rest trace their family
origins to Cuba, Central America,
PROFILES
Argentina and Peru. Being situated
in Huntington Park, just east of
downtown Los Angeles, puts Rosita’s
in the heart of the action.
“People come in mostly for
our Mexican breads and cakes,”
Hernandez says. “The custom of
Mexico is that they like bread as a
snack. After dinner, they will enjoy
sweet bread with milk or coffee.”
Rosita’s is open every day from
8 a.m. to 8 p.m., and lines often
form in the morning and evening.
“Between 6 p.m. and 8 p.m., we sell
a lot of Mexican bread.”
Conchas and conchitas (a
smaller version) represent the No. 1
bread, in terms of sales at Rosita’s.
The smaller conchitas now outsell
the large conchas by a 3-to-1
margin. The bakery produces two
flavors – chocolate and vanillas –
and uses one mix to produce the
majority of its pan dulce.
One
unique
specialty,
originating from Cuba, that the
bakery has turned into a popular
favorite among its regular customers
is called pastelito masa muerta. This
salty and sweet pastry is made from a
circle of pie dough filled with guava
in the center. Rosita’s buys fresh
guava from Brazil and cooks it in a
kettle with sugar and instant starch,
and then adds red coloring. Pastelito
masa muerta is made with Westco All
Purpose Shortening because it is less
flaky than others.
“For flaky pastelitos, we use Flake
More Shortening,” says Hernandez,
which they buy from BakeMark.
Rosita’s continues to flourish because
of its strong ties with a valuable
longtime supplier, BakeMark, and a
loyal customer base that has come
to know this neighborhood bakery
for its authentic high-quality breads
and pastries.
Rosita’s Bakery
7007 S. Pacific Blvd.
Huntington Park CA 90255
(323) 583-2927
www.rositasbakery.com
Robert Hernandez
Owner
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19
PROFILES
La Puente: Sweet on
bread
Traditional Mexican breads and
baked goods are familiar favorites at
La Puente Bakery & Deli, including
conchas, empanadas, square-muffins
called mantecada and corn-on-thecob shaped elotes. Mantecada are
made with a light sponge cake mix,
available from BakeMark, La Puente’s
bakery supplier, and can be baked in
the traditional cupcake style or for
rich layers for sheet cakes or layer
cakes. BakeMark’s Mantecada Mix
needs only water, oil and eggs.
“We’re known for our sweet
breads. There are so many interesting
things that Mexico has,” says Jorge
Renteria, Owner of La Puente, who
is a native of Mexico and owns the
business with his father, Jose. “I
came to the United States in 1979,
and my dad was working here at
a Cuban bakery. I finished high
school and college, and then the art
of bread and cakes pulled me in.”
One type of Mexican roll that is
a bit unique to La Puente Bakery is
the bolillo salado, which is slightly
larger than a traditional bolillo and
is commonly known by people from
the Mexican city of Guadalajara.
Bolillo salado rolls feature a hard
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crust with a soft inside, much like a
hearth bread, and typically are filled
with pork and dipped liberally in
dried chili pepper sauce to create a
sandwich known as torta ahogada.
Beyond those items, La Puente
focuses heavily on conchas and
empanadas, selling hundreds every
day at its two locations. Renteria
estimates that 90 percent of his
baked goods are produced from
scratch, while mixes are used for
muffins and brownies, and some
frozen product is also used.
“We have 28 employees
between the two bakeries, and the
bakers I have here worked down in
Mexico for all of their lives, And
their fathers were bakers,” he says.
“We always try to use the best
quality ingredients. That is the one
thing I always want to present to my
customers.”
Pumpkin, custard and tropical
fruit flavors are the top-selling
empanadas at La Puente, says
Renteria, who started his baking
career working for the Vons’
Pavilions supermarket chain in
Southern California. He worked his
way up to bakery manager at one
PROFILES
store before decided to venture out
with his father to open their own
bakery in 1990. The second location
opened in late 2007.
“In the beginning the hours were
very long – from 5 a.m. to 9 p.m.
– but within four to five months, I
left Vons and concentrated solely
on the new bakery,” he says. “At our
new location, there are more office
people and schools. At our original
bakery, there are lots of gardeners,
construction workers and office
people in the morning and then in
the afternoon a lot of office workers.
We sell the same products at both
locations, but we are always looking
at what’s new and popular. Our new
place has turned out really great.”
La Puente Bakery & Deli
13825 Amar Rd.
La Puente, CA 91746
(626) 851-9223
Jorge Renteria
Owner
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21
Cuando de
¡nosotros te lo entregamos!
La autenticidad es la base de tu negocio. Es lo que hace
que tus clientes se acuerden de las panaderías de casa y
eso es lo que los hace regresar por más. Cuando se trata
de panes hispanos, pasteles y repostería, nada otorga
más autenticidad que la línea exclusiva de productos
Trigal Dorado de BakeMark. Ya sea que se trate
del versátil Bizcocho Mix (mezcla para pan
dulce), del Guava Filling (relleno de guayaba)
con sabor “recién hecho” o del tradicional
Flan Mix (mezcla para flan), los productos
Trigal Dorado proporcionan sabor
auténtico, calidad consistente y ahorro
en costos para tu panadería.
Para más información, contacta a
tu agente de ventas local o llama
sin costo al 866.232.8575
Visítanos en la red:
www.bakemarkusa.com
PROFILES
Fiesta Mexicana:
Supermarkets
Priced at four bolillos for $1,
Mexican rolls are a hot commodity
at Fiesta Foods, which aims to be
the dominant Hispanic grocer in the
western United States. Every two
hours during store hours, fresh hot
bolillos are pulled out of rack ovens
inside the bakery department at
each of Fiesta’s 10 stores in Southern
California. An announcement is
broadcast over the store intercom:
“Bolillos, hot and fresh, available
now in the bakery.”
“This store sells 49,000 bolillos
per week,” says Fiesta’s bakery buyer
Julio Villa. “We have other stores
that sell double that amount of
bolillos.”
High volume and high quality
at value prices are keys to the
success of Fiesta, which operates
warehouse concept stores under the
Fiesta Food Warehouse banner. Its
largest location, a 52,400-squarefoot store, features larger perimeter
departments
to
accommodate
fresh bakery, prepared foods and
a tortilleria (where corn and flour
tortillas are made fresh daily). The
company operates a 300,000-squarefoot distribution center that can
service a network of up
to 50 stores, according to
Fiesta.
BakeMark
supplies
Fiesta
with
bakery
ingredients and mixes for
cakes – the main bakery
product that Fiesta produces
from mixes. The Fiesta
bakery produces chocolate
cake, vanilla cake and crème
cake.
BakeMark sales and
support staff keeps the
supermarket operator on
top of current bakery trends,
so that Fiesta can maintain
its competitive edge. The
in-store operator recently
introduced mousse cakes in
various flavors: strawberry,
pear, mango, lemon, or
chocolate. Strawberry is
the most popular flavor,
for both mousse cakes
and their popular 10-inch
cheesecakes. Cheesecakes
come in 14 flavors, and
other top sellers are Kahlúa
and turtle cheesecake.
Beyond cakes, Fiesta
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23
PROFILES
makes bolillos and teleras (sandwich
dinner rolls, which sell 3 for $1),
as well as numerous sweet breads
and breakfast goods. The bakery
department sells 160 bakery items,
and conchas and bolillos are the top
biggest sellers. Bolillos are made
from a mixture of flour, sugar, salt,
vegetable shortening, compressed
yeast, conditioners and ice water.
A machine cuts the bolillos to exact
portion size, and they are put in the
freezer prior to baking.
Founded in 1996 by Cubanborn Ben Bequer and his family,
Fiesta opened its first store, Fiesta
Mexicana Market in Anaheim,
CA, about 30 miles southeast of
downtown Los Angeles. That store
represented the Bequer family’s first
endeavor into the grocery industry
after years of operating a garment
business in Southern California.
Bequer recognized a unique
opportunity to offer the Mexican
and Central American segments of
the Hispanic population a premium
grocery shopping experience at
value prices.
With the opening of its second
store, Fiesta began to modify and
adapt its store positioning strategy
to stay responsive to changing
customer preferences. The company
selected a larger building (35,000
square feet) and named it Fiesta
Food Warehouse, capitalizing on
the growing popularity of “big box”
warehouse stores. Fiesta designed
the store with wider grocery aisles
for bulk groceries, while maintaining
the company’s signature authentic
product selection and perimeter
departments.
The bakery at Fiesta Foods
offers Mexican sweet bread with
the best ingredients made from
traditional recipes. “We know Latin
families have special preference for
sweet bread and we want to please
all of them,” the company boasts.
Fiesta Food Warehouse
16950 Foothill Blvd.
Fontana, CA 92335
(909) 350-8691
www.fiestafoodwarehouse.com
Julio Villa
Bakery Buyer
Mario Vasquez
Team Captain
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TESTIMONIAL
PROFILES
Photography by Enrique Martinez
La Central Bakery
Profits from Switch to
BakeMark mixes
Sabino Martinez, owner of La Central Bakery in East Los Angeles, CA,
is best known as one of the most authentic Mexican bakers in Southern
California. It stands to reason because he’s been baking since he came to Los
Angeles 25 years ago after growing up in the Mexican state of Chihuahua
where he learned the bakery business from his father, also a baker. Upon
arrival in Los Angeles, he worked 40 days for La Jalisco Bakery before he
decided to venture out on his own. He and a partner bought the bakery where
they were working for $10,000 and changed the name to La Central Bakery.
For the past two decades, La Central Bakery has earned a reputation for
producing high-quality Mexican breads, bolillos and conchas. La Central
Bakery now employs eight people and operates in a highly competitive area
of Los Angeles, where there are seven bakeries within a three-mile radius.
“Competition is taking a good share of the business,” Martinez says.
To better compete, the bakery owner has converted his production
methods and has started using more and more bakery mixes for products
including conchas, muffins, and donuts from his bakery supplier
BakeMark.
BakeMark’s Trigal Dorado product line has saved him valuable time and
labor costs, while – at the same time – has allowed him to maintain his highquality commitment to authenticity.
“BakeMark products have saved me time and labor, and the quality
of the products has satisfied all my customers,” he says. “The mixes have
everything I need. Using mixes saves money because I don’t have to buy all
those ingredients. As the prices of sugar and flour have gone up, using mixes
helps me keep my costs lower.”
As far as customer demand is concerned, people who buy baked goods
from La Central Bakery are looking for traditional Mexican items such as
bolillos, conchas and empanadas most of all. Martinez recently switched
from producing larger conchas to smaller conchas because of the price, and
the customer response has been very favorable.
What Martinez has found is a growing market for products made from
BakeMark’s Trigal Dorado line. He relies on BakeMark for dried yeast,
whipped toppings and numerous mixes. Roughly half of all of his products
are now made from mixes.
“I decided it was important to focus on being profitable for my retail
business, and using Trigal Dorado products has helped me,” he says.
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PROFILES
Guatemalteca:
Authentic foods
For three decades, Southern
Californians have known the one
place to get authentic Guatemalan
foods in Los Angeles is Guatemalteca
Bakery & Restaurant. Here, they
serve hundreds of pirujos (or bolillo)
rolls every day with such traditional
Guatemalan foods as chiles rellenos
and pepian (chicken cooked in a
pumpkin and sesame seed spicy
sauce). Also on the menu are eight
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varieties of breads: including pan con
chile, pan con pollo (chicken), pan
con frijoles (beans), pan con huevo
(egg), pan con longaniza (sausage),
and pan con tortita (pancake).
Customers rave about the
authentic foods like plátanos con
crema (fried bananas with cream),
sweet breads and toasted cookies.
The staple sweet breads sold at
Guatemalteca contain no fillings.
“We do sell fruit filling breads,
but those are not staples,” says
Antulio Reyes, the bakery’s owner
who runs the business with his two
sons, Gerardo and Daniel.
In late 2007, the bakery opened
a second location on Santa Monica
Boulevard less than two miles away
from its original place on Beverly
Boulevard. The new bakery/
restaurant is twice the size of the
original 3,000-square-foot store and
employs about 30 people. It’s open
seven days a week, from 5:30 a.m. to
9:30 p.m. Lines form early and often
throughout each day.
“They’ve been a staple in Los
Angeles well over 30 years, and
they don’t skimp on quality,” says
Juan Moreno, a sales representative
for BakeMark, which supplies
ingredients
to
Guatemalteca
including flours, fillings, sugars,
shortenings, yeast and cake mixes.
Antulio Reyes credits BakeMark
for helping them achieve such a
high-quality reputation and adds
that their customers believe “the
more authentic, the better. Our
customers love black beans, tamales,
fried bananas. We are keeping with
PROFILES
authentic Guatemalan recipes.”
Guatemalan fare is a blend
of the Spanish, native Indian and
European. The food of Guatemala
tends to be much saltier than
anywhere else in Central America.
Often restaurants have a “plato
del día” (plate of the day), which
can feature rice, salad, meat, eggs,
refried beans, cheese and even fried
bananas. In Guatemala, burritos
have a larger flour tortilla, served
rolled with a hot vegetable, refried
bean or chicken filling, and finished
with a salsa or cream on top.
Sales are already taking off at
Guatemalteca’s newest location,
which affords plenty of room for
seating and parking. And they are
attracting a wider mix of customers
(more Filipinos and Salvadorans),
compared with their mostly
Guatemalan clientele at their
original location.
“Los Angeles is like Central
America, like Mexico,” Reyes says.
“We serve many different types of
clientele every day.”
Guatemalteca Bakery
4770 Santa Monica Blvd.
Los Angeles, CA 90029
(323) 663-8307
Antulio Reyes
Owner
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27
PROFILES
LA Baking:
Cakes for all
Operating in a city where trends
often begin prior to emerging in
other parts of North America, Ron
Ballesteros of Los Angeles Baking
Inc. recognizes that he must stay
well ahead of the curve. For that
reason, he is preparing this year to
launch a new line of organic breads
and croissants called Organica,
as well as all-natural muffins and
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Danish. Most of all, he knows
that he couldn’t make this valuable
addition to his product offerings
without BakeMark USA.
“Whenever I need the right
ingredient or mix, BakeMark is right
on it,” says the owner and pastry
chef at Los Angeles Baking who has
a longstanding relationship with
the bakery supplier. “Right now,
BakeMark is bringing me organic
flour and all-natural muffin mixes.
Organic and all-natural is the
future, and we’ve got to be ahead
of our competition.”
One other notable trend in
Southern California involves the
infusion of Latin flavors into baked
goods such as cakes and pastries.
To meet this demand, Ballesteros
creates such flavor-infused desserts
as ancho chile brownies, mango
pound cake and Pińa Colada
white sponge cake with pineapple
filling and covered with coconut
shavings.
“Latino fusion is coming in
– mango, papaya, plantains, and
pineapple – in a big way,” he says.
“Now, people want full flavor.
Our customers want more cake,
less mousse, and more fruit, less
whipped topping.”
Latinos account for roughly
half of his customer base, and 40
percent of his Latino customers
trace their origins to Mexico.
Other nationalities that are
well represented as customers
here include El Salvador and
Guatemala. Ballesteros, who grew
PROFILES
up in Nicaragua, understands the
importance of offering authentic
Hispanic baked goods, yet he
realizes that younger Latin
customers are often interested in
a blend of Latin and traditional
American foods.
“We are dealing with a lot of
third-generation Latinos, and a lot
of them are moving mainstream,”
he says.
Ballesteros, who apprenticed in
baking and pastry arts under noted
chef Michel Richard, founded Los
Angeles Baking in 1991 with his
wife, Francis Lorena, after many
years working as a pastry chef and
consultant. The couple had decided
to start producing cakes at home
before opening their own business.
The latter move was precipitated
after business from home went
so well that Ballesteros “ended
up making 17 wedding cakes one
day, and my wife was making the
deliveries.”
First,
they
opened
a
1,000-square-foot
store
and
eventually moved to the current
20,000-square-foot location in Los
Angeles. Currently, retail business
represents 10 percent of sales, with
the remainder going to hotels,
country clubs and restaurants.
Their family business is truly
a family affair. Oldest son Ronald
Jr. runs the office, while daughter
Diana oversees retail sales, and
youngest son, Michael, works
weekends. Ironically, Ron and
Francis Lorena attended the same
high school in Nicaragua, but
did not meet until they moved to
MARCH 08
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29
PROFILES
Southern California.
And as their family blossomed,
so has their cake business in Los
Angeles. “After September last
year, we were very aggressive and
sales went up 35 percent,” Ron says.
“With the new organic products,
we are probably going to double
our business this year.”
Los Angeles Baking Inc.
2108 N. Broadway
Los Angeles, CA 90031
(800) 336-9191
www.labaking.com
Ron Ballesteros
Owner
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30
MARCH 08
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PANADERIA
CALENDAR
MARCH
JULY
• March 23 Easter. Easter is one of the highest holy
days of the year. The week leading up to Easter
involves solemn processions, prayer, masses and other
preparation for Jesus’ rebirth. Customs in the United
States include Mexicans’ cascarones, the Mexican
version of an Easter egg or eggshells, filled with
confetti.
•
•
•
•
•
•
APRIL
• April 19 Landing of the 33 Patriots Day (Uruguay).
Anniversary of the landing of thirty- three exiles in
1825, who began a campaign leading to Uruguay’s
independence.
MAY
• May 1 Primero de Mayo or Día del Trabajo or Día
del Trabajador; a national holiday celebrated in most
Spanish-speaking countries, equivalent to the U.S.
Labor Day.
• May 5 Cinco de Mayo (Mexico). Commemorates
the victory of Mexican forces over the French army
at the Battle of Puebla on May 5, 1862. It is primarily
a regional holiday celebrated in the Mexican state
capital city of Puebla, and in other parts of Mexico.
It is also celebrated in U.S. cities with a significant
Mexican population.
• May 10 Día de las Madres, or Day of the Mothers,
observed on this fixed date in Mexico and other Latin
American countries.
• May 11 Mother’s Day (United States)
• May 20 Cuba’s birth as an independent republic in
1902
• May 25 Día de la Patria (Argentina). It commemorates
the establishment of an autonomous government
resulting from the revolution on this day in 1810.
Known in Argentina as Revolución de Mayo.
JUNE
July 4 Independence Day for United States
July 5 Independence Day for Venezuela
July 9 Independence Day for Argentina
July 20 Independence Day for Colombia
July 25 Constitution Day in Puerto Rico
July 25 James or Santiago Apostol (Spain). Celebrates
the patron saint of Spain.
• July 26 Revolution Day, Cuba
• July 28 Independence Day for Peru
AUGUST
• Aug 1-6 Feast of the Savior of the World or El
Salvador del Mundo, patron saint of El Salvador. San
Salvadoreans celebrate with street fairs and a “bajada”,
a procession honoring the saint.
• Aug 6 Independence Day for Bolivia
• Aug 10 Independence Day for Ecuador
• Aug 15 Feast of the Assumption, celebrated in by
Catholics in Spanish-speaking countries. It celebrates
the belief in Mary’s ascending to heaven.
• Aug 25 Independence Day for Uruguay
SEPTEMBER
• Sept. 8 Feast of Nuestra Señora de la Caridad del
Cobre, patron of Cuba.
• Sep 15 Independence Day for Central American
nations (El Salvador, Costa Rica, Guatemala,
Honduras, and Nicaragua). Commemorates the
declaration of independence from Spain in 1821.
• Sep 16 Mexican Independence Day or 16 de
septiembre, celebrates the day that Miguel Hidalgo
delivered El Grito de Dolores, and announced the
Mexican revolt against Spanish rule.
• Sep 18 Independence Day for Chile. Also known as
Fiestas Patrias and El Dieciocho.
• Sep 21 Independence Day for Belize. Belize was
known as British Honduras prior to their independence
from the United Kingdom on September 21, 1981.
• June 15 Father’s Day (United States)
• June 24 Feast of San Juan Bautista, or St. John the
Baptist, patron saint of Puerto Rico’s capital, San Juan.
Other Latinos celebrate the day as el Día de San
Pedro.
• June 29 Saint Peter and St. Paul, known as San Pedro
and San Pablo. Celebrated in Spain and many Latin
American countries.
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31
CALENDAR
OCTOBER
• Oct 12 Spanish National Day, also known as Día de la
Hispanidad (Spain). In most of the Spanish-speaking
countries celebrated as Dia de la Raza, Columbus Day,
or Panamerican Day. This holiday commemorates the
arrival of Christopher Columbus in America.
• Oct 18 Señor de los Milagros or Our Lord of Miracles
(Peru). Also called the holiday of the Purple Christ.
The holiday stems from the 1700s when a huge
earthquake destroyed Lima, but a painting of the
Purple Christ was not affected.
• Oct 31 Halloween
NOVEMBER
• Nov 1 & 2 Día de los Muertos or Day of the Dead
(Mexico, Central America). Traditionally, it is a day to
celebrate and honor one’s ancestors. It’s based on the
belief that there is interaction between the living world
and the world of spirits. On the Día de los Muertos,
the almas, or the spirits of the dead, are said to come
back for family reunions. Many celebrate setting up
ofrendas (offerings) on the altars in their homes to
honor the memory of deceased loved ones and to
welcome their visiting souls.
• Nov 2 All Souls’ Day. Día de Todos los Santos. This
Christian holiday celebrates the memory of all early
martyrs and saints.
• Nov 3 Independence Day for Panama
• Nov 19 Feast of Nuestra Señora de la Divina
Providencia or Our Lady of Divine Providence, Puerto
Rico’s patron virgin.
• Nov 27 Thanksgiving (United States)
DECEMBER
• Dec 8 Immaculate Conception, celebrated in many
Spanish-speaking countries.
• Dec 12 Día de la Virgen de Guadalupe or the Feast
Day of our Lady of Guadalupe, patron saint of Mexico.
The Virgin Mary is said to have appeared to an Indian,
Juan Diego on this date in 1531.
• Dec 16-24 Las Posadas (Mexico, Guatemala and
other Central American countries). Las Posadas
commemorate the journey of Mary and Joseph to
Bethlehem and their search for a place to stay. Family
and friends visit one another in their homes and enjoy
conversations and traditional foods, and visitors sing
carols.
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• Dec 24 & 25 La Nochebuena y la Navidad, Christmas
Eve and Christmas. In many Catholic countries, people
attend midnight mass on Christmas Eve. Preparing
traditional foods is also an integral part of the holiday.
Mexicans get together for a “tamalada” or a tamalmaking session. A tamal is usually made of shredded
pork and corn meal called masa, and tucked into a
corn shuck or leaf. Puerto Ricans prepare pasteles
portorriqueños, which are encased in plantain leaves
and stuffed with black beans, pork, raisins, and other
ingredients. Cubans often have a lechón asado, a
roasted pork dish. In Peru, they celebrate with hot
chocolate and panettone, an Italian sweetbread.
• Dec 31 New Year’s Eve. In Latin America, Catholic
families celebrate New Years’ Eve by attending mass
and having a special meal together.
Source: U.S. Department of Agriculture
PRODUCTS
DESCRIPTIONS OF TRIGAL DORADO PRODUCTS
panion, Trigal Dorado “Alegria”, our
ready to use milk, just open and
pour giving you all the rich flavor
you expect.
BIZCOCHO MIX
An extra rich mix designed specifically
for the production of Conchas, Rosca de Reyes, Danes, Pan de Muerto, and many other types of Sweet
Breads. Products made with this mix
are traditionally light and soft and
provide for exceptional shelf life for
both fresh and packaged products.
All that is required to be added is
water and yeast for consistent and
time saving production.
CONCHA MIX
A convenient mix for Conchas and
other Sweet Breads following authentic “Old Mexico” recipes that
have been handed down from baker
to baker. All that needs to be added
is water and yeast, then, follow the
easy directions printed on each bag.
Traditional Sweet Breads have never
been easier to produce.
BOLILLO MIX
Few types of bread are given more
respect than the very traditional Bolillo. The Bolillo is “The” staple bread
throughout most of Latin America.
We have preserved this tradition by
creating a mix that will produce all
the characteristics both you and your
customers expect from its chewy golden crust to the softer and flavorful
center. All that is needed is water,
yeast and your skillful hands.
TRES LECHES CAKE MIX
With only the addition of eggs and
water this mix with its one-step procedure will quickly produce a cake
that is tender and yet firm enough
to hold its own weight in milk. This
cake will not droop, sag, or crack
when iced with real cream or our
Trigal Dorado Whipped Topping. Be
sure to ask about its perfect com-
FLAN MIX
All that is needed to produce a “Flan”
with that “Authentic Cooked” flavor
is to add milk and mix following the
easy one-step directions provided.
Then pour the rich mixture into a
mold of your choice and let it set.
Whether you choose large or small
portions, the results will be perfect
every time and they will please your
most discriminating customers.
For more information,
contact your BakeMark
sales rep, or visit
BakeMark on the web at
www.bakemarkusa.com
MARCH 08
|
PANADERIA
33
AD INDEX
Advertiser
Azteca Milling L.P.
Page#
Website
7
www.aztecamilling.com
22, 36
www.bakemarkusa.com
3
www.bakemarkusa.com
BakeMark/Acidos Orgánicos
35
www.bakemarkusa.com
Cereal Food Processors, Inc.
2
BakeMark
BakeMark/Valores Alimenticios
Coast Packing Co.
DecoPac
34
9
www.cerealfood.com
www.coastpacking.com
www.decopac.com
Flavor Right
11
www.flavorright.com
Fleischmann's Yeast, Inc.
12
www.fleischmannsyeast.com
Sun Hing Foods, Inc.
30
www.sunhingfoods.com
Dedicados a la Calidad y el Servicio
Gracias por escoger estas marcas reconocidas y preferidas para todas sus necesidades de
panadería. Nosotros apreciamos a nuestros clientes.
34
MARCH 08
|
PANADERIA
Estos productos están disponibles de Trigal Dorado:
Margarina Azul (Blue) – Danes/Multipurpose
Margarina Roja (Red) – Feite/Puff
Margarina Morada (Purple) – Bizcocho/Concha
Levadura Fresca
Levadura Instantánea (Red)
Levadura Instantánea (Gold)
HECHO EN MÉXICO