Today we went to Funks Bakery unlike most bakeries Funks bakes fresh everyday, most bakeries "bake out". Bake out means to buy frozen and then thaw and bake it so yes technically its baked fresh every day but really is it? Funks can bake over 500 loaves of bread a day and sometimes 10-20 cakes a day! They make and decorate different kinds of cakes for different and special occasions. Most of there baking is done by hand but some are made by machines. So the next time you go to the grocery or coffee place look at the baked goods were they really made there or just shipped from another place and put into the oven....
Hello! Today we visited the Funks Bakery! I'll go from the start. When you enter, you just automatically become hungry. I know I did. They make most pastries there. From doughnuts, cakes, bagels, bread and even more doughnuts. They had huge mixers for the dough that can make up to around 300 pounds for cookies and other items that they sell. This bakery is also one of the bakeries that makes everything from scratch. Most bakeries just use other products from factories and just say that it's fresh when it really was made 2 weeks ago. For the cakes they make around 10-20 cakes everyday. From scratch to decorating. It's crazy. They make lots of different designs on the cakes. Some from roses to sports and airbrushing. The airbrush is just a spray with food coloring in it. I loved seeing how everything was made. Even how the bread was sliced was really cool. I can't wait till one day that I might own my own bakery! ~Heather Penner
Today we visited funks bakery, we got to see how most of the different machines work and what they do, we also got to see how they make the icing flowers and decorate the cakes. when we got there the first thing I noticed other than the smell was how many deserts there were, I know it must take a lot of hard work and commitment to be a baker, you have early mornings full of hard work to get everything ready for the day ahead and make sure that you have enough of everything throughout the day. I really appreciate the hard work that bakers have to put into everything that they do but I don't think I could ever be a baker.
Day 6 in Culinary Arts, today we went to Funk's bakery, and they showed us how they make donuts and how they have a rolling thing that cuts the shapes right away when the donut dough comes out of the flattening machine how they glaze them, they also showed us how all of their machines work and how different they all are. Funk's bakery also bakes everything from scratch like their dough's, they don't freeze it and then reheat it the next day and say it’s fresh. They also showed us how to make a rose and it only takes them like ten to twenty seconds to make one rose, that's really fast. I found it so cool how they made the rose and it really looked beautiful and real. The fact that struck me the most was that Funk's Bakery was a bread mixing machine that can mix a three hundred pound dough and it only takes the machine like five to ten minutes to have it fully mixed but it also depends on the flour they use and what kind of dough it is. Funk's Bakery makes about twenty or more cakes a day from scratch that people have ordered. They have everything, they have a lot of different kinds of bread more than I can remember, they have cupcakes, they also make some cupcake cakes it’s really neat and awesome. They have a bunch of different kinds of donuts, glazed donuts to filled donuts and sugared donuts they have everything. For me it was the best experience from being in Culinary Arts.
Ok I get it,...It smells WONDERFUL in a bakery and it makes most people hungry the instant they walk in! But for me after 20yrs of working in one,...not so much for me:(. Funk's Bake Shop has been in operation for only 5.5yrs but Ken the owner has worked in one for 36yrs. (He even was my former boss:). He is one of a very few bakery's left that actually bakes fresh product daily. Which means it came from a bag of flour and they add ingredients from scratch. So,...this means no preservatives in the product. Most bakery's are a "bake-off". They get their product premade sent frozen and they thaw, prepare it and then bake it calling it "fresh". That's cheating isn't it, and false advertising? Hmm,....makes you think doesn't it, what's all in it to make it last that long? We found out that a recipe book is used for a guideline only. You follow directions the first time you make it. If the product does not meet your satisfaction, then you can change it. This means you get to "play" with your food until you reach the highest quality for the product. I'm sure there is taste testing required as well. Yummy!! I will never need 500 loaves of bread or 864 buns, but that is what one oven can bake at one time. Each bread/bun product is proofed first, (a special humidifier) at 100% humidity and at 100 F to optimize the rising before it gets baked. It is then placed into the oven and baked at 350-400 F until done. There are three types of ovens used. The traditional oven (much larger than at home), has 6 shelves that rotate the product while it bakes. There is a "rack oven" that allows the entire bun rack in and the buns get baked on the pans on the rack. It operates like a convection oven that steam and air helps to regulate the temperature and moisture. It also speeds up the baking time. The third oven is a "hearth oven". This oven bakes special products that require different temperatures on top and on bottom. This optimizes the outer crustiness of the crust while not over baking the interior of the product. Three mixers all different sizes have different tasks. The large one mixes 300lbs of bread/bun dough's. The medium one mixes the cookies, muffins, fruit squares, brownies, and cake batters. The smaller one mixes icing's, and fillings required to fill and decorate all the baked goods. I love the bun rounder. It reminds me of R2-D2 from star wars. Ha, Ha! It will flatten, cut and round a 4lb dough ball. Then the buns are placed by hand on a pan, proofed and ready to bake. There is a machine called a"sheeter" that rolls out the donut dough to desired thickness and pre-cut's donuts to size. Really cool to watch, wish the kids could have seen that! This bakery produces about 100 dozen donuts on their busiest day. Wow that's 1200 donuts! The cake decorator showed us how to make a flower, do air brushing designs on a cake. special liquid food colors are used for this and a paste is used for mixing in the icing's. Cakes come in many different sizes, shapes, and designs. All you need is patience and lot's of imagination! I must say,... having a tour first thing in the morning is not good. I'm hungry and it's only 11am! Thanks Ken for taking the time to give us this tour!
Today we went to Funks Bakery unlike most bakeries Funks bakes fresh everyday, most bakeries "bake out". Bake out means to buy frozen and then thaw and bake it so yes technically its baked fresh every day but really is it? Funks can bake over 500 loaves of bread a day and sometimes 10-20 cakes a day! They make and decorate different kinds of cakes for different and special occasions. Most of there baking is done by hand but some are made by machines. So the next time you go to the grocery or coffee place look at the baked goods were they really made there or just shipped from another place and put into the oven....
ReplyDeleteHello! Today we visited the Funks Bakery! I'll go from the start. When you enter, you just automatically become hungry. I know I did. They make most pastries there. From doughnuts, cakes, bagels, bread and even more doughnuts. They had huge mixers for the dough that can make up to around 300 pounds for cookies and other items that they sell. This bakery is also one of the bakeries that makes everything from scratch. Most bakeries just use other products from factories and just say that it's fresh when it really was made 2 weeks ago. For the cakes they make around 10-20 cakes everyday. From scratch to decorating. It's crazy. They make lots of different designs on the cakes. Some from roses to sports and airbrushing. The airbrush is just a spray with food coloring in it. I loved seeing how everything was made. Even how the bread was sliced was really cool. I can't wait till one day that I might own my own bakery! ~Heather Penner
ReplyDeleteToday we visited funks bakery, we got to see how most of the different machines work and what they do, we also got to see how they make the icing flowers and decorate the cakes. when we got there the first thing I noticed other than the smell was how many deserts there were, I know it must take a lot of hard work and commitment to be a baker, you have early mornings full of hard work to get everything ready for the day ahead and make sure that you have enough of everything throughout the day. I really appreciate the hard work that bakers have to put into everything that they do but I don't think I could ever be a baker.
ReplyDeleteDay 6 in Culinary Arts, today we went to Funk's bakery, and they showed us how they make donuts and how they have a rolling thing that cuts the shapes right away when the donut dough comes out of the flattening machine how they glaze them, they also showed us how all of their machines work and how different they all are. Funk's bakery also bakes everything from scratch like their dough's, they don't freeze it and then reheat it the next day and say it’s fresh. They also showed us how to make a rose and it only takes them like ten to twenty seconds to make one rose, that's really fast. I found it so cool how they made the rose and it really looked beautiful and real. The fact that struck me the most was that Funk's Bakery was a bread mixing machine that can mix a three hundred pound dough and it only takes the machine like five to ten minutes to have it fully mixed but it also depends on the flour they use and what kind of dough it is. Funk's Bakery makes about twenty or more cakes a day from scratch that people have ordered. They have everything, they have a lot of different kinds of bread more than I can remember, they have cupcakes, they also make some cupcake cakes it’s really neat and awesome. They have a bunch of different kinds of donuts, glazed donuts to filled donuts and sugared donuts they have everything. For me it was the best experience from being in Culinary Arts.
ReplyDeleteOk I get it,...It smells WONDERFUL in a bakery and it makes most people hungry the instant they walk in! But for me after 20yrs of working in one,...not so much for me:(. Funk's Bake Shop has been in operation for only 5.5yrs but Ken the owner has worked in one for 36yrs. (He even was my former boss:). He is one of a very few bakery's left that actually bakes fresh product daily. Which means it came from a bag of flour and they add ingredients from scratch. So,...this means no preservatives in the product. Most bakery's are a "bake-off". They get their product premade sent frozen and they thaw, prepare it and then bake it calling it "fresh". That's cheating isn't it, and false advertising? Hmm,....makes you think doesn't it, what's all in it to make it last that long? We found out that a recipe book is used for a guideline only. You follow directions the first time you make it. If the product does not meet your satisfaction, then you can change it. This means you get to "play" with your food until you reach the highest quality for the product. I'm sure there is taste testing required as well. Yummy!! I will never need 500 loaves of bread or 864 buns, but that is what one oven can bake at one time. Each bread/bun product is proofed first, (a special humidifier) at 100% humidity and at 100 F to optimize the rising before it gets baked. It is then placed into the oven and baked at 350-400 F until done. There are three types of ovens used. The traditional oven (much larger than at home), has 6 shelves that rotate the product while it bakes. There is a "rack oven" that allows the entire bun rack in and the buns get baked on the pans on the rack. It operates like a convection oven that steam and air helps to regulate the temperature and moisture. It also speeds up the baking time. The third oven is a "hearth oven". This oven bakes special products that require different temperatures on top and on bottom. This optimizes the outer crustiness of the crust while not over baking the interior of the product. Three mixers all different sizes have different tasks. The large one mixes 300lbs of bread/bun dough's. The medium one mixes the cookies, muffins, fruit squares, brownies, and cake batters. The smaller one mixes icing's, and fillings required to fill and decorate all the baked goods. I love the bun rounder. It reminds me of R2-D2 from star wars. Ha, Ha! It will flatten, cut and round a 4lb dough ball. Then the buns are placed by hand on a pan, proofed and ready to bake. There is a machine called a"sheeter" that rolls out the donut dough to desired thickness and pre-cut's donuts to size. Really cool to watch, wish the kids could have seen that! This bakery produces about 100 dozen donuts on their busiest day. Wow that's 1200 donuts! The cake decorator showed us how to make a flower, do air brushing designs on a cake. special liquid food colors are used for this and a paste is used for mixing in the icing's. Cakes come in many different sizes, shapes, and designs. All you need is patience and lot's of imagination! I must say,... having a tour first thing in the morning is not good. I'm hungry and it's only 11am! Thanks Ken for taking the time to give us this tour!
ReplyDelete