The Rose Valley, also known as the Valley of the Roses, is a region located in central Bulgaria, between the Balkan Mountains to the north and the Sredna Gora Mountains to the south. The Valley encompasses several towns and villages, including Kazanlak, Karlovo, Pavel Banya, and others, and it is renowned for its production of high-quality roses and rose oil. The region’s mild climate and fertile soil provide ideal conditions for growing Rosa Damascena, the species of rose used for the production of rose oil. Every year, at the beginning of June, the Rose Festival is held in Kazanlak to celebrate the rose harvest and the region’s rich cultural heritage. Flowers are handpicked and processed daily. It takes twenty kilos of rose petals to make one gram of rose oil we use to make the best rose extract in the world.
Announcing the availability of our pure 5 fold lemon and orange extracts. Our pure peppermint extract is made of Oregon’s Willamette Valley grown peppermint. It is double rectified to remove any off notes and non peppermint components to produce a fresh minty flavor.
Baking perfect French Macarons can be pretty daunting, time-consuming, and messy. The internet is loaded with recipes and advice on how to bake Macarons. Yet, the truth is that success can be and is somewhat elusive. It is easy to get different outcomes following precisely the same steps. We say this because it has happened to us. It is just downright frustrating! So what should a macaron look like? Should it be hard and brittle or soft and chewy? In this post, we’d like to share the Angel Bake macaron anatomy with you.
Working with industry experts, we have created and perfected a unique baking mix that simplifies French baking macarons. A perfect macaron has a smooth surface that is not crusty or brittle, has a soft chewy inside, no hollows, a well-formed skirt (feet), and a smooth bottom. And that is precisely what you’ll create when you follow our simple baking instructions. No sifting, special folding techniques, hot syrup, messy egg whites, leftover ingredients, or precision measurements, and above all, no tips or tricks.
The Anatomy of the Angel Bake French Macaron
We’ve created a brief helpful hints post to answer some of your questions. Check out our video instructions to learn how simple it is to bake French Macarons using our Single Step French Macaron Baking mix. Feel free to contact us at info@angelbk.com or post a comment/feedback.
Question: How to cost-effectively implement a high volume French macaron production line while maintaining great product quality?
Pro bakers recognize that scaling a small operation isn’t always as straight forward as one would like. High volume manufacturing operations are built upon exacting, simple, repeatable procedures which aren’t reliant on personnel expertise and know-how. To maintain quality, much of the work is performed by machines, machines that are right for the job. When it comes to baking lots of macarons, consistent batter performance, and product look and feel are without saying very important.
We had learned of Bakon USA and their products years ago and wondered if we could do some experimentation with their one of a kind depositor- the Drop TT. Last week, we got a chance to try our Single Step French Macaron Mix with the Drop TT and below is a summary of half day’s worth of experimentation.
Getting ready to test high volume French macaron production at Bakon USA
The Drop TT is a tabletop depositor that can fill a large tray in about 20 seconds! And with its continuous automatic conveyor, all the user has to do is fill its tank with batter, select a program and push start! Feed it one tray after another and you’ll have thousands of shells piped in no time! So that is the theory…
Bakon USA Drop TT Depositor
The Drop TT has a 30 lbs bin and uses gravity and rotating screws to push the batter through six nozzles sitting below the bin. The size of macaron is determined by how long the screws are rotated. This is part of programming the machine, which also depends on the viscosity of the batter being pumped into the nozzles. For things to work consistently, the batter must have exactly the same characteristics every time. You can also program how many rows and the distance between the rows. We now need to make pounds of batter that is just right for this tech marvel.
Making 20-30 pounds of macaron batter using the traditional make-from-scratch approach would have taken us over an hour of measuring, sifting and folding. Using the Angel Bake single step macaron baking mix, we completed the job in 10 minutes with a pro Hobart mixer. The beauty of using a mix is that we have full control of moisture, mixer speed and mixing time and, as a result, we can deliver precisely the same batter every time! And as an added bonus, the kitchen was left squeaky clean. We didn’t have to crack any eggs (or keep a freezer full of egg whites) or sift and mix ponds of almond flour and sugar. Imagine having to make Italian meringue?
Mixing 10 pounds of French macaron batter
For our first batch, we used 4 KG (8.8 lbs) of the Angel Bake Single Step French Macaron Baking Mix along with 800 grams of 122 ºF water. Keeping with the instructions on the box, we started the Hobart at slow speed (setting one), ran for one minute and shifted to 2nd gear for 3.5 minutes. In no time, we had 10.5 lbs of batter. For our part, we watched the Hobart spin and took pictures.
With the help of our Bakon representative, we poured the batter into their Drop TT bin, called up the macaron program and lined up the trays. Ah, we did have to prime the pump by running in continuous mode for a few seconds. Once the nozzles were primed, we were ready to watch the show.
Drop TT at work
In no time we had five trays ready. The oven could only take four. So we stopped and off into a 280 ºF convection oven (fan speed was set to medium). With fingers crossed, we stared at the shells baking and watched as they slowly turned into perfect macarons! Here too, we didn’t drop the trays on the floor nor did we pop any air bubbles with toothpicks. We didn’t even wait for the shells to dry…
Baking French macarons 280 ºF. 15 minutes and medium fan speed
In half an hour, we had four trays done. With a larger oven, we could have done much more as we had more trays and batter in the Drop TT.
Having demonstrated success, we decided it was time to push the envelope. Could we whip up a monster 8KG batch? Why not try? Despite the Hobart suggesting max of 4KG, we went ahead and emptied two boxes of our Single Step Angel Bake French macaron mix into the mixer, 1600 grams of water and a pinch of the Angel Bake powdered food coloring for good luck.
20 lbs of Macaron mix ready to be mixed
You know the drill, mix at low speed for one minute and then medium for 3.5 minutes at medium speed. Below is a picture of the Hobart and as you can see the Hobart is full!
Made 20 lbs of macaron batter in 10 mins
The ribbon lava like flow was heartwarming!
Checking the consistency of the macaron batter
Let the Drop TT perform its magic… This is really fun to watch. We’ll post videos soon.
Drop TT depositing 6 macaron shells every 1-2 seconds – exactly the same size!
And the results? No trouble.
High vol. macaron production
Check to make sure macarons aren’t hollow…
Macarons turned out perfect in every way!
In closing, we’d like to thank the folks at Bakon USA for giving us time to experiment with their Drop TT depositor. We managed to confirm that the Angel Bake Single Step French macaron mix is a perfect match for the Bakon Drop TT. We demonstrated that we were able to deliver consistent batter characteristics in a high volume setting, deposit thousands of shells in little time and bake perfect macarons. We are confident that you can achieve the same results in no time as well. We are here to help and get you started. We leave you with half day’s worth of work…
The mark of a great French patisserie is in the display of their macaron artistry. Be they small or large, fruit-filled or coated in chocolate, in all colors and flavors, macarons show the skill of the pastry chef. Why the macaron, you ask? Because they are notoriously difficult to make but such a pleasure to behold when done right. And to get those perfect macarons on display, you would have to be a highly experienced pâtissier. Until now…
America is catching on to the charming macaron cookie and customers are seeking them out. The Angel Bake Single Step French Macaron Mix aids any chef, caterer or shop owner in mastering this sought-after novelty dessert item. No need to pursue the from-scratch techniques that are fraught with failure when Angel Bake can assure you a simple baking process, consistent results, a perfect look, and outstanding quality. Our mix enables you to effortlessly bake market-leading macarons—you get to customize the look and flavors.
From a business perspective, by offering beautiful macarons you can differentiate yourself and increase sales, just as the French patisserie does. Think of how customers would respond to the impressive macaron tower. Weddings, parties, birthdays, corporate events, ceremonies, Halloween, Valentine’s, Christmas—all are occasions for which buyers would love to have a show-stopping tower! As a chef, caterer or shop owner, your cost to make the tower is a fraction of the potential revenue it will generate. it’s definitely a win-win for both you and your customers.
Angel Bake products remove much of the barriers associated with baking this popular confection. Contact us for demos and samples—we are here to help you get started with offering delightful macarons!
P.S. If you already have macarons on your menu, you are all too familiar with the hidden horrors. Bad bakes, product breaking in transit or damaged by handlers… Our promise to you is that we’ll reduce your overall costs by minimizing unsatisfactory bakes, road damage and handling breakage. Our macaron mix delivers macarons that are neither hollow nor suffer from crusty shells. Additionally, Angel Bake macarons last for months in the freezer and hold up great for 3-4 days in a typical display case. Reduce your headaches and increase sales with Angel Bake. Judging by the feedback we’ve received, customers love macarons made with the Angel Bake Macaron Mix.
Watch this video to learn how to bake perfect French macarons. Tips for success: measure water amount and temperature closely. Preheat oven well (set to 300 ºF and back off to 280 ºF after loading trays). That is all there is to it. So let’s bake some Macarons!
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