yesterday, i had a call from a friend of a friend asking me about baking cookies and how to produce them in large scale. i talked to this person for almost two hours, (without my knowledge) explaining to her the mechanics of what goes on in cookie production, from the choice of ingredients to the methods used, and most importantly how to standardize their prized recipes. she wanted to come over so that i could teach her exactly the steps to follow from weighing her recipes to mixing, molding and baking. the problem? i simply could not part with my recipe. over the years, the recipe i used evolved and it took me quite a while testing and retesting different flours to get the right consistency i wanted. so we had a problem there, she didn't want me to see her recipe, i didn't want her to see mine either. i don't know about the others, but maybe because we use a different flour from the ones being used in most baking books, i seldom get a perfect cookie when i try them out.
BREAD MAKING IDEAS, PASTRIES AND FOOD Baked Pandesal Hot Off the Oven!