Skip to main content

Leftover Breads?

Spanish breads and Pandesal

What to do with leftover breads. Taken from my eBook, any leftover breads, crackers, donuts, cookies, and cakes can be transformed into a new beginning. Meaning, you can repurpose them and create something new. Not that you are stingy, but if you have a bakery, this is what they call stales turning into cash. What you normally would throw away can be converted into earnings and by earnings it does not have to be a whole lot if you have a small operation but quite a sum if you ran a big one.

I have had students coming to me telling me they get as much as 2 sacks of stales, breads that turn hard rock dry, leftovers from returns (meaning sinosoli ng mga tindahan pag hindi nabebenta)and just plain wastage. I once worked in a bakery before and it was their policy to make the baker mark the expiration of each products, then make sure they get out of the shelves 2 days before they expire buy selling them on site to the Owner's offices and factory. I heard most of them pay when they get their salaries, but at least the shelves become empty come expiration day.

But if you do not have this to turn to, what exactly can you do with all the leftovers? Aside from breadcrumbs (which i just made some yesterday for my Chicken Cutlets), you can make Pudding, the Pinoy style, fillings as shown above. In my bakery, i used them (if i have leftovers)to make the Spanish Bread, and breadcrumbs. Although i do not have that much leftovers, seeing them does not make me hyperventilate like some does.

The moral of the story is this. Never throw away anything, unless it is moldy and smelly. Do not let that leftover get to the moldy stage, or the cake to the ropy stage, turn them into something right away and sell.

Pudding (free when you purchase the Bread eBook with the Spanish bread recipe also inside)


Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…