Kategorier: Alle - panadería - masas - pastelería

av Luz Canaviri Maydana 3 år siden

305

Técnicas de Pastelería

El arte de la pastelería y panadería abarca una variedad de técnicas y preparaciones que van desde los prefermentos como el poolish, biga y levain, hasta las masas madre. Dentro del mundo de la pastelería, se destacan diversas masas como la paté choux usada en profiteroles y eclairs, y las masas quebradas como la sablée, brisée y sucrée.

Técnicas de Pastelería

Técnicas de Pastelería

Enter your organization name

Type in the organization or area that is the subject of this analysis. You might find it helpful to add the date for reference so that you can review changes at a later date.

Salsas con azúcar

Almibar
Partes iguales de azúcar y agua
Jaleas
1 parte de Zumo de fruta + 1 parte de azúcar
Dulces

Add a consolidation strategy

Review each of the highest-ranked strengths facing your organisation, and compare them with each of the highest-ranked threats.

For example, if you have recognized specialist knowledge that gives you an advantage, but there is a threat that a new technology could decrease your market, then it would make sense to develop the same level of specialist knowledge in new technologies.

1 parte de pure de fruta + 1 parte de azúcar
Mermeladas

Add a consolidation strategy

Review each of the highest-ranked strengths facing your organization, and compare them with each of the highest-ranked threats.


For example, if you have recognized specialist knowledge that gives you an advantage, but there is a threat that new technology could decrease your market, then it would make sense to develop the same level of specialist knowledge in new technologies.

1 parte de pure de fruta + 1/4 parte de azúcar

Merengues

Merengue Frances
Claras + Azúcar granulada
Merengue Suizo

Add a containment strategy


Review each of the highest-ranked weaknesses facing your organisation, and compare them with each of the highest-ranked opportunities.


For example, if there is unmet demand in in the market, but you have old and slow production equipment, then you cannot take advantage of this opportunity. A containment strategy would be to improve capacity with newer equipment. Otherwise, the gap in the market might encourage a competitor to step in, which could be a threat in the future.

Claras + Azúcar Glass (Cocción Baño Maria)
Merengue Italiano

Add a containment strategy

Review each of the highest-ranked weaknesses facing your organization, and compare them with each of the highest-ranked opportunities.


For example, if there is unmet demand in the market, but you have old and slow production equipment, then you cannot take advantage of this opportunity. A containment strategy would be to improve capacity with newer equipment.

Claras + Almibar (Agua y azúcar a 115 °C)

Cremas Básicas

Crema Inglesa
Crema Chantilly

Add a survival strategy

Review each of the highest-ranked weaknesses facing your organisation, and compare them with each of the highest-ranked threats.


For example, if a strong competitor is a threat, and unhappy customers are a weakness, then your customers might simply move to your competitor. A survival strategy would be to work on improving customer satisfaction, not as a side-effect of doing something else, but as a direct action. Otherwise, the survival of your organisation might be at risk.

Crema Pastelera

Add a survival strategy

Review each of the highest-ranked weaknesses facing your organization, and compare them with each of the highest-ranked threats.


For example, if a strong competitor is a threat, and unhappy customers are a weakness, then your customers might simply move to your competitor. A survival strategy would be to work on improving customer satisfaction.

Mousseline

3 partes de Crema Pastelera + 1 parte de Crema de Manteca.

Frangipane

1 parte de Crema Pastelera + 2 partes de Crema de Almendras.

Diplomata

2 partes de Crema Pastelera + 1 parte de Crema Batida.

Chiboust

2 partes de Crema Pastelera + 1 parte de Merengue Italiano + Gelatina.

Panadería

Prefermentos
Levain
Poolish
Biga
Masa madre
Levadura
Seca
Fresca

Masas Liquidas

Aireadas
Magdalenas
Cupcakes
Bizcochos
Pesadas
Budines
Queques

Paté Choux

Croquembouche
Paris - Brest
Subtopic
Eclair
Profiteroles

Masas quebradas

Sablée
Sucrée
Brisée