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Career “Join our Team!!”

We are looking for a creative individual to join our Graphic Design team. Preferably male/female with Bachelor Degree (Graphic Design / Desain Komunikasi Visual -DKV) and at least 1 years experience in Graphic Design. Good working experience with Adobe products. Willing to work overtime, possibly nights and weekends to accomplish deadlines. A good team player who’s able to work under pressure.

Responsibility can be varies from:
– 23 – 26 year
– Finishing final proof at off-site print shop
– Being available at photo sessions and interview coverages for the magazine’s content
– Creating creative layouts for the magazine based on the assigned criteria for each articles & photos
– Creating advertisement and promotion layouts for the magazine in a form of brochure, banner, leaflet, etc
– Adding contents & graphics to Bakery Indonesia Website
and other assigned duties

Send your CV and Portfolio to : contact@bakerymagazine.com with subject: “Graphic Design Position”


We are looking for a creative individual to join our Photographer team. At least 1 years experience in Pro/Semi-Pro Photography. Good working experience with Adobe Photoshop. Possibly nights and weekends to accomplish deadlines. A good team player who’s able to work under pressure.

Responsibility can be varies from:
– 23 – 26 year
– Have DSLR
– Have Vehicle
– Edit Your Photo (digital imaging)


• Bisa menulis dalam bahasa Indonesia yang baik dan benar
• Kemampuan menulis dalam Bahasa Inggris merupakan nilai tambah
• Lebih diutamakan yang memiliki pengalaman menjadi reporter di bidang kuliner
• Memiliki alat transportasi pribadi
• Mampu bekerja dengan deadline ketat
• Melampirkan minimal 3 contoh tulisan

Staff Sirkulasi:
• Lebih diutamakan yang memiliki pengalaman menjadi staff sirkulasi majalah
• Memiliki networking yang luas
• Memiliki kemampuan komunikasi yang baik

Send your CV and Portfolio to : contact@bakerymagazine.com with subject: “Photographer Position

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Recipe by PT. Eastern Pearl Flour Mills

Bahan I :
800 gram terigu K2 ( PREMIUM PROTEIN TINGGI )
200 gram tepung BRAN
(Sudah mengandung Improver dan garam)
100 gram Brown sugar
15 gram yeast instant
a Semua bahan di atas diaduk rata

200 gram terigu K2 ( PREMIUM PROTEIN TINGGI )
1 sendok makan gula
5 gram instant yeast
100 cc air
a Semua bahan diaduk menjadi satu
Fermentasikan 12 jam ( adonan tertutup pada suhu ruang )

Bahan III:
± 550 cc air es

Bahan IV :
50 gram minyak salad
200 gram Cranberry kering
100 gram kacang mede / Walnut / Melon Seed a dipanggang

Bahan V :
50 gram wijen hitam
50 gram wijen putih
100 gram havermouth
Semua bahan dipanggang hingga harum

Cara Pembuatan :
1. Campur bahan I, aduk rata
2. Masukkan bahan II + III, aduk sampai gula larut
3. Masukkan bahan IV + V, aduk sampai kalis
4. Fermentasi I = 45 menit dalam kondisi adonan tertutup
5. Timbang berat masing-masing potongan adonan 400 gram
6. Bulatkan setiap adonan
7. Fermentasi II = 20 menit
8. Roll tipis dan gulung panjang
9. Fermentasi III = 45 – 70 menit
(sampai adonan menjadi besar 2 kali dari sebelumnya )
10. Taburi terigu dan iris dengan cutter bagian permukaannya
11. Panggang dengan temperatur 160°C ± 40 menit

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The 2nd California USA Pizza Training Seminar

If you skip The 2nd California USA Pizza Cheese Training Seminar by California Milk Advisory Board (CMAB), you are losing some of the most important information about cheese and pizza industry, especially when you are planning to open your own pizza shop (pizzeria). However, there’s no need to worry as BAKERY MAGAZINE is there to tell you a little bit of what was going on in Baking and Chef Center (BCC) on April 2nd 2011.

The speaker of the seminar, Chef Mark Todd, is terrific! Mark spoke loudly with a healthy dose of jokes. He also explains the detail of the cheese and pizza industry in a very detailed way, thanks to his in-depth research especially for Asian pizza market.

The Cheese Dude has worked in wine and cheese for over fifteen years, it proves that he didn’t earn his nickname “The Cheese Dude” for nothing. Mark is having a job that would make anyone on earth jealous. His job as culinary consultant, wine and cheese taster is a job that most of us can only dream of. It seems like he is very serious about enjoying life. “I love to do it because I like to help people enjoy their lives more. Some people take it so seriously, life isn’t serious. If you’re not enjoying it (life), you’re doing something wrong”, said Chef Mark.

Analysis on Asian Pizza Market
Chef Mark has prepared some serious research on Asian pizza market, as he knows when Pizza Hut, Papa Ron’s, and Domino entered Indonesia. Speaking of Domino, Mark has story about the company’s mistake in 1995 when they first came to China and it is already in some stories of business failures. Domino went in with the intention of taking over the pizza delivery market in China. Unfortunately, the pizza thing is new to most Chinese, they don’t want their pizza delivered, instead they want to go to the pizzeria and watch how the pizza is made. “Domino went out of business in 2 years. It took them 10 years to get back into that market. Now the Chinese people are getting so lazy that they even want their McDonald delivered, not just pizza”, said Mark.

Chef Mark also told the audience about an extremely successful Thailand Pizzeria with over 76% marketshare. Even though they are charging 100% more for their pizza, the place is always full from the minute they open until they close at the end of the night. “That should tell you something about the willingness of a certain percentage of your population to pay a lot more for a really high quality product”, said Mark who has enjoyed this pizza, and according to him, it tasted great. Now, pizzerias from Asia are opening pizza places in America. “Isn’t that backwards? We (American) come over here and open pizzeria, you guys don’t go there (America) and open pizzerias! But you know what? You are now”, said Mark.

Asia Cheese Story
Historically speaking, most Asians are not accustomed to eating cheese. Therefore, there are not too many popular cheeses in Asia, some of the most popular variants are cheddar and mozzarella. Mark suggested some milder taste cheese for Asian market such as smoked mozzarella, provolone, and cream cheese, but not blue cheese as it is is the cheese that most people in Asia will tell you that they don’t like it. “In Malaysia I served 12 cheese on the plate, the last one was blue cheese. A woman tasted it and swore that I was trying to poison her,” said Mark. It is no wonder that names like Brie, San Joaquin Gold, Monterey Jack, and Provolone, the cheese that Mark and CMAB brought to BCC, is not familiar to most of the audience.

The Changing Business Environment
In America, there are two separate segments of the pizza industry. The first one is the top end, the gourmet pizza, while on the other hand, they got pizza that everybody can afford and there’s market for every one of those. The middle segment is actually really having trouble, it is not gourmet enough to attract the gourmet customers and it’s not cheap enough to attract the college students. Therefore, if you want to open a pizzeria, choose your target market carefully and focus on it.

Mark continued the seminar with the pizza making demo in BCC second floor. If you already have the pizza bread, making the topping is actually very simple and fast. Mark is making some of the pizza that he made the day before on Hyatt plus some of the spontaneous ideas. He asked the audience what they want for the sauce, topping, and the cheese variants. “The great thing about pizza, the possibility is absolutely limitless, it’s all up to your imagination,” said Mark.

Even though most of the audience doesn’t speak English, they understand what Mark meant. “Mark is very good, even though my English is not really good, I don’t feel bored at all,” said Ira, a bakery owner and also a visitor. Ira has come to CMAB’s seminar for the third time but, unfortunately, due to some reasons, the cheese is not available yet in Indonesia. Ira plans to use smoked mozzarella, cheddar and provolone to her future pizza products.

To sum it up, Mark has brought some of the most valuable information on cheese and pizza, he also set a very high standard of enjoyable presentation. Hopefully one day, it is Indonesian that comes to America and make the seminar about Indonesian food. For the time being, let’s just cross our fingers. (Edwin)

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Teraskota Entertainment Center

Jl. Pahlawan Seribu, CBD Lot VII B, Lengkong Gudang Serpong, BSD City, Tangerang

Sebagai daerah yang terus berkembang, tentu saja Tangerang mempunyai lebih dari satu tempat hang out favorit. Teraskota yang berdiri sejak Agustus 2009, maju dengan konsepnya sebagai entertainment center. Mayoritas tenant Teraskota adalah kafe kecuali beberapa tenant yang memang berkonsep resto. Selain kafe, ada beberapa tenant lain yang berhubungan dengan lifestyle seperti Celebrity Fitness.

Berbeda dengan kebanyakan mal lain, Teraskota tidak memiliki department store. “Sampai kapan pun di Teraskota tidak akan ada department store meskipun ada kecenderungan untuk mebanding-bandingkan kami dengan mal lain. Kami akan bertahan dengan konsep sebagai entertainment center,”jelas Ferilia E. Tampatty, Event & Promotion Manager.

Teraskota memiliki ruang untuk pameran, uniknya, semakin mahal barang yang dipamerkan, maka pengunjung akan semakin ramai. “Jika saya membuat pameran lukisan mahal dan velg untuk modifikasi mobil, justru malah lebih laku dibandingkan pameran produk biasa,”jelas wanita yang akrab dipanggil Lia.

Sebagai entertainment center, musik seolah menjadi menu utama di Teraskota. Setiap hari selalu ada performer yang tampil di main atrium dari jam 19.00 sampai jam 21.00. Salah satu performer yang mempunyai fans khusus adalah Gail Satiawaki, vokalis tampan yang sempat bergabung dengan Yovie & The Nuno. Khusus untuk weekend, Teraskota juga menyediakan outdoor venue berbentuk amphitheatre untuk performer yang tampil dari pukul 20.00 sampai pukul 23.00. Demi menjaga suasana, Teraskota sengaja menampilkan konsep akustik untuk kedua venue tersebut. “Untuk acara outdoor, toleransi kami adalah sampai jam 23.00 karena Teraskota bersebelahan dengan Hotel Santika”, tutur Lia.

Bekerjasama dengan Komunitas
Hermawan Kertajaya, pakar marketing Indonesia pernah berkata bahwa peran “segmentation” dewasa ini telah tergantikan dengan “Communitization” yang menurutnya lebih efektif. Teraskota mengerti fungsi komunitas dalam acara-acara musik, oleh sebab itu mereka bekerja sama dengan komunitas Jajan Jazz setiap hari Jumat dan komunitas indie pada hari Sabtu

Sebelumnya komunitas pecinta jazz di kawasan BSD biasa menggelar acara di tempat lain seperti taman Jajan BSD. “Ada semacam kesepakatan tidak tertulis bahwa mereka perform di sini setiap hari Jumat”, kata Lia. Selain acara mingguan, setiap bulan ada special performance dari artis artis jazz kenamaan seperti Syaharani dan Mus Mujiono.Teraskota juga menyadari minat anak muda yang semakin besar terhadap musik alternatif oleh sebab itu mereka menyediakan panggung pada hari Sabtu untuk band-band alternatif ini. (edwin)

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Steak Lidah Gulung Pastry

Recipe by PT. Eastern Pearl Flour Mills


Bahan I :
500 gr Terigu GERBANG
1 st Garam

Bahan II :
200 cc Air es
1 butir Telur

Bahan III :
50 gr Butter

Roll in Fat :
250 gr Pastry margarine

Cara Membuat :
1. Campur berurutan bahan 1 + 2 + 3.
2. Aduk dan uleni hingga rata dan halus sampai kalis.
3. Isirahatkan dalam freezer ½ jam.
4. Mulai roll in fat dengan pastry margarine.
5. Adonan digiling tipis setebal ½ cm atau 7 mm.
6. Letakkan pastry margarine yang sudah ditipiskan.
7. Bungkus atau wrapping kemudian istirahatkan kembali dalam freezer 1 jam.
8. Adonan harus relax & flexible, lipat dengan 2x double, 2x single.
9. Selesai pengerollan tipiskan adonan hingga 0,5 cm atau 5 mm.
10. Untuk adonan yang dililit, tebal adonan adalah 0,2 cm atau 2mm, kemudian bekukan dalam freezer.
11. Pemanggangan dengan temperatur 220° C dipanggang 10 menit, lalu turunkan temperatur menjadi 180° C.
12. Untuk hasil yang maksimal sewaktu adonan diiris-iris maka adonan harus beku.


Bahan :
1 potong Lidah sapi direbus sebentar, lalu dibersihkan, dikerok
dengan pisau, dibuang kulit luarnya

Bumbu :
10 butir Bawang merah
3 siung Bawang putih
3 buah Tomat diiris halus
3 lembar Daun jeruk
50 cc Kecap manis
2 st Garam
1 st Pala diparut
5 bt Cengkeh
3 sdm HP Sauce / BBQ Sauce
2 sdm LP Sauce / Kecap Inggris
700 cc Air

Cara Membuat :
1. Semua bahan dipresto 25 menit.
2. Sesudah dingin, diangkat lidahnya, lalu diiris tipis.
3. Masak kembali hingga kaldunya menjadi sekitar 100 cc.

st = sendok teh
sdm = sendok makan

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BOLU KUKUS LAPIS TAUSAH recipe by Lanny Soechan Instruktur dan Pendiri San Merio Baking Course Kelapa Gading Jakarta

Bahan A :
7bt Telur cimory (350 gr )
150 gr Gula
½ st Garam, vanili

Bahan B :
125 gr Terigu protein rendah zircon
½ st Baking powder

Bahan C :
15gr Emulsifier

Bahan D :
100 cc Minyak
50cc Santan kental

Cara Membuat :
1. Campur berurutan bahan A , B dan C kocok kental.
2. Masukkan bahan D, aduk rata.
3. Ambil 150 gr adonan , beri moca ( untuk topping tiap lapisan ).
4. Sisa adonan dibagi 3 bag.
5. Kukus dalam loyang 20 x 20cm, dasar loyang dialasi dgn plastic selama 15 menit.
6. Lapisi dgn tausah yg sudah ditipiskan, beri adonan lagi, dan kukus kembali, lakukan 3 lapis hingga matang.
7. Sesudah dingin baru dipotong

Filling Tausah/Kacang Hijau/Kacang Merah

Bahan :
250 gr Kacang hijau
200 gr Gula pasir
150 cc Minyak sayur / minyak kacang
100 gr Glucose
Daun pandan / vanili

Cara Membuat :
1. Rebus/presto kacang hijau hingga lunak lalu diblender hingga lunak.
2. Masak Kacang hijau dan gula pasir hingga kalis.
3. Masukkan minyak sayur/minyak kacang, daun pandan/vanili dan glucose masak hingga adonan dapat dipulung.

Catatan :
• Untuk tausah hitam , gunakan kacang hijau yang berkulit ditambah ½ st tawas hijau
• Kacang merah , direndam 1 malam dahulu.

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1000 Gr BAKELS Caramel Hedgehog Slice Mix
200 Gr Melted Butter
100 Gr Air
300 Gr BAKELS Millionaires Caramel (sebagai ‘toppings’)

1. Masukkan dan campur bahan (a), (b), dan (c) tempat/mangkok adonan,
2. Aduk dengan ‘mixer’ kecepatan rendah selama kurang/lebih 15 menit,
3. Lalu ratakan, selanjutnya teruskan pengadukan sampai tercampur rata,
4. Letakkan pada ‘baking tray’ (nampan) dan tekan secara merata pada seluruh permukaan,
5. Kemudian terdapat 2 pilihan untuk ‘finishing touch’ yaitu:
cara dibakar (bake slice): pada suhu oven 180?C selama ± 15 menit, atau
cara dibekukan (no-bake slice): masukkan kedalam freezer

Topping & Decorating:
1. Lelehkan bahan (d) dengan suhu 45?- 60?C,
2. Kemudian siramkan sampai rata diatas ‘Sleice base’ yang sudah dibakar/didinginkan tersebut,
3. Selanjutnya dapat diberikan ‘choco-chips’ atau ‘Walnut’ atau apapun sesuai selera.

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