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Provence Bakery, Authentic Japanese Bakery dari Kyoto

Provence Bakery authentic Japanese Bakery coming from Kyoto and has been present in 3 states one of which is Indonesia. Currently, Provence Bakery has added its fifth outlet located in Lippo Mall Puri, West Jakarta. To maintain authenticity, Provence Bakery serves typical Japanese breads like anpan, Curry Pan, Milk Pan, and Egg Salad.

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‘Tribute to IBU’:Award For Role Strong offerings MOM For Healthy Kids

On Thursday, 25 April 2019, still in order to celebrate Kartini Day, offering an event titled 'Tribute To Mother' was held as a tribute commemorating the strong role of women, as a mother to her family. Especially here is for mothers of children from disadvantaged families cancer fighter.

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Media Gathering & Ramadhan Food Testing Event: Stretcher Arabian Night Scene and Eat Culinary Typical Middle East During the month of Ramadan at the Holiday Inn Jakarta Kemayoran

On 24 April 2019, Holiday Inn Jakarta Kemayoran held a Media Gathering & Ramadhan Food Testing Event. The event was held at the Cinnamon Tree, Botany Restaurant, Holiday Inn Jakarta Kemayoran, attended by several members of the media.

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Roti Gempol, Bakery Consistent From the Year 1991

Roti Gempol outlets established in 1991 by Lydia Usman. Lydia Usman using bread recipe that formerly made by the mother of Lydia Usman in 1943, in Salatiga, Central Java.

In the year, Usman's mother Lydia often make and sell bread to help the family finances. When it, Mother of Lydia Usman also opened outlets bakery named Lipoor. The ability to make bread was eventually dropped to Lydia Usman.

Along with Usman Lydia's family move to Bandung, in 1968, Lipoor in Salatiga store was closed. In 1991 lah, Lydia Usman decided to open outlets in Jl. East Java no.14 Bandung to sell bread, which eventually became known as Roti Gempol today.

Interior bakery This simple and decorated by various carvings from Papua. Since at 7 morning until 9 night, always smelled fragrant aroma of various types of bread, roti manis, and toast being grilled. For sweet bread flavor variations exist chocolate, cheese, milk, raisins, bananas, banana chocolate, banana cheese, and coffee. His toast options are also fairly diverse.

Assorted Bread

Roti Gempol comes with 5 choice of bread types available are: plain white bread, super white bread, premium white bread, Roti Tawa gandum, wheat bread and oatmeal. Plain white bread with water to make dough, whereas special bread using whole milk, and super white bread using UHT milk. The influence of the use of water or milk election has an impact on the level of sweetness and softness of texture in bread.

For bread bargaining, used high protein flour, while sweetbreads, Roti Gempol using a mixture of high protein flour and are. Assorted bread from the bread made with the method Gempol straight dough in the form of Pullman style and open top.

"The choice of method straight dough because it is more economical and faster process also. for recipes, no new recipes that we use. We keep using family recipes that have been developed for generations, from generation to generation. Perbaikan resep hanya berfokus untuk pengembangan dan memperbaiki tingkat kepadatan roti,"Men, son of Lydia Usman who began to manage Roti Gempol since 2013, says.

Making Process

Every day, Roti Gempol dapat memproduksi sekitar 300-500 pcs bread. The amount includes orders directly from consumers and to be sold in stores.

The process of making bread at the beginning of the weigh Roti Gempol raw materials, helped stir all ingredients with added water or milk. Once mixed evenly, new dough put in a baking dish that has been spread for then fermented until the dough rise for 30 minute.

According to the Son, the development process of bread (proofing) The Roti Gempol do without proofer, given the existing production space temperature warm, so that the dough easier to inflate. While specific to the particular weather like during the rainy season, the dough is no longer covered with a damp cloth, because the temperature is quite humid.

"In the hotter, the dough will be sprayed a little water, then allowed to stand approximately 20-30 minutes and then baked in an oven at a temperature of about 175 ° Celsius during 40-45 minute,"Son said while closing the conversation.

Author & Photo: Maria Benita A.

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BARECA Team Participation in the Program Acceleration 30 Food Startup

On 11 until 22 March 2019 then, as much as 30 early stages of field operations have (food startup) had the opportunity to follow the activities FoodStartup Indonesia Accelerator organized by Accelerice. The activity took place in Indonesia Accelerice building located in Kuningan, South Jakarta.

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Palmboom Grand Baking Demo

On 21 March 2019 then, PT SMART Tbk held Palmboom Grand Baking Demo The Allium Tangerang Hotel. The objective of the Palmboom Grand Baking Demo by theme "The Legendary Taste"Is for men-support loyal user Palm tree by providing new recipe ideas that are creative and innovative.

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8 Large Candidate Master Choco 2019

After the race kesukseskan Choco Master 2017 on 2 last year , This year BARECA along with Wheat Mas Kencana (GMK), chocolate manufacturer Colatta, re-entered the race Choco Master second. Race Choco Master 2019 aims to improve the professionalism, ability, and an opportunity for activists pastry. Since November 2018 until February 2019, jury Choco Master 2019 already chosen 16 participants from various regions in Indonesia.

Celebration of Wheat Mas Kencana PT by the PJ Danang Wikandaru

Visits Factory PT Wheat Mas Kencana

Before the race starts, peserta diajak mengunjungi pabrik PT Gandum Mas Kencana untuk melihat proses pembuatan cokelat Colatta dan juga menjelaskan tentang perlombaanChoco Master 2019. Event was opened by remarks of P.J. Danang Wikandaru as General Manager Sales & Marketing PT GMK. The event was also attended by several representatives of PT Wheat Mas Kencana, Sri Utami (Marketing Manager), Tia Hariani (Brand Manager B2B), Prasetyo A. Yudhistira (Group Brand Manager), and several other staff.

Remarks from Ir Peter Gandamana, BARECA Magazine Chief Editor and Chairman of the Choco Master Operator 2019

Event followed by a reception and presentation by Mr. Peter Gandamana (Chief Editor Bareca Magazine) explaining the rules regarding race, assessment criteria, and also a question and answer session about the race. After lunch, participants are invited to visit the chocolate making Colatta. Event date 25 March 2019 The closed with the presentation apron race mark the beginning of the race.

Selection 8 Large Candidate Master Choco 2019

The first selection round, participants are asked to make the creation of choux pastry combined with filling of fruit and chocolate decoration. Each participant has a time 4 hours to make 10 piece choux pastry which are interesting. Participants rated by 3 board of jury, namely:

  • Peter Gandamana (Chief Executive Choco Master 2019)
  • Chef Heru Run (Master pastry chef, Own Maison Weiner, and founder of the Indonesian Baking Academy)
  • Chef Dishes Halim (Winner Choco Master 2017, owner of Delicate Patisserie, and Pastry Instructor and Consultant)

"Earlier before the race it felt tense, then during the race turned out to be quite happy and not at the beginning semenegangkan. Here I gained experience and new insights in the world pastry."Said Nia Angelina, Participants from Jambi, about feelings follow the race.

The participants felt that the race Choco Master 2019 is an event to hone skills, gained knowledge and experience, and also add a network relationship. After participating in the selection process, Participants felt relieved and hope to continue to the next stage.

According to Chef Riady Halim, to match the international scale, participants should be able to behave in a professional manner in which all the preparation has to be perfect and give the best. All participants were assessed've done the best looks of how to manufacture the product. The event is suitable for participants to hone skills; they can find out the errors and can fix it to make a better product.

The judging process Choco Master Candidates' Work 2019

List 8 Kandidat Semifinal Choco Master 2019

The following are the names 8 candidate semis Choco Master 2019 (in no particular order) who will move on to semis; Gilang Ramadhan (Jakarta), Gina Salsabila Tazya (Duo), Nono Maringan Butar Butar (Bali), Listen Patimah (Batam), Rahma Nabila Ramkar (Sukabumi), Sugiarto (Jakarta), Tice Mega Rahayu (Duo), Viona (While).

Author: Alvina Wikarn to

Photographers: Kanno Sardella

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