The Koerner Company was founded in 1907 by John E. Koerner, whose aim was to provide his customers with world-class products and service. This remains our guiding principle today.
Dry yeast is as easy, or easier, to use than wet or compressed yeast. It requires no unwrapping, and crumbling prior to suspension in water.
It can be weighed as easily as any dry ingredient. It is most easily dissolved in four times its weight of water.
The water should be between 110 degrees and 115 degrees in temperature. Colder water results in slower fermentation.
Bakers-Aid yeast food, is a dough improver and is a balanced combination of Calcium Sulphate, Ammonium Chloride, Pottassium bromate, salt and wheat flour.
To increase the protein of a flour from any of the levels shown in the first vertical column at left to any of the levels in the top horizontal row, add to every 100 lbs. of flour the amount in pounds of vital wheat gluten shown at the intersection of the corresponding column. Commercial vital wheat gluten averages 75% protein, "as is" basis (5 to 7% moisture).
The following table gives the weights of ice to include as part of each pound of ingredient water for various calculated water temperature when the temperature of the supply of tap water approximates 32?, 40?, 50?, 60?, 70?, or 80?F.
A list of Book-Style PDFs with new and inventive ideas for your Hotel, Restaurant, or Bakery. These documents include recipes and unusual ways to pair dishes and ingredients to bring new twists to your already creative roller coaster of food creation.
Les vergers Boiron has selected six gourmet recipes for you, created under the inventive eye of pastry chef Lionel Lallement. All are based on the inimitable quality of the Les vergers Boiron purees and fruit pieces. These products retain the full flavour and texture of the fresh fruits and vegetables and guarantee their constant quality no matter what the season. Raspberries, mangoes, pineapples, tomatoes - they are just as if you had prepared them yourself! These ideas for verrines, macaroons and tarts, sometimes with surprising combinations have been created and illustrated especially for you. They include the great classics as well as highly inventive creations, ranging from very easy to more complex. They will embellish your menu and stimulate your creativity.
Gourmet verrines, spicy cocktail bites, fillet of red mullet, exotic brochettes… Les vergers Boiron has selected six gourmet, inventive and refined recipes just for you, created by Chef Lionel Lallement. All are based on the inimitable quality of Les vergers Boiron fruit and vegetable purees and fruit pieces. These products retain the full texture and flavour of their fresh counterparts and constant quality is guaranteed throughout the seasons. Cucumbers, melons, mango pieces and pineapple carpaccio - just as if you had prepared them yourself! These ideas for aperitifs and hot dishes for parties of 6 to 40 people range from simple to highly complex and are finely detailed and illustrated for your use. They will embellish your menu and stimulate your creativity.
Entrées, main courses, desserts, cocktails… Les vergers Boiron is pleased to present its great new products for 2011. Discover our new flavours and test our new products – try out our 3 new vegetable purees now! Sweet, savoury or sweet and sour, let your inspiration take you to the height of innovation or back to the great classics. Rely on Les vergers Boiron products for your inspiration and successful creations.
Gourmet, exotic, refreshing, spicy… whatever your theme, our cocktails will impress your clients. Everything is based on the inimitable quality of the Les vergers Boiron purees that maintain intact the full colour and flavour of the fresh fruits and vegetables. Their constant quality is guaranteed whatever the time of year. The strawberries, lemons, mangoes, cucumbers and peppers all seem to have come fresh from the blender!
"...I reached out to my friend Tim Koerner, of Koerner Company, a bakery supply company in New Orleans.
Tim's strong allegiance to the pastry and culinary world has made him keenly aware of what's hot in the food business, what chefs want, and who's doing what. He's a tireless globe trotter, who understands the importance of education..."
