Opera

Fettuccine Mushroom

Sales Meet

Blueberry Whoopie Pie

Semlor

Home Baker’s Training

2

House Specials

Sales Meet……………………..4

Opera……………………………………..6

Fettuccine with wild mushroom sauce………...8

Bread Pudding with Caramel Sauce……………………….9

Bakery in Focus………………………………….10

Chef in Focus…………………………...11

Regional Showcase…………………………….12

Machine Guru– Waterjet Pastry Cutter……………..13

Blueberry Whoopie Pie……………...14

Strawberry Surprise cup cake…………………………..15

Classic Dark Chocolate Cake………………..16

Semlor-Swedish lent buns………………………………………..17

Home baker training at TAC Pune…………...18

Better Our Communities………...19

Food Glossary…………………..20

3

Chef’s Point of View

Editor-in-Chief

Chef Pankaj Jain

Editor Food Service

Azharuddin Khadri

Editor T & I

Harsha Bhagwat

Rich’s CAT

Rich Graviss Products Pvt Ltd

J Block MIDC Bhosari

Pune 411026

https://www.facebook.com/RichsCATIndia

Please write here……….

4

Sales Meet-2014 North, Central & East (Sales & Culinary Team) at the

Golden Tulip Hotel, Chandigarh during sales meet with

Mr.Pankaj Chaturvedi (CEO & Executive Director) on 16

Jan 2014.

Pic: Left: Central Team led by Mr.Amit Jain with Mr.Pankaj Chaturvedi.

Pic: Right: North Team led by Mr.Manish Loomba with Mr.Pankaj Chaturvedi.

Pic left:

East team with

Mr.Manish Loomba,

Chef Pankaj Jain &

Mr.Pankaj Chaturvedi.

5

Sales Meet-2014 West & South (Sales & Culinary Team) at the Ramoji

Film City, Hotel Sitara Hyderabad during sales meet

with Mr.Pankaj Chaturvedi (CEO & Executive Director)

on 23th Jan 2014.

Pics Above: Associates discussing during a Team activity.

Highlights of the sales meet:

The Mantra of Rich’s for the year 2014 is ENERGY.

Everyone shared their success stories.

Associates living by Rich Values.

Brand Positioning

The Rich Experience– Customer Intimacy

6

Food Service Application Opera

Opera cake is a type of French cake.

It is made with layers of almond

sponge cake (known as Joconde in

French) soaked in coffee syrup, lay-

ered with ganache and coffee but-

tercream, and covered in a chocolate

glaze. According to Larousse Gastro-

nomique "Opéra gateau is an elabo-

rate almond sponge cake with a cof-

fee and chocolate filling and ic-

ing."The cake was popularized by the

French pâtisserie house Dalloyau.

1000 Gms Almond Sponge

180 Gms Coffee Sugar Syrup

100 Gms Dark Compound

1150 Gms Coffee Butter Cream

600 Gms Chocolate Truffle (From

Rich’s Cremagic)

75 Gms Dark Chocolate

50 Gms Table Butter

100 Gms Chocolate Garnish

Trim the edges off your two joconde sheets (Almond Sponge). Once

that’s done, measure them and cut them in half. You want four lay-

ers, which is traditional for an Opera cake. Apply a thin scraping of

melted chocolate to the underside of the bottom layer.

Remove it to a separate sheet of parchment, flip it over and spread. Let it firm for a few minutes, then place

it in the refrigerator for a few more. What will this do? Besides adding still more deliciousness, it will ensure

that the cake doesn’t stick to the cake board when it’s time to slice and serve.

Flip it over onto your cake plate or cake board, chocolate side down. Gently peel

the parchment back, center it on the board and you’re ready to go. First thing,

apply coffee syrup to your layer, Thoroughly soaking the layer will give the cake

the melt-in-the-mouth texture that Opera cakes in Paris are known for.

7

Apply your next layer of cake. Soak it. Now it’s time for the middle layer of ganache. Spread it thinner than

the buttercream. Just a covering will do.

Apply the next layer of joconde/ Almond sponge. Another quarter-inch layer of coffee buttercream. Again,

check for evenness all the way around as you apply it.

Another quarter-inch layer of coffee buttercream. Again, check for evenness all the way around as you apply

it. Then the top layer of cake. Edges getting a little sloppy? Don’t worry, you’ll trim those off later. Soak, soak,

soak. And now for the top. Here you want just a thin scraping of buttercream, mostly to fill in any pits so the

tempered chocolate top will lay on smoothly.

Melt the chocolate & temper it prop-

erly before using, spread it on

promptly and thinly. Let the chocolate

firm at room temperature for about

ten minutes. Then, using a knife you’ve

heated under hot tap water (then

dried) slice off the edges to reveal the

layers. Pieces can be any size you like.

8

Food Service Application Fettuccine with Wild

Mushroom Sauce.

Servings: 3

50 Gms Butter

20 Gms Olive Oil

100 Gms Onions Chopped

20 Gms Garlic Chopped

3 sprigs Thyme Chopped

300 Gms Mushrooms Chopped

10 Gms Dry Porcini Mushrooms

(soaked for 15mins) Chopped

2 pinch salt

3 Gms Crushed Black Pepper

70 Gms Rich’s Cooking Rich-HK

3 sprigs Parsley Chopped

300 Gms Fettuccine- al-dente

Method of Preparation:

Heat butter & oil in a pan. Saute onions & garlic till onions

turn translucent.

Add thyme sauté till onions & garlic are slightly brown.

Add mushrooms & cook on a low flame until all water

evaporates.

Add porcini mushrooms, salt & crushed pepper. Cook for 2

more minutes.

Add little water to de-glaze & RCR-HK. Simmer for a minute ,

add chopped parsley.

Check the seasoning , add fettuccine & toss for few seconds

& plate the pasta. Garnish with chopped parsley.

Porcini mushrooms are one of the favor-ite fungi. Why? Because the earthy, rich-tasting mushrooms impart a pungent, woodsy flavor to any number of dishes, from risotto to soup. Also called cèpes, porcini are usually sold dried in the United States, but may be available fresh in late spring or in the fall at some farm-ers’ markets. Dried porcini have a much more concentrated flavor than fresh, and are usually sliced before being dried. Dried porcini can sometimes be substi-tuted for fresh, particularly in risotto or soup, where the size of the mushroom does not matter. But because of the dif-ference in flavor concentration, fresh porcini can rarely be substituted for dried.

How to Buy: Look for fresh porcini with large caps (about six inches in diame-ter). The caps should be firm, with no nicks, cuts, or black spots, and have pale undersides. When buying dried porcini, look for mushrooms that range from tan to pale brown. Avoid bags of dried porcini that contain lots of crumbled bits. How to Use : Dried porcini usually need to be soaked in hot wa-ter for 20 to 30 minutes before they are used. How to store: in an airtight container in a cool, dark place up to six months. Store fresh unwashed porcini in a paper bag in the refrigerator for up to three days.

Picture of a Dry

Porcini

9

Food Service Application

For Caramel Sauce

100 Gms Sugar

100 Gms Salted Butter

225 Gms Rich’s Cooking Rich-

HK

For the Bread Pudding

3 slices old bread, cut the crust

15 Gms Butter

15 Gms Milkmaid

45 Gms Milk

15 Gms Strawberry Puree

10 Gms Raisins

Method of Preparation:

For caramel sauce:

Take sugar in a pan, allow it to cook until it slightly changes the colour

on a high flame. Now continuous stir the sugar on a low flame until

sugar caramelises .

Add butter, allow it to melt completely. Add RCR-HK stir continuously

until sauce thickens & have a thick consistency with no lumps of sugar

or butter.

Bread pudding:

In a bowl mix milkmaid & milk, soak the bread for few seconds just

enough moisture to retain. Shallow fry with little butter on a hot pan

until it is brown & crisp on both the sides.

Garnish the bread pudding with caramel sauce, strawberry puree & ic-

ing sugar.

Bread Pudding with Caramel sauce

10

Bakery in Focus All about “The Master Bakers”

Master baker began their journey in 1978 dur-

ing the bakery era of Delhi. They have started

to supply finished products like Cakes, Pastries

& cookies to bakeries all over North Delhi. In

1982, Master Bakers launched categorized gift

baskets for all occasions.

Mr. Virender Kumar Arora took initiative in

1990, Master Baker went one step ahead to

launch fast-food products with all home made

products in their shop at Ashok Vihar. In 1998,

Master Fast-food started providing catering ser-

vices to marriage party, birthday party, kitty

party and arrangement of corporate get-

togethers.

Master bakers also launched departmental

store to serve the clients, with all kind of

packed fast food products in 2012. They have

trained chefs they do innovative products.

Interview

How do you feel now about your position?

It took long time to maintain our quality and

gain customer belief. We are still working as ear-

lier and hunting for something new.

What’s about future planning?

As we are located in the market and we are pro-

ducing quality products, so as per customer

needs we are planning to introduce a home-

made kind of baker’s café on road side of the

market. we also got some offers from big players

like Tivoli etc. to launch theme based banquets

with them, we are also working on that.

What about Rich’s support?

We are thankful to them, because they are

trendsetters and made all other food associated

companies to perform as Rich’s do.

The Master Bakers outlet

Gift baskets @ The Master Bakers Mr. Virender Kumar Arora

The Masters Fast Food Centre Outlet

Cake display counter

Interview By : Chef Vimal Semwal.

11

Chef in Focus

Asif Mulk- Executive Pastry Chef,

Just Bake (Bisk Farm)

Describe the challenges you faced in your early life of

your career?

There was only one Cookery school in eastern India,

there were few seats, and for induction training,

there were only three five star hotel, so every mo-

ment was competitive learning. Five star hotels and

restaurants were operated and dominated by do-

mestic force, and hardly one gets chance to explore.

Trainings in France, was also challenging, as most of

the chef’s speak only French.

What inspired you to become Pastry Chef?

During induction training in Taj Bengal, I participated

in Taj culinary Olympics, held in Taj Palace Delhi. It

was a massive platform, and amazing pieces of

sugar, chocolate, salt dough and entremets were

showcased, from all over India and neighboring

countries. Perplexed, and it was so unreal, that

made me romancing with this profession.

What is your specialty?

Sugar art! My forte. Working with Pulled, spun,

blown and casted sugar is pleasure, rather than pain.

I enjoy every bit of chocolate craft, though wedding

cakes excites me the most.

Where all you have you worked professional as pastry

chef?

Just Baked (Bisk Farm) Operating thirty outlets, in

east India, planning pan India with seventy.

Amigos It’s like a small village of Mexico and Texas.

Red Cherry hospitality Food courts, restaurant, ban-

quets and outdoor catering service.

Carnival cruise lines The world’s most popular cruise

lines. Operating thirty luxurious floatels, with a mini-

mum capacity of 5100 pax, all time dining, each

floatel.98 different nationalities.

Who were your Mentors and what did

you learn from each of them?

Chef Tanvir Sheikh (Celebrity Cruise

lines & French Loaf),an exceptional

Salt dough artist, with 24 years of

diversified confectionery experi-

ence. Learning is an honor itself.

Chef Othmar Fassbind of Lucerne

France, basics of sugar art. Chef An-

gelo Dmello (USA) shared the nick

and dimes of quality leadership,

which inspires to be first or nothing.

What do you feel about Rich’s

Product?

After twelve years of abroad, it took

me one year to finalize my cheese,

cream, chocolates etc. Thanks for

the availability of so many varieties.

Rich’s chocolate I believe, is best

suited for this Region, being warm

and humid. Plastic chocolate made

with rich chocolate tends to be pli-

able and high in stability. The cream

being weather friendly, adds zest to

my creations. Interviewed by Chef Amritraj Singh

Jr.Sous Chef, T&I, Kolkata

12

Regional Showcase

Gooey chocolate torte

Gooey chocolate torte recipe

was showcased by Chef Imran

at Pune Market {West Region}.

Rich chocolate gooey truffle

made from Cremagic and Rich’s

Premium Chocó dark. Try this

new version chocolate cake.

Xtra-Dark chocolate sponge

500gms Egg

400gms Sugar

10gms Cake gel

375gms Flour

75gms Cocoa powder

5gms Soda

100gms Melted butter

Method

Whip the sugar and egg with gel till soft peak.

Add the dry ingredients and whip it.

Lastly fold the melted butter

Bake at 175C for 35min

Coffee syrup

150gms sugar

400gms water

10gms coffee powder

1 cinnamon stick

Method

Mix all the ingredient and boil it, cool the mix

before using.

Gooey chocolate truffle

500gms Cremagic

700gms Rich’s premium Chocó Dark

100gms Nugel

75gms Cocoa powder

Method

Boil the Creamgic with Nugel and cocoa powder

Than add the chopped compound dark

Cool it before using

Assembly

4 layer chocolate sponge

400gms gooey chocolate truffle

200ml Coffee syrup

Method

Soak the sponge with coffee syrup and layer it

with chocolate truffle.

Repeat the steps

Chill it before using.

Recipe by Chef Imran

CDP, T&I, Pune from West Region

13

Machine Guru WATERJET PASTRY CUTTERS

Water jet pastry cutter

Different shapes of pastries

Water jet base pastry cutter is the latest bakery equip-

ment which is being majorly used in cutting pastry in

different sizes and shapes easily without any difficulty.

You have follow only three steps

1. Make the pastry ready on a tray

2. Freeze the pastry or Fresh {depends on cold chain}

3. Place frozen pastry tray /Fresh under the machine

base and program the desired shape and size .

Its so simple and easy, no wastage, more productivity

and perfection in each pastry.

How it works

Potable water at more than 3000 bar passes through a

nozzle of diameter between 0.1 and 0.2 mm. The result-

ing jet cleanly cuts the product, both fresh or frozen, re-

specting the cold chain.

The cutting machine needs to operate a water pump that

works on the principle of hydraulic pressure intensi-

fier. According to the model, the pump can be integrated

in the cutting machine or it can be external to the ma-

chine, it can even be installed at some distance from it.

The cuts can be straight or curved. The quality of the cut

depends on the type of product, temperature and cut-

ting speed. An average speed of cut is estimated be-

tween 50 and 80 mm / second. For some products it can

be lower than this rate, say 15 mm / sec, while for some

"demi-froids", mousses or biscuit , the speed can reach

150 mm / second.

The machines, with a patented mechanism, the jet re-

mains static over a hole in the cutting table, and it is the

grid that supports the product which moves between the

jet and the hole. This provides important advantages for

cleaning the machine and for the cutting quality.

The operator selects a program in the touch screen. The

product is placed on a rectangular grid of 600x400 mm of

useful cutting area, which is manually entered into the

machine and put over a sliding ring. This ring can per-

form rotations and translations, which combined,

achieve the desired cut shape.

The advantages of using machines Waterjet

are:

1} Elimination of molds and knives.

2} Hygiene is unsurpassed in the cutting proc-

ess.

3} Perfect finishes, even in difficult products.

4} Ability to create new forms and products.

5} Very high productivity of hand labour.

Water crosses the cake at 2.5 times the speed

of sound. The small trace of residual moisture

is much lower than the result of cutting with a

wet knife. No problem whatsoever if the prod-

uct is distributed refrigerated or frozen.

14

Blueberry Whoopie pie

Cake Drops{ Whoopie pie}

Ingredients

250gms Butter

200gms Sugar

300gms Egg

250gms Refined Flour

5gms Baking Powder

5ml Vanilla Essence

100gms Blueberry filling

Method

Cream the butter and sugar.

Add the eggs slowly and vanilla essence.

Fold the dry ingredients.

Lastly fold the blueberry filling in mixture and

drop this mixture into silicon mat {20gms

Each}

Blueberry cream

Ingredients

250gms RWT

150gms Blue Berry Filling

Method

Whip the RWT till Soft peak

Fold the Blueberry filling.

Chill the mixture before using.

Assembly

14no. Blueberry cake drops

300gms blueberry cream

Method

Sandwich the blueberry cake drops with

blue cream.

Chill it before serving.

The whoopie pie is a US baked good that may

be considered either a cookie, pie, or cake. It is

made of two round mound-shaped pieces of

chocolate cake, or sometimes pumpkin or gin-

gerbread cake or fruit, with a sweet, creamy

filling or frosting sandwiched between them.

15

Strawberry surprise cup cake

Ingredients

250gms Butter

250gms Sugar

250gms Egg

250gms Refined Flour

5gms Baking Powder

5ml Vanilla Essence

200gms Strawberry filling

250gms Whipped RWT

Method to make surprise cup cake

Cream the butter and sugar.

Add the eggs slowly and vanilla essence.

Fold the dry ingredients.

Pour the mixture into cup cake mould and insert straw-

berry filling.

Bake at 160C for 20min.

Cool the cup cake and top it with whipped RWT

Strawberry cream

Ingredients

300gms Niagara Farms

200gms Rich’s Strawberry Filling

150gms Vanilla sponge Crumbs

Method to make strawberry cream

Whip the Niagara Farms till soft peak.

Take a glass and put sponge crumb in the bottom.

Then pipe whipped Niagara Farms and Rich’s strawberry

filling.

Serve Chilled.

16

Classic Dark Chocolate

Classic Dark Chocolate Truffle

200gms Cremagic

200gms Dark compound

50gms cocoa powder

Method

Boil the Cremagic with cocoa powder and

add the chopped chocolate into it cool it

before using.

Red Glaze

100gms Nugel

Dark Glaze

200gms Cremagic

20gms Nugel

220gms Rich’s Premium Chocó Dark

Method

Boil the truffle Base with Nugel and add the chocolate , whisk well & allow it to

cool it before using.

Assembly

3 slice Chocolate Sponge

250gms Classic Dark Chocolate Truffle

150gms Red glaze

17

Semlor - Swedish lent buns

Cardamom flavored sweet bun filled with whipped cream Swedish style cream filled bun.

Cardamom bun

500gms Flour

15gms salt

50gms sugar

50gms butter

15gms yeast

10gms cardamom powder

250ml Water

Method

Mix all the ingredients till it form a smooth

dough make small balls out it and leave it

proving chamber till it doubled in size and

bake at 200C till golden brown color

Almond Cream

200gms almond powder

150gms butter

200gms icing sugar

50ml honey

Method

Cream the butter and icing sugar

Fold the almond powder and honey

Assembly

Slice the bun and sandwich with almond cream

and Whipped RWT.

18

1st Home Baker Training at TAC

Home baker training was conducted at TAC

Pune, all Rich’s Product were showcased.

Topics Covered

Basic cake finishing

Whipping Cream technique

Chocolate garnish

Shakes

Glass desserts

Hand made chocolate

Cup cakes

Flow of Training

1. Introduction of Rich’s and Rich’s Product.

2.Show them the proper technique of whipping RWT, making

truffle using Cremagic.

3. Proper technique of cake making.

4. How to make cream base garnish.

5. Chocolate garnish.

6. Technique of moulded chocolate.

7. Glass desserts and cup cake desserts.

8. Preparation of shakes and smoothies using Niagara Farms.

19

LIVE JAM

Envisioned in 2005 in the heart of Bonny Andrews, LiveJam is a youth movement

that has touched thousands of young lives.

With humble beginnings that began in a small city of

Trivandrum in Kerala, LiveJam has come a long way in

terms of its outreach to young urban kids in schools

across the country.

LiveJam continues to impact the Urban Youth through

initiatives like Breakfree Tour that connects with high

school kids, U180 concerts that connect with college and

young corporates, Gloria Deo Music Festival impacting

cities and many more.

LiveJam focuses on the Top 6 issues based on research done among teens in India.

Substance Abuse

Peer Pressure

Identity crisis

Broken homes

Relationships

Bullying

Mr.Bonny Andrews is the founder of LIVE JAM.

Our associate Mr.Sandesh Mhankale (Admin Ex-

ecutive, TAC Pune Plant) India is a part of this

Live Jam organisation which helps & works to-

wards the social cause focussing by addressing

the delicate issues & creating awareness among

Urban Youth through their Music, as the saying

goes “Music Touches the Soul”.

He is living up the Rich’s Promise “Better

our Communities”. By devoting Time & Talent

where we live & work. He is doing his good deeds

How about you?

Our associate Mr.Sandesh Mhankale perform-

ing in one of the schools in Pune, India.

20

Food glossary

Porcini: Porcini belong to the Boletus genus of

mushrooms, characterized by a soft, meaty white

body that does not change colour after it is cut . In

the vast culinary world of edible mushrooms, only

one can be called king. What Italians affectionately

call the Porcini (the piglet) is a ruling class of the

delicious fungi.

Al-dente: In cooking, al dente– Italian describes

pasta and (less commonly) vegetables, rice or

beans that is cooked to be firm to the bite. The ety-

mology is Italian "to the tooth."

Bread Pudding: There is no fixed recipe, but it is

usually made using stale (usually left-over) bread,

and some combination of ingredients like milk, egg,

suet, sugar or syrup, dried fruit, and spices such as

cinnamon, nutmeg, mace or vanilla. The bread is

soaked in the liquids, mixed with the other ingredi-

ents, and baked. It may be served with a sweet

sauce of some sort, such as whiskey sauce, rum

sauce, or caramel sauce, but is typically sprinkled

with sugar and eaten warm in squares or slices.

Fettuccine: literally "little ribbons" in Italian) is a

type of pasta popular in Roman cuisine. It is a flat

thick noodle made of egg and flour (usually one

egg for every 100 g of flour).

Proofing (also called proving), as the term is used

by professional bakers, is the final dough-rise step

before baking, and refers to a specific rest period

within the more generalized process known as fer-

mentation. Fermentation is a step in creating yeast

breads and baked goods where the yeast is allowed

to leaven the dough.

Gingerbread : is a sweet food-product flavoured

with ginger and typically using honey or molasses

(treacle) rather than just sugar. Gingerbread foods

vary, ranging from a soft, moist loaf cake to some-

thing close to a ginger biscuit. The different types

likely share a common origin.

Smoothie: A smoothie (alternatively spelled

smoothy, the name comes from the smooth prop-

erty of the emulsion) is a blended and sometimes

sweetened beverage made from fresh fruit (fruit

smoothie) and in special cases can contain choco-

late or peanut butter. In addition to fruit, many

smoothies include crushed ice, frozen fruit, honey or

contain syrup and ice ingredients. They have a milk-

shake-like consistency that is thicker than slush

drinks. They can also contain milk, yogurt or ice

cream. Smoothies are often marketed to health-

conscious people, and some restaurants offer add-

ins such as soy milk, whey powder, green tea, herbal

supplements, or nutritional supplement mixes.

21

Coming Soon………….

Next Generation Pastries…..