tag:blogger.com,1999:blog-23605641887697410782012-01-24T12:13:07.746+08:00Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.comBlogger281100tag:blogger.com,1999:blog-2360564188769741078.post-20180116730338212362012-01-24T12:05:00.003+08:002012-01-24T12:13:07.758+08:00

Here is an easy way to prepare top notch desserts in no time! Many catering companies spend too much time focusing on entrees and main courses to the point that desserts are getting compromised.Give your clients a great dessert and they'll remember your catering company on their next big event.

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-89831419366642627712012-01-06T11:25:00.003+08:002012-01-06T16:22:09.635+08:00

This Newsletter is perfect for cake suppliers and caterers. Find out how Sonlie products can be able to make your production much easier, yet maintain an outstanding quality product.

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-35533034079517833762012-01-02T14:18:00.007+08:002012-01-04T10:57:11.188+08:00

Here is the very first 2012 newsletter! Learn more about making life simpler in production bakeries. In this article, we have featured the pizza dough and how its production can be made simpler by using the right ingredients and materials.Download the image to view a larger image of the article

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-8212456650584559612011-12-26T14:24:00.004+08:002011-12-26T14:37:40.948+08:00

Here is a preview for some of our 2012 newsletters. Keep checking this blog to see the full article and start making your production more efficient and cost effective!An article for quick yet delicious desserts. Perfect for caterers busy with so many items on the menu.Adding one ingredient can save you so much time and money!

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-50409233100297624072011-12-20T15:26:00.005+08:002011-12-20T16:09:58.214+08:00

For the past 30 years, Sonlie International has been providing top of the line baking ingredients and materials to the baking industry of the Philippines. But aside from that, we are a company committed and passionate in helping the baking industry grow.And how are we going to do that?On January next year, we will be releasing the Sonlie Newsletter 2012. This newsletter aims to:Lessen labor cost

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-18696391497105018912010-09-15T15:59:00.006+08:002010-10-07T10:27:24.115+08:00

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Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com5tag:blogger.com,1999:blog-2360564188769741078.post-65274665725121982902010-08-09T22:10:00.015+08:002010-09-13T15:56:59.121+08:00

For the longest time, I wanted to share these videos which demonstrate the uses and the advantages of the non-stick baking pans/moulds from Demarle. The company's talented chefs show that making great looking pastries isn't so hard after all!The Flexipan is the signature brand for non-stick baking moulds of Demarle. They may come at a high price, but people who are aware of its advantages find it

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-91769252464249174802010-03-15T22:05:00.021+08:002010-08-26T22:12:37.842+08:00

Demarle, the company that produces one of the most sought after non-stick baking moulds in the world today, showed me awesome ways of appreciating their products. I spent a few days in Tokyo making delicious, not to mention great-looking pastries with Demarle's Kiwamu Kamimura.Almond CakeUsing the Ingots with a cavity mold, we made this extremely soft (and I couldn't stress that enough) almond

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com2tag:blogger.com,1999:blog-2360564188769741078.post-57481348144059851432010-01-26T16:28:00.005+08:002010-01-29T12:15:31.496+08:00

I was going over my pile of recipes and encountered a classic Apple Pie recipe. I remember how it used to make the house smell like Christmas!I made a tart like shell and placed them in the individual Flexipan Moulds so as to avoid the who gets the biggest slice problem.No apple pie is complete (for me) without a streusel topping, and served a la mode. But for this case, I had a craving for chef

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-23093440644215029192010-01-15T17:50:00.007+08:002010-01-22T11:03:50.980+08:00

I was so amazed with the great looking danish pastries I encountered in my trips abroad that I decided to try making some myself. I tried doing it without the help of a sheeting machine to give me an extra challenge (and because it's broken). All you need is the good old rolling pin and a week's worth of workout.Ingredients:Bread Flour - 400 gramsSoft Flour - 100 gramsWater (with ice) - 225

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-38556632633063177172010-01-11T11:06:00.012+08:002010-08-13T21:34:51.251+08:00

For the holidays, I combined two of the more interesting product lines that we have, Demarle and Martin Braun, and came up with an easy way of making simple yet fancy pastries. Here is an (almost) step-by-step process to make coffee creme brulee on shortbread pastry (tart shells).Ingredients for the tart shells:All Purpose Flour - 150 gramsButter - 60 grams (cut into small cubes)Powdered Sugar -

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com1tag:blogger.com,1999:blog-2360564188769741078.post-55940519704162140422009-11-04T12:04:00.009+08:002009-11-11T15:44:26.699+08:00

Barcelona, Spain - For a place known for great sights, shopping and beaches, food enthusiasts will also love Barcelona for one good reason, the chocolate museum!The Museu de la Xocolata or Chocolate Museum is promoted by the Provincial Guild of Pastry Makers of Barcelona. It will take you on a tour of the origins of chocolate, its medicinal and aphrodisiac properties and its nutritional value.

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-3463238408972546232009-10-18T16:31:00.015+08:002009-10-31T15:46:32.645+08:00

The bakery expo as a whole was great, but what really kept me coming back tirelessly day after day was the iba cup 2009. It is a baking competition of different countries, each represented by two chosen bakers or pastry chefs to show off their talent in making a set of baked products. The competition's list includes breads, small baked products, fine yeast dough pastries, danish pastries, puff

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-44231989839636295182009-10-10T12:56:00.016+08:002009-10-22T18:17:08.267+08:00

Dusseldorf, Germany - Every three years, thousands of people gather in Germany to acquaint themselves with the newest trends and innovations in the world of baking. "Iba", the leading international trade fair for bakery and confectionery trade, was held for a whole week early this month.There were over a thousand exhibitors from all over the globe who used this golden opportunity to showcase

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com1tag:blogger.com,1999:blog-2360564188769741078.post-24924509949045006112009-10-01T13:49:00.003+08:002009-10-10T13:01:46.350+08:00

I was at the launching of the Pastry Alliance of the Philippines at Enderun College in the Fort, Taguig just last week. If you haven't heard of them, the Pastry Alliance of the Philippines or PAP, is an organization of chefs, suppliers, or simply anyone in the baking/food industry which started last November 2008. Less than a year later, their talented cast of chefs have already placed the

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-61296130058427169512009-09-06T00:59:00.008+08:002009-09-14T10:40:41.476+08:00

The Better CrinklesAlthough I am very tempted to say that these crinkles are the "BEST", I believe people could still have a different take on what is truly the best. So, as I would say it, these crinkles are the "better" ones for three good reasons. First, it is so easy to make. An electric mixer would help, but I have made these with just a hand wire whisk several times already and it still

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-12262621754382087982009-09-03T22:10:00.018+08:002009-09-06T21:14:56.189+08:00

Living in the 21st century, we are slowly switching to the convenience trend. We tend to take the easier, simpler and faster option in many things in life, one of which is our food. Brewed coffee in the morning? Not anymore, instant coffee saves us a load of time given our busy schedule. Instant noodles fill us up in three minutes compared to a hour in the kitchen preparing a decent meal. And

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-87775972955541331912009-08-15T23:20:00.000+08:002009-08-20T21:27:29.083+08:00

HONG KONG - This country may be the best place to eat dim sum, so I made a personal request to include steamed buns on my training in the Lesaffre baking center, Hong Kong. For people who enjoy eating 'man tao' or steamed buns, this one's for you.Fa JuanFa Juan is a traditional Hong Kong steamed bun. Spring onions are placed inside the bun to infuse an aroma within the bread. Sometimes, chopped

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-56846762238401217322009-08-14T10:48:00.015+08:002009-08-19T17:10:00.240+08:00

HONG KONG - If you have visited this amazing country, then you will know that this is a place of great sights, heavy shopping, and of course, good food! Lesaffre, the head company of our product, Saf Instant Yeast, gave me the opportunity to have an intensive three day training on their breads with one of Hong Kong's premiere restaurant chefs, Mr. Dick Cheung, who is now associated with the

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-42910114350214266742009-08-08T22:26:00.012+08:002009-08-10T21:43:17.301+08:00

This week is muffin and pies week. Another feast for me and my sweet tooth...Strawberry SconesThe strawberry scones will go perfect with any tea. Best enjoyed right out of the oven!Portuguese Tarts These tarts are presented the Macao way, which is slightly burnt on top. The Hong Kong way to present it is to underbake the pie, leaving only a bright yellow color on top.Mud PiePresenting the mud pie

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com2tag:blogger.com,1999:blog-2360564188769741078.post-58769935802836629752009-08-08T19:22:00.008+08:002009-08-10T00:21:29.794+08:00

Chef Reggie Aspiras, a well known food writer, chef and consultant, gave me the opportunity to promote our products on her new baking class entitled Bake Like A Pro. It is a five day (Saturdays) series where she will work hand in hand with a coffee and tea expert company to guide the students to put up their own coffee shop, now isn't that neat?She is also generous enough to share her best -and i

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-35416809901458945172009-08-06T14:51:00.005+08:002009-08-28T17:39:17.184+08:00

On June 2, 2009, two talented chefs visited our humble home here in Pasay. They exhibited their talent using the products of Demarle, a company that manufactures non-stick baking mats (Silpat, Flexipan etc.) to hotel chefs, restaurant owners, caterers and the like. Both came all the way from France, where they are well-known people in their industry. Today, they are freelance consultants

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com1tag:blogger.com,1999:blog-2360564188769741078.post-7009143902441088492009-08-05T22:06:00.009+08:002009-08-10T21:52:32.202+08:00

The Heny Sison Culinary School just had their graduation dinner last week. The school hosted the student's relatives and Chef Heny's guests to try the dishes and desserts prepared by the graduating students themselves. It is the 32nd batch of graduates taking the culinary course and the 27th batch of their baking and pastry course. It was a night of good food and delicious desserts to say the

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-88831826830625719302009-08-04T16:23:00.009+08:002010-08-13T16:50:32.031+08:00

Panettone is a bread that originated from Italy. It has 30% sugar, 30% butter, 18% egg yolks (in baker's percentage). Now we are quite sure that this bread is going to be rich and tasty. Although the recipe will cost you, the result is really worth the price and effort. Fortunately, I was able to try making some on my training in Lesaffre, the company supplying Saf Instant Yeast.Dough StageThis

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-43094772284396842862008-11-26T17:07:00.009+08:002010-08-13T16:51:21.819+08:00

Flexipan is a combination of silicone and fiberglass designed for food use. This unique combination gives Flexipan unequalled strength and durability, combined with exceptional non-stick properties.Available in various shapes and designs.Using Flexipan:FILLING:Place your Flexipan on the perforated baking sheet or grid before filling it to facilitate transport to the oven or freezer. If some of

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-43857502429994280812008-11-26T01:22:00.009+08:002008-11-28T14:40:30.652+08:00

Kitchen RescueWhere to get non-stick baking pans By Reggie Aspiras Philippine Daily Inquirer Posted Thursday 11/12/2008 NIZETTE wrote me many moons ago asking me for baking mold suggestions. I didn’t have a brilliant answer then. Though I’ve been using silicone pans/molds for years, the prices I get are far from friendly and are justifiable

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-61241998456102868682008-11-25T23:52:00.004+08:002009-08-04T11:52:50.718+08:00

Blend and Sift:Bread Flour 80% 196 gSoft Flour 20% 49 gBensdorp Cocoa 45% 110 gCream:Sugar 220% 539 gGlucose 40% 98 gSalt 2% 5 gMargarine 75% 184 gVegetable Oil 40% 98 gEggs 150% 368 gCashew Nuts 25% 61 gProcedure:· Blend then sift bread flour, soft flour and Bensdorp cocoa. Set aside· Cream sugar, glucose, salt, margarine and oil. Add eggs.· Add the flour mixture and mix smooth.· Deposit on

Sonlie International Inc.http://www.blogger.com/profile/01678375848221620824noreply@blogger.com0tag:blogger.com,1999:blog-2360564188769741078.post-89720389007563223592008-11-21T11:13:00.008+08:002009-08-04T11:52:22.199+08:00

Sonlie Team DonutBread flour 70% 350gSoft flour 30% 150gSugar 10% 50gSalt 1.5% 7gMilk powder 5% 25gCorn starch 3% 15gEggs 10% 50gBaking powder 4% 20gMargarine 10% 50gSaf-Instant Yeast 1.2% 6gMagimix Yellow (bread improver) 0.4% 2gWater 46% 230gMix all dry ingredients except yeast together with the margarine. Add the yeast then put eggs and water. Mix until semi-smooth or underdeveloped. Ferment

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