I am opening a muffin bakery. i need a receip for muffin batter. it must be dairy free, low fat, low sugar

By momoreg on Saturday, May 20, 2000 - 10:37 pm: Edit

It seems to me that if you're opening a muffin bakery, you should be well versed in how to make muffins. Perhaps you should learn a bit more about your product before starting a business.

By CountryBaker on Saturday, May 20, 2000 - 10:48 pm: Edit

Are you looking for a recipe for special diets. I have several cookbooks on the subject. If you will post exactly what you want I will see if I can find it.

By tj on Sunday, May 21, 2000 - 10:44 pm: Edit

here is an interesting point...
is a place that sells only muffins can be called
a bakery?
is a donut shop realy a bakery? how about cinnabon, or thouse pretzel places in the malls, or thouse cookies vendors?
what do you think?

By Ramodeo (Ramodeo) on Monday, May 22, 2000 - 08:36 am: Edit

Didn't we already have this discussion (I rmemeber something about creme brulee......)? Hee hee hee :-)

I don't recall that there's any regulations about calling yourself a "bakery" here in the USA. Maybe others are more knowledgable than I. I suppose you should probaly actually use an oven in the operation, but ya know, pancakes (and other griddle cakes)are often referred to as "baking" on that griddle.

It's been a while since we've had one of these esoteric discussions! Anybody else in the mood to add their opinion?

By tj on Monday, May 22, 2000 - 01:27 pm: Edit

well , any way,
the first line made by Laibel is strange:
the guy opens a muffin bakery , and need some muffin recipes....does this sounds stupid or what? momoreg is right on the money....

By Raine on Monday, May 22, 2000 - 07:42 pm: Edit

Grocery stores just use their ovens to reheat products and it is called a "bake shop" with "fresh baked quality" products. Another grocery store has ALL there product sent in frozen from a warehouse (absolutely no baking done in store)and it is still called a "bakery".
I guess it is okay then to call your local gas station a "bakery" as long as they have a microwave and a box of twinkes : /

By tj on Tuesday, May 23, 2000 - 03:34 pm: Edit

yes, exactly, raine.
this is good, but i need some more oil for my fire....
(unfortunatly the flame seems to be dying down)

By Esther (Esther) on Tuesday, May 23, 2000 - 05:15 pm: Edit

Hey guys, You are all right. I am new to this field. I would like to open this Muffin shop in Israel where muffins do not exist. The only way in making muffins here, is out of a commercial mix such as Dawn. It's much too expensive. I would like to sell a commercial batter as they do in the US. I would like to make it from scratch. I could partially use a commercial mix. Somebody in the states makes a batter, using 20% commercial mix. The basic flavors, chocolate, banana, apple cinnamon, blueberry, oat bran. I want a recipe for "non dairy, cornmeal content, low fat, low sugar with a artificial sweetener". Eventually, I would like to bake and sell them.

By W.DeBord on Wednesday, May 24, 2000 - 08:26 am: Edit

Esther your message is confusing...you want to make and sell a commercial mix, then use part of it with your scratch batter? Why go half the way to a good product and stop short. It will still take more than a trained monkey to make your part that is from scratch.

Either learn how to make good muffins from scratch or buy some mix and sell those. Just remember when you use a mix you won't have anything unique, so someone could open a bakery right next to you and use the same mix as you then sell them for less putting your right out of business. Does quality have any role in your business?

By Raine on Wednesday, May 24, 2000 - 10:24 am: Edit

I don't understand...

"The only way in making muffins here,is out of a commercial mix.."

Is there a specific reason why it can't be done all from scratch? Are going to sell just the mix?

By vbean on Friday, June 30, 2000 - 03:30 am: Edit

This is the ephiany of an anti baking/pastry message. Just give me the goods "cause I'm opening the business". I don't care what they taste like just make them no dairy and no fat. I have no idea how to make them- and I want to use a mix.
I GUESS THAT MAYBE YOU SHOULD PICK ANOTHER BUSINESS TO OPEN! How about something that you need no talent or skills for (plus no palate).
Baking takes time to learn. It is a skilled profession. If you want a box that you just add water to then ask the Pillsbury Dough Boy!

By Pastrycrew (Pastrycrew) on Sunday, May 12, 2002 - 05:01 pm: Edit

Aloha Laibel,

I'm sure you have a good recipe for muffins. If you want to make it dairy-free you can substitute items:


Butter to "Nucoa" Brand Dairy Free Margarine (Careful with margarines, most contain whey produced from milk)

Milk to Mocha Mix (This works great. It's a non-dairy creamer. I even use to make ice cream bases, custards etc.)

Sour Cream to Soy Substitute.

Sour cream adds flavor if you are using a recipe with it inside. You could actually leave it out but you may want to add some acid like lemon juice inside. The acid acts as a tenderizer in the recipe.

Hope this helps,


bt

By Pastrycrew (Pastrycrew) on Sunday, May 12, 2002 - 05:02 pm: Edit

HA! Did I just post to a 2 year old question?

Oh my.

By Chefspike (Chefspike) on Sunday, May 12, 2002 - 10:27 pm: Edit

Pastrycrew..............

Christ are you bored or what ?
Your in Hawaii, yes ?
LOL

By Corey (Corey) on Monday, May 13, 2002 - 11:58 am: Edit

HA!