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Robert Parkins
  • West Lake AInslie,Nova Scotia
  • Canada
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  • Kristi

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Kristi left a comment for Robert Parkins
"email me at kristi@realurbanbbq.com that is my work email.  I hardly ever get on Dessert Professional. Best, Kristi"
Nov 22, 2014
Kristi and Robert Parkins are now friends
Nov 22, 2014
Robert Parkins replied to Robert Parkins's discussion Crossiants in the group Pastry & Baking 411
"Thanks for the information, I'll take a look, Robert"
May 15, 2014
Lily Mathews replied to Robert Parkins's discussion Crossiants in the group Pastry & Baking 411
"Hi Robert, I could help you in this....have you heard of Collette Christian? Well she has a class on CRAFTSY that is superb....go to:  http://www.craftsy.com/my/home?NAVIGATION_PAGE_CONTEXT_ATTR=NONE  & check out her class....it's…"
May 14, 2014
Robert Parkins added a discussion to the group Pastry & Baking 411
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Crossiants

Hi all,I have hit a major wall regarding croissants, actually all the laminated dough. We seem to have the right techniques, but when it comes out of the oven well that when it all falls apart. I am trying to drag the information from the depth of my brain, do this from books and internet, I am looking for some good advice or even a mentor for this type of product. I have hired a recently pastry school grad, but for whatever reason she isn't able to produce anything that I can put on the…See More
May 14, 2014
Robert Parkins added a discussion to the group Pastry & Baking 411
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Bread Recipe - White Bread

I have been using a recipe for our white bread that has both traditional as well as instant yeast in it. I have done a bit of research but really can not find much information. I have taken the instant yeast out for now and have not found any real difference in the bread. Has anyone else come across this? If the instant yeast is being added for rising would not increasing the traditional yeast give the same result?thanks allRobertSee More
Dec 4, 2013
Robert Parkins replied to Judy Tallant's discussion Flourless chocolate torte in the group Pastry & Baking 411
"In regards to a wet crust with a water bath, I did see in a past issue of Dessert Professional a removable bottom cake pan that is designed with a silicon gasket to prevent water seepage and apparently it also eliminates the need to wrap pans, I…"
Nov 17, 2013
Robert Parkins liked ANTONIO BACHOUR's photo
Nov 11, 2013
Judy Tallant replied to Robert Parkins's discussion Bread Issues - Wrinkled tops after cooling in the group Pastry & Baking 411
"I get this problem on my cakes if the AC is on when they come out of the oven. Could be an airflow or humidity issue in your kitchen, near the oven/cooling racks."
Oct 30, 2013
Judy Tallant replied to Robert Parkins's discussion Swiss verus Italian Butter cream in the group Pastry & Baking 411
"I think others have said what I would say - Italian is going to be more stabile. And someone else suggested changing your lights or display unit out to something cooler, which is a great solution. I have to deal with heat sensitivity of my products…"
Oct 30, 2013
Jacqueline S DiPego replied to Robert Parkins's discussion Bread Issues - Wrinkled tops after cooling in the group Pastry & Baking 411
"I looked in my books and didn't find much help, other than oven temperatures.  improper shaping, not baked long enough, have they checked the internal temp before removing?  Do they sound hollow if thumped.  My bread with wrinkle…"
Oct 19, 2013
Robert Parkins's discussion was featured

Bread Issues - Wrinkled tops after cooling

We are producing three types of bread at our bakery: white, whole wheat, and a porridge bread. All three look really great coming out of the oven but when they have cooled all of them suffer from loose or wrinkled tops. There are three bread bakers and this happens to each one of them. We are using two proofer's set at about 100'F and 3 on the humidity dial. Any suggestions or solutions? We do run our dough on the wet side of the scale as well.ThanksRobertSee More
Oct 16, 2013
Robert Parkins added a discussion to the group Pastry & Baking 411
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Bread Issues - Wrinkled tops after cooling

We are producing three types of bread at our bakery: white, whole wheat, and a porridge bread. All three look really great coming out of the oven but when they have cooled all of them suffer from loose or wrinkled tops. There are three bread bakers and this happens to each one of them. We are using two proofer's set at about 100'F and 3 on the humidity dial. Any suggestions or solutions? We do run our dough on the wet side of the scale as well.ThanksRobertSee More
Oct 15, 2013
Mary Synk replied to Robert Parkins's discussion Swiss verus Italian Butter cream in the group Pastry & Baking 411
"you can put a small fan to circulate the air a little - I once put a bowl of ice cubes with a little personal motorized fan blowing across it for an event and it worked really well for the hot afternoon we needed it."
Oct 13, 2013
Jeanne replied to Robert Parkins's discussion Showcase Items - room temperature in the group Pastry & Baking 411
"Maybe use it (the warmth) to your advantage - chocolate chip cookies! the chocolate will be slightly gooey and that's always nice.  You might also want to consider tarts that can stay at room temp - like caramel-walnut, pecan,…"
Sep 25, 2013
Jeanne replied to Robert Parkins's discussion Swiss verus Italian Butter cream in the group Pastry & Baking 411
"italian will hold up better than swiss, but if it's hot, both would begin to wilt after a short time depending on how hot it is..."
Sep 25, 2013

Profile Information

About me :
Pastry is a passion and some say an obsession.
I enter competitions :
More than once a year
I consider my specialty to be:
pastry

Comment Wall (2 comments)

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At 8:37am on March 4, 2016, FRANK KWABENA said…

Good Day,
How is everything with you, I picked interest on you after going through your short profile and deemed it necessary to write you immediately. I have something very vital to disclose to you, but I found it difficult to express myself here, since it's a public site.Could you please get back to me on:(mr.frankkwabena30@gmail.com ) for the full details.
Have a nice day
Thanks God bless.

Frank.

At 3:38am on November 22, 2014, Kristi said…

email me at kristi@realurbanbbq.com that is my work email.  I hardly ever get on Dessert Professional.

Best,

Kristi

 
 
 

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