baking with blueberries · blueberry filling* the quality of a fruit filling is based on the...

Meet Pastry Chef Bobby Gomez Bobby Gomez grew up in New Jersey* home of the earliest commercially produced highbush blueberries. Today highbush blueberries are grown in more than 30 States across the USA.

Chef Bobby knows the goodness of blueberries, and he has been baking since he was 12-years-old. His passion for baking began while working in bakeries and gourmet delis in high school. After high school he earned a Bachelor of Science degree in Food Service Management and Baking and Pastry Arts from Johnson & Wales University.

Chef Bobby is production manager of La Bonbonniere Bake Shoppes (Edison, NJ). He oversees bakery production and takes a hands-on approach. The operation focuses on meeting schedules to get the job done while emphasizing quality products. La Bonbonniere Bake Shoppes operates four stores and a wholesale production facility.

Chef Bobby has years of baking industry experience: start-up team for Bacari Grill (Washington Township, NJ), opening bakery cafés for Ciao Baby Cucina (Hackensack, NJ) in Cincinnati, Memphis, Cleveland and Fort Lauderdale; owner Eatcake (Matawan, NJ); pastry chef Theatre Square Grill, Arthur’s Landing, The Americana Diner; hotel experience at The Loews Glenpointe Hotel (Teaneck, NJ) and The Bernard’s Inn (Bernardsville, NJ).

Baking with Blueberries Real Blueberries Inside™ Formulas and Tips

U S H I G H B U S H B L U E B E R R Y C O U N C I L

The US Highbush Blueberry Council is pleased to present bakery concepts made by Chef Bobby Gomez to showcase Real Blueberries Inside™. Optimizing Real Blueberries™ in products benefits bakery operations and brings happy customers back for more!

Blueberry Tips • Blueberries fit easily into a variety of formulations

thanks to the range of formats, such as, fresh, frozen, dried, liquid and canned.

• Use fillings with substantial amounts of blueberry so the fruit is visible.

• Fresh and IQF frozen blueberries may be used in soft cookies and cake-like bars. Available all year round, use IQF blueberries right out of the box. No need to thaw and there is less breakage.

• Dehydrated blueberries work nicely in crisp cookies and biscuits, soft baked products, mini-muffins and bagels. Check with your supplier regarding the dehydrated formats available, such as whole, flakes, crumbles and slices.

• The blueberry’s authentic indigo-blue color adds excitement. Take advantage of the natural colorful hue. (See the enclosed blueberry frosting idea.)

• Coat frozen whole blueberries with flour or starch to soak up juices and put directly into batters.

• Adding frozen blueberries to thicker, heavier batters helps minimize sinking berries. If berries sink the specific gravity of the batter may be too low.

• Carefully fold in fruit without over mixing.

• Use blueberries in fillings, for buns, swirl in cinnamon rolls, fill layer cakes, turn- overs, croissants, tarts, and pastries.

• Sign up for the Real Blueberries Seal™ and show customers that your products contain Real Blueberries Inside™.

www.realblueberries.org

Elizabeth White: First Lady of Highbush Blueberries

Farmer Elizabeth White (Whitesbog, NJ)* brought blueberries to the New York farmers market in 1916. She worked with USDA Horticulturist, Frederick Coville, to identify and commercially produce blueberries from New Jersey’s native Pinelands.

Photo courtesy: Whitesbog Preservation Trust

Real Blueberries Inside™ Blueberry Filling Versatility Blueberry Filling*

The quality of a fruit filling is based on the percentage of fruit used. This filling contains 77% blueberries and the versatile formula uses a 30-pound case of frozen blueberries. Use in pie filling, Danish, cake filling, open cake, blueberry butter cream, to top cheesecakes and more.

Yield: 38 lb 12 oz (17.591 kg) Procedure:

1. Soak blueberries with sugar overnight at room temperature. 2. Use 4 lbs of the juice to dissolve the starch. 3. Put berries (and remaining juice), cinnamon, sugar, and lemon juice in pot and bring to a boil. 4. Add starch mixture to boiling fruit and cook until returns to a boil and fruit thickens. Approx 5 minutes. 5. Put into containers, cover, label and date. Keep refrigerated for 7-10 days

Ingredient Weight Metric True %

Blueberries, highbush, IQF frozen

30 lb 13.608 kg 77

Sugar, granulated 6 lb 8 oz 2.948 kg 17

Cinnamon 0.5 oz 14.175 g 0.1

Lemon juice 10 oz 283.5 g 1.6

Tapioca starch 1 lb 8 oz 680.4 g 4

Salt 2 oz 56.7g 0.3

TOTAL 38 lb 12.5 oz 17.591 kg 100

Blueberry Pie This very blueberry pie contains two pounds of blueberry filling. Yield: one (2-crust) 9-inch pie Procedure:

1. Fill prepared pie crust with 2 lb/907 g of with blueberry filling.

2. Cover with top crust. Trim excess dough. Pinch edges together to form fluted crust. Cut hole in center, egg wash, let wash dry and wash again. Sprinkle with granulated or coarse crystal sugar.

3. Bake 375°F (190°C) 40- 50 minutes until fruit filling begins to bubble and crust has golden brown color *Bake time varies depending on oven and number of pies baked at same time.

Blueberry Pie Dough** Yield: 12.5 lb dough Enough for 24 single crusts or 12 two crusts. Procedure: 1. Mix flour, sugar, salt, milk powder together with paddle. 2. Add shortening and butter and mix to small pea size pieces of butter/shortening. 3. Add ¾ of water and mix. Add rest of water if needed. 4. Put dough on floured sheet pan, cover with plastic wrap; refrigerate overnight. 5. Scale 8 oz (227 g) piece for 9-inch (23 cm) pie crust.


Blueberry filling* 2 lb 907 g 66.6

Pie dough** 1 lb 454 g 33.4

TOTAL 3 lb 1.361 kg 100.0

Ingredient Weight Metric % Flour Basis

True %

Pastry flour 6 lb 4 oz 2.835 kg 100 50 Sugar 4 oz 113 g 4 2 Salt 2.5 oz 71 g 2.5 1

Milk powder 4 oz 113 g 4 2 Shortening, all purpose

3 lb 10 oz 1.644 kg 58 29

Butter, unsalted 1 lb 454 g 16 8 Ice cold water 1 lb 454 g 16 8

TOTAL 12 lb 8.5 oz 5.684 kg 100

Blueberry Danish Yield: about 32 Blueberry Danish (about 5.5. oz each) Procedure:

1. Make up and shape Danish into individual pieces. Egg wash Danish and put in proofer to almost double in size. Push down center of dough to make a cavity for the fruit.

2. Portion fruit into each cavity and bake at 335°F (168°C) for 20 minutes.

3. Brush Danish with a simple syrup or apricot glaze immediately out of oven. Let cool and then drizzle with white fondant icing.


Blueberry filling* 2 lb 907 g 22.22 Danish Dough 7 lb 3.175 kg 77.78 9 lb 4.082 kg 100.00

Blueberry Open Cake Yield: Two, 6-inch cakes

Procedure:

1. Roll short dough out to 0.14 inch (3.5mm) and line 6”x 1” (15.24 x 2.54 cm) pan.

2. Fill with 1 lb (454 g) of pie filling and top with 8 oz (227 g) of streusel crumb topping.

3. Bake at 375°F (190°C) for 25-30 min. 4. When cool, remove from pan and dust with donut sugar.

Short Dough Yield: 27 lb 15.5 oz (13.15 Kg) Procedure:

1. Cream together butter, shortening, and sugar.

2. Add eggs with vanilla in stages. Mix well and scrape bowl after each addition.

3. Add flour and salt. Mix until dough comes together.

4. Divide onto two floured sheet pans and refrigerate.

5. Use for open cake crust, cut out cookies and tart shells.

Ingredient Weight

Metric

Blueberry filling* 2 lb 907 g

Short dough (see recipe) 8 oz 227 g

Streusel Crumb topping 1 lb 454 g

TOTAL 3 lb 8 oz 1.588 kg

True %

57

14

29

100

Ingredient Weight

Metric % Flour Basis

True %

Butter, unsalted 7 lb 3.175 kg 52 24.16 Shortening, all purpose 2 lb 907 g 15 6.90

Sugar 4 lb 8 oz 2.041 kg 33 15.53

Eggs 1 lb 12 oz 794 g 13 6.04

Pastry flour 13 lb 8 oz 6.124 kg 100 46.60

Salt 1.5 oz 43 g 0.7 0.33

Vanilla 2 oz 57 g 0.9 0.43

TOTAL 27 lb 15.5 oz 13.141 kg 99.99

Blueberry Butter Cream Frosting Cover and refrigerate for up to 2 weeks. This frosting takes advantage of natural blueberry color and flavor.

Yield: 24 cupcakes or icing for 2— 8-inch cakes

Procedure: 1. Blend 6 oz (170 g) blueberry filling in cusinart for 1-2 minutes. 2. Add 18 oz (510 g) butter cream and blend until mixed well. Blueberry Sauce

Case frozen and straight pack blueberries are excellent for producing sauces and preserves. This sauce uses blueberries with spices to create a flavorful sauce. Great for plating desserts, as a cheesecake topping, or fold into ice cream. Use in deli operations. Send customers home with a container to dress up a cake.

Yield: About 9-1/3 cups (3 lb 2 oz/1421 g)

Procedure: 1. Combine all ingredients in stainless steel pot on medium heat for 15 minutes. 2. Bring to a boil and boil for 5 minutes. 3. Reduce heat and simmer for 10 minutes. 4. Cool berries in an ice bath. Cover and store in refrigerator up to 2 weeks.


Blueberry filling* 6 oz 170 g 25

Butter cream 18 oz 510 g 75

TOTAL 1 lb 8 oz 680 g 100

Ingredient Measure Weight Metric True %

Blueberries, highbush frozen

8 cups 2 lb 8 oz 1.134 kg 79.80

Sugar, granulated 1 cup + 2 Tbsp 8 oz 227 g 15.97 Balsamic vinegar 1/4 cup 2 oz 57 g 4.01

Cinnamon 1/2 tsp 1/24 oz 1.18 g (2.5 mL) 0.08

Nutmeg 1/2 tsp 1/24 oz 1.18g (2.5mL) 0.08

Cloves 1/4 tsp 1/48 oz 0.6 g (1.25 mL) 0.04

TOTAL 9-1/3 cups 50 oz 1.421 kg 99.98

Real Blueberries™ Seal: Real Opportunity The US Highbush Blueberry Council awards the Real Blueberries™ Seal to products containing favorable amounts of real highbush blueberries. Companies utilizing the seal on their packaging identify to consumers that their products are blueberry authentic. Let customers know that blueberry identified products contain Real Blueberries Inside™ and support America’s 2,437 highbush blueberry growers. Say yes to real blueberries in products. Companies benefit from increased awareness generated by USHBC consumer publicity and market development activities. For information and to sign up please visit www.realblueberries.org.

Our blueberry growers thank you for the support!

Classic Blueberry Muffins For Blueberry Coffee Cake Muffin swirl about 1 lb streusel into the muffin mix batter before scooping and then top each muffin with more streusel before baking. Yield: 5 - 2 lb (907 g) loaves Scaled @ 2lb 3 oz

(991 g) each loaf Procedure:

1. Combine flour, salt and baking powder. Set aside.

2. Cream butter with 2 lb (907 g) of sugar until light and fluffy.

3. Add eggs 1 at a time, mixing well after each and scraping down the bowl.

4. Add lemon zest. 5. Alternately add dry ingredients and the

milk, starting and ending with the dry. 6. Coat blueberries in flour and fold into

mix by hand. 7. Scale into paper lined 2 lb (907 g)

loaf pans. 8.Bake at 325°F (163°C) for 65-75 minutes rack/convection oven. 9.Combine lemon juice and remaining sugar in pot and heat to dissolve sugar. 10.When cake comes out of oven, poke holes with skewer and pour lemon syrup over each loaf. Let cool in

pans for 30 min then turn out and cool completely.

Mix Concept: Blueberry Muffins Use this muffin mix batter☼ for the Blueberry Coffee Cake and Blueberry Crumb Squares (see next page).

Yield approx 4 doz (7.5 oz/212 g) large or about (7.5 dozen 4 oz/113 g) medium

Procedure:

1. Mix eggs and crème cake base on speed 1 for 1 min. Scrape bowl, then on medium speed for 3 min. 2. Add oil and water, mix on speed 1 for 1 min, scrape bowl, then mix on speed 1 for 3 min. 3. Fold frozen blueberries in by hand. 4. Scoop with #6 scoop into prepared muffin tins


True %

Sugar, granulated 5 lb 2.268 kg 53 16.4

Salt 1.5 oz 43 g 1 0.3

Eggs, fresh whole 2 lb 907 g 21 6.6

Vegetable or soy oil 3 lb 8 oz 1.588 kg 37 11.4

Milk, whole 5 lb 2.268 kg 53 16.4

Flour, hi-gluten 9 lb 8 oz 4.309 kg 100 31.1

Baking powder 6.5 oz 184 g 4 1.3


5 lb 2.268 kg 53 16.4

TOTAL 30 lb 8 oz 13.835 kg 99.9

Real Blueberries Inside™ Scratch and Mix Concepts for Success The baking business continues to evolve and bakery operations often do not have the luxury of making everything from scratch. Delicious products can be created with mixes. Either way, scratch or mix, Real Blueberries Inside™ fit the bill. They add an element of freshness and give products the taste of “homemade.” Consumers know and recognize blueberries. Let your customers know you use real.


True %

Cake mix (such as, Pillsbury Crème Cake Base #9208)

10 lb 4.536 kg 100 44

Egg, whole 3 lb 8 oz 1.588 kg 35 16

Oil, soybean 3 lb 1.361 kg 30 13

Water, cold 2 lb 4 oz 1.021 kg 23 10

Blueberries, highbush IQF

3 lb 12 oz 1.701 kg 38 17

TOTAL 22 lb 8 oz 10.207 kg 100

Mix Concept: Blueberry Coffee Cake Yield one round coffee cake

9-inch diameter cake pan or ring mold Procedure:

1. Mix eggs and crème cake base on speed 1 for 1 min. Scrape bowl, then on medium speed for 3 min. 2. Add oil and water, mix on speed 1 for 1 min, scrape bowl, then mix on speed 1 for 3 min. 3. Fold frozen blueberries in by hand. 4. Scoop with #6 scoop into prepared muffin tins 5. Bake at 340°F (171°C) for 35-40 min.

Mix Concept: Blueberry Crumb Squares Yield: 48 (3 in/7.62 mm) squares per sheet

Procedure:

1. Scale 9 lb (4082 g) of mix into a greased and paper lined, full- size sheet pan and top with 8 lb (3629 g) of streusel topping.

2. Bake @ 340°F (171°C) for 35-40 minutes. 3. After baked and cooled cut approx 3-in/7.62 mm squares and

dust top with donut sugar or confectionary sugar. *Dawn crème cake mix or other similar mix can be used.


Blueberry Muffin Mix Concept Batter☼ (See recipe on previous page)

9 lb 4.082 kg

53

Streusel Topping 8 lb 3.629 kg 47

TOTAL 17 lb 7.711 kg 100


Streusel crumbs for coating pan

8 oz 227 g 16

Blueberry Muffins Mix☼ Batter (See recipe on previous page)

1 lb 454 g

32

Blueberries, highbush frozen IQF

10 oz 283.5 g 20

Streusel crumbs for topping

1 lb 454 g 32

TOTAL 3 lbs 2 oz 1.4185 kg 100

Blueberry Lemon Pound Cake Yield: 5 - 2 lb (907 g) loaves Procedure: 1. Combine flour, salt and baking powder. Set aside. 2. Cream butter with 2 lb (907 g) of sugar until light and fluffy. 3. Add eggs 1 at a time, mixing well after each and scraping down 4. the bowl. Add lemon zest. 5. Alternately add dry ingredients and the milk, starting and ending with the dry. 6. Coat blueberries in flour and fold into mix by hand. 7. Scale into paper lined 2 lb (907 g) loaf pans. 8. Bake @ 325°F (163°C) for 65-75 minutes rack/convection oven 9. Combine lemon juice and remaining sugar in pot and heat to dissolve sugar. (*Lemon syrup topping not in batter weight.) 10. When out of oven, poke holes with skewer, pour lemon syrup over loaves. Let cool in pans 30 min, turn out and cool completely.


True %

Patent flour 2 lb 907.2 g 100 21.92

Baking powder 1 oz 28.35 g 3.125 0.68

Salt 0.3 oz 0.01 g 0.001 0.0002

Butter, unsalted 12 oz 340.2 g 37.5 8.22

Sugar 2 lb 907.2 g 100 21.92

Eggs 1 lb 453.6 g 50 10.96

Lemon zest 1 oz 28.35 g 3.125 0.68

Milk 1 lb 453.6 g 50 10.96

Blueberries, Highbush IQF

2 lb 4 oz 1,020.6 g

112.5 24.66

Lemon juice* 8 oz 226.8 g 25 —

Sugar* 1 lb 8 oz 680.4 g 75 —

BATTER TOTAL WT

9 lb 2.3 oz 4.139 kg 100

Blueberry Oatmeal Cookies Yield: approx 108 —2 oz cookies.

Portion with #16 scoop

Procedure:

1. Cream together butter, sugar, brown sugar, and corn syrup for 5-6 minutes. 2. Add eggs and vanilla in 3 stages mixing well and scraping bowl after each addition. 3. Add rest of dry ingredients and mix just until comes together. Scrape down the bowl. Add blueberries and mix until berries are throughout the dough. 4. Portion dough with 2 oz/59 mL (#16 scoop). 5. Pan out 12 cookies per sheet. Press down scooped cookie about halfway. 6. Bake @ 375°F (190°) in

Rack/Convection oven 9-10 minutes.


True %

Butter, unsalted 1 lb 12 oz 1.0773 kg 118.75 16.5

Sugar 1 lb 4 oz 567 g 62.5 8.7

Brown sugar 2 lb 907.2 g 100.0 14

Corn syrup 4 oz 113.4 g 12.5 1.7

Eggs 1 lb 453.6 g 50 7

Vanilla extract 1 oz 28.35 g 3.125 0.4

Pastry flour 2 lb 907.2 g 100.0 14

Baking soda 0.5 oz 14.18 g 1.56 0.2

Rolled oats 2 lb 4 oz 1.0206 kg 112.5 15.6

Salt 2 oz 56.7 g 6.25 0.8

Cinnamon 0.25 oz 7.087 g 0.78 0.1

Highbush blueberries, dried

3 lb 1.3608 kg 150 21

TOTAL 13 lb 11.75 oz 6.5134 kg 100

Real Blueberries Inside™ Cookies, Cakes, Scones

US HIGHBUSH BLUEBERRY COUNCIL c/o Thomas J. Payne Market Development, 865 Woodside Way, San Mateo, CA 94401-1611

Phone: 800-824-6395 Fax: 650-340-8568 Email: [email protected]

www.blueberrytech.org www.realblueberries.org

Blueberry Scones Frozen blueberries are the baking industry’s most popular format of choice.

Yield: Approx 115 scones (4 oz/113.4 g each) Portion with #10 scoop

(2-5/8-in/94.6 g) Procedure:

1. Stir together all dry ingredients. Add butter and mix until coarse meal texture.

2. Add all liquid ingredients and mix just before it all comes together.

3. Add blueberries and mix. DO NOT over mix and mash all berries!

4. Scoop and freeze. 5. Egg wash and sprinkle with coarse sugar before baking. 6. Bake at 350°F (177°C) in rack or convection oven 15-20 min.

Blueberry Pound Cake Yield: Makes approximately 86 – 1 lb .cakes Procedure: 1. Mix first 5 ingredients until combined. Add milk and mix for 2 min on low speed. 2. Scrape sides of bowl and mix another 2 min on 2nd speed. 3. Add eggs and vanilla and mix 2 min on low speed. Scrape sides and mix 4 minutes on 2nd speed. 4. Add blueberries and mix by hand until combined. 5. Pour into greased tins. Bake 350 ͦ F, 40 to 50 min.


True %

Butter, unsalted (cubed and cold)

3 lb 8 oz 1.59 kg 32 11.7

Dark brown sugar 4 lb 8 oz 2.04 kg 41 15

Patent flour 11 lb 4.99 kg 100 36.8

Salt 1.5 oz 42 g 0.8 0.3

Baking powder 5 oz 142 g 2.8 1

Eggs, fresh 3 lb 8 oz 1.59 kg 32 11.7

Milk or buttermilk 2 lb 907 g 18 6.7

Highbush blueberries, frozen

5 lb 2.27 kg 45.4 16.7

TOTAL 29 lb 14 oz 13.57 kg 99.9


True %

Shortening, all purpose 16 lb. 7.26 kg 67 14.64

Sugar, granulated 24 lb. 10.89 kg 100 21.97

Cake flour 24 lb. 10.89 kg 100 21.97

Baking powder 1 lb. 4 oz. 567 g 5 1

Salt 1 oz. 28.35 g 0.26 0.05

Milk, whole 2 lb. 907.2 g 8 1.83

Water 10 lb. 4.54 kg 42 9.16

Eggs 16 lb. 7.26 kg 67 14.64

Vanilla 2 oz. 56.7 g 0.5 0.1


16 lb. 7.26 kg 67 14.64

TOTAL 109 lb 7 oz 49.56 kg 100

baking with blueberries · blueberry filling* the quality of a fruit filling is based on the...

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