Saturday, December 17, 2011

The 2011 Report on Industrial Bakery Dough Mixers, Dividers, and Molders: World Market Segmentation by City

!±8± The 2011 Report on Industrial Bakery Dough Mixers, Dividers, and Molders: World Market Segmentation by City

Brand : | Rate : | Price : $795.00
Post Date : Dec 18, 2011 06:21:07 | Usually ships in 24 hours

This report was created for global strategic planners who cannot be content with traditional methods of segmenting world markets. With the advent of a "borderless world", cities become a more important criteria in prioritizing markets, as opposed to regions, continents, or countries. This report covers the top 2000 cities in over 200 countries. It does so by reporting the estimated market size (in terms of latent demand) for each major city of the world. It then ranks these cities and reports them in terms of their size as a percent of the country where they are located, their geographic region (e.g. Africa, Asia, Europe, Middle East, North America, Latin America), and the total world market.

In performing various economic analyses for its clients, I have been occasionally asked to investigate the market potential for various products and services across cities. The purpose of the studies is to understand the density of demand within a country and the extent to which a city might be used as a point of distribution within its region. From an economic perspective, however, a city does not represent a population within rigid geographical boundaries. To an economist or strategic planner, a city represents an area of dominant influence over markets in adjacent areas. This influence varies from one industry to another, but also from one period of time to another.

In what follows, I summarize the economic potential for the world's major cities for "industrial bakery dough mixers, dividers, and molders" for the year 2011. The goal of this report is to report my findings on the real economic potential, or what an economist calls the latent demand, represented by a city when defined as an area of dominant influence. The reader needs to realize that latent demand may or may not represent real sales.

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Thursday, December 15, 2011

Sunbeam 2371 MixMaster Stand Mixer, White

!±8±Sunbeam 2371 MixMaster Stand Mixer, White

Brand : Sunbeam
Rate :
Price : $89.99
Post Date : Dec 15, 2011 22:24:41
Usually ships in 24 hours



Sunbeam Mixmaster Stand Mixer features a powerful 350 watt motor with 12 variable speeds for unsurpassed mixing versatility. Soft start technology starts the motor slowly to prevent splatter. The ergonomically designed soft grip handle provides both maximum comfort and control. Off-center mixing allows you to add ingredients while you mix and requires less scraping saving you time. This mixer features 2 glass bowls, chrome beaters, whisks and dough hooks.

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Tuesday, December 6, 2011

The Use of a Mixer in Artisan Bread Baking

!±8± The Use of a Mixer in Artisan Bread Baking

In Artisan Bread baking, kneading the bread with your own hands is very advisable. But if you are the kind of person who finds kneading a pain because of numbing arms and hands and would prefer using a mixer without compromising the quality of the dough, read on.

In kneading the dough with a mixer, you use a dough hook. You will know if it is already time to stop mixing by the texture of your dough. Below are the basic steps of kneading using a mixer.

* Start slow. Turn the notch to number two and let your dough mix in frenzy. Slowly add the ingredients one at a time. At low speed, you are sure that the mixer will not toss away any ingredients off the bowl. Although to be sure, you can put a protective plastic or rubber lids on the sides.
* The dough should have a smooth texture. If it is rough that means the ingredients are not well combined. Use the mixer until all the ingredients have thoroughly blended. The mixing will take about five or more minutes. Different dough for different purposes yields different textures. Some can be very sticky, but oftentimes the outcome is smooth.
* Let it rest for about two to three minutes and if you have to add more ingredients to the dough, now is the time to add it. Mix is again for about five to eight minutes at the most. If the dough is soft and the consistency is smooth, you've done a great job.
* Let the dough rest. At this point, the dough will rise. Place the dough in room temperature and wait for about an hour or two until it had risen. By that time, the dough will be smooth and shape forming. The tricky part about this is to wait for the yeast or the starter to activate. Getting the water and the room temperature right is the key to this.
* Sprinkle flour on a pizza peel, turn the dough and knead it by hand for a few minutes. Shape it according to your preference, slash the top, and glaze it. Place it in the oven, and you're done!

Although some bakers argue that it is better to use the hand in kneading, it is not really a bad thing to use a mixer. It all depends on your preferences.


The Use of a Mixer in Artisan Bread Baking

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