Post

Kick off the durian paste season for moon cake festival 2022

Kick off the durian paste season for moon cake festival 2022

Kick off the durian paste season for moon cake festival 2022. SSL Gourmet brought the heritage durian in narathiwat a many tons to produce the durian paste over 6,000 KGs with control 5 star hotel standard requirements. Its one of the best durian paste or…

Reveiw Luanched Gluten Free Flour, Well and Good Brand from Australia on 2015

Reveiw Luanched Gluten Free Flour, Well and Good Brand from Australia on 2015

SSL Gourmet luached the gluten free flour, well and good brand from Australai on 2015. The event invited the buyer from retail , supermarket and hotels to join with our event. We have Celebrity Chef Phol to promoted the well and good brand,and demonstrated the…

Reveiw Event Taste of Australai 2017 at Emporium

Reveiw Event Taste of Australai 2017 at Emporium

SSL Gourmet joined The Mall Shopping Center Group and Australain Trade, Australai Embassy. In 2017 , The Trade Commissioner of Australai Embassy with his daugther joined our cooking the gluten free cake showcase at Emporium Department Store, Bangkok. Our booth respresented by Chef Toon, our celebrity chef from AF3 TV

 

    

Reveiw – Gluten free bakery show case – Makro HORECA EVENT 2018-2019

Reveiw – Gluten free bakery show case – Makro HORECA EVENT 2018-2019

SSL Gourmet joined the MAKRO HORECA EVENT on 2018 – 2019. We colaborated with Associate Diretor Bakery Khun Tanapoln Tunpasit , Bakery Deparment , Markro 2018, we presented our show case Gluten free flour from Australia by the owner brand representative from well and good…

Komplet Germany Flour Private Group Training Year 2019

Komplet Germany Flour Private Group Training Year 2019

Komplet Germany Flour Private Group Training Year 2019 by SSL Gourmet (Thailand)

Review 2019 DEMONSTRATION FLOUR FROM GERMANY – KOMPLET

Review 2019 DEMONSTRATION FLOUR FROM GERMANY – KOMPLET

2019 DEMONSTRATION FLOUR FROM GERMANY – KOMPLET

SSL Goumet , we demontrated the bake technique with the Flour KOMPLET Brand from Germany and our Pastry Chef. at Centara Hotel Ladprao with over 25 pastry chefs from 5 star hotel around in Bangkok, Huahin

Kim Lui Mooncake 2021 review

Kim Lui Mooncake 2021 review

Review by Boomtharis Review by Zaab Plaza Ch3

SSL Gourmet on the Nation Newspaper 2015

SSL Gourmet on the Nation Newspaper 2015

SSL Gourmet on the Nation Newspaper 2015 SSL Gourmet Co, a joint venture by two young executives who are in the logistics business, plans to push for Thai “organic” rice as ingredients for the “Well & Good” Australian easy-to-bake products early next year after being…

Fougasse

Fougasse

In French cuisine, fougasse is a type of bread typically associated with Provence but found in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.

Recipe

Fougasse Recipe used by KOMPLET Baguette Premium 10

Fougasse

December 21, 2021
: 51 pieces

By:

Ingredients
  • KOMPLET Baguette Premium 10 : 1 kg
  • Wheat flour : 9 kg
  • Fresh yeast (dried yeast 0 .08 kg) : 0.2 kg
  • Olive oil : 1.2 kg
  • Water : approx. 5 kg
  • Total weight : 16.4 kg
Directions
  • Step 1 Mixing time : 3 minutes slow + 8 minutes fast
  • Step 2 Dough temperature : 24 ° C
  • Step 3 Dough resting time : 60 minutes
  • Step 4 Scaling weight : 320 g
  • Step 5 Shape the dough into an oval
  • Step 6 Proving time : 30 minutes at 35 °C and 80 % rel. humidity
  • Step 7 After proving press the dough gently flat and cut the Fougasse with a scraper. Then leave to prove for another 30 minutes.
  • Step 8 Baking temperature : 220 ° C
  • Step 9 Bake the Fougasse until it is golden brown.

Pesto Fougasse Recipe used by CIABATTA ARTISAN 20 and WHEAT FLOUR TYPE 550

Pesto Fougasse

December 21, 2021
: 92 Pieces

By:

Ingredients
  • CIABATTA ARTISAN 20 : 2.000 g
  • PESTO SNACK : 1.000 g
  • WHEAT FLOUR TYPE 550 : 7.000 g
  • Yeast, fresh : 200 g
  • Olive oil : 1.000 g
  • Water, cold : 7.200 g
  • Total weight : 18.400 g
Directions
  • Step 1 Method:
  • Step 2 Mix all ingredients to a smooth and silky dough (long mixing due to high water content). Place the dough in an oiled container.
  • Step 3 Cover the dough and allow to rest for approximately 3 hours, the dough should triple in size.
  • Step 4 Flip the dough on floured table and bring it gently in shape. Cut rectangular pieces to desired weight/size. Then cut with a scraper and bake without further fermentation with steam.
  • Step 5 Baking time: 12-15 minutes at 250°C falling to 230°C for breads of approximately 200-250g .
  • Step 6 Brush with olive oil directly after baking.
  • Step 7 MASTER TIP: THE RECIPE CAN BE MADE WITH “CHEESE SNACK” OR “TOMATO SNACK” IN THE SAME WAY!

 

French Baguette

French Baguette

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 centimetres and a usual length of…