Baking Tips

Goodman Fielder Food Service
Baking Tips

Baking Tips

Posted on 9th August 2020
Sweet success - Tips and tricks to get the most out of sugar.


We have developed a range of tips to help your foodservice business make the most of our range of sugars and syrups. From recipes to tips these ideas have been developed to inspire you to use sugar in the most creative ways. Read through a range of our tips below.

Macaron Tip

Let Them Dry

Leave piped macarons to rest for about an hour to let the skin form and create both the perfect ‘foot’ and shell as they cook. You’ll know they are adequately dried when you dab the tops with your finger and nothing sticks.


The Perfect Brulee

Use a blowtorch for brulees – it’s easier to control the heat.

Perfect Puff

Laminating Your Layers

The beautiful flaky layers in puff pastry are created by a series of turns, wherein the dough is rolled thin and folded over itself. This process stretches and stacks the butter and dough until there are 729 paper-thin layers. Keep track of the number of turns you give your puff pastry by making a small indentation in the top of the dough each time.

Meringue Tip

Getting The Most Out of Meringue 

Warm egg whites whip better than cold egg whites. Much like in humans, the proteins in eggs huddle up in cold temperatures.

Top Tarts

Enhance Your Pastry With Flavours 

Experiment with sweet pastry by adding different flavours such as cinnamon, lemon zest, vanilla, or poppy seeds to complement your tart’s filling.

Related Ideas

18th November 2021

The Top 5 Desserts Your Customers Are Craving

Is your dessert menu in need of a freshen up? Are you trying to work out what your customers just can't get enough of? Well, here they are!
2nd November 2021

The Restaurant Systems You Need For Success

Building a successful commercial kitchen is no sure thing. However, with the right systems in place, success can be a chop, slice, and dice away. Here’s what you need to build the most efficient systems in your venue.
12th October 2021

How to Cost Your Menu to Turn A Profit

No matter how good your customer service or menu is, if your food isn’t costed properly, your business will find it challenging to survive. We delve into the hidden factors in your menu that most restaurants and cafes overlook.

More ideas

Executive Chef Checklist

26th November 2021
When you take on the responsibility of running a kitchen, you're often thrown right into the deep end. It's sink or swim! That's why we've spoken to chefs and asked them to share with us the checklist they use to help see them through their shifts - and now we're sharing it with you!

Prep & Cooking Loss Cheat Sheet

26th October 2021
Download our Prep & Cooking Loss Cheat Sheet and uncover the true cost of your ingredients.

COVID-19 Action Plan For Hospitality Venues

21st October 2020
Get your COVID-19 guide and help your venue reconnect and build trust with your customers.
Start Getting Fed with Ideas

Be inspired with Recipes created by Chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.