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You may consider baking supplies to be a specialized category of kitchen supplies—and you'd be right. Bakers are often in a class of their own, whipping out impressive cakes, profiteroles, picture-perfect tartes and more. These restaurant supplies can be so specific to the field that you may want to consult your pastry chef on everything he or she will need in the kitchen. It's no secret that bakers use a lot of kitchen tools. From rubber spatulas, dough scrapers and mixing bowls (to name just a few restaurant supplies). Each tool serves its purpose, and you won't find any good baker leaving any product left in the bowl—that'd just be throwing away money! The thing is, when it comes to baking supplies, you just need a lot of them. Baking in bulk means you're probably making 10-12 cakes at a time (at least), and nothing is worse for your productivity if you have to constantly clean your spatulas or bowls.
The number one thing on your baking supplies list? Sheet pans. Lots, and lots of sheet pans. Great for cookies, bars, cakes, biscuits—you need sheet pans for really anything you bake in the oven! Sheet pans come in a variety of sizes, but you'll typically utilize a full or half sheet pan while baking. Pan extenders are helpful tools that sit inside of a sheet pan and extend the height of your pan, perfect for baking thicker bars or cakes without purchasing a custom sheet pan. Many sheet pans also come with corresponding sheet pan covers to protect your product during storage. Side note, can we talk about muffin pans really quick? Not just for muffins, muffin pans are also used for making cupcakes. Call it a muffin, or call it cake...but really, isn't a muffin just an excuse for having cake before noon?
Your pastry chef will help direct you to all the pastry bags, tips, and brushes you'll need for creating beautiful (and delicious) works of art. Each pastry tip corresponds to a unique pattern; great for displays, you could even avoid embarrassing mix-ups by differentiating flavors of frosted cakes by the pattern! You can never have enough pastry bags, so be sure to stock up on several of those—and don't forget those doilies to line the bottom of your cake and pie boxes!
For such a creative art that yields such sweet results, there is an emphasis on precision when it comes to baking. Between measuring cups, spoons and more, there are times when the line between baker and chemist becomes blurred. Measuring ensures consistency, which is important for any large operation. Not only does consistency guarantee that your first dessert tastes like the last, it also helps you track inventory. For example, once you know how many desserts a single container of baking powder yields, you can better anticipate your ordering trends so there's never too much (or worse, too little) in stock. Delicious, repeatable desserts is what you build your reputation on...so while it may be tempting to just eye-ball your recipes, we recommend you don't. Last pro tip? Order several measuring spoons and spoon sets, because you don't want frequent dishwashing to interrupt your baking groove.
The real secret to making a baker giddy? Baking molds. These clever baking supplies are typically made out of silicone or metal and feature unique shapes that make your desserts shine. From tart and quiche molds, to madeleines, truffles, short bread and more, you'll find there's a baking mold for pretty much everything. Molds are particularly helpful when it comes to consistency too—take confidence in knowing that the mini scones you sell individually or in bulk are all the same size.
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