Step by step 1500 Cinnamon bun production day
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- Опубликовано: 1 июн 2024
- As I said in the video, the whole team is working really hard and closely to help one another so we all finish faster. When you see people slicing, shaping, and cutting, it doesn't mean we've assigned people to do particular tasks, we're all free to take on any part of the process. On the days I was filming it happen to happen this order.
*For glaze you can go for gel based syrup or pure sugar syrup.
I am not able to share the recipes and quantities, sorry guys these don’t belong to me! Thanks for understanding. For the rest-I ll talk to you in the comment section.
LET'S BE FRIENDS - my daily stories
📸 Instagram - / kristinakkz
I really hope that you bakers don't get used to the wonderful aroma, because for those of us who don't bake very often, the smell of freshly baked cinnamon buns is almost like we hear angels singing. At least that's how it is for me when I walk into a bakery.
Haha it smells nice indeed but not when you take that smell at home 🙈 after work i smell like pastry & butter 😃 but yes cinnamon smell is something amazing!
Wow! And I was so proud to have made two baked recipes at once for Thanksgiving.
Well done!!! 🙌 happy to hear this!
"whether you want it or not, you have these skills for life" - ha ha, it's a great and practical skill to have :)
Well earned skill I could say jiji😁
well done wonderful and hard work. Thank you for sharing
Thanks for watching! My pleasure!:)
Awesome video!! Thanks for sharing your techniques with us
Always my pleasure! Thanks for tuning in and watching!!!☺️
Beautiful views about bakery products. I loved how all delicious breads were made! I wish you and your family a Merry Christmas and a wonderful 2024!! See you soon!!
Thanks a lot! I wish you the same! Hope you gonna have an amazing 2024!!👏
Thanks for watching! 🙌
Wonderful as Always 👌. Happy Holidays! 🎄✌.
Thanks a lot!! ☺️ Merry Christmas and wishing you an amazing new year!!!🎄
Hi Kris. I'm a new subscriber to your channel, and I love the content you post. I binge-watched the "Day in the life of a baker" playlist in one sitting. 😃It's so fascinating that you get to bake in different countries. I hope you share that process with us. Keep up the good work.
Hello, many many thanks! Welcome to my community :) I manage to find kitchens in different countries that are willing to host me for some time, then the magic happens :) hope you gonna enjoy my upcoming stories ☺️ see you soon!
Yes! I am sure many would be
Thank you. I adore your content and dream of baking the way that you do
You are more sweet than sugar! Thank you so much!!!🙏
Thanks for video! I really admitere your persistent work! And happy holidays!
Ačiū!!!😇 thanks for yout endless support 🫠 happy holidays!🎄
I really, really enjoyed your video. Thank you for the great content!!
Big big thanks for watching:))
Thanks for sharing always and happy holidays! Hope you get some rest 😊
Happy holidays!! Thanks for watching! ☺️
This was fascinating to watch, thank you for sharing!
Hey! thanks a lot for watching! my pleasure😇
love to watch your videos. Thanks for sharing.
Thank you so so much! My pleasure!😇😇
theyre very pretty and look delicious! id def buy them!
Very good looking jiji😁😁 thanks
Спасибо. Thank you, Kristina!
My pleasure to share!!☺️
So satisfying to watch. Wish I could have one after watching.
While I edit videos like this I also catch myself thinking the same jiji 🙈 thanks a lot!
They look absolutely delicious:)
Thank you on behalf of the whole team :))
Amazing as always ❤
Thank you!!☺️
👍👍👍👍👍👏,
can provide your you tube fan with recipes. Good Cinnamon filling thank you
Hello! until I upload a new video here the one I already have on my channel 🙂
ruclips.net/video/kZ5lRJlCh-M/видео.html
Saludos Kris desde Puerto Rico. Kris estoy seguro deben quedar bien Rico los contamos te felicito. Kris que pases una Feliz Navidad junto a tu familia y sobretodo mucha Salud. Felicidades!
Wepa!
Hola ! Muy feliz año a ti y tu familia! Nos vemos pronto aqui 📹☺️
Fantástico vídeo una vez más
Mil gracias!:))
I adore your youtube channel so much
And I love having people like you watching my videos ☺️
Thank you so much!!!
❤merry Christmas and happy new year
Happy holidays!!!🎄 ☺️
Thank you!!🤗💕💕😋👍👍
My pleasure!😊
So pretty!
Thank you! It's all team work!☺️
Labas Kristina! 😊 Negaliu nepasisakyt kaip dziaugiuosi radus cia tave... Dabar tik reikia papildomu minuciu laisvo laiko praziuret visus tavo video. Nors istikruju tai noris ysokt y ekrana ir but ten kur tu, viska issuostyt, isbandyt, isragaut😅 o labiausia - ismokt tavo meno.
As gyvenu S. Airijoje, kur geru kepykleliu rast nelengva. Dirbu restoranelyje, kuris greitu laiku virs y delikatesine parduotuvele, ir man teks kazkaip ismegint kepejo darba :)
Taigi tavo video labai pravers😅
Jei gali, parekomenduok kokia megstama knyga, kuri tavo nuomone butu gera pasisemt informacijos. Nors turiu begales knygu apie maista, bet vistiek negana... Tikriausiai pazystamas jausmas😊
Taigi aciu tau uz labai fainus video ir einu toliau ziuret! ❤
Labs, kaip faina matyti lietuviškus komentarus!☺️ Tikiuosi apturėjai gera laika naršant mano kanala ☺️ir radai atsakymu kaźkiek :) labai tau ačiū! źinoma galiu rekomenduoti knyga, kuri man visada atsako į iškilusius: Paula Figoni - How Baking Works 3rd. Exploring the Fundamentals of Baking Science.
O šiaip del receptu visada grįtu užmesti akį: Yotam Ottolenghi - Sweet
Tikiuosi padėjau ir iki greito!🇱🇹
ty for this vid, real entertainment
🙌🏻 thanks a lot for watching!!☺️
New subscriber here❤
Would love to learn alot from u.. Planning to have my home bakery
Hey! Nice to meet you! Hope we gonna learn something new together ☺️ very best of luck with your plans!👏
Kristina, I'm a beginner baker and I'm really looking forward to your new videos. 🥐🥨🥞
Amazing to hear this! Thank you!!!💪
I left a comment on Instagram about this, thanks for sharing
Thanks so much!!! ☺️
Merry Christmas ❤
Merry Christmas! 🎄 thank you so so much☺️💫
Oh yes! 🍿 🧑🍳
I know you are not a fan of cinnamon but I hope you enjoyed the behind the scenes. 😁
Is that made with Danish dough?
@@charlesfarrier9877 I guess if you watch the video it will give you the answer 😇
@@KrisKazlauskaite I did watch the video. It didn’t explain what style of dough it is that’s why I was asking.
@@charlesfarrier9877 it’s a yeast dough :)
Thank you :)
My pleasure!!!:))
Auguri di buon natale da pino sei sempre la mia preferita pasticceiera ciao buon 2024❤❤❤❤❤
Happy holidays!! Warm regards to you too! Have an amazing 2024! See you very soon!📹
it looks amazing 🤩how many hours is the shelf life in the bakery display?
thank you! we bake in the morning, you can get them from 7am till 2 pm :)
so cool! Did those proof overnight?
hello, yes some part overnight, some moved to the proofer in the morning :)
Thanks for sharing.... love it.
Can you share a smaller amount recipe please.
Hello! Thanks a lot! :)
Unfortunately I am not able to share the recipe as it doesn’t belong to me but hope you gained value watching the step 😇
I understand.
Thanks for the knowledge you shared.
I’ve been trying to perfect my own recipie for cinnamon rolls! But have had a hard time with the filling melting out of the middle while proofing and baking! Any tips that you could pass onto a small home baker would be greatly appreciated!! Merry Christmas
I make a very similar cinnamon smear, but I add flour to the mix on a ratio of the same amount of flour to cinnamon.
Make your filling like the Danes and add almond paste to it. It will firm up your cinnamon filling and it will also make it taste amazing!
hey, you can add a little bit of cornflour, it does help to keep the filling inside :) hope that helps :)
Hello , I am a professional baker and I am trying to wrap my head around your 1500 knots in a day production in what looks like to be a small bakery
Each dough ball looks like it yields approx 25 to 30 knots?
1500 divided by 30 is 50
Lets say you are all superwoman fast , so maybe 15 minutes per 30 knots?
So that’s 15 minutes times 50
So let’s day 12 hours
That is a looooong shift indeed
Could you explain your planning and timings?
And also, don’t you have some dough already mixed and cooled and ready to start shaping at the start of your shift?
How is it possible to start the process with mixing dough and waiting for proofing and cooling and do all that within a reasonable amount of hours?
It seems a little unrealistic
I’m so sorry , I sound a little harsh but that is not my intention
Not following your math but they are doing a knot every 10 seconds or less looking at the video. That’s a 6 per minute, 360 an hour. 1500/360 or 4.16 hours total time it’s only one person.
❤️❤️
🙏😇
Whay kind of flour do you use? strong flower? W? thanxs .... great video :)
Thanks a lot! 🙌
We use strong flour, like 13% protein local flour :)
so it takes 3 days to make it? 1. prep 2. mix and shaping 3.baking
how long the dough stay in frige ?
and after shaping, u make them fermentated in room temp ? how long?
i hope u answer me. thx a lot ❤
yes 3 days :) overnight in the fridge, some part stays outside and it is proofing overnight gradually. the rest - proofer :)
Do you use paddle for cinnamon filling? Or whip?
Paddle 😉
What is the plastic you're using called? Don't know where to getbit
The brand is called Algistbriggeman :)
😂👍💐
In which country was this bake?
Belgium 🇧🇪
do you have a cookbook?
Not exactly, but would you be interested in getting one from me? :))
Kris…Merry Christmas. Do you remember what the scale weight of the rolls is?
Merry Christmas! Hope you are having a great time!🎄
Yes the weight is roughly 135g ;)
Is there a recipe for the dough?
hey, unfortunately the recipe doesn't belong to me, hope you understand me here :)
Yes ofc dear ❤️@@KrisKazlauskaite
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Thank you so much!!☺️
Pet food 😂😂😂
???
❤❤
🙏😇