and the results are in!
What you’re looking at is the first baking test of Aunt Erma’s Mandel Bread from our co-pack manufacturing facility.
This is the first time anyone outside the family has had access to the recipe for Aunt Erma’s Mandel and baked a batch without our supervision. The results are encouraging. There are some size and flavor issues. In their test, the mandel bread pieces were larger and thicker, giving the finished product a ‘cakey’ sort of texture, and there is a distinct after taste. Not that it’s a bad taste, just different. Right now were trying to determine where the flavor deviation comes from. Oven temp too high? Different brand of vanilla? or maybe there was some other product in their oven at the time and there was some flavor migration. The good news is that for a first whack at it it was pretty close, with some minor adjustments we should be ready to take a swing at a big push for the jewish holidays.
I also wanted to mention my friend Souheil at Ms. Cotti in Cleveland Ohio. Souheil makes a really great alternative to regular biscottis, a softer and tastier version in a bunch of different flavors. I found Souheil back in 2008 when we were just starting to look for mandel bread manufacturers. Some day, we hope to go national, and Souheils manufacturing facility could be the perfect fit for out of state mandel bread production. Check out his products and and don’t forget to tell him you heard about Ms. Cotti from Aunt Erma.
