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Starting a Business with an Electric Oven

on September 14, 2020

In any type of business, big or small, one of the basics is having the right tools that will ensure delivery of quality products or services. Looking to start your bakery or food business at home? Here’s how investing on an electric oven can be of great help.

  

Opening Up Business with an Electric Oven

If you’re thinking of starting a little sideline of preparing packed meals or baking cupcakes and cookies, an electric oven can definitely help with the kitchen work. It’s an easy-to-use, multi-purpose kitchen appliance that you can use for a variety of cooking methods such as dehydrating, roasting, toasting and baking.

As this is a big investment, reading up on the best qualities of electric ovens is important before making that purchase. Read on to find out how to choose your own!

 

Qualities of A Quality Electric Oven

Shopping for an electric oven for your business? Here’s a list of things you should look for!

  • Compact Size: If you are interested in buying an electric oven but do not want to get the regular bulky units, you can get a compact electric oven for your own! Some size capacities range from 18-45 liters, perfect for a batch of cookies or brownies.
  • Even Heat Distribution: Electric and induction stoves often get a bad rep for their inconsistencies, but good electric ovens are pretty much given a thumbs up by amateur and professional bakers alike. Even heat distribution means that the metal coil that heats up the whole oven heats and cools slowly. This results in steadier heat, with fewer spikes and drops of temperature. This also means less chances of burning or underbaking whatever tasty treat you’re making!
  • Glass Doors: This seems like a given, but getting an electric oven with glass doors can help you watch over what you’re baking better.

 

Sample Recipes You Can Start Your Business With

If you still haven’t made up your mind on what goods to produce for business, these sweets might just inspire you.

 

Chocolate Chip Oat Cookies

INGREDIENTS
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • 1 tsp ground nutmeg
  • ¾ cup vegetable oil
  • 1 tsp baking soda
  • 2 cups oats
  • 1 tsp ground cinnamon
  • ½ cup semisweet chocolate chips
  • 1 tsp salt
DIRECTIONS
  1. In a bowl, combine brown sugar, eggs, milk, oil and vanilla. In a separate container, mix flour, baking soda, salt, cinnamon and nutmeg before adding your wet ingredients. Stir in oats and chocolate chips, and let it stand for 5 -10 minutes.
  2. Divide the cookie dough into teaspoon-sized balls, and position on a greased baking sheet with at least an inch of space between each. Bake at 350° F for 10 – 12 minutes or until lightly browned.

 

Peanut Butter Cookies

INGREDIENTS
  • 1 cup butter
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 cup peanut butter
  • 2 tsp baking soda
  • 1 cup sugar
  • ¼ tsp salt
  • 1 cup brown sugar
DIRECTIONS
  1. Preheat oven to 375° F.
  2. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Add eggs one by one and beat. Combine flour, baking soda and salt, and mix with creamed mixture.
  3. Roll into 1 ½ inch balls, and place 3 inches apart on ungreased baking sheets. You may opt to flatten the balls with a fork. Bake for 10 – 15 minutes.

 

Moist Chocolate Cupcake

INGREDIENTS
  • ¾ cup (95g) all-purpose flour
  • ½ cup (42g) unsweetened cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, at room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ⅓ cup vegetable oil
  • 2 tsp vanilla extract
  • ½ cup buttermilk, at room temperature
  • Frosting: chocolate buttercream
DIRECTIONS
  1. Preheat oven to 350° F. Line 2 12-cup muffin pan with liners and set aside.
  2. Combine flour, cocoa powder, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk eggs, sugars, oil and vanilla until completely smooth. Pour half of the wet ingredients into the dry. Then add half of the buttermilk. Whisk for a few seconds before pouring the last half of the wet into the dry and adding the remaining of the buttermilk. Stir until combined. Be careful not to overmix! Batter should be thin.
  3. Scoop the batter into the liners. Fill halfway to avoid overspills or sinking. Baker for 18 – 21 minutes. Allow to cool.
  4. For frosting, use a piping bag with desired tip.

 

Find all these features and more in Kyowa’s quality-tested electric ovens! With extra power function such as convection or rotisserie, it’s never too early to invest in a Kyowa’s electric oven today.

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