International School of Baking

The International School of Baking Uses OHAUS EB Bench Scales to Build Formulas, Not Recipes

The International School of Baking, located in Bend, Ore., is a culinary school designed to meet the needs of beginner students all the way through professional chefs. Marda Stoliar, director and chief instructor of the International School of Baking, provides classroom and consulting services for individuals interested in creating or improving their baking skills. Specializing in European-style baking, Stoliar teaches baking school courses ranging from breads to pastries. She also offers consulting services that plan for all aspects of a successful business, from small beginnings to large established bakeries.

"One hundred percent of what I do uses scales. I'll even weigh water" (Marda Stoliar)

Marda Stoliar has been teaching at the International School of Baking since 1986, and has been a baking consultant in Asia and North American since 1984. A published author, Stoliar has also owned and operated a French boulangerie and patisserie. Alongside her expertise in baking traditional foods, Stoliar also specializes in customized work within the baking field. Through it all, Stoliar has specific tools and instruments that she uses on a daily basis. There is one instrument, however, which stands out above all the rest. One - that in Stoliar's words - is indispensable for the baking process.

"A scale is more important than even a mixer," said Stoliar. "Although mixers are nearly an essential, they are not more important than the ingredients you put into it. Every ingredient must be weighed on a scale for maximum precision and accuracy. One hundred percent of what I do uses scales. I'll even weigh water."

At the International School of Baking, and for her personal use, Stoliar uses the OHAUS EB15 Bench Scale. Since scales are such a necessity, it was very important for Stoliar to find the scale that best fit her needs, at the most appropriate cost. After discussing her needs with the OHAUS Sales Specialist Carl Pugliese, Stoliar purchased the recommended EB Bench Scale because of its weighing range from thousandths of a pound up to 33 pounds. It holds calibration well and features a one-button tare system. Previous scales that Stoliar had used were on a two-button system - clear, then tare. A one-button process reduces measuring errors, ultimately saving time. Additionally, the EB Bench Scale can change back and forth from grams to pounds. Since Stoliar teaches in grams, having the ability to switch measurements is absolutely crucial.

"We need to help change people from using cups, teaspoons, and tablespoons to a measurable, weighed system. The baking process ought to be recognized as a formula, not a recipe. After all, if you can't weight it, you can't bake it" said Stoliar

Out of all Stoliar's students, 50 percent of them are considering opening a bakery in about six months to a year. Out of the others, approximately 25 percent are home bakers and 25 percent are professionals in the field. Yet, when the students first arrive at the International School of Baking, Stoliar has found that about 90 percent of them have never used a scale in their baking. Stoliar insists that this lack of experience is not necessarily a world-wide trend. Europeans have always used weight in their baking measurements. When looking at a European cookbook, weights are almost always used in place of other forms of measures.

"I don't know why baking in the U.S. has not yet transformed into using weights. The 'traditional' method is actually an inexact science. If more educators would use weights, even a home baker would have more success," (Marda Stoliar)

The EB Bench Scales, made by OHAUS Corp., a leading manufacturer of balances and scales, are built for common food industry activities, including weighing, counting, check weighing, and percent weighing features.  In addition, the easily operable modes allow for accurate results in four different weighing units - kilograms, grams, pounds, or ounces. Results are displayed in two seconds or less on a backlit LCD display window, with multiple functionalities and portable battery operation, the OHAUS EB Series offers versatility, portability and dependability in one affordable package.

With models ranging from 6.6-66 pounds and fractional readabilities ranging from 0.0002-0.002 lbs., this scale is tailored for a wide range of weighing requirements.  The scales also include a stainless steel weighing pan and an 80-hour internal battery with a power-saving auto-shut off feature.  The scales' combined features make them appropriate instruments for the baking industry, particularly the International School of Baking. As bakers begin to learn more and more about the importance of weighing units in the industry, scales like Stoliar's OHAUS EB Bench scale will become every day domestic and professional kitchen items - right next to the mixer.

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