Viewing posts from: December 2015

Holiday Season – Gingerbread Season

by Heidi 0 comments

news offers

TRY OUR FESTIVE GINGERBREAD RECIPES FROM BACKALDRIN AND GET A SPECIAL FESTIVE OFFER FROM HEIDI

Spelt Gingerbread mix 15kg normal selling price 240.00 AED and a festive offer price of 228.00 AED Floriani Hazelnut filling 10Kg bag normal selling price 300.00 AED and a festive offer price of 285.00 AED Viennese Spelt Cake Mix 15kg bag normal selling price 375.00 AED and a festive offer price of 360.00 AED Delicious recipes you can make with our offers: SPELT GINGERBREAD SPELT HONEY GINGERBREAD SPELT COOKIES SPELT FRUIT BARS

SPELT GINGERBREAD

by Heidi 1 comments

bakery recipes

Spelt Gingerbread Recipe DOWNLOAD OUR SPELT GINGERBREAD RECIPE AS PDF (base dough) KO-556 10.000 kg Spelt Gingerbread Mix (2876) 2.500 kg honey 1.250 kg whole egg 13.750 kg dough Processing: Kneading Time: 4 - 6 minutes at low speed Kneader: spiral kneader Dough Rest: 1 day Baking Temperature: 220 - 200 °C Baking Time: 6 - 10 minutes (depending on size) Preparation: Knead all ingredients for 4 - 6 minutes at low speed. After dough rest, roll dough out to 6 - 8 mm thickness. Brush surface with egg coating and allow to dry. Bake with open vent. Egg Coating: Mix 2 parts egg yolk and 1 part water with a pinch of salt.

SPELT FRUIT BARS

by Heidi 1 comments

bakery recipes

spelt-fruit-bars DOWNLOAD OUR SPELT FRUIT BARS RECIPE AS PDF (1 capsule 60 x 40) Mass: 1.000 kg Spelt Gingerbread Mix (2876) 1.000 kg Birola (1300) 0.400 kg honey 0.300 kg whole egg 0.300 kg cranberries cut 0.300 kg almonds coarsely grated 0.200 kg raisins 0.300 kg milk 3.800 kg mass Sugar Glaze: 1.000 kg Viennese Fondant (2485) 0.100 kg icing sugar 0.160 kg water (approx.) 1.260 kg sugar glaze Preparation: Stir ingredients for 2 - 3 minutes at a medium level. Spread mass evenly in a capsule covered with baking paper. Bake with open vent. Cut cooled-down cake into long bars (8 x 3 cm). Dip in heated glaze mass and sprinkle as desired. Processing: Stirring Time: 2 - 3 minutes at low speed Scaling Weight: 3.800 kg Baking Temperature: 200 - 180 °C Baking Time: 20 - 25 minutes

SPELT COOKIES

by Heidi 1 comments

bakery recipes

spelt-cookies DOWNLOAD OUR SPELT COOKIES RECIPE AS PDF (storing dough) KO-557 Mass: 1.000 kg Spelt Gingerbread Mix (2876) 1.000 kg Floriani Hazelnut Filling Soft (2902) 0.700 kg milk 0.300 kg honey 0.300 kg raw marzipan (soft) 3.300 kg mass Sugar Glaze: 1.000 kg Viennese Fondant (2485) 0.100 kg icing sugar 0.160 kg water (approx.) 1.260 kg sugar glaze Preparation: Stir ingredients for 2 - 3 minutes at a medium level. Pipemass in round shapes onto baking paper. Bake with open vent. Brush surface of spelt cookie with sugar glaze.Then thinly coat with heated Glaze Drops. Processing: Stirring Time: 2 - 3 minutes at low speed Scaling Weight/Piece: 0.050 - 0.100 kg Baking Temperature: 220 - 200 °C Baking Time: 8 - 10 minutes (depending on size)