Viewing posts categorised under: Bakery

Spelt Soft Cakes

by Heidi 0 comments

bakery recipes

Spelt Soft Cake DOWNLOAD OUR SPELT SOFT CAKES RECIPE AS PDF (1 capsule 60 x 40)) Mass: 1.700 kg Spelt Gingerbread Mix (2876) 0.700 kg milk 0.600 kg honey 0.400 kg whole egg 0.400 kg raisins (softened in rum/water) 0.400 kg walnuts chopped 4.200 kg mass Sugar Glaze: 1.000 kg Viennese Fondant (2485) 0.160 kg water 0.100 kg icing sugar 1.260 kg sugar glaze Processing: Stirring Time: 1 minute Baking Temperature: 170 - 190 °C Baking Time: 25 - 30 minutes Preparation: Stir ingredients smooth for 1 minute at a medium level. Spread mass in oiled capsule. Bake at medium heat with open vent. Glaze cooled-down cake with heated sugar glaze and sprinkle with chopped walnuts or almonds. Then sprinkle with heated Glaze Drops (1621)

Spiced Spelt Cake with Apples

by Heidi 0 comments

bakery recipes

Spelt Gingerbread Recipe DOWNLOAD OUR SPICED SPELT CAKE WITH APPLES RECIPE AS PDF (1 capsule 60 x 40)) Mass: 1.200 kg Viennese Spelt Cake Mix (2246) 0.500 kg Spelt Gingerbread Mix (2876) 0.700 kg water (20 °C) 0.600 kg cooking oil (20 °C) 0.005 kg cinnamon 0.005 kg Vanilla Flavour (1365) 3.010 kg mass Apple Pieces for Decoration: 0.300 kg Apple Slices (1443) 1.200 kg water (hot) 1.500 kg apple pieces (soften for 1 hour, then press out well) Fruttigel Neutral: 0.500 kg Fruttigel Neutral (1463) 0.250 kg water (hot) 0.750 kg Fruttigel Neutral (heat to 90 - 95 °C) Processing: Stirring Time: 1 minute Fruit Covering: 0.950 kg Baking Temperature: 170 - 190 °C Baking Time: 40 - 50 minutes Preparation: Stir ingredients smooth for 1 minute at a medium level. Spread mass in oiled capsule and place pressed-out apple pieces onto it. Bake with open vent. Coat cooled-down Spiced Spelt Cake with Apples with heated Fruttigel Neutral (1463).

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