Training the Heidi and backaldrin way
A very sweet welcome to the Heidi familyHeidi Chef Solutions are proud to announce our latest partnership with Colac from Belgium. Colac™ was founded in 1981 with the first production run of Colac Ice Cream Paste. Colac™ owns the worldwide licence for this exclusive product.
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)
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).