Applications

Recipes and Applications

The applications below are derived from the directions for use in our catalogue; quantities are the catalogue ratios and yield statements are approximate.

Whipped cream decoration with raspberries and mint leaves

Sponge cake slice filled with cream and red berry sauce

Featured

Featured Applications

4-5 min whipping + 15-20 min resting

Whipping Cream Premium

Cake coating with Premium Whipping Cream

Time: 4-5 min whipping + 15-20 min resting

Yield: 1 kg powder + 2 kg water or milk = 3 kg whipped cream; enough to coat approximately 6-8 cakes of 22 cm

Method

Place 1,000 g Whipping Cream Premium and 2,000 g water or milk at approx. 5 °C in the mixer bowl.
Whip in the mixer for 4-5 minutes.
Rest the whipped cream in the refrigerator for 15-20 minutes before use.
Use with a spatula or piping bag for coating, filling and decoration.

Product UsedWhipping Cream Premium Sample View product

Custard Cream

Custard cream with cold water

Time: 3-5 min whipping

Yield: 1 kg powder + 2.5 kg cold water = 3.5 kg custard cream

Method

Place 2,500 g cold (5-10 °C) water in the mixer bowl and add 1,000 g Custard Cream Powder Mix.
Whisk at high speed for 3-5 minutes until the desired consistency and volume are reached.
Use the cream directly, or fold in 25% whipped cream for a lighter texture.
Use in éclairs, magnolia, cake fillings and layers.

Product UsedCustard Cream Sample View product

Brownie Cake Mix

Brownie

Time: 4 min mixing + 25-30 min baking

Yield: 1 kg mix gives 1,540 g brownie batter

Method

Add 200 g eggs, 200 g vegetable oil and 140 g water to 1,000 g Brownie Cake Mix.
Beat in the mixer at medium speed for approximately 4 minutes.
Optionally fold in walnuts or chocolate chips.
Pour the batter into a tray.
Bake in a preheated convection oven at 140 °C for 25-30 minutes.

Product UsedBrownie Cake Mix Sample View product

Tres Leches Cake Mix

Tres Leches

Time: 5 min mixing + 30 min baking + cooling and resting

Yield: 1,700 g cake batter + 4,400 g syrup = 6,100 g in total

Method

Whisk 1,000 g Tres Leches Cake Mix, 500 g eggs and 200 g water for 1 minute on low, then 4 minutes on high speed.
Pour the batter into a tray and bake at 180 °C for approximately 30 minutes; let cool.
For the syrup, heat 3,000 g milk and 1,000 g whipped cream while stirring.
Add 400 g granulated sugar and mix until smooth.
Pour the syrup evenly over the cooled cake.
Let rest, then serve.

Product UsedTres Leches Cake Mix Sample View product

Panna Cotta Mix

Panna Cotta

Time: Cook until boiling + chill in the refrigerator

Yield: 150 g powder + 550 g milk + 300 g liquid cream = 1 kg mixture; approximately 8-10 portions (100-125 g)

Method

Combine 150 g Panna Cotta Mix, 550 g milk and 300 g liquid whipping cream in a saucepan.
Cook while stirring until the mixture reaches a boil.
Portion the mixture into serving dishes.
Chill in the refrigerator; serve with fruit sauce if desired.

Product UsedPanna Cotta Mix Sample View product

Cake with glossy glaze drip and raspberry-topped cream rosettes

Neutral Cold Glaze

Glazing fruit cakes with cold glaze

Time: No heating required; applied in a few minutes

Yield: Depends on the amount used; the product is applied directly or diluted with a little water

Method

Place the required amount of cold glaze in a bowl.
Whisk until it reaches the desired consistency; dilute with a little water if needed.
Apply over the cake and fruit with a spatula or brush.
Let the glaze set before moving the product to the display case for a glossy, smooth finish.

Product UsedNeutral Cold Glaze Sample View product

Shaping flavour with craftsmanship

Try a sample, see the difference on the bench

Request a sample to test our products in your own recipe.

Request a Sample