DOCSLIB.ORG

Bakery Ingredients Product Guide

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bakery Ingredients Product Guide BAKERY INGREDIENTS GUIDE Authentic American Bakery Our portfolio of bakery ingredients including our wide range of cake & speciality mixes, icings, fillings, toppings, decorations and much, much more! dawnfoods.com Providing the ingredients for life's sweet moments Dawn® is the best bakery supplier, providing products for craft bakery, industrial pastry professionals and customers in the foodservice channel. The name of Dawn Foods stands for high quality products for the production of fine bakery. Our competence and strong position in the market is based on a wealth of experience, innovative thinking and global performance. We have international production facilities and a network of sales offices throughout Europe. This keeps us in touch with all the latest international trends, which we use to develop new product concepts. Dawn® is a reliable, flexible and competent partner. As well as outstanding product quality we offer our customers innovative new concepts, inspiring recipes, advice and support. Living up to our Promises, Every Day At Dawn Foods, we want to be a little bit better every day. So that you can keep surprising your customers with exciting new flavours, with delightful, high-quality products and delicious recipes. Every day, creating happiness with: • Better taste, by being experts on traditional, local recipes since 1920 and passionately exploring the world for new tastes in sweet bakery. • Better ingredients, by continuously striving for better quality, as only the best quality ingredients deliver the best end result. PROVIDING THE • Better fit for purpose, by always improving our solutions to fit your changing specific needs and requirements. • Better creativity, by constantly providing you with endless inspiration for delicious recipes and amazing INGREDIENTS applications, based on the latest trends. If you are interested in our semi-finished and finished products you might want to FOR LIFE’S SWEET take a look at our Foodservice Portfolio which can be downloaded from our website dawnfoods.com MOMENTS CONTENTS Cake Mixes, Bases & Concentrates Pages 4-5 Donut Mixes, Bases & Concentrates Pages 6-7 Speciality, Vegan, Gluten Free & Reduced Sugar Products Pages 6-7 Speciality Mixes, Bases & Concentrates Pages 8-9 Semi Finished Products Pages 10-11 Icings, Frostings, Fondants & Fillings Pages 12-13 Fruit Fillings, Fruit Concentrates & Flavours Pages 14-15 Compounds & Glazes Pages 16-17 Cream Base Products & Dessert Mixes Pages 18-19 Ice Cream Products, Bakery Inclusions & Couverture Pages 20-21 Other Bakery Products Pages 20-21 Decorations & Toppings Page 22 Who is Dawn Foods? Page 23 Contact Us Page 23 2 3 CAKE MIXES, BASES & CONCENTRATES ADD EGGADD OIL ADD WATERADD SUGARADD FLOUR AMERICAN STYLE CAKE BASES ITEM CODE PRODUCT WEIGHT PACKAGING A range of multipurpose cake bases suitable for loaf cakes, sheet cakes, tin 0.02410.801 Crème Cake Base - Plain 12.5kg Sack • • • cakes, steamed puddings, muffins and more. Just add water, oil and sometimes 0.02410.778 Crème Cake Base - Plain 25kg Sack • • • egg to this wonderfully versatile range of easy to use products. 0.02412.005 Crème Cake Base - Chocolate 12.5kg Sack • • • 0.02412.013 Crème Cake Base - Chocolate 25kg Sack • • • 0.00828.866 Crème Cake Base - Toffee 12.5kg Sack • • • 0.00892.176 Golden Genoese Cake Base 12.5kg Sack • • 6.00109.024 Dark Devils Genoese Cake Base 12.5kg Sack • • 0.00892.192 Madeira Cake Base 12.5kg Sack • • 0.02326.941 Red Velvet Creme Cake Base* 4 x 3.5kg Case • • • AMERICAN STYLE JUST ADD WATER CAKE MIXES ITEM CODE PRODUCT WEIGHT PACKAGING Easy to use, versatile cake mixes suitable for a range of tin cakes, puddings and 0.02422.707 Chocolate Fudge Cake Mix* 12.5kg Sack • muffins. Just add water for delicious results. 0.01124.974 Lemon Cake Mix with fruit pieces 12.5kg Sack • SPONGE MIXES ITEM CODE PRODUCT WEIGHT PACKAGING Just add water to these products for high volume yields and delicious Victoria 0.00330.845 Supersponge Cake Mix - Plain 12.5kg Sack • sandwiches and sponge cakes. 0.00731.275 Supersponge Cake Mix - Darker Chocolate 12.5kg Sack • 0.02331.453 Traditional Sponge Mix* 12.5kg Sack • Supersponge Cake Mix and Traditional Sponge Mix also flex well to make 0.00329.797 Sponge & Pudding Mix - Plain 12.5kg Sack • great roulades and swiss rolls. AMERICAN STYLE CAKE CONCENTRATES ITEM CODE PRODUCT WEIGHT PACKAGING A multipurpose concentrate for all of your large production sheet and loaf 0.00889.058 Creme Cake Concentrate - Plain 12.5kg Sack • • • • • cakes, tin cakes, steamed puddings, muffins and more. 6.00032.024 Creme Cake Concentrate - Chocolate UTZ 12.5kg Sack • • • • • AMERICAN STYLE LAYER CAKE MIXES ITEM CODE PRODUCT WEIGHT PACKAGING Authentic American Layer Cake Mixes that guarantee a firm and moist 5.20000.142 Layer Cake Mix - White 15kg Sack • • cake with an imposing height, fantastic flavour and delicate texture. 5.20000.143 Layer Cake Mix - Chocolate 15kg Sack • • They are easy to use and perfect for creating eye-catching, mouth-watering 5.20000.144 Layer Cake Mix - Vanilla 15kg Sack • • tall American style layer cakes with delicious fillings and decadent toppings. 4 *Non-stocked item. Minimum order quantities apply. 5 DONUT MIXES, BASES & CONCENTRATES ADD EGGADD OIL ADD WATERADD FLOUR ADD YEASTADD OTHER YEAST RAISED DONUT MIXES, BASES & CONCENTRATES ITEM CODE PRODUCT WEIGHT PACKAGING For classic sheet cut and yeast raised donuts, Danish, Swiss and Chelsea buns. 0.00671.900 Premium Raised Donut Mix* 12.5kg Sack • • Our long life mix and concentrate have been developed to allow bakeries to 0.00652.950 Premium Raised Donut Base 25kg Sack • • • produce donuts with a longer shelf life. All dough is suitable for freezing and 0.00932.154 Long Life Premium Raised Donut Mix 12.5kg Sack • • retarding. 0.00533.598 Long Life Premium Raised Donut Concentrate 16kg Sack • • • CAKE DONUT MIXES ITEM CODE PRODUCT WEIGHT PACKAGING 0.00542.622 Heritage™ Cake Donut Mix 12.5kg Sack • The Heritage™ variety delivers a classic donut taste that’s the perfect base for cinnamon ring donuts or coating in chocolate, while the Majestic® adds a 0.00542.557 Majestic® Cake Donut Mix 12.5kg Sack • lemon and vanilla flavour that’s ideal tossed in sugar or vanilla iced. 0.00542.549 Majestic® Cake Donut Mix 25kg Sack • SPECIALITY PRODUCTS EUROPEAN MIXES ITEM CODE PRODUCT WEIGHT PACKAGING Specially tailored just add water mix for easy choux pastry. 0.00953.689 Choux Pastry Mix 10kg Sack • Crumble Mix can be used directly from the bag onto fruit, sponges, slices, muffins, 0.00329.755 Crumble Mix 12.5kg Sack loaf cakes and more. 2.11001.435 Sumix Soft Cake Mix 15kg Sack • • Our Sumix mixes are suitable for making pound cakes, muffins and tray bakes. 6.56308.805 Sumix Chocolate Cake Mix 15kg Sack • • • For the ultimate in French macarons, just add hot water and mix for 4 minutes. Florentine Mix is a premium powder mix made from honey and butter that you 2.02986.114 French Macaron Mix 5 x 1kg Case • simply add nuts and fruit such as cranberries and cherries to and bake. It can also be 2.03692.113 Florentine Mix 2 x 2kg Case ‡ used for crumble toppings and cake decoration. 2.03689.115 ‘Crunchy Bee’ Mix 20 x 500g Case ‡ Crunchy Bee is a similar powdered Florentine mix/topping. Waffle Mix produces deliciously light waffles with a soft consistency. 0.02364.529 Waffle Mix 12.5kg Sack • VEGAN MIXES ITEM CODE PRODUCT WEIGHT PACKAGING A range of cake mixes to meet your customers’ increasing demand for vegan sweet 2.43722.014 Vegan Crème Cake Mix Plain* 10kg Sack • • bakery products. These versatile mixes are easy to use, hold inclusions well and 2.43721.014 Vegan Crème Cake Mix Chocolate UTZ* 10kg Sack • • deliver amazing taste and moist texture. With our V-Label vegan certified mixes you can create irresistible sweet bakes that are suitable for a variety of customer diets: vegan, vegetarian and flexitarian. GLUTEN FREE MIXES ITEM CODE PRODUCT WEIGHT PACKAGING A range of cake mixes to meet the growing trend and customer need for bakery 2.04002.115 Gluten Free Vanilla Muffin Mix* 15kg Sack • • • products without gluten. Our Dawn® Gluten Free mixes deliver the same great results 2.04000.115 Gluten Free Chocolate Muffin Mix UTZ* 15kg Sack • • • as our non-gluten free mixes and bases, and are made in a dedicated gluten free 2.03221.116 Gluten Free American Brownie Mix UTZ* 15kg Sack • • • environment for absolute peace of mind. 2.03560.005 Gluten Free Cake Mix* 15kg Sack • • • 2.03222.116 Gluten Free Chocolate Cake Mix UTZ* 15kg Sack • • • 2.03374.116 Gluten Free Lemon Cake Mix* 15kg Sack • • • 2.04047.115 Gluten Free Choux Mix* 15kg Sack • • • 2.04053.115 Gluten Free Cookie Mix 15kg Sack • • • REDUCED FAT & SUGAR MIXES ITEM CODE PRODUCT WEIGHT PACKAGING A new range of mixes that have been reduced in sugar and also a range that has a 0.02420.983 Reduced Sugar Chocolate Cake Mix* 12.5kg Sack • • † reduced sugar and fat content as well, designed to meet the needs of the modern 0.02421.113 Reduced Sugar Plain Cake Mix* 12.5kg Sack • • † consumer. 0.02421.056 Reduced Fat & Sugar Chocolate Cake Mix* 12.5kg Sack • • † 0.02421.006 Reduced Fat & Sugar Plain Cake Mix* 12.5kg Sack • • † ‡ add nuts/fruit † add glycerine 6 *Non-stocked item. Minimum order quantities apply. 7 SPECIALITY MIXES, BASES & CONCENTRATES ADD EGGADD OIL ADD WATERADD SUGARADD FLOURADD OTHER MUFFIN BASES ITEM CODE PRODUCT WEIGHT PACKAGING High quality and versatile, these mixes have a deliciously moist finish and 0.02412.386 Extra Moist Muffin Base – Plain 12.5kg Sack • • can be used to make muffins or cakes. 0.02411.825 Extra Moist Muffin Base – Chocolate 12.5kg Sack • • LONG LIFE MUFFIN BASES ITEM CODE PRODUCT WEIGHT PACKAGING For a longer life end product.
Load more

Recommended publications
  • Something Sweet Cupcake Flavor List 2017 Name Description
    Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate
    [Show full text]
  • 17.99Lb 13.97Lb
    Specials Good from Dec. 12 thru Dec. 18, 2018 Fa-la-la-la Yum! follow us: Shop early for the best selection of Christmas Novelties including Milk & Dark Chocolate Foil Balls, Foil Wrapped Chocolate Santas and Ozark Trails Ham of course, a wide selection of See's famous from Ham I Am! chocolates, now available in Holiday Wrap! Your Ham for the Holidays Butcher Shop STANDING RIB ROasT OR Epicurean Choice Angus Bone-In Rib Eye Steaks lb AVAILABLE IN SPIRAL SLICED 13.97 STeaKHOUSE QUalITY SMOKED & PEPPERED OR Epicurean Choice Angus HICKORY SMOKED FlavORS Whole Beef Tenderloin These hams are smoked in the Ozark Mountains, using a family recipe and time honored tradition lb that produces a tender, juicy and memorable meal. 17.99 Terrific as a main course, served at a buffet carving While FROZEN, Grade A, 10 LBS & UP station or for sandwiches, your family is sure to Supplies love the taste of Ozark Trails! Last! Butterball Turkeys ........................lb 99¢ 6 PK .5 LTR BOTTLES, SelecT VarIETIES & Farmer’s Market The Wine List Dr. Pepper, 7-Up or Diet Dr. Pepper 750 ML, SONOma COasT APPLE DAYS Sonoma-Cutrer 3 $ ARE HERE! Chardonnay for 9 21.99 Gala, Red DelICIOUS, GraNNY SMITH & 750 ML, FROM CalIFORNIA MUST BUY 3 Fuji, Braeburn, Edna Valley OR $3.99 eacH Golden Delicious Chardonnay & Jonagold Apples 18 CT, SelecT VarIETIES & Green Mountain 99¢ lb 9.99 K Cups Coffee ................ 9.99 {713} 783-8203 www.RiceEpicurean.com www.RiceDelivers.com 2020 Fountain View All Prices Valid with Experience Card. We Reserve the Right to Limit Quantities of Any Item.
    [Show full text]
  • Madeira Cake Mix
    Madeira Cake Mix TRADITIONAL TRADITIONAL TRADITIONAL 1 Easy to use, Craigmillar’s classic Madeira cake is firm yet moist in texture and offers a superb, clean eating experience. The new improved mix produces cakes with an even larger volume than before. It can be used to produce a variety of shapes and sizes from Madeira and Genoese sheets to celebration cakes, loaf cakes and cupcakes. The basic batter can be coloured and flavoured, it holds inclusions brilliantly and baked cakes can be sliced easily without crumbling. Just add water. Try a tasty Freak Shake! Madeira Cake Mix • Plain mix to produce a variety of cakes in different shapes and sizes • Easy to use – just add water • Firm, yet light textured • Excellent volume • Basic batter can be coloured and flavoured • Holds inclusions • Does not crumble when sliced • Size: 12.5kg TIP: Create Freakshakes with left over pieces of cake. Load a container with layers of cake and layer with a range of Craigmillar fillings and toppings such as Vanilla Light N Fluffy, Strawberry or Raspberry Merjel, RTU Toffee Sauce, fruit and sweets!! 3 Craigmillar’s superior range of icings, Perfect toppings and fillings are made using the finest quality ingredients and have been created by our team of experts using the Toppings latest in baking technology. & Fillings Raspberry Merjel & Crembel Fudge Icing Craigmillar’s convenient products offer the best solutions for creating the most appealing products that offer something extra special. Crembel Fudge Icings Vanilla Light N Fluffy • Ready to use fudge icing
    [Show full text]
  • Whole Desserts Europa
    Europa Restaurant & Bakery All desserts are created fresh in our bakery, by Pastry Chef Christie Sutton! Please order 2 days prior to pick-up (509)455.4051 [email protected] EuropaSpokane.com Whole Desserts Banana Coconut Cake Irish Cream Cheesecake A delicious banana cake layered with coconut macadamia New York style cheesecake on chocolate cookie crumb nut filling and cream cheese frosting. crust topped with a smooth, creamy Irish Cream $40 8” round mousse and covered with chocolate ganache. $49 16 slices Carrot Cake Traditional carrot cake with pineapple and carrots, Key Lime smothered in cream cheese frosting. (Walnuts on request) A lightly, sweet crust with a thick, rich creamy lime $44 9” round custard topped with a fresh whip cream. $33 8 slices German Chocolate Cake Chocolate cake layered with coconut and pecan frosting and Pumpkin Cheesecake topped with chocolate ganache. A delicious pumpkin cheesecake with a graham $44 9” round cracker crust topped with fresh whip cream. $44 16 slices Lemon Chiffon Cake Light buttery cake layered with lemon curd filling and New York Cheesecake topped with a lemon butter cream frosting. Traditional sour cream cheese cake with a graham $44 9” round cracker crust. Plain or choice of seasonal fruit topping. $44 14 slices Red Velvet Cake Chocolate cake layered with a rich cream cheese frosting. Apple Strudel $44 9” round Flame roasted apples with walnuts, and golden raisins wrapped in puff pastry crust and topped with caramel. Macadamia Nut Tart $32 8 slices A torte crust filled with dense, chewy coffee liqueur baked custard with chocolate chips and macadamia nuts.
    [Show full text]
  • Dessert Guide “Better Things Come from Pratts”
    Pay special attention for items marked with BP+ (Brands Points Plus). These items offer valuable Brands Points for your purchases from our special Brands Points Plus Participating Vendors! Dessert Guide “Better Things Come From Pratts” Not Enrolled? Visit www.brandpointsplus.ca or ask your Pratts Sales Representative for details. With NO Risk Individual Desserts Panifrance...............................................................15-16 There Are Great REWARDS Sara Lee...........................................................................13 The Worthy Crumb.................................................20 Canada’s Best Foodservice Rewards Program WOW! Factor.................................................................9 Brownies Gourmet Baker..........................................................19 King’s Pastry................................................................17 Original Cakerie BP + ...............................................4 McCain............................................................................20 Rich’s................................................................................20 Wow! Factor..................................................................9 You Deserve to be Rewarded! Every day, you make hundreds of product Cinnamon Buns decisions that affect virtually every aspect of your Baker Boys.................................................................... 20 Gourmet Baker..........................................................19 business. Today, right now, make a promise
    [Show full text]
  • Morkes Chocolates Offers Four Types of Chocolate
    OTHER CHOCOLATE FACTS Candy Molding Dipping Chocolate Melt according to directions, pour Use your fingers, household forks or into molds then tap on counter top any candy making dipping forks. Lay to spread the chocolate evenly. If dipped items on wax or parchment there is a lot of detail on the mold, paper for easy release. Cool in you can use a spoon, spatula or refrigerator or in front of a small fan. sucker stick to rub the inside of the mold to fill all the different levels. Water and Chocolate Then cool and release. Either a refrigerator or a freezer can be used, NEVER mix and there is no fixing the however with fragile molds (thin problem. Like burned chocolate, you areas), the freezer might cause more must throw it away. breakage because the chocolate cools so rapidly. If the molds do not release right away, simply cool for more time. chocolate care Storage Isolation We recommend that our gourmet Chocolate contains sugar and fat, chocolates (and your creations) not both of which have a tendency to be refrigerated or frozen, but rather absorb odors from things around stored in a cool, dry, odor free place, them, so be wary of what your away from direct light. If chocolate chocolate is stored next to whether is to be kept for a long period of it’s in or out of the refrigerator/ time (3-12 months). wrap in plastic freezer. and store in a zip-lock bag or other airtight container. When removing Shelf Life chocolates from the refrigerator or freezer, it is important to help When chocolate is stored under keep condensation from forming.
    [Show full text]
  • 2017 Cakes, Cheesecakes & Pies
    Cristaudo’s Cristaudo’s Cristaudo’s Café’, Bakery and Catering Café, Bakery and Catering Café, Bakery and Catering 209 S. Illinois Ave. 209 S. Illinois Ave. 209 S. Illinois Ave. Carbondale, Il 62901 Carbondale, Il 62901 Carbondale, Il 62901 618-529-4303 2017 Cakes, Cheesecakes & Pies Cristaudo’s Turkey Dinner 2017 Holiday Breads and Rolls _______ Buche de Noel (Yule Log Cake) Specials, 2017 Chocolate cake rolled with regular or mocha butterfluff, Coffeecakes and Sweet Breads Priced per 12 people covered with chocolate ganache, with meringue mushrooms Serves 12 $26.99 _____ Cranberry-Nut Mini-Loaves $4.95 _____ Blueberry Mini-Loaves $4.95 Cristaudo’s New York Cheesecake _____ Christmas Fruitcake $8.88 HOT COLD ________ Plain Vanilla $ 17.99 _____ Italian Panettone $11.99 ________ Pumpkin Praline $ 21.50 _____ Mini Panettone $4.95 ________ Amaretto Nut $ 21.50 _____ German Stollen (filled with cinnamon, _____ Roast Turkey (boned and carved) $71.95 ________ Turtle Cheesecake $ 21.50 pecans and candied fruit) $13.50 ________ Raspberry Swirl $ 21.50 _____ Mashed Potatoes (1/2 gallon) $19.15 _____ Danish Stollen ~ Cherry $14.99 ________ Cherry-Topped $ 21.50 _____ Danish Stollen ~ Apple $14.99 _____ Gravy (1/2 gallon) $11.95 ________ Chocolate Cheesecake $ 21.50 _____ Danish Stollen ~ Cheese $14.99 _____semi-sweet or white chocolate chips + $2.50 _____ Pumpkin Pie (2 each) $21.50 _____ Deep Dish Butter Coffeecake $13.50 Cristaudo’s 10” Pies _____ Praline Pecan Coffeecake $13.50 _____ Yeast Rolls (2 dozen) $9.95 _____ Chocolate Almond Coffeecake
    [Show full text]
  • 2019 Cake & Bake Show Recipe Book
    2019 CAKE & BAKE SHOW RECIPE BOOK Strawberry Madeira Mousse Cake The mousse can be prepared whilst waiting for the half a pack of Madeira to bake along with any cupcakes you maybe baking too. Another quick recipe with a real wow factor. Deb the Bread Ingredients: Cake: For the Topping: Wright’s Madeira Cake Mix 500g 1 Pack Strawberry Jelly (minus 1 cube)* Water 100ml 200ml Boiling Water Vegetable Oil 30ml 200ml Cold Water For the Mousse: 400g Strawberries with stalks removed 200ml Condensed Milk 450ml Double Cream 100g Caster Sugar 1 Cube Strawberry Jelly * 1 pack (12g) or 6 leaves of Gelatin 60ml hot water METHOD - TO MAKE THE CAKE: In a mixing bowl combine the half pack of Madeira cake mix, 100ml water and 30ml oil and mix to form a smooth batter. Place the mixture in the baking tin – you can use the remaining mix to make muffins another time. Bake in the oven for 15 – 20 mins until cooked. Remove from the heat and leave to cool in the tin. Do not release the spring form. METHOD - TO MAKE THE MOUSSE : Separate out 6-7 strawberries to slice for the topping and place the rest into a food processor together with the condensed milk. Pulse until both are combined and fairly smooth (it doesn’t matter if you have small bits of strawberry in the mouse.Put 60ml of hot water in a cup, add the cube of Jelly and fully dissolve (this adds a strong strawberry flavour to the mousse and helps it set) then add the Gelatin and stir until fully dissolved.
    [Show full text]
  • Meringue Kisses Are Little Clouds of Sugary Goodness and a Perfect Way to Say I Love You This Valentine's Day
    Sarah's Meringue Kisses are little clouds of sugary goodness and a perfect way to say I love you this Valentine's Day. Sarah Nasello / The Forum Meringue Kisses Makes: About 4 dozen 1-inch kisses Ingredients: 4 large or extra-large egg whites, room temperature ½ teaspoon cream of tartar ½ cup superfine sugar (blitz granulated sugar in food processor for 30 seconds) 1 cup powdered sugar ½ teaspoon pure vanilla extract Directions: Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper; set aside. Make sure your mixing bowl and whisk or beater attachments are completely clean, as any grease or residue can prevent the egg whites from whipping properly. Add egg whites to your mixing bowl and beat on medium speed until foamy, about 30 seconds. Add cream of tartar and beat on medium-high speed until soft peaks form, about 1 ½ to 2 minutes. With the mixer on medium-high speed, slowly add the superfine sugar, 1 tablespoon at a time. Continue beating until the meringue is stiff and glossy and most of the sugar has dissolved, about 2 minutes. Rub a little meringue between your fingers; if it is still gritty, continue to mix on medium-low speed until there is barely any sugar grain when you test it. Add the vanilla extract and mix on medium-low for 10 seconds. Use a rubber spatula to fold in the powdered sugar, adding it in 3 stages so that the meringue doesn’t deflate. Gently fold the sugar into the meringue until fully incorporated. If using food coloring or melted chocolate, fold in just 3 to 4 times lightly for a swirled effect, or fold in completely for a solid effect.
    [Show full text]
  • Temptations CATALOG 2018/19 Italian Desserts THAT STARTED with a BICYCLE in 1946 a Passion for Pastry IS OUR FAMILY LEGACY
    Sweet Temptations CATALOG 2018/19 Italian desserts THAT STARTED WITH A BICYCLE IN 1946 A passion for pastry IS OUR FAMILY LEGACY 1946 1959 1972 BEYOND THE A NEW LARGER THE STORY BEGINS CITY OF MILAN FACILITY Our story begins with a bicycle in In time, Bindi was able to The Bindi operation moved from 1946, in the city of Milan, Italy. satisfy those who demanded a small workshop to a large plant Attilio Bindi, Tuscan restaurateur and craved his creations allowing for increased production and founder of the company, throughout the rest of Italy. and for the first time – cold chain driven by his passion for sweets, distribution. The new facility allows opened his original “Pasticceria” for the product range to broaden on Via Larga. and the first Bindi tiramisu is produced. The Bindi logo and tag line debuts. “Fantasia nel Dessert,” which translates to “Creativity in Dessert,” represents the company’s expanded horizons. 1990 2001 2018 BINDI LANDS PRODUCTION THE HISTORY IN THE USA IN THE USA CONTINUES Bindi began importing Bindi opens its first Today, over half a century later, the and distributing its line of production plant in the USA. Bindi family still runs the business. products in the USA. The 56,000 sq. ft. plant is Bindi is known and appreciated located in Belleville, NJ. worldwide for its wide array of high quality desserts. Attilio Bindi, Romano’s son, is guiding the subsidiary in the US, spreading the family heritage, the passion for pastries and guaranteeing the very same consistency that makes a Bindi dessert unique everywhere.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Rheological, Foam, and Physical Properties of Low Sucrose Meringue and Angel Food Cake Formulated with Non-Nutritive Sweeteners and Polydextrose
    University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2014 RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE Kevin J. O'Niones University of Kentucky, [email protected] Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation O'Niones, Kevin J., "RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE" (2014). Theses and Dissertations--Animal and Food Sciences. 35. https://uknowledge.uky.edu/animalsci_etds/35 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
    [Show full text]