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CSM Doughnut Concentrate & Mixes ABOUT US CRAIGMILLAR DOUGHNUT CSM Bakery Solutions is a global leader in bakery ingredients, bakery products and services for retail and foodservice markets as well as artisan and industrial bakeries. Through the dedicated efforts CONCENTRATES & MIXES of more than 7,000 employees, CSM serves customers in 100-plus countries, providing specialised ingredients and finished products. CSM’s mosaic of heritage bakery brands includes some of the industry’s most trusted names: Arkady, Craigmillar and Baker & Baker. CONTACT INFORMATION 0800 783 4697 (freephone) www.csmbakerysolutions.com CSM141 CSM (United Kingdom) Ltd Stadium Road | Brombrough | CH62 3NU Freephone: 0800-783-4697 www.csmbakerysolutions.com CRAIGMILLAR DOUGHNUT CONCENTRATES & MIXES Introducing Craigmillar Craigmillar brings the widest and most innovative range of classic and all- American style confectionery products directly to bakers. From bakery fats, cake mixes and cream alternatives to fillings, toppings, ready-to-use icings, glazes, and mallows, our comprehensive range of products guarantees great-tasting, versatile, and easy-to-use products every time CONTENTS Page Doughnut Concentrate 4-5 Kielder Doughnut Concentrate 6-7 Meister Marken Berliner Mix 8-9 Satin Doughnut Concentrate (paste) 10-11 Seasonal Doughnut Recipes 12-19 Doughnut Recipes 20-22 Our Products 23 2 3 DOUGHNUT CONCENTRATE Doughnut Concentrate Recipe The concentrate is still as easy to use as it has always INGREDIENTS WEIGHT INSTRUCTIONS been with a usage rate of 50:50 and additions of Flour 8kg Spiral - Mix for 2 minutes yeast and water. This will produce a dough that Doughnut Concentrate 8kg slow speed. 6-8 minutes fast delivers consistent results every time, whilst having Yeast 0.96kg speed the flexibility across a wide range of applications Water 7.520kg Single Arm Vertical Mixer - 2 minutes slow speed, 10 Introduction minutes medium speed After mixing scale into heads Product Benefits and rest for 5 minutes Craigmillar Doughnut • Holds shape well throughout processing Divide and mould Concentrate produces an • Improved external appearance with excellent Prove at 30-35°C. Relative boldness / volume humidity 70-75% for 45 to 50 American style yeast raised • Minimum fat absorption minutes doughnut. With our improved • Improved taste Leave to dry for 5-10 minutes • Light, soft texture at ambient before frying at formula you will now see • Short eating quality 190°C an even better performance • Versatile across different applications • Premium quality Enriched Doughnut Recipe in all types of bakery If you want to really make your doughnuts the best you have ever applications made, why not enrich the recipe with egg. Enriching the dough makes it even lighter, bolder and fluffier. These doughnuts are really MDM Code Pack Size Type Product luxurious and will comand a premium price point 10142156 16g Sack Doughnut Concentrate INGREDIENTS WEIGHT INSTRUCTIONS Doughnut Concentrate 8kg Follow the recipe for standard Flour 8kg Craigmillar Doughnut Yeast* 1.12kg Concentrate but add liquid egg Egg 2.27kg into the mixing bowl at the Water* 4.48kg same time as the water *Yeast and water quantities are variable to bakery Recipe Suggestions Cronuts, Croissants and Swirls 4 5 KIELDER DOUGHNUT CONCENTRATE Kielder Doughnut Concentrate Recipe Usage rate of 50:50 and additions of yeast and water INGREDIENTS WEIGHT INSTRUCTIONS Flour 8kg Spiral - Mix for 2 minutes slow Doughnut Concentrate 8kg speed. 6-8 minutes fast speed Product Benefits Yeast 0.96kg Single Arm Vertical Mixer - 2 • New 16kg bag size for ease of handling Water 7.520kg minutes slow speed, 10 minutes and usage medium speed • High performance After mixing scale into heads and rest for 5 minutes • High tolerance to different processing Introduction Divide and mould • Soft yeast raised doughnut • Improved external appearance & volume Prove at 30-35°C. Relative Craigmillar Kielder humidity 70-75% for 45 to 50 • Improved taste minutes Doughnut Concentrate is • Highly versatile Leave to dry for 5-10 minutes at exceptionally versatile. ambient before frying at 190°C The improved formula MDM Code Pack Size Type Product will now deliver you even 10142843 16g Sack Doughnut better results Concentrate Recipe Suggestions Simple Sugared Ball Doughnuts made using Craigmillar Kielder Doughnut Concentrate and filled with Craigmillar RTU Injectable fillings then lightly dusted with powdered sugar 6 7 MEISTER BERLINER DOUGHNUT MIX Meister Berliner Doughnut Recipe 100% mix plus add egg, yeast and water. Light and airy INGREDIENTS WEIGHT INSTRUCTIONS full volume doughnuts that taste as good as they look Meister Berliner 16kg Spiral - Mix for 2 minutes slow Yeast* 1.12kg speed. 6-8 minutes fast speed Liquid Egg 2.72kg Single Arm Vertical Mixer Product Benefits Water* 4.480kg - 2 minutes slow speed, 10 minutes medium speed Introduction • Exceptional processing tolerance *Yeast and water quantities After mixing scale into heads • High fermentation stability and rest for 5 minutes • Minimum fat absorption are variable to bakery Craigmillar Meister Berliner Divide and mould • Superior volume / boldness Mix is a premium quality Prove at 30-35°C. Relative • Authentic premium flavour humidity 70-75% for 45 to 50 traditional German mix • Light, soft eat and crumb minutes producing authentic • Exceptional eating quality Leave to dry for 5-10 minutes at • No artificial colours or flavours ambient before frying at 190°C Berliner style doughnuts. • Premium quality This mix contains the highest quality ingredients MDM Code Pack Size Type Product which deliver superior 10188759 25g Sack Berliner Mix results Recipe Suggestions M&M / Bueno Berliners: Recipe Suggestions Meister Berliner Mix Sugar coated Berliners: Meister Berliner coated with Craigmillar Mix, Craigmillar Raspberry RTU Injectable Chocolate Crembel and Filling lightly dusted with icing or topped with Kinder powdered sugar Bueno and M&M’s® 8 9 SATIN DOUGHNUT CONCENTRATE Satin Doughnut Recipe 20% usage concentrate to produce excellent quality INGREDIENTS WEIGHT INSTRUCTIONS doughnuts and rich buns Flour 16kg Spiral - Mix for 2 minutes slow Doughnut Concentrate 3.2kg speed. 6-8 minutes fast speed Yeast* 0.96kg Single Arm Vertical Mixer - 2 Product Benefits Water* 7.840kg minutes slow speed, 10 minutes medium speed • Versatile concentrate After mixing scale into heads • Paste based improver and rest for 5 minutes Introduction Divide and mould Prove at 30-35°C. Relative humidity 70-75% for 45 to 50 Craigmillar Satin Doughnut MDM Code Pack Size Type Product minutes Concentrate is a 20% usage 10143898 16g Sack Satin Doughnut *Yeast and water quantities Leave to dry for 5-10 minutes at Concentrate are variable to bakery ambient before frying at 190°C concentrate to produce excellent quality doughnuts Rich Buns Recipe and rich buns Mix as basic recipe After mixing scale into heads and rest for 5 minutes Divide and mould Prove at 35-40°C. Relative humidity 80% for 45 to 50 minutes Bake at 230°C for 12-15 minutes Recipe Suggestions Rich Buns: Craigmillar Satin Doughnut Concentrate Recipe Suggestions @ 20% dipped in Craigmillar Strawberry and Lemon Sugar Dusted Doughnuts: Crembels and filled with Craigmillar Raspberry Craigmillar Satin Doughnut Merjel and whipped Debonair Light Concentrate and powdered sugar 10 11 VALENTINES RECIPES Use Craigmillar Doughnut Concentrate for the Love Bug Doughnut Use Craigmillar Doughnut Concentrate for the following recipes and follow instructions on page 5 following recipes and follow instructions on page 5 Mould dough balls into hearts Process as instructions Heat Craigmillar Strawberry Crembel to 45°C and dip the heart Love Heart Doughnut shaped doughnuts Raspberry Filled Mould dough balls into hearts Allow the Crembel to fully dry Process as instructions Heat Craigmillar Chocolate Crembel to 45°C and pipe on the Doughnut Hearts wings and dots Heat Craigmillar Strawberry Crembel to 45°C and dip the heart Mould doughnut dough into heart shapes shaped doughnuts Use a chocolate button for the head and use heart shaped sprinkles for eyes Process as instructions Dip into heart shaped sprinkles and allow to dry When fried and drained fill with 20g of Craigmillar RTU Injectable Raspberry Filling Cover in sugar nibs or a dusting of powdered sugar Chocolate Heart Doughnut Cuties Mould dough into hearts Process as instructions Heat Craigmillar Chocolate Crembel to 45°C and dip the doughnuts until covered Allow the Crembel to cool Add smarties for eyes and nose to decorate 12 13 EASTER RECIPES Use Craigmillar Doughnut Concentrate for the following recipes and follow instructions on page 5 Easter Egg Stripy Chocolate Doughnut Mould into ball doughnuts Process as instructions Heat 500g Craigmillar Chocolate Crembel to 45°C and dip the doughnut To create the stripes: heat 500g each of Craigmillar Lemon, Strawberry and White Crembels to 45°C. Colour the Craigmillar White Crembel light blue with 1.5g of light blue colouring. Pipe stripes as required Easter Chick Doughnut Mould into ball doughnuts Process as instructions Heat Craigmillar Lemon Crembel to 45°C and dip the doughnut Dip into yellow vermicelli Heat 500g Craigmillar White Crembel to 45°C and colour with 1.5g of orange colouring and pipe the beak Easter Bunny Doughnut Mould and use a cookie cutter for shape Process as instructions Heat 500g Craigmillar White Crembel to 45°C and dip the doughnut Beat Craigmillar Strawberry Crembel until light and fluffy and pipe pink inner ears and a pink nose Heat Craigmillar Chocolate Crembel to 45°C and pipe whiskers
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