Beautiful slices A Delicious Lemony Medley MODERN Slices

Custard and cream slices are a part of our new tray-bake ideas we‘ve re-inter- the familiar assortment in the display of preted the classics from A to Z. Tray-Ba- every bakery or pastry shop. We‘ve dus- ke 2.0 will bring you higher revenue and ted off the classic tray-bake recipes for better sales. In these recipes, we‘ve con- you and interpreted them in a new way, centrated on fruity lemon flavouring in ex- so you can bring a breath of fresh air to citing combinations. your product range. The optics are appe- tising, and the taste is convincing. For more information about our products and to find more recipes and inspiration Select ingredients, inspiring recipes, and for tray-bakes and other cakes, visit us at new ideas for garnishing and shaping www.dreidoppel.de, or consult your sales –- they are sure to win over your guests, representative. from the first glance to the last bite. With

Contents In Vogue: Recipes: Citrus fruits 4 TypE Orange Apricot Coconut 17 Pink Grapefruit Hazelnut 33 Flavouring variety Lemon Curry 18 Lemon Semolina 34 from Dreidoppel 5 Mandarin Chocolate 19 Kumquat Chocolate 35 Classically Modern 38 Orange Beet 20 Orange Thyme 36 Techniques 39 Lime Cheesecake 21 Lemon Lavender 37

2 3 TANGY, SWEET AND SOUR DREIDOPPEL DIVERSITY CITRUS IS IN VOGUE CITRUS VARIETY IN FLAVOURING

A delicate hint of refreshing citrus lends They mix in evenly, and have excel- When it comes to taste, Dreidoppel has • Made from select ingredients • Easy to measure out a lighter note to every cream slice. This lent baking and freezing stability. Pastes for fine pastry been THE partner for patisseries and ba- • Consistently high quality • Bake and freezer stable is one of the reasons that the demand for 20104 Orange keries since 1899. With nearly 12 deca- • For high success and product reliability • Highly concentrated and therefore pastries with exotic citrus flavours conti- • Our classic products Citroperl and 20304 Lemon des of experience, we continue to create • With paste-like consistency for opti- especially economical nues to grow. Oraperl develop their matchless 25104 Lime trendy taste compositions for our custo- mum measurement taste during the production and 21004 Mandarin mers to lend more variety to their cakes, With our pastes and flavourings, you will Whether orange, lemon, lime or manda- baking process, thanks to our spe- 27820 Pink Grapefruit baked goods, and ice-creams. Thanks to the various consistencies we be able to develop lots of new, trendy rin – Dreidoppel, the flavouring specialist, cial granulation technology. offer, from granules to pastes, our 40+ recipes that will delight your customers has a complete range of pastry pastes, Baking Flavours Our assortment of over 50 different pas- flavourings can be optimally mixed in and guests. Let yourself be inspired to flavourings and cream stabilisers in the- • Our stabilising agents contain only 72104 Lemon Europe tes continues to be developed and refi- with all sorts of doughs and mixtures, and put more creativity in your display cases se trendy tastes. The perfect product is natural flavours and are made with 72308 Lemon Prima ned, and offers a complete spectrum of give cakes and pastries that final flavour with our new tray-bake ideas. available for every occasion and every bovine gelatine. As Dreidoppel 27006 Lemon NOBLESSE flavour variety: flourish that will set you apart from your preparation. Clean Label products, you‘ll find they 17303 Oraperl competition: have a very short list of ingredients. 17403 Citroperl • Our Fine Pastry Pastes are food-gra- de preparations that are particularly Bring taste to your pastries Cream Stabilizer Glazes suited for flavouring whipped cream, with Dreidoppel! 12166 Fond Royal CL Lemon creams and other fillings. They will 12566 Fond Royal CL Orange also win you over with their intensive, authentic colours. Cream Marmoria (Marbling) Chocolates Masses 52906 Cream Marmoria Lemon • Our flavourings were specially deve- loped to season doughs and batters. Cremes Fruit spreads Marzipan Doughs Desserts Bread NEW Fruit fillings ICe Cream CONFECTIONERY Syrups Ganache

CreamAnd MANY more Flavour variety by Dreidoppel, for many uses *Clean Label à la Dreidoppel see website *Clean Label à la Dreidoppel 4 5 Apricot jelly

Orange whipped cream

Coconut cream

Apricot filling

Hazelnut cake base

Typ Orange Apricot Coconut

Recipe p. 17

6 7 Cream Marmoria Lemon

Lemon whipped cream

Filling Type Pineapple-lemon

Curry cake layer

Lemon Curry

Recipe p. 18

8 9 Chocolate wafer

Chocolate whipped cream

Chocolate cake base soaked in mandarin syrup

Mandarin filling

Mandarin Chocolate

Recipe p. 19

10 11 Orange Meringue

Whipped cream Type Orange

Beetroot cake layer

Orange Beet

Recipe p. 20

12 13 Jelly

Lime Cheesecake

Middle layer featuring biscuit bits

Biscuit base

Lime Cheesecake

Recipe p. 21

14 15 A tender cake base with exotic coconut cream, apricot filling, and fresh orange cream. Refined with an apricot mirror glaze, whipped cream and jelly orange slices.

TypE Orange Apricot Coconut ingredients: 1 Tray 60 x 20 cm, 140 g 5 oz Water for 3 minutes at high speed. Pipe alter- 25 pcs (12 x 3,5 cm) 550 g 1,21 lb Cream, whipped, nating stripes of coconut cream and unsweetened Paradiso Fruit Delight Apricot onto HAZELNUT CAKE BASE the nut cake using a size 14 nozzle, 560 g 1,23 lb Spezialmassen Mix DECORATION then lay remaining cake layer on top. (40922) 200 g 7 oz Topglanz Plus Mix Fond Royal CL Orange and wa- 85 g 3 oz Ground nuts, roasted (44018) ter, then stir in part of the whipped 3 g 0,11 oz Zimtino (15104) 10 g 0,35 oz Apricot Paste cream to blend. Fold in remaining 365 g 12,87 oz Water (20604) whipped cream. Spread the orange 70 g 2,47 oz Cream for decoration cream onto the cake and chill at least 55 g 1,94 oz Butter, melted with Stabifix F 3 hours. 85 g 3 oz Hazelnut Paste, (31904) Marble Topglanz Plus with Paste smooth (22206) 25 pcs Jelly Orange Slices Apricot, spread and garnish (08101) COCONUT CREAM 120 g 4,23 oz Creme Classic (33611) Instructions: Fond Royal CL 30 g 1,06 oz Coconut Paste Baking temperature: approx. 170° C Orange (12566) (19904) Baking time: approx. 30 minutes • fresh, fruity 300 g 10,58 oz Water (max. 20° C) Beat together Spezialmassen Mix, orange taste nuts, Zimtino and water for 5–7 minu- • with a hint of 730 g 1,61 lb Paradiso Fruit Delight tes at high speed. Stir melted butter orange zest Apricot (31118) and Hazelnut Paste into batter. Bake. • cream stabiliser Cut the cooled cake in half leng- made with bovine WHIPPED CREAM TYPE ORANGE thwise and place one half on a 60 x gelatine 110 g 3,88 oz Fond Royal CL 20 cm tray. Whip Creme Classic, Co- • all-natural flavou- rings Orange (12566) conut Paste and cold water together

16 17 Special cake layer with the subtle taste of lemon and curry, layered with a flavourful pineapple filling. Topped with a refres- Moist chocolate cake base, refined with orange syrup, oran- hing lemon cream and decorated with lemon cream rosettes. ge filling and chocolate cream, topped with a thin chocolate The Kataifi angel hair threads give these slices a special look. wafer.

Lemon Mandarin Curry Chocolate ingredients: ingredients: 1 Tray 60 x 20 cm, DECORATION 2/3 on the cake, then pipe the rest on 1 Tray 60 x 20 cm, CHOCOLATE CREAM Place remaining cake half on top and Cream Marmoria 25 pcs (12 x 3,5 cm) 80 g 2,82 oz Cream Marmoria top. Freeze slices. To decorate, mix 25 pcs (12 x 3,5 cm) 85 g 3 oz Fond Royal CL soak with rest of syrup. Prepare cho- Lemon (52906) Lemon (52906) Cream Marmoria Lemon with the Chocolate (12066) colate cream and pipe onto the slice. • fresh flavour CURRY SQUARES 20 g 0,71 oz Sanett solution Sanett solution. Pipe between the CHOCOLATE CAKE 105 g 3,7 oz Water Chill for at least 3 hours. of sun-ripened 3 Pcs 60 x 20 cm Sanett (33066), see cream rosettes and let freeze. Cut into 1200 g 2,65 lb Sacher Mix (40222) 430 g 15,17 oz Cream, whipped, lemons 600 g 1,32 lb Spezialmassen Mix label for preparation 12 x 3,5 cm pieces and decorate with 360 g 9,71 oz Edible oil unsweetened Chocolate Decoration: • brilliant shiny colour (40922) the angel hair pastry. 600 g 1,32 lb Water Spread tempered couverture thinly • no artificial 10 g 0,35 oz Curry powder PASTRY THREADS 70 g 2,47 oz Mandarin Paste DECORATION onto cling film. Place another piece colours 6 g 0,22 oz Citroperl (17403) 50 g 1,76 oz Kataifi angel hair Angel Hair: (21004) 25 pcs Chocolate wafers of cling film on top, then roll out light- 360 g 12,7 oz Water pastry Pull thawed angel hair threads apart, (own production) ly with a rolling pin. Use the back of 30 g 1,06 oz Butter mix with melted butter. Add sugar, SYRUP a knife to press 25 rectangles onto FILLING 10 g 0,35 oz Sugar then distribute in single-portion sizes 100 g 3,53 oz Simple syrup the film, each about 12 x 3,5 cm, 375 g 13,23 oz Power Filling Neutral on baking paper. Bake. 5 g 0,18 oz Mandarin Paste Instructions: being careful to avoid actually cutting (36008) (21004) Baking temperature: approx. 190° C through the film. Place chocolate bet- 23 g 0,8 oz Pineapple Paste Instructions: Baking time: approx. 45 minutes ween two baking trays so that it re- (20904) Baking temperature: approx. 210° C FILLING Mix all ingredients for the choco- mains flat. Allow to firm up for approx. 2 g 0,08 oz Lemon Paste Baking time: approx. 6 minutes 110 g 3,88 oz Sugar late cake base at slow speed for 3 hours at room temperature, then Mandarin Paste (20304) Whip Spezialmassen Mix, curry 45 g 1,59 oz Triquell Neutral 4 minutes. Spread onto a greased use to decorate slices. (21004) powder, Citroperl at fast speed for (32810) baking tray and bake. When cooled, • light bitter zest LEMON CREAM 5–7 minutes. Divide batter among 280 g 9,88 oz Mandarin Oranges, cut cake in half lengthwise. Place one note 245 g 8,64 oz Fond Royal CL 3 trays and bake. After cooling, lay a canned half on a tray and soak in half the fla- • with natural oran- Lemon (12166) cake layer on a tray. Mix Power Filling 55 g 1,94 oz Orange juice voured syrup. For the filling, mix sugar ge flavour 310 g 10,93 oz Water Neutral with the pineapple and lemon 3 g 0,11 oz Mandarin Paste and Triquell Neutral; puree the remai- • bake stable 1225 g 2,70 lb Cream, whipped, pastes. Spread 200 g filling on one (21004) ning ingredients and thicken with the • vegan unsweetened curry square. Repeat, ending with the 2 g 0,08 oz Fruit Acid (53304) Triquell mixture. Spread cake with fil- last curry square. ling. Prepare lemon cream, spread

18 19 A surprising combination with grated beetroot and orange This cake‘s bright green mirror topping will catch the eye flavour in a light sponge, covered with aromatic orange immediately. Beneath it lies fluffy cheesecake flavoured with cream and decorative flambéed meringue puffs and choco- lime and two different cake layers – a crunchy chocolate late decor. biscuit base and a moist layer with chocolate bits.

Orange Lime Beet Cheesecake ingredients: ingredients: 1 Tray 60 x 20 cm, DECORATION pipe the meringue onto the slices and 1 Tray 60 x 20 cm, DECORATION Combine Cheesecake Mix with su- Oraperl (17303) 25 pcs (12 x 3,5 cm) 12 g 0,43 oz Eisan (30781) flambée lightly. Garnish with Decor 25 pcs (12 x 3,5 cm) 200 g 7 oz Topglanz Plus gar, Lime Paste and water, then add • long-lasting, 75 g 2,65 oz Water Coins. (44018) cream cheese and beat for 3 minu- natural orange SPONGE BASE 150 g 5,29 oz Sugar BISCUIT BASE Pistachio Green PLUS tes at high speed. Fold in whipped flavour 420 g 14,82 oz SandRühr Premium 1 g 0,04 oz Oraperl (17303) 600 g 1,32 lb Decor Black Cookie (91504), as needed cream. Spread half the batter onto the • made from select (43113) 25 g 0,88 oz Sanett solution Crunch (99101) 25 pcs Black-white biscuits, crumb base, place the cooled middle cold-pressed oranges 280 g 9,88 oz Flour Sanett (33066), see 300 g 3,53 oz Butter, melted halved layer on top, and cover it with the re- 280 g 9,88 oz Water label for preparation 25 pcs Decor Lime Slices maining cream cheese mix. Chill for • develops full flavour even with 280 g 9,88 oz Edible oil MIDDLE LAYER (03301) at least 3 hours. Mix Topglanz Plus heavy mixing and 170 g 6 oz Ground almonds, 25 pcs Decor Coin 680 g 1,5 lb Bake Filling Variant or with Pistachio Green PLUS and use high heat roasted Orange / White (46022) 25 pcs Chocolate wave it to glaze and decorate. 60 g 2,12 oz Orange Paste (37401) 340 g 12 oz Water (homemade) (20104) 10 g 0,35 oz Lemon NOBLESSE 6 g 0,22 oz Oraperl (17303) (27006) Instructions: 170 g 6 oz Decor Black Cookie Instructions: 400 g 14,11 oz Beetroot, grated Baking temperature: approx. 190° C Crunch (99101) Baking temperature: approx. 190° C 50 g 1,76 oz Decor Almond Baking time: approx. 35 minutes Baking time: approx. 25 minutes Lime Paste (25104) Crunch (51806) Mix all ingredients for the sponge for CHEESECAKE BATTER Crush Decor Black Cookie Crunch • with a characte- 3 minutes at slow speed until batter is 515 g 1,14 lb Cheesecake Mix into fine crumbs and mix with melted ristic lime taste CREAM TYPE ORANGE smooth, then fold in grated beetroot (18966) butter. Press firmly onto a 60 x 20 cm • bake stable 200 g 7 oz Fond Royal CL and Decor Almond Crunch. Pour bat- 30 g 1,06 oz Sugar tray and chill. • vegan Orange (12566) ter into a greased tray, smooth flat, 120 g 4,23 oz Lime Paste (25104) Mix Bake Filling Variant, water and 250 g 8,82 oz Water and bake. Prepare orange cream, 515 g 1,14 lb Water, 45° C Lemon NOBLESSE and leave to thi- 1000 g 2,2 lb Cream, whipped, spread on cake, then freeze. Mix 875 g 1,93 lb Cream cheese cken for approx. 20 minutes. Stir in unsweetened Eisan with water, then continue to 410 g 14,46 oz Cream, whipped, Black Cookie Crunch, spread onto beat while adding sugar bit by bit, ad- unsweetened a 60 x 20 cm tray lined with baking ding Sanett solution last. To decorate, paper and bake.

20 21 Hazelnut crunch

Gin-Grapefruit jelly

Pink Grapefruit cream

Alpine Milk Schokoladino

Hazelnut cake base soaked with gin syrup

Pink Grapefruit Hazelnut

Recipe p. 33

22 23 Lemon cream

Whipped lemon cream

Semolina base with a hint of ginger

Shortcrust pastry

Lemon Semolina

Recipe p. 34

24 25 Chocolate cream

Orange-kumquat jelly

Cake layer with chocolate bits, soaked with lemon syrup

Kumquat Chocolate

Recipe p. 35

26 27 Cheese cream

Orange-thyme filling

Chocolate-thyme cake base

ORange Thyme

Recipe p. 36

28 29 Mirror glaze

Lavender cream

Lemon cream

Cake layer, soaked in lemon syrup

Lemon Lavender

Recipe p. 37

30 31 Optically, these elegant slices evoke the Bauhaus style. The pink grapefruit cream on a hazelnut base is topped with gin-grapefruit jelly cubes and crunchy hazelnut wafers.

Pink Grapefruit Hazelnut ingredients: 1 Tray 60 x 20 cm, 285 g 10 oz Water Instructions: 25 pcs (12 x 3,5 cm) 1140 g 2,51 lb Cream, whipped, Baking temperature: approx. 210° C unsweetened Baking time: approx. 6 minutes NUT RECTANGLES Whip Spezialmassen Mix, nuts, 3 Pcs 60 x 20 cm 275 g 9,7 oz Grapefruit jelly Citroperl and water for 5–7 minutes at 500 g 1,1 lb Spezialmassen Mix high speed. Mix in melted butter and (40922) BASIC RECIPE Hazelnut Paste, bake. Lay the cold 325 g 11,46 oz Water GRAPEFRUIT JELLY base in a tray, spread with 150 g mel- 75 g 2,65 oz Ground nuts, roasted 260 g 9,71 oz Sanett solution ted Alpine Milk Schokoladino. Place 5 g 0,18 oz Citroperl (17403) Sanett (33066), see a second cake layer on top, soak with label for preparation gin and cover with more Schokoladi- 50 g 1,76 oz Butter, melted no. Prepare the pink grapefruit cream, 75 g 2,65 oz Hazelnut Paste, 45 g 1,59 oz Sugar spread it on the nut cake and freeze smooth (22206) 35 g 1,23 oz Pink Grapefruit briefly. Paste (27820) For the grapefruit jelly: stir together FILLING 25 g 0,88 oz Gin Sanett solution, sugar and Pink 300 g 10,58 oz Alpine Milk 480 g 1,06 oz Grapefruit juice Grapefruit Paste, add gin and grape- Pink Grapefruit Paste Schokoladino (43208) (no pulp) fruit juice. Pour mixture into a 30 x (27820) 20 cm tray lined with cling film. Let firm • bright pink SYRUP DECORATION up overnight. Cut into 1 x 1 cm cubes • delicate bitter 50 g 1,76 oz Gin 110 g 3,88 oz Bienetta (33518) and use to decorate slices. To garnish, fruit taste 110 g 3,88 oz Hazelnut flakes combine Bienetta and hazelnut flakes, • vegan PINK GRAPEFRUIT CREAM spread on a tray lined with baking 230 g 8,11 oz Fond Royal CL paper, and bake at 180° C for approx. Neutral (12466) 7 minutes. While still warm, cut into 25 80 g 2,82 oz Pink Grapefruit 12 x 3,5 cm rectangles and lay atop Paste (27820) slices.

32 33 An exciting taste composition made from dark chocolate and Moist ginger-semolina cake layered with lightly tart lemon refreshing citrus fruits. The lemon-soaked cake featuring cho- creme and attractive decorations featuring chocolate rolls colate bits is topped with an orange-kumquat gelee, refined and lemon cream. with chocolate cream, and decorated wtih fresh kumquat slices.

Lemon Kumquat Semolina Chocolate Cream ingredients: ingredients: 1 Tray 60 x 20 cm, SYRUP Stir the butter into the hot cream and 1 Tray 60 x 20 cm, CHOCOLATE CREAM with cling film. Let firm up, then lay Citrone NOBLESSE 25 pcs (12 x 3,5 cm) 140 g 5 oz Simple syrup let cool. 25 pcs (12 x 3,5 cm) 200 g 7 oz Fond Royal CL jelly atop the soaked cake. Dust with (27006) 10 g 0,35 oz Ginger Paste Beat the cold cream-butter mixture Chocolate (12066) Triquell Neutral. Mix Fond Royal CL • the full fruity taste SEMOLINA SWISS ROLL (45504) at high speed and spread ¼ on the LIGHT CAKE LAYER 250 g 8,82 oz Water Chocolate with water. Stir in a bit of of sun-ripened 4 pcs 60 x 20 cm roll with the shortcrust pastry. Lay a 370 g 13 oz Spezialmassen Mix 1000 g 2,2 lb Cream, whipped, the whipped cream to mix thoroughly, lemons 1440 g 3,17 lb Bake Filling Variant DECORATION semolina roll on top, soak with ginger (40922) unsweetened then fold in the remaining whipped • fruity juice compo- nents with a fresh (46022) 375 g 13,23 oz Lemon cream syrup, and spread with more cream. 220 g 7,76 oz Water cream. Spread on cake, smooth, let hint of zest 50 g 1,76 oz Ginger Paste 25 pcs Decor Chocolate Repeat these steps, ending with a DECORATION chill for at least 3 hours. Garnish with • lends a note (45504) Rolls (00701) lemon cream layer. Garnish with the 40 g 1,41 oz Decor Schokoklein 1 pc Decor Decor Schoko Gitterplatte (cut to fit), of freshness to 720 g 1,59 lb Water reserved lemon cream and chocolate (97201) Schoko Gitterplatte kumquat slices, and pistachios. all doughs and rolls. (92901) batters 415 g 14,64 oz Shortcrust pastry base Instructions: JELLY 25 pcs Kumquat slices (MELLA-MÜRB/IREKS) Baking temperature: approx. 190° C 700 g 1,54 lb Orange juice 10 g 0,35 oz Blancoladino Baking time: approx. 20 minutes 150 g 5,29 oz Kumquats, cubed, (41518) LEMON CREAM Mix all ingredients for the Swiss roll seeds removed 25 pcs Pistachios 165 g 5,82 oz Creme Tradition TK and let thicken for approx. 20 minu- 100 g 3,53 oz Sugar (34490) tes. Roll shortcrust to 2,5 mm thick, 50 g 1,76 oz Lemon Paste Lemon Paste (20304) 400 g 14,11 oz Sugar place on tray and spread with ¼ of (20304) Instructions: • juicy-sour taste 490 g 1,08 lb Lemon juice the Swiss roll mixture. Divide the re- 80 g 2,82 oz Sanett (37866) Baking temperature: approx. 190° C • approx. 98 g of 1.285 g 2,83 lb Water maining batter among 3 trays lined Baking time: approx. 20 minutes lemon juice per 65 g 2,29 oz Lemon NOBLESSE with baking paper. Bake. 20 g 0,71 oz Triquell Neutral Beat Spezialmassen Mix and wa- 100 g paste (27006) For the Lemon Cream: Stir Creme (32810) ter for 5–7 minutes at high speed. • bake stable 12 g 0,42 oz Fruit Acid (53304) Tradition TK with a bit of this liquids. Stir in Decor Schokoklein, bake. To • vegan 190 g 6,70 oz Cream, liquid Boil all the other ingredients. Add the SYRUP prepare the jelly, bring orange juice, cream powder mixture and bring to 115 g 4,1 oz Simple syrup cubed kumquat, sugar and Lemon 520 g 1,15 lb Butter a boil again. Remove 200 g of the 5 g 0,18 oz Lemon Paste Paste to the boil, stir in Sanett. Pour cream and reserve for garnishing. (20304) mixture onto a 60 x 20 cm tray lined

34 35 Both in appearance and taste, lavender is this year‘s big Cheesecake cream slices, marbled with an orange-thyme hit –- it‘s presented in these slices featuring a striking mirror filling atop an orange-soaked chocolate cake base, strikingly glaze and lavender cream. Lemon cream and lemon-soaked decorated with orange-thyme filling and coloured sugar sails. cake round out this special taste experience.

Orange Lemon Thyme Lavender ingredients: ingredients: 1 Tray 60 x 20 cm, CHEESECAKE CREAM together with the thyme-orange juice. 1 Tray 60 x 20 cm, 60 g 2,21 oz Water slice cake in half lengthwise. Mix Orange Paste (28506) 25 pcs (12 x 3,5 cm) 250 g 8,82 oz Fond Royal CL Boil the ingredients for the orange sy- 25 pcs (12 x 3,5 cm) 500 g 1,1 lb Cream, whipped, Fond Royal CL Lemon with water. Stir • with the taste Cream-Cheese rup and let cool. unsweetened in a bit of the whipped cream to mix of sun-ripened BASIC RECIPE (13066) Mix all ingredients for the chocolate CAKE LAYER thoroughly, then fold in the remaining oranges ORANGE-THYME FILLING 400 g 14,11 oz Water cake at slow speed for 4 minutes. 370 g 13 oz Spezialmassen Mix BASIC RECIPE MIRROR GLAZE whipped cream. Spread on one cake • bake stable 1000 g 2,2 lb Orange juice 1000 g 2,2 lb Cream, whipped, Pour batter onto a greased baking (40922) 150 g 5,29 oz Water half and top with second cake half. • vegan 50 g 1,76 oz Orange Paste unsweetened tray, smooth flat and bake. Soak cake 220 g 7,76 oz Water 270 g 9,52 oz Sugar Mix lavender cream and frost cake, (20104) with syrup after cooling. Mix Fond 5 g 0,18 oz Lemon Europa 280 g 9,88 oz Glucose spreading smooth. 50 g 1,76 oz Thyme, fresh 600 g 1,32 oz Orange-thyme filling Royal CL Cream-Cheese with water, Flavour (72104) 200 g 7 oz Condensed milk For the mirror glaze: Bring water, su- 100 g 3,53 oz Triquell Neutral stir in part of the whipped cream, then 150 g 5,29 oz Sanett (37866) gar, and glucose to the boil, stir into (32810) DECORATION fold in remaining whipped cream. SYRUP 300 g 10,58 oz Couverture, white the couverture together with the con- 150 g 5,29 oz Sugar 200 g 7 oz Isomalt Spread cake with 1/3 of the cheese- 120 g 4,23 oz Simple syrup 150 g 5,29 oz Lavender Paste densed milk and add Sanett. 8 g 0,28 oz Egg Yellow cake cream, marble with 140 g of the 3 g 0,11 oz Lemon NOBLESSE (27510) Spread on mirror glaze and garnish CHOCOLATE-THYME CAKE Food Colour (92204) orange filling. Using a large nozzle, (27006) with Blancoladino. 450 g 1 lb Sacher Mix (40222) 8 g 0,28 oz Pistachio Green pipe remaining cream in stripes on DECORATION 130 g 4,6 oz Edible oil PLUS (91504) top. Fill in spaces between the stri- LEMON CREAM 200 g 7 oz Mirror Glaze 220 g 7,76 oz Water Thyme, fresh, pes with the orange-thyme filling, and 110 g 3,88 oz Fond Royal CL (See basic recipe) Fond Royal CL 20 g 0,71 oz Thyme, dried as desired decorate with coloured isomalt and Lemon (12166) 50 g 1,76 oz Blancoladino Lemon (11266) thyme. 140 g 5 oz Water (41518) • fresh, fruity SYRUP 550 g 1,21 lb Cream, whipped, 25 pcs Lavender flowers, lemon taste 95 g 3,35 oz Simple syrup Instructions: unsweetened dried or candied • cream stabilizer 5 g 0,18 oz Orange Paste Baking temperature: approx. 190° C made with (20104) Baking time: approx. 25 minutes LAVENDER CREAM Instructions: bovine gelatine For the filling, bring orange juice and 25 g 0,88 oz Fond Royal CL Baking temperature: approx. 190° C • all-natural Orange Paste to the boil, add the Neutral (12466) Baking time: approx. 25 minutes flavourings fresh thyme, and chill overnight. Mix 25 g 0,88 oz Lavender Paste Beat Spezialmassen Mix with water Triquell Neutral with sugar and stir (27510) for 5–7 minutes; bake. When cooled,

36 37 Classic Methods, Meeting individual demands! Modern Presentation It‘s all a question of (cutting) technique

Cream slices have a prominent place in The narrower format allows for more The classic baking tray is more versatile than you‘d think. From today‘s bakeries and pastry shops. In distinctive decorations than the classic small gateaux to petits fours, there is no end to the new varia- order to stand out from the crowd and size. It is much easier to conjure deli- tions you can create with the same recipe and different cutting set oneself apart from the competition, it cate garnishes, graphic elements or techniques to excite your guests: often only takes a few simple ideas and playful dots and rolls that look light and • The mini-cake that can be sold as a whole piece tricks. For our tray-bake collection we easy, and will whet your guests‘ appeti- • The classic slice that the customer knows and loves have cut the slices narrower than usual, tes. That means more impulse purcha- • The narrow slice, for a real eye-catcher in the display case instead concentrating on eye-catching, ses and increased sales at the counter. • Petit Fours, for all who want more variety in their pastry modern decoration. The resulting slices range have a much more modern and youthful Try it out for yourself and transform your appearance than the classic format. classical tray-bakes into modern crea- tions your guests and customers will A new style for more revenue love. Classic slices Modern slices Using our modern cutting techniques, it is possible to cut more individual ser- 22 pcs per 60 x 20 cm tray 25 pcs per 60 x 20 cm tray vings from classic baking sheets (20 x fast division: 2 and 11 fast division: 5 and 5 30 cm, 20 x 60 cm or 40 x 60 cm). And thanks to the opulent decoration, you can price your wares with high added value. This will bring fresh breeze to your sales.

Mini-Cake Petits Fours 3 pcs per 60 x 20 cm tray 48 pcs per 60 x 20 cm tray fast division: 4 and 12

1958–2018 Citroperl natural, sparkling, fruity long-lasting, granulated lemon flavour made with high-quality lemon oils 38 39 MODERN IN TRADITION

Since 1899, we have been the specialist for the development and production of fruity and sweet flavourings. As a traditional company with nearly 12 deca- des of experience, we understand better than nearly anyone how to combine traditional craft with modern inspiration

From Langenfeld into the World Our extensive product range, from cream stabilisers to baking mixes to flavou- rings and pastry pastes, lightens daily operations in bakeries and confectiona- ries, and is exported from Langenfeld (Rheinland) all over the world.

Our core competence: taste With over 80 different pastry pastes and flavourings – from classic to trendy – we provide you with subtly balanced flavour nuances and characteristic colours for the preparation of custom creations, from delicate cakes to efficient traybakes.

Dreidoppel – Ideas for good taste! Since 1899.

Discover our product range for more creativity in bakeries, PASTRY SHOPS and ice-cream PARLOURS at www.dreidoppel.de 08/2018 Mat.-No. 1361 E

Dreidoppel GmbH · Ernst-Abbe-Straße 4–6 · 40764 Langenfeld/Germany · Phone +49 2173 7909-0 [email protected] · www.dreidoppel.de /dreidoppel

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