PRODUCT HIGHLIGHTS Pfahnl - Sucess with tradition We live 100% quality in our flours and baking ingredients Pastry Products Roll & Bread Improvers Retaining Freshness Feine Backwaren Weiß- & Brotbackmittel Frischhaltung Bread Premixes Decoration Products & Seeds Fillings Brot- und Kleingebäckmischungen Dekorprodukte & Saaten Füllungen Pfahnl - Success with tradition! Quality Pfahnl has a clear and strategic positioning in terms of quality, flexibility, efficiency and technology. “Our aim is to create competitive advantages for our partners and Individuality achieve sustainable results together. The best equipped bakeries and baking studios offer every possibility for producing individu- We are adding value!“ al consumer products as well as developing practical products for “Real Top-Class Baking“. Herbert und Andreas Pfahnl, Proprietors Pfahnl Teamwork Approximately 150 competent, motivated and target-oriented employees are the basis of Pfahnl’s success. Export With a 65% export share – and the tendency is rising – Pfahnl is establishing itself as an essential player in the mill- and baking ingre- dients industry. Markets Pfahnl operates internationally and exports to more than 30 countries with its core markets in the EU, Russia and Eastern Europe. 02 Highlights 2015/16 Stabilisator PLUS For all types of snacks 04, 05, 06 Snacks Tex-Mex 04 Flowery herbed schnecke 05 Weißwurst snack 06 Baking pastries in your shop It doesn‘t get any fresher! 07 Yeast baked goods 08 Berliner | Doughnuts 09 Quark balls 09 P&C Mix Plus 10 Viennese Cake 10% 10 Private Label PRIVATE Royal Muffin Mix light 11 LABEL “You need products in individualised pa- ckaging? Then this is the right place for you!“ Royal Muffin Mix Schoko 11 Proofing time regulation Conscious living! Malzkönig 3% | Direct baking 12 Free of additives and E Numbers Cool Rising 12 (except for the flour treating agent ascorbic acid) Edelmalz Frost | Dough retarding process 13 Free of added colours Free of preservatives and flavour enhancers Frostmeister spezial | Frozen dough process 13 Free of emulsifiers Froststar Spezial | Proofed, frozen 14 TK-HG-Frost | Partial baking 14 Egg products from source-identified barn eggs Pane Rustico CL | Cool Rising 15 Free of all lactose- Retaining freshness containing ingredients Freshness retainers CL 16 RSPO .........Roundtable on Sustainable Palm Oil Yeast Soft CL 16 Toast Spezial 17 Mixes for bread, pastries and biscuits As of 09/2015. This information and data are based on personal knowledge and experience. Ährenmix CL 18 The serve only as non-binding information. Please refer to your own country’s national Dinkel Apfel Mix 19 food legislation. We reserve any and all rights to make changes but are not subject to any revision service. Pfahnl Nordland 19 Pfahnl – Real Top-Class Baking As of 09/2015. Subject to changes as well as print and grammatial errors. 03 SNACKS TEX MEX Pfahnl Corn Bread Stabilisator Plus, HG-BH Item No. SL00001120 Item No. DE00001310 Mixture for flavourful breads with corn Filling Tex- Mex Dough Tex Mex 0.700 kg Stabilisator Plus // Item No. DE00001310 3.500 kg Pfahnl Corn Bread // Item No. SL00001120 0.150 kg dried onions 6.500 kg wheat flour type 700 / 550 0.040 kg granulated garlic 0.300 kg yeast 3.700 kg minced beef. roasted 5.700 kg water 1.650 kg canned tomatoes ------------------------------------------------ 0.800 kg ketchup. spicy 16.000 kg total 1.050 kg Texcicana Salsa 1.200 kg maize 0.600 kg parmesan Knead the ingredients together until the dough is firm. 0.200 kg taco spice 0.010 kg fresh cili peppers 0.100 kg salt 0.400 kg water ------------------------------------------------ 10.600 kg total Mix all the ingredients together thoroughly. Stir in Stabilisator Plus, Item No. DE00001310 carefully at the end. Tips for Preparation When the dough is ready, roll it out and cut it into rectang- les and finish by adding the filling. 04 SNACKS Stabilisator PLUS FLOWERY HERBED SCHNECKE for all types of snacks!! P&C Mix Plus Stabilisator Plus, HG-BH Item No. HU00411025 Item No. DE00001310 Mix with a dosage of 15% for the production of danish Stabilisator plus to produce spicy and sweet filled pastries pastries and croissants Dough flowery herbed schnecke simple, safe and swift production 10.000 kg wheat flour type 700 / 550 diverse additions and refinements possible 1.500 kg P&C Mix Plus // Item No. HU00411025 an be processed with a dosing machine 0.300 kg margarine can be frozen 0.500 kg yeast doesn’t bake up hollow 2.500 kg water. approx. amount 2.700 kg ice ------------------------------------------------ 17.500 kg total Knead the ingredients together until the dough is firm. For every 1 kg of dough, add 0.250 – 0.350 kg butter blocks and enclose them in three simple folds. Stabilisator Plus, HG-BH Item No. DE00001310 Filling for flowery herbed schnecke 0.550 kg Stabilisator Plus // Item No. DE00001310 6.300 kg cream cheese from heavy cream 1.500 kg olive oil 1.500 kg pear compote 0.700 kg walnuts 0.750 kg water 0.035 kg salt 0.015 kg dried parsley 0.650 kg gorgonzola in cubes ------------------------------------------------ 12.000 kg total Mix all the ingredients together thoroughly. Stir in Stabilisator Plus, Item No. DE00001310 carefully at the end. Tips for Preparation After folding the dough, roll it out 3 mm thick. Spread the dough with the filling and form it into spirals (schneckes). After baking, brush the pastries and sprinkle on the flower- herb mixture. Pfahnl – Real Top-Class Baking As of 09/2015. Subject to changes as well as print and grammatial errors. 05 SNACKS WEISSWURST SNACK TK-HG Frost Stabilisator Plus, HG-BH Item No. DE00002825 Item No. DE00001310 High-performance baking agent for making rolls, snacks and baguettes with the method for partial baking Filling Weisswurst Snack 0.980 kg Stabilisator Plus // Item No. DE00001310 Dosage: 3% in proportion to flour 4.600 kg weisswurst without skin cut into small pieces 2.300 kg sweet mustard Dough Weisswurst Snack 2.500 kg water 10.000 kg wheat flour type 700 / 550 0.020 kg dried parsley 0.200 kg TK-HG-Frost // Item No. DE00002825 0.200 kg salt 0.300 kg yeast ------------------------------------------------ 0.200 kg salt 10.600 kg total 3.700 kg water 1.500 kg crushed ice Mix all the ingredients together thoroughly. Stir in Stabilisa- 0.100 kg oil tor Plus, Item No. DE00001310 carefully at the end. ------------------------------------------------ 16.000 kg total Tips for Preparation When the dough is ready, roll it out and add the filling. Then form bagels. Knead ingredients together until the dough is firm. 06 BAKING PASTRIES IN YOUR SHOP It doesn‘t get any fresher! Today it’s impossible to attract new customers without goods often leads to impulse buys! A more perfect olfactory offering the absolute freshest baked goods! marketing campaign can’t be contrived. Use your in-shop oven more efficiently – not only as a production tool, but also Many bakeries restrict themselves to baking pastries and bis- to increase sales – around the clock. cuits in the morning and evening hours. Draw attention to the variety of your baked goods all day In addition to the core competence of offering fresh premi- long. Exploit not only the standard range but also special of- um rolls several times throughout the day, we recommend fers. In-shop pastry and biscuit baking is your chance to profit expanding your range of sweet pastries as well as savou- as a baker of freshness. ry snacks for your in-shop oven. The flavour of fresh baked Model schedule for two-oven shift Moscow: in Wiener Strasse 115 bakery End Product Pfahnl Product Item No. Technology 6.00 - 8.00 Croissants P&C Mix Plus HU00411025 Proofed, frozen Crusty Grain Snack Pfahnl Nordland CZ00005325 Cool Rising 8.00 - 10.00 Premium Baguettes/Ciabatta Pane Rustico DE00839125 Cool Rising Quark Kolaches Topfenfein DE00004214 Proofed, frozen Royal Schoko/Vanille DE00004010 10.00 - 12.00 Chocolate/Vanilla Muffins Muffin Frozen dough 12.00 - 14.00 Tex-Mex/Weisswurst Snack Stabilisator Plus DE00001310 partially baked Oven 1 14.00 - 16.00 Butterkuchen Hefeteigbasismix DE00140025 Frozen dough process Mohn/Nussfüllung DE00518230 pastry baking Poppy Seed/Nut Pastry Premium Frozen dough process DE00718130 Dough retarding In-shop 16.00 - 18.00 Spelt After-Work Special Dinkel Apfel Mix process Flowery Herbed Schnecke DE00001310 To Go Stabilisator Plus partially baked End Product Pfahnl Product Item. No. Technology 6.00 - 8.00 Split Rolls Froststar spezial DE00004625 Cool Rising Kaiser Rolls Edelmalz Frost DE00842130 Cool Rising 8.00 - 10.00 Ears Mix Breadstick Ährenmix CL DE00490230 Proofed, frozen Wheat Baguettes/Baked DE00012825 10.00 -12.00 Goods TK-HG-Frost partially baked DE00003725 Interrupted baking Traditional Recipe Bread Frischhalter CL method 12.00 - 14.00 Snacks Stabilisator Plus DE00001310 partially baked Oven 2 14.00 -16.00 Brioches/Braids Hefeteigbasismix DE00140025 Frozen dough process Mohnfülle/Nussfülle DE00518230 Standard schedule Nut/Poppy Seed Schnecke Premium Frozen dough process DE00842130 Dough retarding 16.00 - 18.00 Protein Evening Bread Edelmalz Frost process DE00003725 Interrupted baking Mixed Grain Rye Bread Frischhalter CL method Pfahnl – Real Top-Class Baking As of 09/2015. Subject to changes as well as print and grammatial errors. 07 BAKING PASTRIES IN YOUR SHOP ALL TYPES OF YEAST-RAISED PASTRIES Konzentrat “Hefeteig Star“ 10% Mohnfülle Premium Item No. DE00140025 Item No. DE00121710 Concentrate for the production of yeast dough without Poppy seed Filling is made from well selected poppy seed, food additives or emulfisiers. Dosage: 10% which is stabilized during a special treatment. The entire flavour spectrum is preserved during this procedure. Basic recipe 1.000 kg “Hefeteig Star“ concentrate 10% // Basic recipe Item No. DE00140025 10.000 kg poppy filling // Item No.