Baking Ingredients CAT230

Transcription

1 Baking Ingredients CAT230

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3 The Siebin Company was established in Germany over 120 years ago. The company grew quickly, establishing itself in the bakery and pastry market. Around the turn of the century, Siebin started production of cream powder, essence & extracts... As a result of the consistent high quality standards enforced during manufacturing, many awards and medals were won in Germany and abroad. Siebin recognized the importance of having an export market and distribution center, and opened the first one in France before World War I. Later on, after 1945, new innovative products were created adding more convenience and these products such as Siebolett, Choux Mix, Charlotte & Mousse Mixes and Bienenstich still reinforce the impressive quality standard to which Siebin products are made in addition to making sure the customer always comes first. From essences, confectionery pastes, fresh cream stabilizers, mousse dry bases, gelifiers, buttercream base and more - - all are easy to use and highly convenient for large scale production. Conveniently reducing labor while insuring consistency of the finished products set Siebin apart!

4 Flavoring Pastes & Essences

5 Flavoring Pastes Item # Description Unit Size / Case S0969 Apricot 2.2 lbs / 6 S0341 Banana 2.2 lbs / 6 S0290 Caramel 2.2 lbs / 6 S0350 Lemon 2.2 lbs / 6 S0300 Mocha Coffee 2.2 lbs / 6 S0365 Orange 2.2 lbs / 6 S0368 Pistachio 2.2 lbs / 6 S0395 Raspberry 2.2 lbs / 6 S0375 Rum Jamaica 2.2 lbs / 6 S0345 Strawberry 2.2 lbs / 6 S0310 Hazelnut 3.3 lbs / 4 Essences Item # Description Unit Size / Case S0110 Vanilla Manana 1 L / 9 S0130 Bitter Almond 1 L / 9 S0180 Lemon Messina 1 L / 9

6 Mousse Preparations - Contains no gelifier Item # Description Unit Size / Case S0333 Dark Chocolate 2.2 lbs x 5 / 11 lbs / 1 S0955 White Chocolate 2.2 lbs x 5 / 11 lbs / 1 Charlotte (Fond) Preparations - Contains gelifier Item # Description Unit Size / Case S0265 Neutral 2.2 lbs x 5 / 11 lbs / 1 S0223 Raspberry 2.2 lbs x 5 / 11 lbs / 1 S0255 Lemon 2.2 lbs x 5 / 11 lbs / 1 S0200 Strawberry 2.2 lbs x 5 / 11 lbs / 1 S0244 Dark Chocolate 2.2 lbs x 5 / 11 lbs / 1

7 Mousse & Charlotte Preparations

8 Technical & Specialty Preparations

9 Item # Description Unit Size / Case S0650 Liquid Whipped Cream Stabilizer 3 L / 1 S0201 Siebolett Sponge Cake Emulsifier 1 lb / 1 S0415 Schnelcreme Buttercream Base 22 lbs / S0245 S0250 S0206 S0380 S0001 Bienenstich Florentine Cookie Powder Bee-Sting Choux Mix - Eclair & Cream Puff Powder Macro Meringue Egg White Powder Blitz Apfelmix Apple Filling Orange Dessert Rings - Plastic (2-7/8 W x 1-1/2 H) 13.1 lbs / 1 22 lbs / lbs / lbs x 16 / pcs. / 1

10 Recipes Sponge Cake (Recipe for six, 10 Cakes) 16 oz Sugar 450g 1-1/2 oz Siebolett 40g 3-1/2 oz Water 100g 8-3/4 oz Eggs 250g 5 oz Flour 150g 12-1/2 oz Starch 350g 1/4 oz Baking Powder 10g Pinch Salt 5g 14 oz Soft Butter 400g Whip all ingredients except butter for 2 minutes at high speed. Fold in butter. Start to bake at 220º C/ 430º F, reduce to 200º C / 390º F for about 40 minutes. Chocolate Sponge Cake (Recipe for ten, 10 Cakes) Siebolett Emulsifier Swiss Rolls (Recipe for two, 20 x 32 Swiss Rolls) 21 oz Sugar 600g 2-3/4 oz Siebolett 80g 10-1/2 oz Water 300g 24-1/2 oz Eggs 700g 21 oz Flour 600g 1/4 oz Baking 10g Powder Whip all ingredients for 3 minutes at high speed. Bake at 240º C/ 460º F for approximately 5 minutes. 3 lbs. 1oz Sugar 1400g 6 oz Siebolett 160g 1 lb,.5 oz Water 500g 3 lbs, 15 oz Eggs 1750g 2 lbs, 6.5 oz Flour 1100g 12.5 oz Starch 350g 3/4 oz Baking Powder 20g 7 oz Atomized 200g Chocolate Whip all ingredients for 5 minutes at high speed. Bake at 200º C / 390º F for approximately 25 minutes. Ice Cream Add 4g of Siebolett to each kilogram (2.2 lbs) of ice cream preparation for improved emulsification and texture.

11 Recipes Schnelcreme Buttercream Base Provides light, smooth and tasty butter cream. A popular icing for many types of cakes. It can be flavored and colored to suit a variety of purposes. No cooking required Long shelf life at room temperature Combines well with many different flavorings. Time saver and very simple to prepare. Basic Recipe 2.2 lbs Buttercream Base 1000g 2.2 lbs Butter Beurremont 83% 1000g (softened) 14 oz Water 400g First beat buttercream base until fluffy, add softened butter and whip at high speed for 5 to 6 minutes. Add water and beat in. Water could be replaced in part with flavoring.

12 Recipes Blitz Apfelmix Blitz Apfelmix A high quality apple filling with the flavor of freshly harvested apples. Bake and freezer stable - - will not oxidize. Finished products will slice neatly Basic Recipe: Combine 1 pouch of Blitz Apfelmix with 4.25Kg / 9 lbs 5oz of hot or cold water. Allow to set overnight. For best results, us the entire pouch in a single batch. Use hot water for immediate use. Shelf life after mixing is 5 days refrigerated. Flavoring suggestions: rum, vanilla, cinnamon, lemon zest, raisins... Bienenstich (Bee Sting) Florentine Mix Honey flavored preparation for the production of Florentine cookies and crispy Bee Sting topping for cakes, muffins and biscuits... For Bee Sting Topping, spread the nuts over the dough / batter and sieve the Bienenstich mix on top and bake. For Florentines, combine the ingredients (2 parts of Bienenstich Mix and 1 part nuts or dried fruit) and bake in a ring on a Silpat or in Fleximolds. For cookies bake at 200 ºC / 392º F for about 4 minutes or until brown.

13 Recipes Mousse & Charlotte Preparations Neutral & Flavor Charlotte Fond Preparations contains gelatin. It sets smoothly (no lumps) and slowly allowing more time for cake assembly. Add flavoring or fruit puree of choice to Neutral Charlotte. Both Mousse & Charlotte Preparations can be additionally flavored with Siebin Pastes & Essences. The Charlotte is suitable for bavaroise, mousses, charlottes & creams. TIP: 7 oz / 200g of Neutral Charlotte = 16 gelatin sheets Instant White & Dark Chocolate Mousse Preparations are Ideal for filling chocolate dessert cups or parfait glasses. Basic Mousse Recipe: 35 oz Dark or White 1000g Chocolate Mousse Mix 44 oz Milk or Half & Half 1250g Combine mousse mix and milk or half & half in a mixing bowl. Mix for 5 minutes at high speed. Let stand for two hours in the refrigerator. Basic Charlotte Recipes: 7 oz Neutral Charlotte 200g 5 oz Sugar 140g 34 oz Heavy Cream 946g 8 oz Water 230g Combine water, sugar and Neutral Charlotte. Fold in the whipped up the heavy cream. Use any flavoring pastes. Fruit Mousse: 8 oz Neutral Charlotte 230g 3-1/2 oz Sugar 100g 35 oz Fruit Puree 10% Sugar 1000g 1 qt. Heavy Cream 946g Combine the sugar and Neutral Charlotte. Then mix into the fruit puree. Whip the heavy cream to soft peaks and fold into fruit puree mixture.

14 Recipes Pate a Choux - Eclair Mix A powder preparation for the production of pate a choux to create cream puffs, eclairs, croquembouche, Saint Honore cakes... Full bag yield: 960 large or 2400 mini eclairs / cream puffs. Ready to use and easy to handle; just add hot water or milk and bake. Excellent. efficient - - volume increases up to 3 x. Basic Recipe: 17.5 oz Pate a Choux Mix 500g 26.5 oz Water (40 ºC / 176º F) 750g Mix powder with water for 3-4 minutes until smooth. Using a pastry bag with tip, pipe on an oiled baking sheet pan or Silpat. Bake at 410 ºF / 210º C for about 20 minutes.

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16 Baking Ingredients