ginger cake mix - csm bakery solutions · 2018-08-21 · 2 ginger cake mix gingerbread muffins an...

TRADITIONAL TRADITIONAL TRADITIONAL

Ginger Cake Mix

2

Ginger Cake Mix

GingerbreadMuffins

An original classic. Craigmillar Ginger

Cake is rich and moist in texture and

flavoured with warm aromatic spices.

Simply add water and either golden

syrup for a for a lighter ginger cake

or add dark treacle for a darker cake

• An original classic

• Rich & moist

• Simply add water and either golden syrup or treacle

• Good baked shelf life

• Size: 12.5kg

Ginger Cake Mix

New packaging format

4

Craigmillar’s superior range of

icings, toppings and fillings are

made using the finest quality

ingredients and have been

created by our team of experts

using the latest in baking

technology.

Perfect Toppings & Fillings

Light N FluffyTopping

& Filling

Craigmillar’s convenient products offer the best solutions for creating the most appealing products that

offer something extra special.

• Ready to use fudge icing for topping, filling and coating

• Use on a wide range of confectionery items

• Can be beaten, piped, topped or filled on to cakes, cupcakes and gateaux

• Freeze / thaw stable

• Melt to 40-50°C for dipping and piping

• Non sticky finish, giving a slight skin but with a soft eat

• Crembel can be beaten and used instead of a frosting

• Pack size: 12.5kg pail

• Product codes: Caramel 10143343, Chocolate 10143325, Vanilla 10143336, Lemon 10143328

Crembel Fudge Icings

• A ready to use rich toffee filling/sauce made from all butter, condensed milk and golden syrup

• Use as a topping or filling

• Pack size: 10kg pail

• Product code: 10143849

RTU Toffee Sauce

• Plain chocolate chips

• Cocoa content (min 40%)

• Ideal for cookies and for filling and topping muffins and cakes

• Bake stable

• Pack size: 5kg case


Farmachoc Chips

• Ready to use aerated filling cream (butter cream alternative) with light texture

• Vanilla flavoured

• Spread or pipe straight from the pail



Vanilla Light N Fluffy

• A ready to use icing made with full fat soft cheese

• Soft rich eat, light in colour

• Can be used as a topping or filling.

• Traditionally used on carrot cake, but works well with ginger cake, banana cake and coffee cake

• Contains 18% full fat soft cheese



American Cream Cheese Icing

IngredientsGINGER CAKE MIX 1000gWater 460g Golden Syrup 500g Rhubarb & Ginger Gin 100g

Stewed Rhubarb & GingerRhubarb (trimmed & chopped) 750g Caster Sugar 100gWater 2tbspStem Ginger (finely chopped) 2pcsLarge Orange (juice & zest)

Instructions1 Place all the ingredients into a pan

2 Bring to the boil, turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape

IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 250g Black Treacle 250g

1 Place mix into a machine bowl fitted with a whisk

2 Blend water, rhubarb & ginger gin and golden syrup together and add to mix over 1 minute on first speed

3 Scrape down

4 Whisk for 3 minutes on second speed

5 Scale at 700g into an 8” lined round tin

6 Bake at 180°C for approx. 45 minutes

7 Once cool, layer the bottom layer with rhubarb & ginger jam, place another layer on top and layer with VANILLA LIGHT N FLUFFY, place top layer and spread with VANILLA LIGHT N FLUFFY with stewed rhubarb & ginger or alternatively more rhubarb & ginger jam

Instructions


2 Blend water, golden syrup and black treacle together and add to mix over 1 minute on first speed

3 Scrape down


5 Scale at 380g into prepared Pullman tins

6 Bake at 175°C for approx 50–60 minutes

Instructions

Jamaican Ginger Loaf Cake Recipe

Rhubarb & Ginger Layer Cake Recipe

6

ToppingVANILLA LIGHT N FLUFFY

IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500gGlace Cherries (chopped & dried) 200g

IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g


2 Blend water and golden syrup together and add to mix over 1 minute on first speed

3 Scrape down


5 Scale at 900g into a large Bundt tin and bake at 170°C for approx. 60-70 minutes

6 Once cooled, heat CHOCOLATE CREMBEL to 45°C and pipe between the grooves of the Bundt

Instructions



3 Scrape down


5 Blend in chopped cherries until well distributed


7 Bake at 175°C for approx. 50–60 minutes

Instructions

Cherry & Ginger Loaf Cake Recipe

Chocolate & Ginger Bundt Cake Recipe

7

ToppingCREMBEL FUDGE ICING - CHOCOLATE



3 Scrape down


5 Blend in FARMACHOC CHIPS

6 Scale at 110g into prepared muffin cases

7 Sprinkle approx. 3g of FARMACHOC CHIPS onto top of the muffin batter


Instructions

Choc and GingerMuffins Recipe

8

IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500gFARMACHOC CHIPS 150g



3 Scrape down


5 Scale at 50g into prepared cupcake cases


7 Once cooled pipe a swirl of beaten CARAMEL CREMBEL on top and drizzle with RTU TOFFEE SAUCE

Instructions

Ginger & Caramel Cupcake Recipe


ToppingCREMBEL FUDGE ICING – CARAMELRTU TOFFEE SAUCE

Instructions



3 Scrape down



6 Bake at 175°C for approx. 50–60 minutes


2 Blend water, golden syrup, lime juice and lime zest together and add to mix over 1 minute on first speed

3 Scrape down


5 Scale at 350g into 8” lined tins and level

6 Place plum slices around top


8 Upon taking out of the oven and once de-tinned but while still very hot, glaze with RTU TOFFEE SAUCE

Instructions

Ginger & Plum Cake Recipe

Ginger LoafCake Recipe

9IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g


ToppingRTU TOFFEE SAUCEPlum Slices

IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 400gBlueberries 150g



3 Scrape down


5 Blend in blueberries



8 Once cooled pipe blueberry CREMBEL (beaten) on top of cupcakes and garnish with a blueberry

InstructionsGinger & Blueberry Cupcake Recipe

10

To make Blueberry Crembel

1 Place VANILLA CREMBEL and blueberries into a mixing bowl and blend on first speed for 2 minutes

2 Scrape down and turn mixer to second speed and mix until aerated

ToppingCREMBEL FUDGE ICING – VANILLA 500gBlueberries 50g


2 Blend water, lime juice and golden syrup together and add to mix over 1 minute on first speed

3 Scrape down



6 6 Bake at 160°C for approx. 40 minutes

Instructions



3 Scrape down




Instructions

GingerbreadMuffin Recipe

Ginger & LimeCupcake Recipe

11IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500gLimes zest x2 limes Lime juice 30g

IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 400gBlack Treacle 100g

Lime Crembel

1 Place VANILLA CREMBEL, lime juice or lime flavour and zest into a mixing bowl and blend together on first

speed

2 Turn up to second speed and mix until aerated

3 Pipe onto top of cupcakes and garnish with a sprinkle of lime zest

Gingerbread Toffee Sauce

1 Blend RTU TOFFEE SAUCE and ginger powder together until ginger is well incorporated

2 Inject Muffins with ginger flavour RTU TOFFEE SAUCE

3 Top with beaten CARAMEL CREMBEL and decorate with a chocolate gingerbread man

ToppingCREMBEL FUDGE ICING – VANILLA 500gLime Zest 5gLime Juice 5gor Lime Flavour 1.5g

ToppingCREMBEL FUDGE ICING – CARAMEL RTU TOFFEE SAUCE 500gGinger Powder 10g

Ginger & Lemon Muffin Recipe

Blackberry & Ginger Cupcake Recipe

12



3 Scrape down




7 Once cooled pipe blackberry CREMBEL (beaten) on top of cupcakes and garnish with a blackberry

Instructions


Blackberry Crembel

1 Place VANILLA CREMBEL and blackberries into a mixing bowl and blend on first speed for 2 minutes




3 Scrape down


5 Blend in candied lemon peel


7 Sprinkle approx. 3g of candied lemon peel onto top of muffin batter


9 Once cooled, inject 10g of lemon curd into centre of muffin

10 Heat LEMON CREMBEL to 45°C, pipe 10g on top of the muffin and decorate with a small sugar flower

Instructions

IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500gCandied Lemon Peel 150g

ToppingCREMBEL FUDGE ICING – VANILLA 500gBlackberries 50g

ToppingCREMBEL FUDGE ICING – LEMON Lemon Curd

Ginger & Prosecco Slice Recipe

American Cream Cheese & GingerSlice Recipe

13



3 Scrape down


5 Scale at 1kg into a 18x30cm tray


7 Once cooled, top with AMERICAN CREAM CHEESE ICING

Instructions




3 Scrape down


5 Scale at 1kg into a 18x30cm tray


7 Once cooled spread Prosecco flavoured VANILLA LIGHT N FLUFFY over the top of the tray bake and sprinkle with gold leaf flakes

8 Cut into slices

Instructions


ToppingVANILLA LIGHT N FLUFFY 500gProsecco Flavour 1.5g

ToppingAMERICAN CREAM CHEESE ICING

The tang of the American Cream Cheese Icing compliments the ginger kick from the cake

Prosecco flavoured VANILLA LIGHT N FLUFFY

1 Place VANILLA LIGHT N FLUFFY and Prosecco flavour into a mixing bowl and blend on first speed for 2 minutes


14

•

Ginger Pecan Pie RecipeIngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g

ToppingPecans (nibbed) 100gCREMBEL FUDGE ICING - CARAMEL

•

Instructions



3 Scrape down


5 Scale at 500g into lined 6” tins


7 Once cooled pipe beaten pecan CREMBEL and RTU TOFFEE SAUCE alternatively between the layer

8 Top cake CARAMEL CREMBEL heated to 45°C, allowing it to drizzle down the sides

9 To finish, sprinkle with nibbed pecans

Pecan Caramel CrembelCARAMEL CREMBEL 500gPecans 100g

1 Pulse pecans in a food processor until they become a coarse powder – do not over process

2 Place the powdered pecans and CARAMEL CREMBEL into a mixing bowl and blend together on first speed

3 Scrape down and mix on second speed until aerated

Our Products

CSM098

CSM (United Kingdom) Ltd Stadium Road | Brombrough | CH62 3NUFreephone: 0800-783-4697www.csmbakerysolutions.com

TRADITIONAL

Code Product Size10141882 Complete Sponge 12.5kg

10141779 Chocolate Sponge 12.5kg

10141758 Chocolate Cake 12.5kg

10141872 Coconut Macaroon Mix 10kg

10141788 Choux Paste Mix 10kg

10142320 Farmhouse Cake 12.5kg

10222223 Genoese Cake Mix 12.5kg

10142523 Ginger Cake 12.5kg

10143090 Madeira Cake 12.5kg

10143771 Rich Celebration Cake 12.5kg

SCONE

Code Product Size

0141565 Buttery Scone Mix 12.5kg

10143370 Scone Mix 12.5kg

10142089 Delite 2000 Scone 24kg Concentrate

10140541 2 Way Savoury Scone 16kg Concentrate

10143922 2 Way Scone 16kg Concentrate

DOUGHNUT

Code Product Size10142156 Doughnut Concentrate 16kg (50%)

10142843 Kielder Doughnut 25kg Concentrate (50%)

10188769 Meister Berliner 25kg Complete Mix

10143898 Satin Doughnut 12.5kg Concentrate (20%)

FILLING CREAMS

Code Product Size10187152 Lactofil Classic 4x5 litre

10187153 Lactofil Classic 12x1 litre

10220431 Lactofil Supreme 10 litres

10220430 Lactofil Ultralife 12x1 litre

10144413 Vanilla Light N Fluffy 8kg pail

ICINGS, FILLINGS & TOPPINGS

Code Product Size

10140933 American Cream 10kg Cheese Icing

10141616 Carrot Cake Topping 10kg

10141944 Craigmillar Caramel 12.5kg

10143343 Crembel Fudge Icing - 12.5kg Caramel

10143325 Crembel Fudge Icing - 12.5kg Chocolate

10143328 Crembel Fudge Icing - 12.5kg Lemon

10143336 Crembel Fudge Icing - 12.5kg Vanilla

10141960 Crembel Fudge Icing 12.5kg Original - Caramel

10185266 Original Crème Patisserie 10kg

10142151 Double Fudge Icing 12.5kg

10176895 Frosting - Chocolate 5kg

10176900 Frosting - Vanilla 5kg

10143095 Magi-Glaze 12.5kg

10143849 RTU Toffee Sauce 10kg

10144512 White Wrap Ice 12.5kg

AMERICAN

Code Product Size10141770 American Muffin Mix - 12.5kg Chocolate

10143608 American Muffin Mix - 12.5kg Plain

10141376 Banana Cake 12.5kg

10141615 Carrot Cake Mix 12.5kg

10141735 Crème Cake Mix - 12.5kg Chocolate

10143601 Crème Cake Mix - Plain 12.5kg

10141762 Extra Moist Cake Mix - 12.5kg Chocolate

10143603 Extra Moist Cake Mix - 12.5kg Plain

10142288 Extra Moist Cake Mix - 12.5kg Toffee

10141740 Fudge Brownie Mix 12.5kg

ginger cake mix - csm bakery solutions · 2018-08-21 · 2 ginger cake mix gingerbread muffins an...

Documents