Pączek mix 20% is premix for production high quality traditional doughnut and other types of yeast-raised doughs like sweet buns, buttery rolls, plaited white bread. Using this concentrate lets easily and quickly get doughnuts with following features:
A dough obtained from this concentrate is easy to make, has big stability during growth and is perfect for a artisan works and on automatic industrial lines as well.
Chocolate muffin mix – is concentrated biscuit-fatty cake with chocolate taste note based on ingredients of highest quality.
Muffins baked on the basis of concentrate are characterized by:
Vanilla Muffin Mix – is mixture of biscuit-fatty cake with vanilla taste note based on ingredients of highest quality.
Muffins baked on the basis of mixture are characterized by:
Waffles – 100%-mixture for making dough for delicious waffles and pancakes. Dough is easy and fast to make, because we combine powder only with oil and water, next we mix. Thanks to this fact we obtain product of high quality, fluffy, crunchy and elastic structure with great flavour and delicate vanilla note.
Toffee cake – 100%-mixture of biscuit-fatty cake. Mix for production of delicious biscuit-fatty cakes with rich flavour and aromatic toffee smell. It is possible to prepare from this mixture dark and damp cake, which will preserve freshness long. Its character is stressed by composition of aromas giving it special flavour of toffee. It is perfectly suitable for making pound cakes, marble cakes, muffins, etc.
Carrot cake – 100%-mixture for baking carrot cakes. Delicious and interesting mixture for baking biscuit-fatty cakes with addition of dried carrot. Besides dried carrot there are also duly chosen spicy seasonings. Cake is properly sweet, quite damp and very filling. Pieces of carrot influence attractive appearance of crumb, its juiciness and seasonings are complement of flavour. Original composition of mixture lets obtain always light cake with characteristic brown color, aromatic smell and unique flavour.
Shortcake – 100%-mixture for production of shortcake. Mixture is tasty and delicate basis for shortcake. It is distinguished by different variants of application of product, convenience of use, excellent attributes during work and delicious flavour.
Light Biscuit – is prepared concentrate of biscuit cake allowing to prepare excellent product in very short time. Quality of flavour and structure of prepared biscuit cake is very good. During baking cake takes golden-yellow colour(top of cake is light brown). Application: bottoms of layer cakes, biscuit cakes rolls, biscuits cakes “Stephens”.
Dark biscuit – is prepared concentrate of biscuit cake allowing to prepare excellent product in very short time. Quality of flavour and structure of prepared biscuit cake is very good quality. It is characterized by fluffy, delicate structure of crumb and large volume and content of chocolate emphasizes its unique taste and aroma. Application: bottoms of layer cakes, biscuit cakes rolls, biscuits cakes “Stephens”.
Meringue 100% – 100%-mixture for easy and quick production of light meringues, bottoms for meringue layer cakes, additive to cakes in form of meringue mass or as decoration of biscuit-fatty cakes. Thanks to this mixture product is always repeatable and with good quality and after baking it preserves good structure and maintains given shape. Mixture ensures delicate, fluffy structure, large aeration and pleasant crunchy crumb.
Coconut mass “Kokosanka” is 100% premix for baking traditional coconut pastries, coconut cake and as a filling for cakes. Final product is very moist, has long-lasting freshness and has a subtle and aromatic coconut scent.
Croissant Paris is 100% premix to prepare different bakery products from semi- puff pastry goods, both sweet like croissants, Danish cakes, English cakes, snails, combs, etc. and seasoned like rolls with meat, cabbage and other snacks with different savoury fillings. The dough has many typical thin layers, like in semi-French cake. It is light and crisp. Croissant Paris is used for preparation in the one-phase method, it is very easy to make, because all ingredients of dough combine together straight away and production process is performed in cold temperature. Texture of dough easily combines with margarine (for French cakes), what thus assures good rising of dough, easy forming and high volume in last fermentation. Croissant Paris is designed for a direct baking and also for baking pre-frozen cakes.
There is a high quality 100% premix intended for preparation of pound cakes, Madeira cakes, muffins and other wares of fatty sponge type with close, homogeneous crumb texture. Cake has an excellent taste and aroma, good cake volume, good slicing properties, high moisture and extended freshness. Essence value of premix is easy and quick making ready product and repeated quality baking goods every time. Baked pound cake is good basis to get products with different filling, topping and decoration.