Recipe library

Fresh Fruit Paris-Brest

Uses Bakels Instant Cream Powder (10 × 700 g)

Fruit & Nut Bars

Uses Dawn Waffle Mix 12.5 kg

Fruit Cheesecake Minis

Uses Neutral Paste/Glaze 12.5 kg (Hot) +1 more

Fruit Cheesecake Tart

Uses Neutral Gel Glaze 13 kg (Zeelandia)

Fruit Garden Cake

Uses Zeesan Cream Stabiliser

Fruit Garden Loaf Cake with Cream

Uses Neutral Paste/Glaze 12.5 kg (Hot)

Fruit Garden with Raspberry Jelly

Uses Zeesan Cream Stabiliser +1 more

Fruit Roulade with Tiramisu

Uses Zeesan Cream Stabiliser +1 more

Fruitcake Cupcake

Uses Zeelandia Fondant Ready (14 kg) +1 more

Fruited Teacake

Makes 365 buns

Uses Bakels Baktem Bun & Roll Concentrate 12.5 kg

Fruity Summer Cupcakes

Uses Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg +1 more

Fudge Cake with Browned Butter

Makes 1 frame about 40 × 60 cm

Uses Zeesan Cream Stabiliser

Full Chocolate Cake

Uses Neutral Paste/Glaze 12.5 kg (Hot)

Garlic Bread Christmas Tree

Uses Bakels Baktem Bun & Roll Concentrate 12.5 kg

Ghost Brownies

Uses Dawn White Chocolate Coating 6 kg

Ginger & Banana Muffin

Uses Dawn Plain Extra Moist Muffin Base 12.5 kg

Ginger Caramel Cake

Makes 1 cake

Uses Caramel Sauce 12.5 kg RTU (Bakels)

Gingerbread and Orange Cake (Catalogue)

Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg +1 more

Gingerbread Ballerina Cake (Piernikowa kraina)

Makes 6 cakes in 16 cm diameter moulds

Uses Zeelandia Gingerbread Cake Mix +3 more

Gingerbread Biscuits with Perla Almond Paste - Star

Uses Zeelandia Spice Cake Mix 25 kg

Gingerbread Cake

Uses Zeelandia Spice Cake Mix 25 kg

Gingerbread Cake with Fruit and Nuts

Uses Zeelandia Spice Cake Mix 25 kg +1 more

Gingerbread Cake with Orange Cream

Makes 2 frames of about 40 × 60 cm (about 1950 g per piece)

Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg +2 more

Gingerbread Cake with Plums

Makes 1 cake in a frame of about 40 × 60 cm

Uses Zeelandia Gingerbread Cake Mix +2 more

Gingerbread Cube with Fruit

Makes 1 frame about 20 × 60 cm

Uses Zeelandia Gingerbread Cake Mix +3 more

Gingerbread Fruit Cake

Makes 7 pieces, about 365 g each

Uses Zeelandia Gingerbread Cake Mix

Gingerbread Metre Loaf - Star

Uses Zeelandia Fondant Ready (14 kg) +1 more

Gingerbread Muffins

Uses Ready-to-Use Frosting +1 more

Gingerbread Pancakes with Oranges

Uses Zeelandia Gingerbread Cake Mix +1 more

Gingerbread Pralines

Uses Zeelandia Arabesque White Couverture 29% 5 kg

Gingerbread with Apple and Pear Cream

Makes 2 frames about 40 × 60 cm

Uses Jelly Neutral 5 kg +2 more

Gingerbread with Blackcurrant

Uses Zeelandia Gingerbread Cake Mix +3 more

Gluten Free Raspberry & Pistachio Cake

Makes 1 cake, 8" deep round tin (1050 g batter)

Uses Dawn Foods Flavouring Compounds

Golden Autumn CATALOGUE

Makes 4 pieces

Uses ZEELAsoftSER Vanilla Cream Cheese 12 kg +2 more

Golden Poppy Seed Loaves

Makes 7 pieces baked per long tin 14 × 7 × 59 cm

Uses Zeelandia Bioferm Dark Liquid Sourdough 19 kg

Green Slime Cupcakes

Uses Ready-to-Use Frosting +1 more

Green Tea Cake with Redcurrant

Uses Cream Alternative Rosette 12 × 1 L +1 more

Gruyere & Garlic Ciabatta

Uses Bakels Artisan Bread Concentrate 7% 12.5 kg

Halloween Bundt Cake

Makes 4 x 8” (20cm) Bundt tins / moulds

Uses Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg +1 more

Halloween Green Goo Tart

Makes 1 tart, 10 inch tart / flan tin

Uses Dawn Dark Devil’s Chocolate Cookie Base 12.5 kg

Halloween Pastry

Uses Dawn Delifruit Classic Mango Filling 2.7 kg

Halloween Schnitte

Makes 3 chocolate sponge slices 60 × 20 cm

Uses Dawn Foods Flavouring Compounds

Halloween Vlaai

Uses Dawn Foods Flavouring Compounds

Hawaiian Sun

Uses Jelly Neutral 5 kg +2 more

Hearty Rye - Pizzerinka Cone

Makes 30 pieces per 2.4 kg dough piece

Uses Zeelandia Hearty Rye Bread Mix 25 kg +1 more

Heavenly Apple Tartlet

Uses Paletta Cold Glaze Neutral Gel 6 kg +2 more

Heavenly Mousse

Uses Paletta Cold Glaze Neutral Gel 6 kg

Hemisphere with Rum Raisins

Uses Zeelandia Sponge Mix ZL +1 more