Spekulatius

5,000 kg Westfalia-Mürbmix 1,750 kg Westfalia Butterfett soft 0,500 kg sugar 0,250 kg whole egg 0,350 kg milk 0,020 kg spekulatuis spice 0,015 kg salt 7,885 kg spekulatiusdough   Method: knead all ingredients to a short crust pastry. Stay the dough cool over night and...

Butter cake

2.500 kg Wheat flour, type 550 0,200 kg Yeast 0,750 kg Westfalia Butina Butterfettbackkrem 0,500 kg Westfalia Butterfett soft 0,125 kg Marzipan 0,950 kg Milk / Water 0,030 kg Salt 0,015 kg Stollen seasoning 5,070 kg Dough weight 3,000 kg Raisin / fruitmix 0,750 kg...

Onion tarte

ingredients (recipe for 5 baking sheets 40 x 60 cm) 3,000 kg wheat flour, type 550 0,400 kg Westfalia Superback 38 0,180 kg Westfalia Backstabil Pro 0,300 kg whole egg 1,200 kg water 0,110 kg yeast 0,060 kg salt kneading time:  2 min. by slow & 5 min. by fast dough...

Plum-Pastry

Danish pastry 3.500 g wheat flour, type 550 1.450 g water, cold 350 g whole egg 600 g WESTFALIA Backstabil Pro 250 g yeast 140 g wholemilk powder 50 g salt WESTFALIA Plunder Croissant Platte 2000 g method: kneading time: 2 minutes slow, 4 minutes fast after a short...

Cherry Cake

Ingredients basic batter 1500 g WESTFALIA Rühr Frisch 600 g WESTFALIA Goldquell Öl 600 g Water Method: Stir the ingredients for the basic batter slowly in a mixer machine for approx 3 minutes. Spread 1400 g of the basic batter on a greased 60 x 40 cm baking tray.  ...

Blueberry pastry Free E

Basic recipe danish pastry (for 2 pieces à 5 kg) 1875 g WESTFALIA Hefeteig Konz. 30% CL 950 g WESTFALIA Back freeE 4375 g wheat flour, type 550 1250 g whole egg 1375 g water, cold 300 g yeast Method: Kneading time: 2 minutes slow, 4 minutes fast For 5 kg basic dough...

Burger Buns

Ingredients 10.000 kg wheat flour, type 550 1.000 kg WESTFALIA Backstabil Pro 0.500 kg milkpowder 0.400 kg yeast 0.150 kg salt 1.000 kg whole egg 0.500 kg WESTFALIA Goldquell Öl 5.000 kg water How to make: Knead the ingredients to a smooth dough and let it rest for 15...

Dolce Vita – Strawberry cake

Ingredients (for 1 tray 60 x 40 cm) 675 g short crust pastry 500 g WESTFALIA Biskuit Mix 375 g whole egg 40 g water 100 g grated nuts, roasted 350 g WESTFALIA Kaltkrem Super 1000 g water 3000 g strawberries, cut in half Balsamic syrup 1500 g WESTFALIA Geleeguss rot...

Pear mandarin cake

Basic recipe for 1 tray (60 x 40 cm)  1.500 kg Westfalia Rühr Frisch 0.600 kg Westfalia Goldquell Öl  0.600 kg Water 0.005 kg Flavour, vanilla/ lemon 2.705 kg total  How to make: Stir the ingredients slowly in a mixing machine for approx 3 minutes. Spread the batter...

Apricot pastry

Ingredients basic dough: 2000 g Wheat flour, type 550 100 g Westfalia Backstabil Pro 50 g Whole egg 40 g Salt 1100 g Water, cold 3290 g Basic dough 2000 g WESTFALIA Plunder Croissant Platte method: Knead the ingredients in the kneading machine, dough temperature...