Our Recipes for You - Lindemann GmbH & Co. KG

Plum cake, a real classic!

Ingredients (for on baking sheet 60x40cm) 1,200 kg curd dough0,050 kg Westfalia Fruchtfix3,000 kg plums4,250 kg total amount Ingredients Westfalia Quarkteig (basic recipe):1,000 kg WESTFALIA Quarkteig0,200 kg whole egg0,300 kg water1,500 kg total amountkneading time:...

Fire and Ice

ingredients (for one baking sheet 60x40 cm) 1,500 kg Westfalia Rühr Frisch0,600 kg Westfalia Goldquell Öl0,650 kg water2,700 kg total amount mixture chocolate mixture:1,000 kg basic mixture0,030 kg cocoa0,050 kg sugar0,150 kg whole egg 0,600 kg pear slices0,750 kg...

Cheesecake

Ingredients for 2 cakes 28cm Ø 1,250 kg cream cheese0,250 kg whole egg0,650 kg water0,500 kg Westfalia Käsekuchen Fix 2,650 kg total amound method: Stir the ingredients to a smooth mixture. Prepare two cake rings with short dough and fill the mixture in equal...

Cranberry-Bread

Basic recipe 10,000 kg WESTFALIA Butter-Hefe-Quarkteig1,700 kg whole egg0,600 kg yeast3,300 kg water15,600 kg Butter-Hefe-Quarkteig Fruit mixture2,500 kg cranberries0,750 kg orange and lemon peel0,750 kg nuts, grated 19,750 kg total amound method: knead the...

Rhubarb-cake

ingerdients (for one braking tray 60 x 40 cm) 1,500 kg WESTFALIA Rühr Frisch0,600 kg WESTFALIA Goldquell-Öl0,600 kg waterstir approx. 3 minutes 0,350 kg WESTFALIA Kaltkrem-Super1,000 kg waterwhisk to a custard cream 1,100 kg frozen rhubarb 5,150g total amount ...

Franzbrötchen

ingredients for 70 Franzbrötchen (unit weight approx. 110g) Danish Pastry2,200 kg wheat flour, type 5500,850 kg water, cold0,400 kg whole egg0,300 kg Westfalia Backstabil Pro0,160 kg yeast0,060 kg milkpowder0,025 kg salt filling:0,500 kg Westfalia Supcreme,...

Danish coffee cake with almonds (danish pastry)

danish pastry:1,750 kg wheat flour, type 5500,725 kg water, cold0,175 kg whole-egg0,300 kg Westfalia Backstabil Pro0,125 kg yeast0,070 kg milkpowder0,025 kg salt filling:2,700 kg almond paste1,300 kg raisins 3,170 kg basic dough1,000 kg Westfalia Plinder-Croissant...

Filled Donuts

2,000 kg Berliner Konzentrat 10,000 kg wheat flour 0,800 kg Westfalia Superback 38 0,600 kg sugar 2,800 kg whole-egg 0,650 kg yeast 4,000 kg water 20,850 kg total amount method: kneading time: 2 minutes slow and 8 minutes fast dough temperatur: 25-27°C dough...

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...

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...

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...

Carrot Cake with Frosting

INGREDIENTS Basic recipe for one tray 60 x 40 cm: WESTFALIA RÜHR Frisch 1.500 kg Vegetable oil 0.700 kg Water 0.700 kg Nut semolina 0.200 kg Chopped nuts, roasted 0.200 kg Greated carrot 1.000 kg Total batter quantity 4.300 kg Frosting: Cream cheese, nature...