DOUGHNUTS DE LUXE Bakels trend alert! - Bakels Sweden
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Bakels trend alert! DOUGHNUTS DE LUXE
Trend alert
EYE-CATCHING & INSTA-WORTHY
DOUGHNUTS DE LUXE
We see a huge trend towards decorated and Insta-worthy doughnuts.
Creativity has no limits amongst the ’doughnutteries’ and specialised
pop-up doughnut boutiques opening up all around us.
Use the doughnut like a blank canvas and let the creativity flow. With
the ability to decorate, top, dip and fill them with just about anything,
you can easily create new photogenic, mouth watering combinations.
The doughnut is never out of season, we believe this is a trend that
is here to stay, an eye-catching and taste appealing movement.
The opportunities are endless, twin packs, boxes of twelve,
seasonal packs, share in the office or at home with family and
friends. Doughnuts will keep attracting the Insta-savvy consumer
again and again.
USE THE DOUGHNUT
LIKE A BLANK CANVAS
Get creative COUNTLESS OPPORTUNITIES FOR REINVENTION Consumers enjoy posting photos of visually appealing food and baked goods in their social media channels. Today’s consumer’s always looking for unique and interesting eating experiences that they can share in a constant effort to improve and influence their personal brand identity. Trendy doughnuts are particularly photogenic. In fact, #donut and #doughnut has been used more than 10 million times on Instagram. Glazed, powdered and jelly-filled doughnuts are timeless, but the industry’s come a long way from offering just the classics. Today, bakeries are attracting massive crowds through their social media feeds. With innovative pop up flavour profiles that only exist in a short period of time and themed doughnuts based on current topics, occasions, seasons and holidays, the baker can ensure to always be interesting and up to date as a way to constantly attract the consumer to visit or order online.
Make the perfect
doughnut
BAKELS BERLINER MIX
For the perfect doughnut with a golden
PRODUCT INFORMATION
surface, a soft and fluffy texture and
an impressive height, you need a really Packaging: 20 kg bag
good dough. This is exactly what you
will get with the quick and easy-to-use
Shelf life: 8 months
Bakels Berliner Mix. The mix is also perfect
for baking a delicious classic Berliner Bun.
Allergens: Contains gluten (WHEAT)
With Bakels Berliner Mix, you only need
to add eggs, yeast and water to make the Storage: To be stored dry and not
perfect doughnut with the famous bright above +25°C. (Max 65%
border which is the signum for a high relative humidity)
quality doughnut. The mix gives you the
same consistent quality every time.
DOUGHNUT BASIC RECIPE METHOD
Mix the ingredients into a smooth dough.
Normal mixing time.
INGREDIENTS Dough temperature: 26-27°C.
Bakels Berliner Mix 2000 g Resting time: 10 minutes.
Water 600 g Roll out the dough to a thickness of around 8 mm,
Egg 400 g then then cut out the desired shape.
Bakels Dry Yeast 50 g Set aside on a baking sheet and leave to prove
for 45-50 minutes.
Fry the doughnut in 180-190°C oil.
PRODUCTS USED
Art nr: Bakels Berliner Mix 3760
Art nr: Bakels Dry Yeast 2972
AIM FOR THE BRIGHT
BORDER WHICH IS THE
SIGNUM FOR A HIGH
QUALITY DOUGHNUT
FILL WITH VANILLA
CUSTARD, FRUIT FILLINGS,
CARAMEL FILLINGS OR
YUMMY TRUFFLES
CLASSIC BERLINER BUNS OAT BIRKES
METHOD
INGREDIENTS Berliner bun
Berliner bun Mix the ingredients into a smooth dough.
Bakels Berliner Mix 2000 g Normal mixing time.
Water 600 g Dough temperature: 26-27°C.
Egg 400 g
Resting time: 10 minutes.
Bakels Dry Yeast 50 g
Scale at 60 g and mould round.
Vanilla cream Put on a wooden plate and prove for
45-50 minutes.
Water 800 g
Bakels Brilliant Cream 300 g Fry the bun in 180-190°C oil.
Cream 200 g Make a hole in the side of the bun and fill with
vanilla cream. Dip in a sugar flavoured with
cardamom or cinnamon.
PRODUCTS USED Vanilla cream
Art nr: Bakels Berliner Mix 3760 Mix the powder with cream and water and whisk
Art nr: Bakels Dry Yeast 2972 for about 5 minutes. Let the custard rest over
Art nr: Bakels Brilliant Cream 3367 night to develop more vanilla flavour.
Art nr: Bakels Millionaries Caramel NH 4718 More tasty fillings for Berliner Buns
Art nr: Bakels Les Fruits 70% and Bakels Truffle
Try to vary the classic vanilla filling with
various article numbers
Bakels Les Fruits Fillings with 70% fruits,
Bakels Millionaires Caramel or Bakels Truffles.
Time to decorate LET THE FOLLOWING PAGES INSPIRE YOU TO CREATE MASTERPIECES
DOUGHNUTS DE LUXE
TOPPING TIPS
Bakels has all you need to decorate, dip,
top and fill your doughnuts. We have
developed a batch of inspirational recipes
to show you how to add an extra touch to
your doughnuts, with Bakels products you
already use.
Bakels Diamond Glaze
Ready to use as glaze for a luxurious shiny
topping. Diamond Glaze White can be used
for colouring using Aromatic colours.
Bakels Fudgice
Fudgice is easy to melt and dip the
doughnuts in. It can also be piped for
decoration. Fudgice White can be used
for colouring using Aromatic colours.
Aromatic Colours
Colours that will make your
doughnuts pop.
USE DIFFERENT
CUTTER SHAPES TO
CREATE UNIQUE
APPERENCES
PRODUCTS
Art nr: Bakels Diamond Glaze White 3473
Art nr: Bakels Diamond Glaze Chocolate 8826
Art nr: Bakels Diamond Glaze Silver 3476
Art nr: Bakels Diamond Glaze Gold 3475
Art nr: Bakels Toffee Fudgice 5796
Art nr: Bakels White Fudgice 5797
Art nr: Bakels Choc Fudgice 5798
Art nr: Aromatic Red Colour 6514
Art nr: Aromatic Blue Colour 6520
Art nr: Aromatic Green Colour 6511
Art nr: Aromatic Yellow Colour 6515
Art nr: Aromatic Purple Colour 6527
Art nr: Aromatic Orange Colour 6516
Art nr: Aromatic Black Colour 6529
OAT BIRKES
MERENGUE STICKS
RASPBERRY & CHOCOLATE METHOD
Merengue sticks
Dissolve Actiwhite in the water and let it
INGREDIENTS
stand for 10 minutes. Whisk a meringue and
Merengue sticks add the sugar in portions. Pipe stick shapes
Sugar, granulated 2000 g with a nozzle and sprinkle with raspberries or
Water 1000 g chocolate sugar, dry at 100-120°C.
Bakels Actiwhite 100 g Chocolate and raspberry sugar
Chocolate sugar Mix sugar and flavour, let it dry.
Sugar 300 g
Aromatic Chocolate flavour 25 g
PRODUCTS USED
Raspberry sugar Art nr: Bakels Actiwhite 3140
Sugar 300 g Art nr: Aromatic Raspberry 6241
Aromatic Raspberry flavour 25 g Art nr: Aromatic Chocolate 6480
DARK TRUFFLE TOP METHOD
INGREDIENTS Mix No Bake and water with a beater for
Bakels No Bake 1000 g approximately 1 minute on low gear.
Butter, melted 200 g Add melted butter and mix for 1 minute.
Water 100 g Scrape down the side of the bowl and mix until
it becomes a homogeneous mass.
Bakels Dark Truffle
Bakels Non Temp Dark Roll out the mass to around a 5 mm thickness
between two silicon sheets and freeze for a
few minutes.
PRODUCTS USED Press out roundels, approximately 2 cm in
Art nr: Bakels No Bake 3860 diameter, pipe Dark Truffle on each No Bake
Art nr: Bakels Dark Truffle 5369 roundel and dip in Non Temp Dark.
Art nr: Bakels Non Temp Dark 5208WHITE TRUFFLE TOP MERENGUE PLATE
INGREDIENTS INGREDIENTS
Bakels Digestive Bisquit Crumb 500 g Sugar, granulated 2000 g
Butter, melted 150 g Water 1000 g
Bakels White Truffle Bakels Actiwhite 100 g
Bakels Non Temp White
METHOD
METHOD Dissolve Actiwhite in the water and let it stand for
Mix Digestive Crumbs and the melted butter 10 minutes. Whisk a meringue and add the sugar
with a paddle until the butter has been mixed in portions. Pipe lengths using a flat nozzle, dry at
in properly. 100-120°C.
Roll out the mass 5 mm thick between two
silicon sheets and put in the freezer for a few
minutes. Press out roundels, approximately
2 cm in diameter. Pipe White Truffle on each CRUMBLES LIGHT, DARK & RED
roundel, using a curl nozzle, then dip in Non
Temp White. INGREDIENTS
Bakels Muffin & Cake 500 g
PRODUCTS USED ON THIS SIDE Butter 200 g
Art nr: Bakels Digestive Bisquit crumb 3783
Art nr: Bakels White Truffle 5366 METHOD
Art nr: Bakels Non Temp White 5206 Mix the muffin mix and the butter using a beater,
Art nr: Bakels Actiwhite 3140 until the mix gets a crumbly consistency. Spread onto
Art nr: Bakels Muffin & Cake Choc 3766 a baking sheet and bake at 180°C for about 15-20
Art nr: Bakels Muffin & Cake Plain 3765 minutes.
Art nr: Bakels Muffin & Cake Red 3779NUT CROQUANT STICKS
INGREDIENTS
Bakels No Bake 1000 g
Butter, melted 200 g
Water 100 g
Bakels Croquant Truffle
Bakels Non Temp Light
Bakels Non Temp Blond
METHOD
Mix No Bake with water and and mix with a
beater for about 1 minute on low gear. Add the
melted butter and mix for 1 minute. Scrape down
the sides of the bowl and mix until it becomes a
homogeneous mass.
Roll out the mass to around a 5 mm thickness
between two silicon sheets. Bake at 170°C for
8-10 minutes. Cut out 1 cm wide strips while
still warm.
Pipe on Croquant Truffle with a 10 mm nozzle
when the chocolate base has cooled.
Put in the fridge and cut in desired lengths.
Dip in Non Temp Light and decorate with Non
Temp Blond.
PRODUCTS USED
Art nr: Bakels No Bake 3860
Art nr: Bakels Dark Truffle 5369
Art nr: Bakels Non Temp Blond 5237
Art nr: Bakels Non Temp Light 5207
Chocolate Feathers
Melt a Non Temp of your
choice. Dip a brush into the
Non Temp and quickly draw
on a piece of paper into a
feather shape. Preferably
let set in a baguette
baking tray.Let us see
your creativity
#bakelssweden
Bakels Sweden AB | Box 13099 | 402 52 Gothenburg, Sweden
+46 (0)31 755 35 00 | info@bakelssweden.se | www.bakelssweden.se | @bakels.swedenYou can also read
