Commercial description:
Baking mixture for sponge cake

Application:
Ready-to-use flour for producing all types of sponge cakes (roulades, fruit and cake bases, etc.)

Basic recipe (example):
Three 26 cm cake bases – 1000 g Sponge
⋅ 700 g eggs
⋅ 100 g water
Two 60 x 80 cm roulades – 1000 g Sponge
⋅ 1000 g eggs
⋅ 100 g water

Whisk all ingredients at full speed for 7-9 minutes. Bake the cake bases at 200 °C for around 25 minutes. Bake the roulades at approx. 230 °C with the vent closed until they turn golden brown. Take them off the tray immediately after baking.

Ingredients:
Sugar, wheat flour, wheat starch, emulsifiers (lactic acid esters of mono- and diglycerides of fatty acids, propylene glycol esters of fatty acids), (contains milk), raising agents (disodium diphosphate, sodium hydrogen carbonate), flavouring, salt

This baking mix is also available for chocolate sponge cake.

Commercial description:
Premix for yeast-based pastries

Application:
Suitable for brioche or similar

Basic recipe (example):
⋅ 1.000 kg wheat flour
⋅ 0.100 kg Brioche 10%
⋅ 0.120 kg sugar
⋅ 0.200 kg butter
⋅ 0.100 kg whole egg
⋅ 0.370 kg water
⋅ 0.080 kg yeast

Kneading time: 4 minutes slow + 4 minutes fast (adapt to your kneading system)
Processing: standard
Baking: bake with minimal proofing

Ingredients:
Wheat flour, whole milk powder, salt, wheat gluten, emulsifier: mono- and diglycerides of fatty acids, thickener: guar gum, flavouring, colouring agent: beta carotene, enzymes (contains wheat), flour treatment agent: ascorbic acid.

Commercial description:
Baking agents

Application:
Concentrate for making croissants

Basic recipe (example):
⋅ 10.000 kg flour
⋅ 1.000 kg Berg Croissant Royal
⋅ 0.800 kg sugar
⋅ 5.800 l water
⋅ 0.600–0.800 kg yeast

Knead all ingredients together slowly for 5 minutes and then quickly for 3 minutes. Kneading times should be matched to the kneading system.

Ingredients:
Wheat flour, wheat gluten, table salt, thickening agent (xanthan gum, guar gum), emulsifier (diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), acidity regulators (diphosphate, calcium phosphate), flour treatment agent ascorbic acid, enzymes (contains wheat)

Commercial description:
Baking mixture for yeast dough

Application:
Concentrate from making yeast quark dough

Basic recipe (example):
⋅ 1000 g wheat flour
⋅ 1000 g Yeast Quark Dough 50 %
⋅ 600 ml water
⋅ 340 g eggs
⋅ 300 g butter
⋅ 120 g yeast

Kneading time: 3 minutes slow + 6 minutes fast (adjust your kneading system)
Dough temperature: 26 °C
Dough resting time: about 15 minutes
Re-kneading: typical

Ingredients:
Wheat flour, sugar, emulsifiers (mono- and diglycerides of fatty acids, sodium stearoyl-2-lactylate, soya lecithin), 3 % quark powder, flavouring, salt, raising agents (disodium diphosphate, sodium hydrogen carbonate), lactose, enzymes, turmeric extract as colourant, ascorbic acid as flour treatment agent, paprika extract as colourant

Commercial description:
Baking agent for baguettes

Application:
Baking agent for baguettes

Basic recipe (example):
⋅ 10,000 kg wheat flour
⋅ 1,000 kg Berg Baguette Parisienne
⋅ 0,250 kg yeast
⋅ 6,5 – 6,7 l water

Kneading time: 4 minutes slow + 4 minutes fast (adapt to your kneading system)
Dough temperature: typical
Dough resting time: typical
Re-kneading: typical

Ingredients:
Wheat flour, table salt, potato flakes, malt flour (barley, wheat), dextrose, dried wheat sourdough, ascorbic acid as flour treatment agent, enzymes (contains wheat)