Our Products - CSM Bakery Solutions...Our Products TRADITIONAL Code Product Size 10141882 Complete Sponge 12.5kg 10141779 Chocolate Sponge 12.5kg 10141758 Chocolate Cake 12.5kg 10141872

AMERICAN AMERICAN AMERICAN AMERICAN

Crème Cake Mixes Plain & ChocolateFreephone: 0800 783 4697 I www.csmbakerysolutions.com

Our ProductsTRADITIONAL

Code Product Size10141882 Complete Sponge 12.5kg

10141779 Chocolate Sponge 12.5kg

10141758 Chocolate Cake 12.5kg

10141872 Coconut Macaroon Mix 10kg

10141788 Choux Paste Mix 10kg

10142320 Farmhouse Cake 12.5kg

10222223 Genoese Cake Mix 12.5kg

10142523 Ginger Cake 12.5kg

10143090 Madeira Cake 12.5kg

10143771 Rich Celebration Cake 12.5kg

SCONE

Code Product Size

0141565 Buttery Scone Mix 12.5kg

10143370 Scone Mix 12.5kg

10142089 Delite 2000 Scone 24kg Concentrate

10140541 2 Way Savoury Scone 16kg Concentrate

10143922 2 Way Scone 16kg Concentrate

DOUGHNUT

Code Product Size10142156 Doughnut Concentrate 16kg (50%)

10142843 Kielder Doughnut 25kg Concentrate (50%)

10188769 Meister Berliner 25kg Complete Mix

10143898 Satin Doughnut 12.5kg Concentrate (20%)

FILLING CREAMS

Code Product Size10187152 Lactofil Classic 4x5 litre

10187153 Lactofil Classic 12x1 litre

10220431 Lactofil Supreme 10 litres

10220430 Lactofil Ultralife 12x1 litre

10144413 Vanilla Light N Fluffy 8kg pail

ICINGS, FILLINGS & TOPPINGS

Code Product Size

10140933 American Cream 10kg Cheese Icing

10141616 Carrot Cake Topping 10kg

10141944 Craigmillar Caramel 12.5kg

10143343 Crembel Fudge Icing - 12.5kg Caramel

10143325 Crembel Fudge Icing - 12.5kg Chocolate

10143328 Crembel Fudge Icing - 12.5kg Lemon

10143336 Crembel Fudge Icing - 12.5kg Vanilla

10141960 Crembel Fudge Icing 12.5kg Original - Caramel

10185266 Original Crème Patisserie 10kg

10142151 Double Fudge Icing 12.5kg

10176895 Frosting - Chocolate 5kg

10176900 Frosting - Vanilla 5kg

10143095 Magi-Glaze 12.5kg

10143849 RTU Toffee Filling 10kg

10144512 White Wrap Ice 12.5kg

AMERICAN

Code Product Size10141770 American Muffin Mix - 12.5kg Chocolate

10143608 American Muffin Mix - 12.5kg Plain

10141376 Banana Cake 12.5kg

10141615 Carrot Cake Mix 12.5kg

10141735 Crème Cake Mix - 12.5kg Chocolate

10143601 Crème Cake Mix - Plain 12.5kg

10141762 Extra Moist Cake Mix - 12.5kg Chocolate

10143603 Extra Moist Cake Mix - 12.5kg Plain

10142288 Extra Moist Cake Mix - 12.5kg Toffee

10141740 Fudge Brownie Mix 12.5kg

CSM091

A moist, melt-in-the-mouth plain base from which to produce

a wide variety of authentic American muffins and cakes.

Craigmillar Crème Cake Mixes are the perfect cake mix to

use time after time because they deliver on taste, texture and

quality. They are versatile and produce a variety of different

products from the one mix – muffins, tray bakes, sheet cakes,

loaf cakes and cake slices. Craigmillar Crème Cake mixes are

available in plain or chocolate and deliver on quality every

time enabling you to create a range of American style cakes

that your customers will love.

Crème Cake Plain

• Plain mix to produce a range of American muffins and cakes

• Easy to use – just add egg, oil and water

• Very moist, melt-in-the-mouth eat

• Self-levelling

• Excellent crumb structure making the mix ideal for holding fruit, nuts and other inclusions.

• Neutrality of the base makes it excellent for adapting recipes and adding flavours to keep up with trends and seasonality

• Holds colour

• Freeze and thaw stable

• Size: 12.5kg

Plain Crème Cake

1

Pistachio & Raspberry Muffins

A moist, melt-in-the-mouth chocolate base from which

to produce a wide variety of authentic American muffins

and cakes.

Crème Cake Chocolate

• Chocolate mix to produce a range of American muffins and cakes

• Easy to use – just add egg, oil and water

• Very moist, melt-in-the-mouth eat

• Self-levelling

• Excellent crumb structure making the mix ideal for holding fruit, nuts and other inclusions

* Freeze and thaw stable

• Size: 12.5kg

Plain Crème

3

5Craigmillar’s superior range of icings,

toppings and fillings are made using the

finest quality ingredients and have been

created by our team of experts using the

latest in baking technology.

Craigmillar’s convenient products offer the best solutions for creating the most

appealing products that offer something extra special.. Perfect Toppings & Fillings

5

• Ready to use cream cheese icing

• Contains full fat soft cheese

• A soft rich eat, light in colour

• Can be used as a topping or filling

• With addition of White Wrap Ice or Topice can be made into an overwrappable icing

• Traditionally used on carrot cake, but works well with other confectionery items

• 10kg pail

• Product code: 10140933

American Cream Cheese Icing

• Cold custard crème for producing high quality, premium custard

• Rich and creamy flavour

• Easy and convenient to use, just add water

• Provides an excellent clean cut and superb firm set

• Versatile mix - suitable for a variety of applications, including baking and pouring

• For use in trifles, vanilla slices, eclairs, and pastry cases

• Pack size: 10kg

Original Crème Patisserie

• Ready to use fudge icing for topping, filling and coating

• Use on a wide range of confectionery items

• Can be beaten, piped, topped or filled on to cakes, cupcakes and gateaux

• Natural colour and flavour, freeze / thaw stable

• Long shelf life on finished product

• Non sticky finish, giving a slight skin but with a soft eat

• Crembel can be beaten and used instead of a frosting

• Pack size: 12.5kg pail

• Product codes: Caramel 10143343, Chocolate 10143325, Vanilla 10143336, Lemon 10143328

Crembel Fudge Icings

• Cold process jelly with either strawberry colour and flavour or raspberry

• Superb natural flavour and no added preservatives

• High clarity to enhance the appearance of fruit

• Use straight from the pail

• Freeze-thaw stable

• Used for strawberry tarts and other cake toppings


• Product codes: Strawberry 10143335, Raspberry 10143152

Merjel Strawberry and Raspberry

• Ready to use dark chocolate icing for filling and coating a wide range of confectionery

• Rich dark chocolate with a softer eat effect for using on brownie, fudge and chocolate cakes

• Spread or pipe straight from the pail, or heat to 40°C for dipping



Double Fudge Icing

• Ready to use aerated filling cream (butter cream alternative) with light texture

• Vanilla flavoured

• Spread or pipe straight from the pail

• Pack size: 8kg pail


Vanilla Light n Fluffy

• A ready to use glaze that gives a transparent high gloss finish

• Natural glaze, will take colours and flavours

• Ideal for doughnuts and drizzle cakes

• Simply stir in pail and apply

• Pack size: 12.5 kg


Magi-Glaze

Double Fudge Icing

1 Place mix in bowl fitted with beater

2 Add egg over 1 minute on first speed

3 Mix for 3 minutes on second speed

4 Blend oil and water together and add over 1 minute on first speed

5 Scrape down

6 Mix for 3 minutes on first speed

7 Blend in flavouring and black cherries ensuring they are well distributed

8 Scale at 800g into prepared tray bake foils

9 Bake at 180°C for approximately 40 – 45 minutes

10 Once cooled, top with DOUBLE FUDGE ICING

11 Cut into finger portions

Instructions

Black ForestSlice Recipe

IngredientsCHOC CRÈME CAKE MIX 1000gEgg 360gSaladin Oil 360gWater 220gBlack Cherries 195gBlack Cherry Flavour 6g

ToppingDOUBLE FUDGE ICING

IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g Chopped Walnuts 100gInstant Coffee (blend into water) 20g

ToppingAMERICAN CREAM CHEESE ICING





5 Scrape down


7 Blend in chopped walnuts and ensure they are well distributed



10 Once cooled, top with AMERICAN CREAM CHEESE ICING and a light dusting of cocoa powder

11 Cut into finger portions and place a chocolate cocoa bean on each slice

Instructions





5 Scrape down


7 Blend in chopped cherries ensure well distributed


9 Sprinkle with sliced almonds


11 Once cooled cut in half

12 Spread raspberry jam over bottom layer and place top layer back on

13 Cut into portions

Instructions

IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g Chopped Cherries 150g

Cherry Bakewell Recipe

Coffee & Walnut Slice Recipe

7 8

IngredientsPLAIN CRÈME CAKE MIX 1000g Egg 360g Saladin Oil 360g Water 220gChopped strawberries 100g

IngredientsMARVELLO Cake Margarine 544g Sugar 272g Water 14g Bakers Grade Flour 544g Strong Flour 181g Rice Flour 45g Cornflour 45g

ToppingVANILLA LIGHT N FLUFFYSTRAWBERRY MERJEL





5 Scrape down


7 Add strawberries and ensure evenly distributed

8 Scale at 120g into muffin cases

9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 minutes)

10 Once cooled inject with 10g of STRAWBERRY MERJEL

11 Blob with 15 of light and fluffy

12 Drizzle STRAWBERRY MERJEL over topping and insert a MARVELLO shortcake piece on top (see shortcake recipe opposite)

Instructions

STAGE 1: Place the MARVELLO and sugar in a machine bowl fitted with a beater. Using low speed mix until the MARVELLO has taken up the sugar. Add the water and blend in on low speed

STAGE 2: Sieve together the flours, rice flour and corn flour, add to the above and mix to a clear dough using low speed

Roll out to 1’’ thickness, dock thoroughly, cut out finger portions place onto a baking sheet lined with silicone paper, and bake

When baked dredge with castor sugar

180°C Baking Temperature

30-35 Minutes baking time

InstructionsShortcake Recipe

Strawberry Shortcake Muffins Recipe

9

Shortcake fingers!

Strawberry Merjel

IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g Orange pieces 160g FARMACHOC CHIPS 70g

ToppingDOUBLE FUDGE ICINGJaffa Cake Biscuits





5 Scrape down


7 Add orange pieces and chocolate chunks and ensure well distributed



10 Once cooled top with a DOUBLE FUDGE ICING and a Jaffa cake

InstructionsJaffa Muffins Recipe

IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g Oreo® pieces 200g

ToppingVANILLA LIGHT N FLUFFYOreo® biscuits





5 Scrape down


7 Add pistachio pieces and ensure well distributed



10 Once cooled, blend crushed Oreo® pieces through VANILLA LIGHT N FLUFFY and inject 10g into each muffin

11 Pipe 15g of Oreo® LIGHT N FLUFFY filling on the top of each muffin

12 Finish by decorating with half an Oreo® biscuit

Instructions

IngredientsPlain Crème Cake Mix 1000g Egg 360g Saladin Oil 360g Water 220g Crushed Pistachios 200g

ToppingCREMBEL FUDGE ICING – VANILLARASPBERRY MERJEL





5 Scrape down


7 Add pistachio pieces and ensure well distributed



10 Once cooled, inject with 10g of RAPSBERRY MERJEL

11 Blend raspberries through beaten VANILLA CREMBEL

12 Pipe 15g on top of muffin and sprinkle with pistachio pieces

Instructions

Pistachio & RaspberryMuffin Recipe

Oreo® Muffins Recipe

11 12

IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g





5 Scrape down


7 Split the batter in two - keep one batter plain and colour the other batter pink

8 Scale each batter at 60g into a muffin cases (120g overall weight in each muffin case)


10 Once cooled, inject with 10g apricot jam

11 Add almond flavour to beaten VANILLA CREMBEL and pipe 15g on top of muffin

12 Sprinkle with chopped roasted almonds

Instructions

BattenbergMuffins Recipe

13





5 Scrape down

6 Mix for 3 minutes on first speed.

7 Blend in FARMACHOC CHIPS and ensure they are well distributed



10 Once cooled, top with DOUBLE FUDGE ICING

11 Cut into finger portions and place a chocolate cocoa bean on each slice

Instructions

Mock Mocha Slice Recipe

IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g FARMACHOC CHIPS 150g Instant Coffee (blend into water) 20g

ToppingDOUBLE FUDGE ICING

mmm...marbled loaf cake

Repeat steps 1-6 for each batter





5 Scrape down


7 Deposit 180g plain batter and 180g choc batter into Pullman loaf tin

8 Swirl batter with a pallet knife to mix


InstructionsMarbled Loaf Cake Recipe

IngredientsPlain batterPLAIN CRÈME CAKE MIX 500gEgg 180g Saladin Oil 180g Water 110g

Topping CHOC CRÈME CAKE MIX 500gEgg 180g Saladin Oil 180g Water 110g

14

15 16

IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220gPomegranate Seeds 100gWhite Chocolate Chunks 100g

ToppingCREMBEL FUDGE ICING - VANILLA





5 Scrape down


7 Add pomegranate seeds and white chocolate and ensure well distributed



10 Once cooled drizzle top with white chocolate infused VANILLA CREMBEL

InstructionsPomegranate & White Chocolate Muffins Recipe





5 Scrape down


7 Blend in fruit and ensure well distributed


9 Sprinkle with streusel topping made with marvello (recipe below)


11 Once cooled cut in half

12 Make up ORIGINAL CRÈME PATISSERIE (10185266) and spread on top of bottom layer and place top back on

13 Cut into portions

Instructions

Streusel Recipe Bakers Grade Flour 340gMARVELLO Cake Margarine 255g Castor Sugar 340g

1 Mix dry ingredients together

2 Add MARVELLO and rub into a crumble consistency3 Refrigerate before use

IngredientsPLAIN CRÈME CAKE MIX 1000g Egg 360g Saladin Oil 360g Water 220g Blueberries 100g Redcurrants 100g Blackcurrants 100g

FillingORIGINAL CRÈME PATISSERIE

Fruity Custard Pie Slice Recipe

Vanilla infused CREMBELCREMBEL FUDGE ICING - VANILLA 100gMelted White Chocolate 35g

1 Melt white chocolate

2 Warm VANILLA CREMBEL to 45°C

3 Combine the two to together and use

17 18

IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360gSaladin Oil 360gWater 120gBroken Salted Pretzels 150g

ToppingCREMBEL FUDGE ICING - CARAMEL





5 Scrape down


7 Blend in pretzel’s and ensure evenly distributed

8 Scale at 360g into prepared Pullman loaf tins


10 Once cooled drizzle with salted CARAMEL CREMBEL (see recipe below)

InstructionsPretzel & Salted Caramel Loaf Cake Recipe




4 Blend oil, water, orange juice and orange zest over 1 minute on first speed

5 Scrape down


7 Scale at 360g into prepared Pullman loaf tins


9 On removing from the oven drizzle with MAGI-GLAZE that has been flavoured with orange juice and zest

Instructions

Salted CARAMEL CREMBELCARAMEL CREMBEL 100gSalt 2gWater 4g

1 Dissolve salt in water

2 Heat CARAMEL CREMBEL to 45°C and blend in salted water until evenly distributed

3 Use as desired

IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360gSaladin Oil 360gWater 220gOrange Zest 40gOrange Juice 20g

ToppingMAGI-GLAZE

Orange Drizzle Loaf Cake Recipe

Documents

Our Products - CSM Bakery Solutions...Our Products TRADITIONAL Code Product Size 10141882 Complete Sponge 12.5kg 10141779 Chocolate Sponge 12.5kg 10141758 Chocolate Cake 12.5kg 10141872