Clean Label Creme Cakes & Brownies BAKERS TRUTH
Transcript of Clean Label Creme Cakes & Brownies BAKERS TRUTH
BAKERS TRUTH™Clean Label Creme Cakes & Brownies
A FORMULA GUIDE For Your Bakery
Outside UPC # Item # Description Case Count
CasePack
Unit of Sale
Gross Cs Wt (lbs)
Net Cs Wt (lbs)
CaseCube (cu ft)
Tie(cs)
Tier(cs)
PalletCount
(cs)
02951924508-5 02379552 Bakers Truth™ Vanilla Creme Cake Base 50# 1 50 bag 50.40 50.00 1.128 5 10 50
02951924509-2 02379594 Bakers Truth™ Chocolate Creme Cake Base 50# 1 50 bag 50.40 50.00 1.128 5 10 50
02951924509-2 02382969 Bakers Truth™ Brownie Mix 50# 1 50 bag 50.40 50.00 1.128 5 10 50
All ingredients in this guide are available in offerings that meet our Bakers Truth
Clean Label definition of no artifical flavors, colors, preservitives or sweetners and no PHO or HFCS. Double check that what you are adding do as well.
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BAKERS TRUTH™
MUFFINS, LOAFS & RING CAKES
Banana Nut
STAGE 1:
• POUR whole eggs into mixing bowl
• ADD Bakers Truth Vanilla Creme Cake Base, bread flour,
banana puree (or ripe bananas)
• BLEND with paddle 1 minute on low speed
• CREAM 3 minutes on medium speed
STAGE 2:
• INCORPORATE vegetable oil and water gradually over 1 minute
• SCRAPE bowl and paddle
• BLEND 3 minutes on low speed
STAGE 1Ingredients Large Batch Small Batch
Bakers Truth Vanilla Creme Cake Base 30 lbs 10 lbs
Whole Eggs 10 lbs 8 oz 3 lbs 8 oz
Bread Flour (for muffins) 1 lb 8 oz 8 oz
Banana Puree (or ripe bananas) 4 lbs 8 oz 1 lb 8 oz
STAGE 2Ingredients Large Batch Small Batch
Vegetable Oil 9 lbs 3 lbs
Water, cold 6 lbs 12 oz 2 lbs 4 oz
Walnut Pieces 3 lbs 1 lb
Total Batter Weight 65 lbs 4 oz 21 lbs 12 oz
LOAF CAKEScale: 1 lb loaf pan – 15 oz
Bake: 350°F-360°F, 40-50 minutes
MUFFINSScale: muffin tin – 2/3 full
Bake: 375°F-385°F, 18-22 minutes
RING CAKEScale: 8” ring pan – 1 lb 6 oz
Bake: 350°F-360°F, 40-50 minutes
All ingredients in this guide are available in offerings that meet our Bakers Truth
Clean Label definition of no artifical flavors, colors, preservitives or sweetners and no PHO or HFCS. Double check that what you are adding do as well.
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BAKERS TRUTH™
MUFFINS, LOAFS & RING CAKES
Blueberry
STAGE 1Ingredients Large Batch Small Batch
Bakers Truth Vanilla Creme Cake Base 30 lbs 10 lbs
Whole Eggs 10 lbs 8 oz 3 lbs 8 oz
STAGE 2Ingredients Large Batch Small Batch
Vegetable Oil 9 lbs 3 lbs
Water, cold 6 lbs 12 oz 2 lbs 4 oz
Blueberries, fresh or frozen 3 lbs 1 lb
Total Batter Weight 59 lbs 4 oz 19 lbs 12 oz
STAGE 1
• POUR whole eggs into mixing bowl
• ADD Bakers Truth Vanilla Creme Cake Base
• BLEND with paddle 1 minute on low speed
• CREAM 3 minutes on medium speed
STAGE 2
• INCORPORATE vegetable oil and water
gradually over 1 minute on low speed
• SCRAPE bowl and paddle
• BLEND 3 minutes on low speed
• FOLD in blueberries by hand
Carrot
STAGE 1Ingredients Large Batch Small Batch
Bakers Truth Vanilla Creme Cake Base 30 lbs 10 lbs
Whole Eggs 10 lbs 8 oz 3 lbs 8 oz
Bread Flour (for muffins) 12 oz 4 oz
STAGE 2Ingredients Large Batch Small Batch
Vegetable Oil 9 lbs 3 lbs
Water, cold 6 lbs 12 oz 2 lbs 4 oz
Carrots, shredded 5 lbs 4 oz 1 lbs 12 oz
Nuts 2 lbs 4 oz 12 oz
Cinnamon ¾ oz ¼ oz
Optional: Cranberries, frozen 3 lbs 1 lb
Total Batter Weight 64 lbs 8 ¾ oz 21 lbs 8 ¼ oz
STAGE 1
• POUR whole eggs into mixing bowl
• ADD Bakers Truth Vanilla Creme Cake Base
and bread flour
• BLEND with paddle 1 minute on low speed
• CREAM 3 minutes on medium speed
STAGE 2
• INCORPORATE vegetable oil and water
gradually over 1 minute on low speed
• SCRAPE bowl and paddle
• ADD shredded carrots, nuts and cinnamon
• BLEND 3 minutes on low speed
• OPTIONAL: FOLD in cranberries by hand
LOAF CAKE MUFFINS RING CAKEScale: 1 lb loaf pan – 15 oz Scale: muffin tin – 2/3 full Scale: 8” ring pan – 1 lb 6 oz
Bake: 350°F-360°F, 40-50 minutes Bake: 375°F-385°F, 18-22 minutes Bake: 350°F-360°F, 40-50 minutes
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BAKERS TRUTH™
MUFFINS, LOAFS & RING CAKES
Corn
STAGE 1Ingredients Large Batch Small Batch
Bakers Truth Vanilla Creme Cake Base 30 lbs 10 lbs
Whole Eggs 10 lbs 8 oz 3 lbs 8 oz
Corn Meal 3 lbs 1 lbs
STAGE 2Ingredients Large Batch Small Batch
Vegetable Oil 9 lbs 3 lbs
Water, cold 6 lbs 12 oz 2 lbs 4 ozCreamed corn (or frozen kernels) 3 lbs 1 lbOptional: Jalapenos, diced 2 lbs 4 oz 12 oz
Total Batter Weight 64 lbs 8 oz 21 lbs 8 oz
Pumpkin
STAGE 1Ingredients Large Batch Small Batch
Bakers Truth Vanilla Creme Cake Base 30 lbs 10 lbs
Whole Eggs 10 lbs 8 oz 3 lbs 8 oz
Bread Flour (for muffins) 3 lbs 1 lbs
Pumpkin, canned 2 lb 4 oz 12 oz
Pumpkin Pie Spice ¾ oz ¼ oz
STAGE 2Ingredients Large Batch Small Batch
Vegetable Oil 9 lbs 3 lbs
Water, cold 6 lbs 12 oz 2 lbs 4 oz
Nuts 2 lbs 4 oz 12 oz
Raisins (soaked) OR 1 lb 8 oz 8 oz
Cranberries 2 lbs 4 oz 12 oz
Total Batter Weight 65 lbs 4 oz 21 lbs 12 oz
STAGE 1
• POUR whole eggs into mixing bowl
• ADD Bakers Truth Vanilla Creme Cake Base
and corn meal
• BLEND with paddle 1 minute on low speed
• CREAM 3 minutes on medium speed
STAGE 2
• INCORPORATE vegetable oil and water
gradually over 1 minute on low speed
• SCRAPE bowl and paddle
• ADD creamed corn (or frozen kernels) and
diced jalapenos
• BLEND 3 minutes on low speed
STAGE 1
• POUR whole eggs into mixing bowl
• ADD Bakers Truth Vanilla Creme Cake Base, bread flour,
pumpkin (canned) and pumpkin pie spice
• BLEND with paddle 1 minute on low speed
• CREAM 3 minutes on medium speed
STAGE 2
• INCORPORATE vegetable oil and water gradually over
1 minute on low speed
• SCRAPE bowl and paddle
• BLEND 3 minutes on low speed
• ADD nuts and soaked raisins or cranberries
• FOLD in by hand
LOAF CAKE MUFFINS RING CAKEScale: 1 lb loaf pan – 15 oz Scale: muffin tin – 2/3 full Scale: 8” ring pan – 1 lb 6 oz
Bake: 350°F-360°F, 40-50 minutes Bake: 375°F-385°F, 18-22 minutes Bake: 350°F-360°F, 40-50 minutes
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BAKERS TRUTH™
MUFFINS, LOAFS & RING CAKES
Chocolate Chip
STAGE 1Ingredients Large Batch Small Batch
Bakers Truth Chocolate Creme Cake Base 30 lbs 10 lbs
Whole Eggs 10 lbs 8 oz 3 lbs 8 oz
STAGE 2Ingredients Large Batch Small Batch
Vegetable Oil 9 lbs 3 lbs
Water, cold 6 lbs 12 oz 2 lbs 4 oz
Chocolate Chips 3 lbs 1 lb 12 oz
Total Batter Weight 59 lbs 4 oz 19 lbs 12 oz
STAGE 1Ingredients Large Batch Small Batch
Bakers Truth Chocolate Creme Cake Base 30 lbs 10 lbs
Whole Eggs 10 lbs 8 oz 3 lbs 8 oz
Mint Extract 1 ½ oz ½ oz
STAGE 2Ingredients Large Batch Small Batch
Vegetable Oil 9 lbs 3 lbs
Water, cold 6 lbs 12 oz 2 lbs 4 oz
Total Batter Weight 59 lbs 5 ½ oz 18 lbs 12 ½ oz
STAGE 1
• POUR whole eggs into mixing bowl
• ADD Bakers Truth Chocolate Creme Cake Base
• BLEND with paddle 1 minute on low speed
• CREAM 3 minutes on medium speed
STAGE 2
• INCORPORATE vegetable oil and water gradually
over 1 minute on low speed
• SCRAPE bowl and paddle
• BLEND 3 minutes on low speed
LOAF CAKEScale: 1 lb loaf pan – 15 oz
Bake: 350°F-360°F, 40-50 minutes
MUFFINSScale: muffin tin – 2/3 full
Bake: 375°F-385°F, 18-22 minutes
RING CAKEScale: 8” ring pan – 1 lb 6 oz
Bake: 350°F-360°F, 40-50 minutes
Chocolate Mint
STAGE 1
• POUR whole eggs into mixing bowl
• ADD Bakers Truth Chocolate Creme Cake Base
and mint extract
• BLEND with paddle 1 minute on low speed
• CREAM 3 minutes on medium speed
STAGE 2
• INCORPORATE vegetable oil and water gradually
over 1 minute on low speed
• SCRAPE bowl and paddle
• BLEND 3 minutes on low speed
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BAKERS TRUTH™
BROWNIES
Salted Peanut
Peanut Butter
INGREDIENTSBakers Truth Browie Mix 7 lbs 8 oz
TOPPINGSalted Peanuts 1 lb 8 oz
Total Batter Weight 9 lbs
INGREDIENTSBakers Truth Browie Mix 7 lbs 8 oz
TOPPINGPeanut Butter 1 lb
Total Batter Weight 8 lbs 8 oz
INSTRUCTIONS
• PREPARE Bakers Truth Brownie Mix according
to bag directions
• TOP with salted peanuts. Press lightly into
brownie batter
• BAKE at 360°F for 22-25 minutes, or until
completely baked
INSTRUCTIONS
• PREPARE Bakers Truth Brownie Mix
according to bag directions
• SPREAD prepared brownie batter
into a greased pan
• SOFTEN peanut butter in microwave.
Swirl the peanut butter into the brownie
with a spatula or donut stick
• BAKE at 360°F for 22-25 minutes, or
until completely baked
• OPTIONAL: ICE with peanut butter
and top with chopped peanuts
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BAKERS TRUTH™
BROWNIES
Chocolate Raisin and NutINGREDIENTSBakers Truth Browie Mix 7 lbs 8 oz
Raisins 8 oz
Nuts 8 oz
Total Batter Weight 8 lbs 8 oz
Caramel Nut
INSTRUCTIONS
• PREPARE Bakers Truth Brownie Mix according
to bag directions
• INCORPORATE raisins and nuts into brownie
batter during the last 30 seconds of mixing
• SPREAD prepared brownie batter into a greased pan
• BAKE at 360°F for 22-25 minutes, or until
completely baked
INSTRUCTIONS
• PREPARE Bakers Truth Brownie Mix according to
bag directions
• SPREAD prepared brownie batter into a greased pan
• PLACE margarine or butter and brown sugar in a
sauce pan
• COOK over low heat until the mixture is smooth.
Remove from heat. Using a wire whip, gradually add
beaten eggs to the margarine and brown sugar mixture.
Stir in nuts. Pour mixture over brownie batter
• BAKE at 360°F for 22-25 minutes, or until
completely baked
INGREDIENTSBakers Truth Browie Mix 7 lbs 8 oz
TOPPINGMargarine or Butter 1 lb
Brown Sugar 1 lb
Whole Eggs 1 lb
Walnuts or Pecans, Chopped 1 lb
Total Batter Weight 11 lbs 8 oz
Mixes & Bases
Specifications
BAKERS TRUTH™
Clean Label Ingredients
Outside UPC # Item # Description Case Count
CasePack
Unit of Sale
Gross Cs Wt (lbs)
Net Cs Wt (lbs)
CaseCube (cu ft)
Tie(cs)
Tier(cs)
PalletCount
(cs)
02951924508-5 02379552 Bakers Truth™ Vanilla Creme Cake Base 50# 1 50 bag 50.40 50.00 1.128 5 10 50
02951924509-2 02379594 Bakers Truth™ Chocolate Creme Cake Base 50# 1 50 bag 50.40 50.00 1.128 5 10 50
02951924509-2 02382969 Bakers Truth™ Brownie Mix 50# 1 50 bag 50.40 50.00 1.128 5 10 50
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