XL Pound Cake & XL Vanilla Creme Recipes TM 0800 WESTON (937 866) I www.westonmilling.co.nz TM Contents Welcome XL Pound Cake: Weston Milling is one of New Zealand’s most Base Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 preferred flour manufacturers. We manufacture English Pound Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 a wide range of flours, bread mixes, cake/muffin Rum and Sultana Glazed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 and sponge mixes and other speciality ingredients for our customers. We supply to a wide range of Banana, Walnut and Maple syrup . . . . . . . . . . . . . . . . . . . . . . . . 7 customers, from large national corporations to Cranberry and Cream Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . 8 your local corner bakery. Our account managers have baking expertise and our customer services Black Doris Plum and Custard. . . . . . . . . . . . . . . . . . . . . . . . . . . 9 team pride themselves on efficient service to Yoghurt, Apricot and Ginger. . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 ensure all our customers needs are meet. Fruit Mince and Hazelnut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 XL Pound Cake and Vanilla Crème are two recent additions to our extensive product range. XL Vanilla Crème . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 For more information on these products or to speak Icing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 to our team, please ring 0800 WESTON (937 866), Product List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover or visit our website www.westonmilling.co.nz 2 Peach Pound Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 3 English Pound Cake Loaf Base Batter using XL Pound Cake Mix XL Pound Cake . Ingredients: Method: XL Pound Cake Mix . . . . . . . . . . . . 3.500kg 1. Place Group 1 into a mixing bowl fitted with a beater, cream together. Unsalted butter . . . . . . . . . . . . . . . . . 1.300kg 2. Add Group 2. Group 2 3. Mix on slow speed for 1 minute then scrape down. Group 1 Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.300kg Water. . . . . . . . . . . . . . . . . . . . . . . . . . . 0.166kg 4. Mix for a further 2 minutes on second speed. Total. . . . . . . . . . . . . . . . . . . . . . . . . . 6.266kg 5. Deposit as per recipes. Ingredients: Method: XL Pound Cake Base Batter. . . . . . 1.200kg 1. Preheat oven to 170°C. Group 1 2. Place base batter (1.200kg) into a mixing bowl fitted with a beater. Currants. . . . . . . . . . . . . . . . . . . . . . . . 0.270kg Sultanas. . . . . . . . . . . . . . . . . . . . . . . . .0.270kg 3. Fold in group 3 until combined. Cherries. . . . . . . . . . . . . . . . . . . . . . . . . 0.140kg Grand Marnier liquor (40% Vol). . . . . 0.035kg 4. Deposit 0.400kg batter in a greased loaf tin, level the surface, sprinkle with sliced almonds and bake at 170°C for approximately 35 minutes. Total. . . . . . . . . . . . . . . . . . . . . . . . . . 2.105kg 5. Remove from oven. Yield: 5 Loafs at 0.400kg each 6. Pack, label and display. Lemon peel. . . . . . . . . . . . . . . . . . . . . 0.190kg Jason Hay 1st Place Winner Weston Milling Trainee of the Year 2011 4 5 Banana, Walnut and Maple syrup Loaf Rum and Sultana Glazed Loaf using XL Pound Cake Mix Ingredients: XL Pound Cake Base Batter. . . . . . 1.800kg Group 1 Sultanas (soaked & drained) . . . . . 0.500kg Total. . . . . . . . . . . . . . . . . . . . . . . . . . 2.300kg Yield: 6 Loafs at 0.350kg each 500 gm sultanas soaked in rum syrup (see below) - prepare night before then drain before using, save syrup for glaze. using XL Pound Cake Mix Method: Method: 1. Preheat oven to 180°C. Group 1 1. Preheat oven to 180°C. 2. Place base batter (1.800kg) into a mixing bowl fitted with a beater. XL Pound Cake Base Batter. . . . . . 3.200kg 2. Place all ingredients in a mixing bowl fitted with a beater. 3. Fold in group 1. Baking Soda. . . . . . . . . . . . . . . . . . . . . 0.010kg 4. Deposit into a greased loaf tin at 0.350kg. Maple Syrup. . . . . . . . . . . . . . . . . . . . .0.100kg Barkers Banana Pulp. . . . . . . . . . . . . 0.550kg Walnut Halves. . . . . . . . . . . . . . . . . . . 0.200kg 5. Bake at 180ºC for approximately 30 minutes. Banana Paste. . . . . . . . . . . . . . . . . . . . 0.015kg 6. Remove from oven. Yield: 11 Loafs at 0.350kg each 7. Glaze and cool. 8. Pack, label and display. Rum Syrup . Ingredients: Total. . . . . . . . . . . . . . . . . . . . . . . . . . 4.075kg 3. Blend all ingredients until well combined. 4. Deposit 350g of batter into each greased loaf tin. 5. Sprinkle a few walnuts on top of each. 6. Bake at 180ºC for approximately 30 minutes. 7. Remove from oven and cool. 8. Pack, label and display. Water. . . . . . . . . . . . . . . . . ¾ cup Sugar. . . . . . . . . . . . . . . . . ¾ cup Rum . . . . . . . generous ¼ cup Glaze Caster sugar, rum & water. By Nicole Oldridge One of Weston Millings Top 10 Trainees of the year, 2011. 6 7 Cranberry and Cream Cheese Loaf Black Doris Plum and Custard Loaf using XL Pound Cake Mix Ingredients: using XL Pound Cake Mix Method: Ingredients: Method: XL Pound Cake Base Batter. . . . . . 3.200kg 1. Preheat oven to 180°C. XL Pound Cake Base Batter. . . . . . 3.000kg 1. Preheat oven to 180°C. Group 1 2. Deposit 0.320kg of batter into each greased loaf tin. Group 2 2. Deposit 0.300kg of batter into each greased loaf tin. 3. Gently press 0.030kg of frozen cranberries and 0.040kg cream cheese into the top of each cake. Group 3 4. Bake at 180ºC for approximately 30 minutes. Total. . . . . . . . . . . . . . . . . . . . . . . . . . 4.800kg Frozen Cranberries . . . . . . . . . . . . . . 0.300Kg Cream Cheese. . . . . . . . . . . . . . . . . . . 0.400Kg Total. . . . . . . . . . . . . . . . . . . . . . . . . . 3.900kg Yield: 12 Loafs at 0.320kg each 5. Remove from oven and cool. 6. Pack, label and display. Bonnie Custard. . . . . . . . . . . . . . . . 0.700kg Black doris plums. . . . . . . . . . . . . . . . 1.100kg Yield: 10 Loafs at 0.300kg each 3. Pipe 0.070kg of custard over the top of each cake. 4. Cut the black Doris plums into halves and press 3 halves into the top of each cake. 5. Bake at 180ºC for approximately 30 minutes. 6. Remove from oven and cool. 7. Pack, label and display. 8 9 Yoghurt, Apricot and Ginger Loaf Fruit Mince and Hazelnut Loaf using XL Pound Cake Mix Ingredients: XL Pound Cake Base Batter. . . . . . 3.200kg Unsweetened Yoghurt. . . . . . . . . . . 0.400kg Ground Ginger. . . . . . . . . . . . . . . . . . 0.020kg Group 2 Glace Ginger. . . . . . . . . . . . . . . . . . . . 0.150kg Barkers Apricot Pulp. . . . . . . . . . . . . 0.700kg Total. . . . . . . . . . . . . . . . . . . . . . . . . . 4.470kg Yield: 10 Loafs at 0.350kg each using XL Pound Cake Mix Method: Method: 1. Preheat oven to 180°C. Group 1 1. Set Oven to 180ºC. 2. Blend all group 1 ingredients together until well combined. XL Pound Cake Base Batter. . . . . . 1.500kg 3. Deposit 0.0350kg into each greased loaf tin. Barkers Fruit Mince mix. . . . . . . . . . 0.600kg 2. Fold group 2 into base batter mix (1.500kg), with a wooden spoon carefully. Hazelnuts - Ground. . . . . . . . . . . . . . .0.200kg 4. Pipe 0.070kg of Apricot pulp into each cake. 3. Deposit at 0.350kg into greased loaf tin and coat with chopped hazelnuts. Group 3 4. Bake at 180ºC for 30–35 minutes. Hazelnuts - Chopped. . . . . . . . . . . . .0.090kg 5. Remove from oven and cool. Total. . . . . . . . . . . . . . . . . . . . . . . . . . 2.390kg 6. Pack, label and display. 5. Finely chop the glace ginger and sprinkle 0.015kg over the top of each cake. 6. Bake at 180ºC for approximately 30 minutes. 7. Remove from oven and cool. 8. Pack, label and display. 10 . Ingredients: Group 2 Yield: 6 Loafs at 0.350kg each By Mark Grantham 2nd place winner, Weston Milling Trainee of the year competition 2011. 11 Peach Pound Cake Loaf XL Vanilla Crème using XL Pound Cake Mix Ingredients: XL Pound Cake Base Batter. . . . . . 1.800kg Group 2 Tinned Peaches . . . . . . . . . . . . . . . . . 0.875kg Total. . . . . . . . . . . . . . . . . . . . . . . . . . 2.675kg Yield: 5 Loafs at 0.350kg each By Khalid Ali One of Weston Millings Top 10 Trainees of the year, 2011. 12 Method: . Ingredients: 1. Set Oven to 180ºC. Group 1 2. Deposit 0.150kg of base batter mix into greased loaf tin. XL Vanilla Crème. . . . . . . . . . . . . . . 1.000kg 3. Layer with peaches. Total. . . . . . . . . . . . . . . . . . . . . . . . . . 2.000kg 4. Add remaining mixture (0.200kg) on top. Water. . . . . . . . . . . . . . . . . . . . . . . . . . . 1.000kg Flavoured Vanilla Crème 5. Bake at 180ºC for approximately 30minutes. Add to the above amount for desired flavour. 6. Remove from oven and cool. Chocolate Paste. . . . . . . . . . . . . . . . . 0.006kg 7. Pack, label and display. Raspberry Paste. . . . . . . . . . . . . . . . . 0.004kg Method: 1. Place both ingredients into a mixing bowl fitted with a whisk. 2. Whisk for 1 minute on slow speed to combine ingredients. 3. Whisk for a further 4–5 minutes until desired consistency is reached. Coffee Paste. . . . . . . . . . . . . . . . . . . . . 0.008kg 13 Icing Icing using XL Vanilla Crème . Ingredients: Method: . Icing Sugar . . . . . . . . . . . . . . . . . . . . . 1.000kg 1. Add all ingredients to mixing bowl fitted with paddle. Already made XL Vanilla creme. 0.150kg . Water (variable). . . . . . . 0.050ml - 0.075ml Flavour Paste (optional) . . . . . . . . . 0.020ml 14 2. Mix on slow speed for 1 minute followed by 1 minute on top speed. 15 TM Product List Product Name Product Order Number Product Quantity XL Pound Cake . . . . . . . . . . . . . . . . . . . . . 76176 . . . . . . . . . 10kg XL Vanilla Creme. . . . . . . . . . . . . . . . . . . . 74112 . . . . . . . . . 10kg Castor Sugar . . . . . . . . . . . . . . . . . . . . . . . . 10701 . . . . . . . . . 25kg Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31949. . . . . . . . . 25kg Maximus Flour . . . . . . . . . . . . . . . . . . . . . 33631. . . . . . . . . 20kg XL Mud Cake Mix. . . . . . . . . . . . . . . . . . . . 62126 . . . . . . . . . 10kg XL Cake Mix. . . . . . . . . . . . . . . . . . . . . . . . . 57522 . . . . . . . . . 10kg XL Sponge Mix . . . . . . . . . . . . . . . . . . . . . 56515. . . . . . . . . 10kg XL Choc Sponge Mix . . . . . . . . . . . . . . . . 57328. . . . . . . . . 10kg XL Muffin Mix . . . . . . . . . . . . . . . . . . . . . . 57007 . . . . . . . . . 10kg Bonne Custard . . . . . . . . . . . . . . . . . . . . . 57300. . . . . . . . . 15kg Hedgehog Mix . . . . . . . . . . . . . . . . . . . . . . 61060 . . . . . . . . . 15Kg WM Self Raising Flour. . . . . . . . . . . . . . . . 54667 . . . . . . . . . . 5kg Harvest Sweet Bun Concentrate. . . . . . 66458 . . . . . . . . . 10kg WM Prime Instant Yeast. . . . . . . . . . . . . . 65632 . . . . . . . . . 10kg (500g packs) WM Soft Fondant. . . . . . . . . . . . . . . . . . . . 15672 . . . . . . . . . 15kg WM All Vege Cake Margarine . . . . . . . . 73965 . . . . . . . . . 20kg The products used in this recipe book are available at Weston Milling. 0800 WESTON (937 866) [email protected] www.westonmilling.co.nz 73 – 105 Great South Rd, Otahuhu 1640, Auckland
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