II. Muffin Mix:
This traditional snack is a favorite of everyone: for the baker easy to make, for the consumer easy to eat!
Also, the muffin is an ideal product for decorating in all different kinds of way, perfect for creative variations
III. Sponge cake mix
Baking a real festive cake one needs a quality sponge cake. Swiss rolls for example requires a very flexible sponge cake without absorbing all the moisture of the filling.
BakeKing Solutions inspires the baker to make the most beautiful and tasteful cakes for every occasion with our Sponge mix Vanilla or Chocolate while allowing them flexibility in varieties & offering from this sponge mix.
IV. Eggless Cake Mix
Eggless cake ingredients for the production of eggless muffins, cakes, sponge cake, etc. For vanilla & chocolate cakes. Great taste, no eggs.
These include caramelised sugar decorations, decorating sugars etc
Glazing gel, a glossy, transparent protective layer for fruit, cakes and pastries. It protects the fruit and gives it a glossy appearance with a natural colour. The jellies support the taste of the fruit and give your pastry products a superb fresh look.
Cold Gel has the following functions:
– to prevent the product drying out
– to extend the shelf life of the product
– to make the product more attractive through the gloss it provides
We have several variants:
The Cold Gel range has a quick setting, excellent sliceability, natural taste, is freeze/thaw stable, stands fruity acids, is re-heatable and available in different flavours like Neutral, Apricot and Strawberry.
For example, where specialists such as pastry chefs and chocolatiers look for specific tastes and properties, pastry bakeries place more emphasis on ease of use and versatility.
We also have different varieties of Callebaut chocolate.
Avaliable in different qualities.
Our Whipped Cream mixes excellent with other products like:
Cake Gel eases and speeds up your cake production and gives your cakes a good volume and a fine, light and yet not dry texture. Therefore, Cake Gel is the ideal help in all-in mixing for Swiss rolls, bar cakes, Genoise and sponge cakes. Cake Gel also enhances the freshness of the finished product. When prepared and packed well, the cake products will retain their quality and therefore their sales value for longer time.
Perfect tolerance and consistence
The unique blend of emulsifiers in Cake Gel gives many advantages, both in the production process and the physical properties of the end product. Cake Gel gives additional tolerance in delays in processing, different mixing conditions and various types of mixers. All ingredients can be mixed in one go. After whipping the batter has perfect stability and high processing tolerance. Crumb structure and softness can be tailored to preference of the individual baker.
Compounds: for all creams and Fillings
Natural compounds especially recommended for use in creams, custard, fillings, cheese and yoghurt bases, ice creams, etc.
I. Dip (Fat based icing/coating):
Delicious cream, lovely frosting, colourful coating and nice decoration.
Our dip coatings offer an easy way to bring colour into your assortment and is ideal to make variations, so that you can get creative.
Our Dip is often used to dip baked goods in, including dougnuts and muffins or cupcakes.
Did you know that it is uniquely non-stick? This makes our Dip very suitable for shrink-wrapping, since it does not melt once it’s been applied. Our Dip easily affixes to the product and is also very well sliceable.
Dipped products can also be frozen: when defrosting, the Dip remains intact and does not dissolve.
We offer this Dip in several tastes. We also have Dip Neutral: a soft, sweet coating which suits almost everything.
Variation and colour can be achieved by using the different tastes.
II. Fondant (Sugar based icing/coating):
Fondant in various colours, easy to process, due to low consistency.
III. Roll Decor Icing (Sugar based roll coating):
Neutral royal icing for covering all types of pastry products.
IV. Compound (Imitation chocolate couverture):
Imitation coverture based on vegetable oils only, freeze/thaw stable. Three varieties: milk, dark or white.
V. Sweet Glace (Sweet and fat based coating):
Sweet and fat based coating, with the structure of fondant and the how to use of a coating (Dip).
For decoration and filling.
Flavours available; Neutral and Tiramisu
Popular Fruit fillings include: