CSM141 - Quality Ingredients For The Food Industry
CRAIGMILLAR DOUGHNUTCONCENTRATES & MIXESABOUT USCSM Bakery Solutions is a global leader in bakery ingredients, bakery products and services for retailand foodservice markets as well as artisan and industrial bakeries. Through the dedicated effortsof more than 7,000 employees, CSM serves customers in 100-plus countries, providing specialisedingredients and finished products. CSM’s mosaic of heritage bakery brands includes some of theindustry’s most trusted names: Arkady, Craigmillar and Baker & Baker.CONTACT INFORMATION0800 783 4697 (freephone)www.csmbakerysolutions.comCSM141CSM (United Kingdom) LtdStadium Road Brombrough CH62 3NUFreephone: 0800-783-4697www.csmbakerysolutions.com
CRAIGMILLAR DOUGHNUT CONCENTRATES & MIXESIntroducing CraigmillarCraigmillar brings the widest and most innovative range of classic and allAmerican style confectionery products directly to bakers. From bakery fats,cake mixes and cream alternatives to fillings, toppings, ready-to-use icings,glazes, and mallows, our comprehensive range of products guaranteesgreat-tasting, versatile, and easy-to-use products every timeCONTENTS PageDoughnut Concentrate 4-5Kielder Doughnut Concentrate 6-7Meister Marken Berliner Mix 8-9Satin Doughnut Concentrate (paste) 10-11Seasonal Doughnut Recipes 12-19Doughnut Recipes 20-22Our Products 2323
DOUGHNUT CONCENTRATEDoughnut Concentrate RecipeThe concentrate is still as easy to use as it has alwaysbeen with a usage rate of 50:50 and additions ofyeast and water. This will produce a dough thatdelivers consistent results every time, whilst havingthe flexibility across a wide range of applicationsIntroductionCraigmillar DoughnutConcentrate produces anAmerican style yeast raiseddoughnut. With our improvedformula you will now seean even better performancein all types of urDoughnut ConcentrateYeastWater8kg8kg0.96kg7.520kgSpiral - Mix for 2 minutesslow speed. 6-8 minutes fastspeedSingle Arm Vertical Mixer- 2 minutes slow speed, 10minutes medium speedProduct BenefitsAfter mixing scale into headsand rest for 5 minutes Holds shape well throughout processing Improved external appearance with excellentboldness / volume Minimum fat absorption Improved taste Light, soft texture Short eating quality Versatile across different applications Premium qualityDivide and mouldMDM CodePack rove at 30-35 C. Relativehumidity 70-75% for 45 to 50minutesLeave to dry for 5-10 minutesat ambient before frying at190 CEnriched Doughnut RecipeIf you want to really make your doughnuts the best you have evermade, why not enrich the recipe with egg. Enriching the doughmakes it even lighter, bolder and fluffier. These doughnuts are reallyluxurious and will comand a premium price pointINGREDIENTSWEIGHTINSTRUCTIONSDoughnut .48kgFollow the recipe for standardCraigmillar DoughnutConcentrate but add liquid egginto the mixing bowl at thesame time as the water*Yeast and water quantitiesare variable to bakeryRecipe SuggestionsCronuts, Croissants and Swirls45
KIELDER DOUGHNUT CONCENTRATEKielder Doughnut Concentrate RecipeUsage rate of 50:50 and additions of yeast and waterProduct BenefitsIntroductionCraigmillar KielderDoughnut Concentrate isexceptionally versatile.The improved formulawill now deliver you evenbetter results New 16kg bag size for ease of handlingand usage High performance High tolerance to different processing Soft yeast raised doughnut Improved external appearance & volume Improved taste Highly versatileMDM CodePack NGREDIENTSWEIGHTINSTRUCTIONSFlourDoughnut ConcentrateYeastWater8kg8kg0.96kg7.520kgSpiral - Mix for 2 minutes slowspeed. 6-8 minutes fast speedSingle Arm Vertical Mixer - 2minutes slow speed, 10 minutesmedium speedAfter mixing scale into heads andrest for 5 minutesDivide and mouldProve at 30-35 C. Relativehumidity 70-75% for 45 to 50minutesLeave to dry for 5-10 minutes atambient before frying at 190 CRecipe SuggestionsSimple Sugared BallDoughnuts made usingCraigmillar KielderDoughnut Concentrate andfilled with Craigmillar RTUInjectable fillings then lightlydusted with powdered sugar67
MEISTER BERLINER DOUGHNUT MIXMeister Berliner Doughnut Recipe100% mix plus add egg, yeast and water. Light and airyfull volume doughnuts that taste as good as they lookIntroductionCraigmillar Meister BerlinerMix is a premium qualitytraditional German mixproducing authenticBerliner style doughnuts.This mix contains thehighest quality ingredientswhich deliver superiorresultsRecipe SuggestionsSugar coated Berliners: Meister BerlinerMix, Craigmillar Raspberry RTU InjectableFilling lightly dusted with icing orpowdered sugar8Product Benefits Exceptional processing toleranceHigh fermentation stabilityMinimum fat absorptionSuperior volume / boldnessAuthentic premium flavourLight, soft eat and crumbExceptional eating qualityNo artificial colours or flavoursPremium qualityMDM CodePack SizeTypeProduct1018875925gSackBerliner MixINGREDIENTSWEIGHTINSTRUCTIONSMeister BerlinerYeast*Liquid EggWater*16kg1.12kg2.72kg4.480kgSpiral - Mix for 2 minutes slowspeed. 6-8 minutes fast speedSingle Arm Vertical Mixer- 2 minutes slow speed, 10minutes medium speedAfter mixing scale into headsand rest for 5 minutesDivide and mouldProve at 30-35 C. Relativehumidity 70-75% for 45 to 50minutesLeave to dry for 5-10 minutes atambient before frying at 190 C*Yeast and water quantitiesare variable to bakeryRecipe SuggestionsM&M / Bueno Berliners:Meister Berliner Mixcoated with CraigmillarChocolate Crembel andtopped with KinderBueno and M&M’s 9
SATIN DOUGHNUT CONCENTRATESatin Doughnut Recipe20% usage concentrate to produce excellent qualitydoughnuts and rich bunsProduct BenefitsINGREDIENTSWEIGHTINSTRUCTIONSFlourDoughnut l - Mix for 2 minutes slowspeed. 6-8 minutes fast speedSingle Arm Vertical Mixer - 2minutes slow speed, 10 minutesmedium speedAfter mixing scale into headsand rest for 5 minutesDivide and mouldProve at 30-35 C. Relativehumidity 70-75% for 45 to 50minutesLeave to dry for 5-10 minutes atambient before frying at 190 C Versatile concentrate Paste based improverIntroductionCraigmillar Satin DoughnutConcentrate is a 20% usageconcentrate to produceexcellent quality doughnutsand rich bunsMDM CodePack SizeTypeProduct1014389816gSackSatin DoughnutConcentrate*Yeast and water quantitiesare variable to bakeryRich Buns RecipeMix as basic recipeAfter mixing scale into heads and rest for 5 minutesDivide and mouldProve at 35-40 C. Relative humidity 80% for 45 to 50minutesBake at 230 C for 12-15 minutesRecipe SuggestionsRich Buns: Craigmillar Satin Doughnut Concentrate@ 20% dipped in Craigmillar Strawberry and LemonCrembels and filled with Craigmillar RaspberryMerjel and whipped Debonair Light10Recipe SuggestionsSugar Dusted Doughnuts:Craigmillar Satin DoughnutConcentrate and powdered sugar11
VALENTINES RECIPESUse Craigmillar Doughnut Concentrate for thefollowing recipes and follow instructions on page 5Love Heart DoughnutMould dough balls into heartsProcess as instructionsHeat Craigmillar Strawberry Crembel to 45 C and dip the heartshaped doughnutsDip into heart shaped sprinkles and allow to dryLove Bug DoughnutMould dough balls into heartsProcess as instructionsHeat Craigmillar Strawberry Crembel to 45 C and dip the heartshaped doughnutsAllow the Crembel to fully dryHeat Craigmillar Chocolate Crembel to 45 C and pipe on thewings and dotsUse a chocolate button for the head and use heart shapedsprinkles for eyesUse Craigmillar Doughnut Concentrate for thefollowing recipes and follow instructions on page 5Raspberry FilledDoughnut HeartsMould doughnut dough into heart shapesProcess as instructionsWhen fried and drained fill with 20g of Craigmillar RTUInjectable Raspberry FillingCover in sugar nibs or a dusting of powdered sugarChocolate HeartDoughnut CutiesMould dough into heartsProcess as instructionsHeat Craigmillar Chocolate Crembel to 45 Cand dip the doughnuts until coveredAllow the Crembel to coolAdd smarties for eyes and nose to decorate1213
EASTER RECIPESUse Craigmillar Doughnut Concentrate for thefollowing recipes and follow instructions on page 5Easter Egg Stripy ChocolateDoughnutMould into ball doughnutsProcess as instructionsHeat 500g Craigmillar Chocolate Crembel to 45 C and dip the doughnutTo create the stripes: heat 500g each of Craigmillar Lemon, Strawberryand White Crembels to 45 C. Colour the Craigmillar White Crembellight blue with 1.5g of light blue colouring.Pipe stripes as requiredEaster Chick DoughnutMould into ball doughnutsProcess as instructionsHeat Craigmillar Lemon Crembel to 45 C and dip the doughnutDip into yellow vermicelliHeat 500g Craigmillar White Crembel to 45 C and colour with 1.5g oforange colouring and pipe the beakEaster Bunny DoughnutMould and use a cookie cutter for shapeProcess as instructionsHeat 500g Craigmillar White Crembel to 45 C and dip the doughnutBeat Craigmillar Strawberry Crembel until light and fluffy and pipe pinkinner ears and a pink noseHeat Craigmillar Chocolate Crembel to 45 C and pipe whiskers and eyesLemon Flower Ring DoughnutMould into a ring doughnutProcess as instructionsHeat 500g Craigmillar Lemon Crembel to 45 C and dip the doughnutUse a small icing flower to decorateChocolate DuckiesMould into ball doughnutsProcess as instructionsHeat 500g Craigmillar Chocolate Crembel to 45 C and dip the doughnutUse duck shaped sprinkles to decorateBlue Spring RingMould into ring doughnutsProcess as instructionsColour 500g Craigmillar White Crembel with 1.5g of light bluecolouringMix thoroughlyHeat to 45 C and dip the doughnutDecorate with egg shaped sprinkles1415
HALLOWEEN RECIPESUse Craigmillar Doughnut Concentrate for the followingrecipes and follow instructions on page 5Doughnut BrainsMould into ball doughnuts and slightly flatten to a discProcess as instructionsBeat 500g Craigmillar Strawberry Crembel to light and fluffy consistencyPipe a brain shape on top of a disk doughnutUse Craigmillar Raspberry Merjel to create blood in the brain’s groovesFranken-doughnutMould and use a square cookie cutter to shapeProcess as instructionsColour 500g Craigmillar White Crembel with 1.5g of holly green colouringHeat to 45 C and dip the doughnutDip the top of the doughnut with chocolate vermicelli to create franks hairHeat Craigmillar Chocolate Crembel to 45 C and pipe eyes and a mouthMummyMould dough and twist into shapeProcess as instructionsHeat 500g Craigmillar White Crembel to 45 C and dip the twisteddoughnutUse eye shaped sweets to decorateWitch's Cat DoughnutMould into ball doughnutsProcess as instructionsHeat 500g Craigmillar Chocolate Crembel to 45 C and dip the doughnutUse chocolate shards to create earsBeat Craigmillar Strawberry Crembel until light and fluffy and pipe abutton noseHeat Craigmillar Chocolate Crembel to 45 C and pipe the eyes and whiskersCauldron DoughnutMould into ball doughnutsProcess as instructionsColour 500g of Craigmillar White Crembel with 1.5g of holly greencolouringHeat to 45 C and dip the doughnutRoll the edge of the green crembel in chocolate vermicelli to create acauldron edge and sprinkle with a variety of eye sweets and green/yellowballsMagic DoughnutMould into ball doughnutsProcess as instructionsHeat 500g Craigmillar White Crembel to 45 C and marble in blue andpurple colouringDip the doughnut and sprinkle with midnight magic sprinkles1617
CHRISTMAS RECIPESUse Craigmillar Doughnut Concentrate for the followingrecipes and follow instructions on page 5Ginger Toffee DoughnutMould into ball doughnutsProcess as instructionsInject with 20g ginger flavour toffee filling: 1000g Craigmillar RTU Toffee filling 15g Ginger powder Blend together wellHeat Craigmillar Caramel Crembel to 45 C and dip the top of thedoughnutSprinkle one half of the top with gingerbread man shaped sprinklesDrizzle Craigmillar Caramel Crembel over the other half of the doughnutSnowman DoughnutMould into 2 ball doughnuts for head and body or use a cookie cutterProcess as instructionsHeat Craigmillar White Crembel to 45 C and dip the snowman doughnutOnce cooled, heat Craigmillar Chocolate Crembel to 45 C and using asmall piping bag, pipe small bulbs for the eyes, smile and buttonsTo make a scarf add 1.5g of red colour to 500g of Craigmillar WhiteCrembel, beat slightly and then pipeChristmas Present DoughnutMould and use a square cookie cutter for shapeProcess as instructionsHeat Craigmillar Strawberry Crembel to 45 C and dip the doughnutOnce set, heat a small amount of Craigmillar White Crembel and pipe across over the topAdd 1.5g of red colouring to 500g Craigmillar White Crembel, beatslightly and pipe a bow to finishWhite Rudolph DoughnutMould into ring doughnutsProcess as instructionsHeat Craigmillar White Crembel to 45 C and dip the doughnutUse Rudolph and nose sprinkles to decorateHolly Leaf DoughnutMould and use a cookie cutter for shapeProcess as instructionsAdd 1.5g of green colouring to 500g of Craigmillar White CrembelHeat to 45 C and dip the doughnutOnce set, place 3 halved glacé cherries as holly berriesChocolate Snowflake DoughnutMould into ball doughnutsProcess as instructionsHeat Craigmillar Chocolate Crembel to 45 C and dip the doughnutOnce completely set, place a snowflake stencil over the icing and spraywith an edible silver lustre to decorate1819
RECIPESUse Craigmillar Doughnut Concentrate for thefollowing recipes and follow instructions on page 5Use Craigmillar Meister Berliner for the followingrecipes and follow instructions on page 9Jammy Dodger DoughnutsM&M and Bueno DoughnutsMould into ball doughnutsProcess as instructionsOnce cooled inject with 20g of Craigmillar Raspberry RTU InjectableFillingBeat Craigmillar Strawberry Crembel until light and fluffy and pipegenerously over the top of the doughnut to decorateUse 1/2 a Jammy Dodger biscuit to finishMould into ball doughnutsProcess as instructionsOnce cooled inject with Craigmillar RTU Injectable Chocolate FillingHeat Craigmillar Chocolate Crembel to 45 C and dip the top of thedoughnutDecorate with M&M's and Kinder Buenos and drizzle chocolatecrembel over to finishStrawberry & Cream DoughnutsCheesecake DoughnutsMould or use a cutter to create squaresProcess as instructionsOnce cooled inject with 20g of Craigmillar Raspberry RTU InjectableFillingPipe Craigmillar American Cream Cheese Icing generously over the topof the doughnut to decorateDrizzle some Craigmillar RTI Lemon Filling and freeze dried raspberriesto decorateMould into ball doughnutsProcess as instructionsOnce cooled cut doughnuts in halfUsing whipped Craigmillar Lactofil Ultralife pipe a swirl on the bottomhalf of the doughnutPlace strawberries on topDrizzle Craigmillar RTU Raspberry Filling over the strawberriesPlace the top of the doughnut on top of the strawberries and dust witha little icing sugarUse Craigmillar Satin Doughnut Concentrate for thefollowing recipes and follow instructions for Rich Bunson page 11Lemon Buns & Fruity FingersLEMON BUNS INSTRUCTIONSDoughnut KnotsMould and shape into knotsProcess as instructionsOnce cooled: roll in icing sugar to decorateMould into round bunsProcess as instructionsOnce cooled, heat Craigmillar Lemon Crembel to 45 CDip buns into the crembel to decorate and allow to setCut buns in half and drizzle Craigmillar RTU Lemon Filling on thebottomUsing whipped Craigmillar Lactofil Ultralife pipe a swirl on top of thelemon fillingReplace the top of the bun to finishFRUITY FINGERS INSTRUCTIONS20Mould into Finger bunsProcess as instructionsOnce cooled, heat Craigmillar Lemon Crembel to 45 CDip buns into the crembel to decorate and allow to setSlice the buns horizontallyDrizzle inside with Craigmillar Strawberry MerjelUsing whipped Craigmillar Lactofill Ultralife, pipe swirls along theinside of the rollTo finish just close the top of the bun over21
RECIPESCronuts & Yum YumsOur ourCraigmillar Doughnut ConcentrateYeastWater8kg8kg300g6.4kgMix all ingredients on a spiral mixer for 2 mins on slow and 4 on fastTransfer dough onto the pastry break and rest for 5 minsSheet dough out into a rectangular shapeCodeProductSizeCodeProductSizeSkyhigh Quarto Pastry Margarine2720gPress out Skyhigh Quarto Pastry Margarine to 1/3 of the size of theCraigmillar doughnut doughPlace pressed out Sky High into the centre of the doughFold both sides of the dough in, slightly overlapping each over the SkyHigh (Using a Puff Pastry Method)Gradually sheet out to a long length folding the dough 5 times to create10 layersRest for 10 minsRotate the dough 90 degreesFold the dough over in the same way with 4 folds to create 8 layersRest for 10 minsGradually sheet out to desired thickness for the size & weight of thefinished productRest for 2 minsCut out desired shapesFor yum yums twist rectangular shapes twice and flatten slightly witha rolling pin to ensure the yum yums do not unravel in the proverPlace onto trays and proof for approx 35 minsProof settings, Temp 32 C - 36 C, Humidity 75% - 85%Once proofed, stand for 5 - 10 mins before fryingFry at 180 C - 185 C, frying time will vary on unit 201014309010143771Complete SpongeChocolate SpongeChocolate CakeCoconut Macaroon MixChoux Paste MixFarmhouse CakeMadeira CakeRich Celebration ofil ClassicLactofil ClassicLactofil SupremeLactofil UltralifeDebonair LightFarmette Concentrate4x5 litre12x1 litre10 litres12x1 litre12x1 litre12.5kgCREAM 014228810141740American Muffin Mix - ChocolateAmerican Muffin Mix - PlainBanana CakeCarrot Cake MixCrème Cake Mix - ChocolateCrème Cake Mix - PlainExtra Moist Cake Mix - ChocolateExtra Moist Cake Mix - PlainExtra Moist Cake Mix - ToffeeFudge Brownie 291018876910143898Doughnut Concentrate (50%)Kielder Doughnut Concentrate (50%)Meister Berliner Complete MixSatin Doughnut Concentrate (20%)16kg16kg25kg12.5kgICINGS, FILLINGS & 0102381211023812210238123American Cream Cheese IcingCarrot Cake ToppingCraigmillar CaramelCrembel Fudge Icing - CaramelCrembel Fudge Icing - ChocolateCrembel Fudge Icing - LemonCrembel Fudge Icing - WhiteCrembel Fudge Icing - StrawberryCrembel Fudge Icing Original - CaramelDouble Fudge IcingMerjel Strawberry Cold Process JellyOriginal Crème PatisserieRTU Toffee SauceVanilla Light N FluffyWhite Wrap IceCraigmillar RTU Inj Filling ChocolateCraigmillar RTU Inj Filling LemonCraigmillar RTU Inj Filling VanillaCraigmillar RTU Inj Filling BAKERY 1014054110143922Buttery Scone MixScone MixDelite Scone ConcentrateSavoury Scone ConcentrateScone 20941014246410141945Marvello Cake MargarineMarvello Clean LabelApollo Cake MargarineWhite Unsalted Cake MargarineFlex Quarto Pastry MargarineFlex Quarto Pastry MargarineFlex Continental SupersliceSkyhigh Quarto Pastry MargarineFlakit Puff Pastry MargarineBiskien KorstSilver Cloud ShorteningCastle ShorteningDexo High RatioFrytolCraigmillar Soft12.5kg12.5kg12.5kg12.5kg80 x 15 litre pail6 x 2kg23
CSM Bakery Solutions is a global leader in bakery ingredients, bakery products and services for retail and foodservice markets as well as artisan and industrial bakeries. Through the dedicated efforts of more than 7,000 employees, CSM serves customers in 100-plus countries, providing specialised ingredients and finished products.
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