SwissBake®|Bakery Ingredients Manufacturer|Premixes Flours Recipe

Surprise your customer with these special waffle variants- SwissBake Surprise your customers with these summer special waffle variants - SwissBake Only about a decade ago, innovations in serving waffle variants didn’t exist and the toppings on them were limited to either maple syrup, chocolate syrup or whipped cream. Today the market situation is very different; the demand for waffles has shot through the roof, thanks to the QSR's. In order to service this market, the amalgamation of innovation and creativity of chefs and bakers has reached its pinnacle as customers continue to demand for unique and unconventional flavour combos with waffles. It is, therefore, a challenge for bakeries, Cafe's and QSR's to continuously provide the consumers with new and unique recipe variants and options to choose from in order to maintain a regular flow of customers. Seasonal offerings play a vital role in attracting consumers by offering them limited time variants to experienc...

Origin of "The French Croissant" The origin of the Croissant dates back to 1683 in Vienna, Austria, a time when the Austro-Hungarian empire was at war with the Turkish Empire. As history goes, the Turkish army was looking to enter the besieged city of Vienna through tunnels which were being dug under the fortification. But the Turks did not realise that there was a bakery in the basement near the walls, and the noise of digging had alerted the bakers working down there who had informed the Austro-Hungarian army of the approaching Turks ultimately resulting in the defeat of the Turkish army. In celebration of the victory, the bakers created a small roll in yeast-leavened sweet dough. The roll was made in the form of the crescent moon; the emblem that still appears on the Turkish flag, and thus the 'Croissant' was born. From its origins until about 1920, the so called Vienna croissant was made from un-laminated, non-flaky, yeast-raised sweet dough. Around t...

SB Red Velvet Cake Mix is a complete mix made up of real cheese powder and has its natural red colour derived from beetroot powder. Using this special mix you can produce layer cakes, bar cakes and cupcakes for any occasion. These cakes go well with your favourite cream cheese fillings or white chocolates. Baker Recipe  for Red Velvet Cake SB RED VELVET CAKE MIX 1000 gm Fresh eggs 350 gm Vegetable Oil 50 gm - 100 gm Water 225 gm Baking Method Blend cake mix, eggs & water Mixing time 1 min slow & 4 min fast Add oil & mix for 1 min slow Baking temperature 180ºC - 200ºC Baking time 25 min - 30 min SwissBake  Is Leading Supplier, Exporter and Manufacturer of bakery ingredients across Asia, Middle East, Africa and Europe .

PZ - 50 Dough Conditioner - Specially Formulated Powdered Dough Conditioner For Pizza Crusts, Tortillas, Pie Crusts And Calzones  PZ-50 is a powdered dough conditioner specially formulated with natural ingredients like palm derived emulsifiers, reducing agents, sweet milk whey and latest enzymes. It makes your dough easier to work and stretch Benefits +   Reduces mixing time  +   Makes dough easier to process  +   Reduces shrinkage  +  Perfect crust texture & colour  +  Consistent results every time Thin Crust Pizza Baker Recipe  Flour                                                                   100 %    PZ-50 DOUGH CONDITIONER                         ...

Swiss Bake   French style flours  are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties. These quality flours from us are a result of our dedication and passion for well-crafted flour.  Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers. French classification for flour  is based on the resulting amount of residue after processing 10 kg of flour in a 600º C furnace.   T45  or  Type 45  is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly,  T150  has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover.  Pure  French style flour , perfect ...

SwissBake Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley , flax , millet , oats , wheat , and whole-wheat flour , among others. Some varieties include edible seeds in their preparation, such as flaxseed , quinoa , pumpkin seeds , and sunflower seeds . Multi-Grain Bread Premix is a convenient mix to make excellent quality whole wheat bread . This SwissBake Brown BreadPremix has a selected blend of grains and flours perfect for bread and rolls .  Baker Recipe  for Multigrain Bread Wheat flour 750 gm SB MULTSKORN BROT 25 250 gm Water 580 gm - 600 gm Fresh Yeast / Dry Yeast 40 gm / 15 gm Baking Method Mixing time (approx) 4 min slow & 6 min fast Dough temperature 24ºC to 26ºC Bulk fermentation time 30 min Scaling weight 500 gm Intermediate proof Not required Final proof 40 min under 75% humidity and temperature of 30ºC Baking temperature 230ºC under falling temp of 200ºC Baking time 4...

SwissBake Gluten free Cake and Muffin mix is a complete versatile mix for the production of various gluten free sweet baked goods like muffins, cake and cookies.  SB-Fit  Gluten free Cake and Muffin mix make muffins and cakes as delicious as the original wheat flour varieties.  Benefits +    Versatile production possibilities +    Perfect batter consistency +    As delicious as the original with flour +    Simple and reliable production Baker Recipe  for Gluten Free Muffins - Vanilla SB-Fit Muffin Mix 1000 gm Whole Eggs 650 gm Sunflower Oil 350 gm Water 200 gm Baking Method Mix on fast speed 5 min Bake @ 180ºC 20 - 25 min

Swiss Bake   French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties. These quality flours from us are a result of our dedication and passion for well-crafted flour.  Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers. French classification for flour  is based on the resulting amount of residue after processing 10 kg of flour in a  600º C  furnace.  T45  or  Type 45  is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly,  T150  has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover.  Wholemeal French style course Flou...

This dark medium granulation flour is milled from imported German  rye grains  and grits. It is slightly dark and milled closer to bran than the endosperm. It gives a dense and dark texture with full rye flavour (slightly sour). This flour can be used in combination with refined wheat flour to make varieties of rye sandwich breads and other artisan rye breads. Rye Flour Type 1150 is equivalent to a medium to dark rye flour. Mineral Content : 1.25% - 1.35%    Protein Content  : 8.0% - 9.0% Key Ingredients:  100% Rye flour Swiss-Bake Rye flour is non-fortified, unbleached and non-bromated.