Lovedelino Tulbandolino

MIX
IREKS
MIX
IREKS
With the Bandolino, IREKS presents a
fantastic new concept to you.
Bandolinos are lovely mini-cakes with
different tastes and variations which
revive a traditional, classic bakery product,
the gugelhupf.
Tulbandolino
(Recipe for approx. 35 pieces = 1 baking tray)
Lovedelino
(Recipe for approx. 35 pieces = 1 baking tray)
1.300 kg
0.430 kg
0.160 kg
0.590 kg
3 lb
1 lb
0 lb
1 lb
Total weight
2.480 kg
5 lb 11 oz
00 oz
00 oz
06 oz
05 oz
Mix the ingredients according to standard instructions.
Batter:
IREKS BANDOLINO MIX
Butter
Vegetable oil
Water
1.400 kg
0.455 kg
0.175 kg
0.630 kg
3 lb
1 lb
0 lb
1 lb
Total weight
2.660 kg
5 lb 15 oz
02 oz
00 oz
06 oz
07 oz
Mix the ingredients according to standard instructions.
Scaling weight:
Baking temperature:
Baking time:
Batter:
IREKS BANDOLINO MIX
Butter
Vegetable oil
Water
0.070 kg (2.5 oz)
approx. 180° C
30 - 35 minutes, giving slight steam
Instructions for use:
After cooling, cover the cakes with white chocolate and fill the
centre with strawberry jam. Decorate with fresh strawberry.
IREKS GmbH
Lichtenfelser Str. 20
95326 Kulmbach
GERMANY
Tel.: +49 9221 706-0
Fax: +49 9221 706-306
ireks@ireks.com
www.ireks.co.uk
www.ireks.ie
Filling:
Raisins
Mixed peel
Rum
0.590 kg
0.260 kg
0.025 l
1 lb 05 oz
0 lb 06 oz
0 lb 01 oz
Mix the fruit under the batter
Scaling weight:
Baking temperature:
Baking time:
0.090 kg (3.0 oz)
approx. 180° C
30 - 35 minutes, giving slight steam
Instructions for use:
After cooling, decorate with icing sugar.
The first gugelhupf recipes were already
around in the 17th century. The name
is probably connected to the shape (in
German “Gugel” for “Kugel” - ball) and
the ingredient which makes sure that the
baked goods rise in such a roundish way
(in German „Hupf“ means yeast).
The Bandolino can be baked in the unique
gugelhupf baking tray, making it possible to
turn each cake into something special with
a luxurious appearance in the twinkling of
an eye.
The Bandolino concept excellently matches
the current demand from customers
who nowadays wish smaller portions, a
luxurious appearance at an affordable
price and more taste and special shapes.
Together with this product, we are
offering a silicon baking tray with 35 small
Bandolino moulds. (Please note the special
use of the Bandolino baking tray).
Due to simple, efficient and lovely-looking
creations, sufficient flexibility for different
variations is given the whole year through.
The Bandolino is a tasty, creative, inspiring
and luxurious small gugelhupf cake, which
should not be missing from any bakery.
Cheesedelino
(Recipe for approx. 35 pieces = 1 baking tray)
Of course, the Bandolino can be made
using IREKS BANDOLINO MIX, but also
SPELT & YOGHURT CAKE-MIX, because:
Chocolino
Coffeelino
Batter:
IREKS BANDOLINO MIX
Butter
Vegetable oil
Water
1.400 kg
0.455 kg
0.175 kg
0.630 kg
3 lb
1 lb
0 lb
1 lb
• both products remain fresh and moist for
a long time
Total weight
2.660 kg
5 lb 15 oz
Mix the ingredients according to standard instructions.
Mixing time:
• IREKS BANDOLINO MIX provides a
lovely, golden-yellow colour
Filling:
Latte macchiato compound 100 g (3.5 oz)
• SPELT & YOGHURT CAKE-MIX stands
out due to its slightly nutty and yoghurtfresh taste.
Create a marble effect by mixing the latte macchiato compound
carefully under the basic batter.
Filling:
Chocolate paste
Hazelnut pieces
0.180 kg
0.360 kg
0 lb 07 oz
0 lb 13 oz
Filling
0.540 kg
1 lb 04 oz
• both products can be processed very
efficiently and easily
• both products are suitable for stockpiling, both for baked and unbaked goods
STANDARD INSTRUCTIONS FOR USE FOR
THE BATTER:
• all the raw materials should be at bakery
temperature
• mix the raw materials for three minutes
on medium speed until smooth
Scaling weight:
Baking temperature:
Baking time:
02 oz
00 oz
06 oz
07 oz
0.075 kg (2.5 oz)
approx. 180° C
30 - 35 minutes, giving slight steam
Instructions for use:
After cooling, decorate the centre of the Bandolino with
whipped cream and a mocha bean.
Fruitino
(Recipe for approx. 35 pieces = 1 baking tray)
(Recipe for approx. 35 pieces = 1 baking tray)
Batter:
IREKS BANDOLINO MIX
Butter
Vegetable oil
Water
1.250 kg
0.400 kg
0.160 kg
0.560 kg
2 lb
0 lb
0 lb
1 lb
Total weight
2.370 kg
5 lb 04 oz
Mixing time:
Scaling weight:
Baking temperature:
Baking time:
12 oz
14 oz
06 oz
04 oz
Mix the ingredients until smooth.
Mix the chocolate paste and the
hazelnut pieces under the batter.
0.080 kg (3.0 oz)
approx. 180° C
30 - 35 minutes, giving slight steam
Instructions for use:
After cooling, cover the cakes with whole milk chocolate and
decorate as desired.
(Recipe for approx. 35 pieces = 1 baking tray)
Batter:
IREKS BANDOLINO MIX
Butter
Vegetable oil
Water
1.400 kg
0.455 kg
0.175 kg
0.630 kg
3 lb
1 lb
0 lb
1 lb
Total weight
2.660 kg
5 lb 15 oz
Mixing time:
Scaling weight:
Baking temperature:
Baking time:
02 oz
00 oz
06 oz
07 oz
Mix the ingredients until smooth.
0.070 kg (2.5 oz)
approx. 180° C
30 - 35 minutes, giving slight steam
Crème Suisse:
PATISSERIE CUSTARD LIGHT MIX
Water
Cream, unsweetened
0.150 kg
0.250 kg
0.250 kg
0 lb 06 oz
0 lb 09 oz
0 lb 09 oz
Crème Suisse
0.650 kg
1 lb 08 oz
Instructions for use:
Mix the PATISSERIE CUSTARD LIGHT MIX with the water.
Beat the cream until firm and mix the cream and the custard
together. Pipe some Crème Suisse into the centre of the cake.
Decorate with different pieces of fruit and glaze with apricot.
Batter:
IREKS BANDOLINO MIX
Vegetable oil
Water
0.700 kg
0.350 kg
0.350 kg
1 lb 09 oz
0 lb 12 oz
0 lb 12 oz
Total weight
1.400 kg
3 lb 01 oz
Mixing time:
Baking temperature:
Baking time:
Mix the ingredients until smooth.
165° C
approx. 15 minutes, giving slight steam
Instructions for use:
Mix the ingredients of the batter until smooth. Spread on a
baking tray (60 x 40 cm) laid out with baking paper and bake.
Cheesecake:
CHEESECAKE MIX
Water, approx.
Mandarins (as desired)
Cointreau
Total weight
0.800 kg
1.200 kg
1 lb
2 lb
12 oz
11 oz
0.015 l
0 lb 00½ oz
2.015 kg
4 lb 07½ oz
Instructions for use:
Put the ingredients, except the mandarins, into the mixing bowl
(liquid first) and whip on top speed for approximately
3 - 5 minutes, depending on the amount of mixture. Add the
mandarins during the last minute of the mixing time.
Grease the Bandolino tray and dust with icing sugar. Fill the
tins with approx. 50 g (2 oz) cheesecake mix. Cut the Bandolino
batter into round pieces with a diameter of 6 cm. Then cut a
1.8 cm diameter hole in the middle of the 6 cm disc. Press the
cut-out pieces into the cheesecake mix and put in the freezer.
After freezing, press the cakes out of the mould and decorate
with two pieces of fresh mandarin.