Baking Mixes

Cookie & Confection Mixes

3692 Florentine Mix 8.8 lb. box

A product of the finest quality made from pure honey and butter, vacuum dried to retain freshness. Döhler Florentine mix is convenient and easy-to-use, producing Florentines consistent in quality and size. Use also for crumble topping and cake decorations.

Mixing Instructions:

Florentine Mix 6 oz
Almond Slices 3 ½ oz

Spray cookie sheet with release spray. Combine Florentine mix and almonds then place on cookie sheet. Bake at 375 degrees for 5 to 6 minutes. Remove while cookies are still warm.
Use Döhler Florentine trays, Product # 9041.
Can also be used as crispy layers for cakes and cookies.

3697 Bee Sting Mix 8.8 lb. box

A cost effective alternative to Florentine mix, vacuum dried to retain freshness. Made with sugar and vegetable oil, this product performs extremely well as a top coating for Bee Sting cakes, muffins, pound cakes, etc. Use as crunchy toppings on many baked goods.

Ideal for Florentine cookies
Bee Sting topping on cakes for a crunchy, shiny top
Crunchy toppings on baked goods

3830 Lebkuchen Mix (Gingerbread) 33 lb. bag

Powder mix for all kinds of gingerbread products. It can be used for molded cakes, gingerbread houses, filled and unfilled small pastries like triangular honey cakes and domino pieces.

3852 Mürbeteig Mix (Short Crust) 33 lb. bag

Is a powder mix for the production of consistently high quality short crust pastry. Doughs produced do not stick.. Use mix to make short crust cookies or short crust for mousse tortes and layered cakes.

Mixing Instructions for Short Crust:

Short crust mix 2lb 4 oz
Butter or Margarine (room temperature) 14 oz
Eggs 3 ½ oz (for cookies use 6 oz eggs)

Place all ingredients in mixing bowl. Mix for 2 minutes at low speed with paddle or dough hook until all ingredients are combined. For cookies mix at medium speed. Bake at 400 degrees for 5 to 10 minutes

Mixing Instructions for Chocolate Streusel:

Short Crust Mix 2 lbs 4 oz
Butter or Margarine 1 lb
Cocoa Powder ¾ oz
Cinnamon 1 pinch

Mix all ingredients together until a streusel appearance. For regular streusel do not include cocoa powder

Use for torte bottom
Use for cookies
Use to make excellent streusel
Add Nutfill for Hazelnut flavor
Add cream cheese, baking powder, salt, vanilla and lemon to make excellent dough short crust

Cake Mixes

Packed in 33 lb bag

3846 Rührkuchen Mix (Pound cake)

Quality European style pound cake mix to use alone or with other flavors and mixes to create uniquely flavored baked goods.

Basic Recipe for Rührkuchen

Rührkuchen 2 lbs 4 oz
Butter 14 oz
Eggs 14 oz

Mix on medium speed for approximately 4 minutes and bake at 375 degrees for 35 minutes.

For a Lighter Texture

Rührkuchen 2 lbs 4 oz
Eggs 14 oz
Vegetable Oil 13 oz
Milk 13 oz

Mix all ingredients for approximately 2 minutes

3853 Biskuit (Sponge Mix)

Top grade, powder mix to make cake bases, flan bases, roulades and other sponge cakes. Bases made from Döhler Sponge mix are moist and fresh with good keeping properties. They are ideal for butter cream cake and slices and may be brushed with liquor syrup.

Basic Recipe for Sponge

Mix 2 lbs 3 oz
Eggs 1 lb 8 oz
Water 4 oz
Palermo Lemon 1 oz

Mix all ingredients for approx, 8 minutes on high speed, deposit 8 oz of mix per 8" layer and 1 lb 8 oz for sheets

For Chocolate Cake, add 6 oz of cocoa
Bake cake layers at 375 degrees for 20 - 25 minutes

For Jelly Rolls, increase water to 7oz and mix the same way
Bake at 400 degrees for 5 minutes or until golden brown

3905 Parma Fill (11 lb. Carton)

Powder mix with freeze-dried cheese for the production of moist, fresh cheese German style baked goods. Parma Fill is mainly used as a filling for Danish and Coffeecakes.

Basic Recipe for Parma Fill

Parma Fill 1 lb
Granulated Sugar 3 oz
Eggs 6 oz
Water 2 lb 3 oz
Liquid Butter or Shortening 3 oz

Mix all ingredients till smooth on medium speed

Filling Mixes

Packed in 33 lb. bags

3656 Mueslifill (Mueslix)

A unique ready to use powder mix of freshly roasted, chopped hazelnuts, oats and wheat flakes for moist fillings for Danish and other yeast goods. Ideal for slices tipped with fresh or canned fruit and for cakes and short bread. Mueslifill is bake and freeze stable.

3695 Nutfill (Hazelnut)

A complete ready to use powder mix make with chopped, roasted hazelnut. Döhler Nutfill is a delicious nutty, crunch filling for spreading and topping Danish pastries and yeast goods of all kinds.

Basic Recipe for Mueslifill & Nutfill

Mueslifill or Nutfull 2.2 lbs
Water or Milk 20 fl oz

Let stand for 15 minutes to thicken into paste

3676 Chocofill (Chocolate)

A complete ready to use powder mix made with cocoa. Use to fill Danish or Croissants.

3696 Bakefill (Almond)

A complete ready to use powder mix made with almonds. Use as a bakeable filling or add to other mixes for that perfect almond flavor and texture.

Basic Recipe for Bakefill & Chocofill

Bakefill or Chocofill 2.2lbs
Water 17 fl oz

Let stand for 15 minutes to thicken into paste.

Low Sugar Mixes

CODE	PRODUCT	PACK
3892	DIA Short Crust	11 lb.
3951	DIA Cheesecake	11 lb.
3588	DIA Maderia	11 lb.
3893	DIA Butter yeast Dough	11 lb.
3895	DIA Sponge	11 lb.

Savory Mixes
Packed in 11 lb. boxes
3612 Snack Fill (Neutral Flavor)
Powdered product for savory or sweet fillings for tarts and snacks. Extremely bake stable as well as freeze and thaw stable. Simply add water, seasonings and meat or vegetables.
3709 Béchamel (Seasoned Flavor)
A powder mix for basic sauces. Use for tasty bake and freeze stable fillings. Use with onions, vegetables, mushrooms, meat, fish, and cheese to make various types of bakes snacks. Mmmm.... Yummm....
Basic Recipe:

10 oz. Powder
1 Qt. Water
Stir, let stand 15 minutes.
For all Savory, Tarts, Quiche, etc.

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