TRADITIONAL TRADITIONAL TRADITIONAL
Ginger Cake Mix
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Ginger Cake Mix
GingerbreadMuffins
An original classic. Craigmillar Ginger
Cake is rich and moist in texture and
flavoured with warm aromatic spices.
Simply add water and either golden
syrup for a for a lighter ginger cake
or add dark treacle for a darker cake
• An original classic
• Rich & moist
• Simply add water and either golden syrup or treacle
• Good baked shelf life
• Size: 12.5kg
Ginger Cake Mix
New packaging format
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Craigmillar’s superior range of
icings, toppings and fillings are
made using the finest quality
ingredients and have been
created by our team of experts
using the latest in baking
technology.
Perfect Toppings & Fillings
Light N FluffyTopping
& Filling
Craigmillar’s convenient products offer the best solutions for creating the most appealing products that
offer something extra special.
• Ready to use fudge icing for topping, filling and coating
• Use on a wide range of confectionery items
• Can be beaten, piped, topped or filled on to cakes, cupcakes and gateaux
• Freeze / thaw stable
• Melt to 40-50°C for dipping and piping
• Non sticky finish, giving a slight skin but with a soft eat
• Crembel can be beaten and used instead of a frosting
• Pack size: 12.5kg pail
• Product codes: Caramel 10143343, Chocolate 10143325, Vanilla 10143336, Lemon 10143328
Crembel Fudge Icings
• A ready to use rich toffee filling/sauce made from all butter, condensed milk and golden syrup
• Use as a topping or filling
• Pack size: 10kg pail
• Product code: 10143849
RTU Toffee Sauce
• Plain chocolate chips
• Cocoa content (min 40%)
• Ideal for cookies and for filling and topping muffins and cakes
• Bake stable
• Pack size: 5kg case
• Product code: 10142315
Farmachoc Chips
• Ready to use aerated filling cream (butter cream alternative) with light texture
• Vanilla flavoured
• Spread or pipe straight from the pail
• Pack size: 8kg pail
• Product code: 10144413
Vanilla Light N Fluffy
• A ready to use icing made with full fat soft cheese
• Soft rich eat, light in colour
• Can be used as a topping or filling.
• Traditionally used on carrot cake, but works well with ginger cake, banana cake and coffee cake
• Contains 18% full fat soft cheese
• Pack size: 10kg pail
• Product code: 10140933
American Cream Cheese Icing
IngredientsGINGER CAKE MIX 1000gWater 460g Golden Syrup 500g Rhubarb & Ginger Gin 100g
Stewed Rhubarb & GingerRhubarb (trimmed & chopped) 750g Caster Sugar 100gWater 2tbspStem Ginger (finely chopped) 2pcsLarge Orange (juice & zest)
Instructions1 Place all the ingredients into a pan
2 Bring to the boil, turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 250g Black Treacle 250g
1 Place mix into a machine bowl fitted with a whisk
2 Blend water, rhubarb & ginger gin and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 700g into an 8” lined round tin
6 Bake at 180°C for approx. 45 minutes
7 Once cool, layer the bottom layer with rhubarb & ginger jam, place another layer on top and layer with VANILLA LIGHT N FLUFFY, place top layer and spread with VANILLA LIGHT N FLUFFY with stewed rhubarb & ginger or alternatively more rhubarb & ginger jam
Instructions
1 Place mix into a machine bowl fitted with a whisk
2 Blend water, golden syrup and black treacle together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 380g into prepared Pullman tins
6 Bake at 175°C for approx 50–60 minutes
Instructions
Jamaican Ginger Loaf Cake Recipe
Rhubarb & Ginger Layer Cake Recipe
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ToppingVANILLA LIGHT N FLUFFY
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500gGlace Cherries (chopped & dried) 200g
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g
1 Place mix into a machine bowl fitted with a whisk
2 Blend water and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 900g into a large Bundt tin and bake at 170°C for approx. 60-70 minutes
6 Once cooled, heat CHOCOLATE CREMBEL to 45°C and pipe between the grooves of the Bundt
Instructions
1 Place mix into a machine bowl fitted with a whisk
2 Blend water and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Blend in chopped cherries until well distributed
6 Scale at 380g into prepared Pullman tins
7 Bake at 175°C for approx. 50–60 minutes
Instructions
Cherry & Ginger Loaf Cake Recipe
Chocolate & Ginger Bundt Cake Recipe
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ToppingCREMBEL FUDGE ICING - CHOCOLATE
1 Place mix into a machine bowl fitted with a whisk
2 Blend water and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Blend in FARMACHOC CHIPS
6 Scale at 110g into prepared muffin cases
7 Sprinkle approx. 3g of FARMACHOC CHIPS onto top of the muffin batter
8 Bake at 180°C for approx. 40 minutes
Instructions
Choc and GingerMuffins Recipe
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IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500gFARMACHOC CHIPS 150g
1 Place mix into a machine bowl fitted with a whisk
2 Blend water and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 50g into prepared cupcake cases
6 Bake at 160°C for approx. 40 minutes
7 Once cooled pipe a swirl of beaten CARAMEL CREMBEL on top and drizzle with RTU TOFFEE SAUCE
Instructions
Ginger & Caramel Cupcake Recipe
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g
ToppingCREMBEL FUDGE ICING – CARAMELRTU TOFFEE SAUCE
Instructions
1 Place mix into a machine bowl fitted with a whisk
2 Blend water and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 380g into prepared Pullman tins
6 Bake at 175°C for approx. 50–60 minutes
1 Place mix into a machine bowl fitted with a whisk
2 Blend water, golden syrup, lime juice and lime zest together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 350g into 8” lined tins and level
6 Place plum slices around top
7 Bake at 180°C for approx. 45 minutes
8 Upon taking out of the oven and once de-tinned but while still very hot, glaze with RTU TOFFEE SAUCE
Instructions
Ginger & Plum Cake Recipe
Ginger LoafCake Recipe
9IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g
ToppingRTU TOFFEE SAUCEPlum Slices
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 400gBlueberries 150g
1 Place mix into a machine bowl fitted with a whisk
2 Blend water, golden syrup and black treacle together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Blend in blueberries
6 Scale at 50g into prepared cupcake cases
7 Bake at 160°C for approx. 40 minutes
8 Once cooled pipe blueberry CREMBEL (beaten) on top of cupcakes and garnish with a blueberry
InstructionsGinger & Blueberry Cupcake Recipe
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To make Blueberry Crembel
1 Place VANILLA CREMBEL and blueberries into a mixing bowl and blend on first speed for 2 minutes
2 Scrape down and turn mixer to second speed and mix until aerated
ToppingCREMBEL FUDGE ICING – VANILLA 500gBlueberries 50g
1 Place mix into a machine bowl fitted with a whisk
2 Blend water, lime juice and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 50g into prepared cupcake cases
6 6 Bake at 160°C for approx. 40 minutes
Instructions
1 Place mix into a machine bowl fitted with a whisk
2 Blend water, golden syrup and black treacle together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 110g into prepared muffin cases
6 Bake at 180°C for approx. 40 minutes
Instructions
GingerbreadMuffin Recipe
Ginger & LimeCupcake Recipe
11IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500gLimes zest x2 limes Lime juice 30g
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 400gBlack Treacle 100g
Lime Crembel
1 Place VANILLA CREMBEL, lime juice or lime flavour and zest into a mixing bowl and blend together on first
speed
2 Turn up to second speed and mix until aerated
3 Pipe onto top of cupcakes and garnish with a sprinkle of lime zest
Gingerbread Toffee Sauce
1 Blend RTU TOFFEE SAUCE and ginger powder together until ginger is well incorporated
2 Inject Muffins with ginger flavour RTU TOFFEE SAUCE
3 Top with beaten CARAMEL CREMBEL and decorate with a chocolate gingerbread man
ToppingCREMBEL FUDGE ICING – VANILLA 500gLime Zest 5gLime Juice 5gor Lime Flavour 1.5g
ToppingCREMBEL FUDGE ICING – CARAMEL RTU TOFFEE SAUCE 500gGinger Powder 10g
Ginger & Lemon Muffin Recipe
Blackberry & Ginger Cupcake Recipe
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1 Place mix into a machine bowl fitted with a whisk
2 Blend water and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 50g into prepared cupcake cases
6 Bake at 160°C for approx. 40 minutes
7 Once cooled pipe blackberry CREMBEL (beaten) on top of cupcakes and garnish with a blackberry
Instructions
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g
Blackberry Crembel
1 Place VANILLA CREMBEL and blackberries into a mixing bowl and blend on first speed for 2 minutes
2 Scrape down and turn mixer to second speed and mix until aerated
1 Place mix into a machine bowl fitted with a whisk
2 Blend water and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Blend in candied lemon peel
6 Scale at 110g into prepared muffin cases
7 Sprinkle approx. 3g of candied lemon peel onto top of muffin batter
8 Bake at 180°C for approx. 40 minutes
9 Once cooled, inject 10g of lemon curd into centre of muffin
10 Heat LEMON CREMBEL to 45°C, pipe 10g on top of the muffin and decorate with a small sugar flower
Instructions
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500gCandied Lemon Peel 150g
ToppingCREMBEL FUDGE ICING – VANILLA 500gBlackberries 50g
ToppingCREMBEL FUDGE ICING – LEMON Lemon Curd
Ginger & Prosecco Slice Recipe
American Cream Cheese & GingerSlice Recipe
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1 Place mix into a machine bowl fitted with a whisk
2 Blend water and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 1kg into a 18x30cm tray
6 Bake at 180°C for approx. 40 minutes
7 Once cooled, top with AMERICAN CREAM CHEESE ICING
Instructions
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g
1 Place mix into a machine bowl fitted with a whisk
2 Blend water and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 1kg into a 18x30cm tray
6 Bake at 180°C for approx. 40 minutes
7 Once cooled spread Prosecco flavoured VANILLA LIGHT N FLUFFY over the top of the tray bake and sprinkle with gold leaf flakes
8 Cut into slices
Instructions
IngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g
ToppingVANILLA LIGHT N FLUFFY 500gProsecco Flavour 1.5g
ToppingAMERICAN CREAM CHEESE ICING
The tang of the American Cream Cheese Icing compliments the ginger kick from the cake
Prosecco flavoured VANILLA LIGHT N FLUFFY
1 Place VANILLA LIGHT N FLUFFY and Prosecco flavour into a mixing bowl and blend on first speed for 2 minutes
2 Scrape down and turn mixer to second speed and mix until aerated
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Ginger Pecan Pie RecipeIngredientsGINGER CAKE MIX 1000g Water 560g Golden Syrup 500g
ToppingPecans (nibbed) 100gCREMBEL FUDGE ICING - CARAMEL
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Instructions
1 Place mix into a machine bowl fitted with a whisk
2 Blend water and golden syrup together and add to mix over 1 minute on first speed
3 Scrape down
4 Whisk for 3 minutes on second speed
5 Scale at 500g into lined 6” tins
6 Bake at 160°C for approx. 50 minutes
7 Once cooled pipe beaten pecan CREMBEL and RTU TOFFEE SAUCE alternatively between the layer
8 Top cake CARAMEL CREMBEL heated to 45°C, allowing it to drizzle down the sides
9 To finish, sprinkle with nibbed pecans
Pecan Caramel CrembelCARAMEL CREMBEL 500gPecans 100g
1 Pulse pecans in a food processor until they become a coarse powder – do not over process
2 Place the powdered pecans and CARAMEL CREMBEL into a mixing bowl and blend together on first speed
3 Scrape down and mix on second speed until aerated
Our Products
CSM098
CSM (United Kingdom) Ltd Stadium Road | Brombrough | CH62 3NUFreephone: 0800-783-4697www.csmbakerysolutions.com
TRADITIONAL
Code Product Size10141882 Complete Sponge 12.5kg
10141779 Chocolate Sponge 12.5kg
10141758 Chocolate Cake 12.5kg
10141872 Coconut Macaroon Mix 10kg
10141788 Choux Paste Mix 10kg
10142320 Farmhouse Cake 12.5kg
10222223 Genoese Cake Mix 12.5kg
10142523 Ginger Cake 12.5kg
10143090 Madeira Cake 12.5kg
10143771 Rich Celebration Cake 12.5kg
SCONE
Code Product Size
0141565 Buttery Scone Mix 12.5kg
10143370 Scone Mix 12.5kg
10142089 Delite 2000 Scone 24kg Concentrate
10140541 2 Way Savoury Scone 16kg Concentrate
10143922 2 Way Scone 16kg Concentrate
DOUGHNUT
Code Product Size10142156 Doughnut Concentrate 16kg (50%)
10142843 Kielder Doughnut 25kg Concentrate (50%)
10188769 Meister Berliner 25kg Complete Mix
10143898 Satin Doughnut 12.5kg Concentrate (20%)
FILLING CREAMS
Code Product Size10187152 Lactofil Classic 4x5 litre
10187153 Lactofil Classic 12x1 litre
10220431 Lactofil Supreme 10 litres
10220430 Lactofil Ultralife 12x1 litre
10144413 Vanilla Light N Fluffy 8kg pail
ICINGS, FILLINGS & TOPPINGS
Code Product Size
10140933 American Cream 10kg Cheese Icing
10141616 Carrot Cake Topping 10kg
10141944 Craigmillar Caramel 12.5kg
10143343 Crembel Fudge Icing - 12.5kg Caramel
10143325 Crembel Fudge Icing - 12.5kg Chocolate
10143328 Crembel Fudge Icing - 12.5kg Lemon
10143336 Crembel Fudge Icing - 12.5kg Vanilla
10141960 Crembel Fudge Icing 12.5kg Original - Caramel
10185266 Original Crème Patisserie 10kg
10142151 Double Fudge Icing 12.5kg
10176895 Frosting - Chocolate 5kg
10176900 Frosting - Vanilla 5kg
10143095 Magi-Glaze 12.5kg
10143849 RTU Toffee Sauce 10kg
10144512 White Wrap Ice 12.5kg
AMERICAN
Code Product Size10141770 American Muffin Mix - 12.5kg Chocolate
10143608 American Muffin Mix - 12.5kg Plain
10141376 Banana Cake 12.5kg
10141615 Carrot Cake Mix 12.5kg
10141735 Crème Cake Mix - 12.5kg Chocolate
10143601 Crème Cake Mix - Plain 12.5kg
10141762 Extra Moist Cake Mix - 12.5kg Chocolate
10143603 Extra Moist Cake Mix - 12.5kg Plain
10142288 Extra Moist Cake Mix - 12.5kg Toffee
10141740 Fudge Brownie Mix 12.5kg