sweeten up - callebaut · 2018-06-19 · 10 11 food cost ± 0.55€ work light price ± 3.50€...
TRANSCRIPT
Sweeten upYOUR STREETHow do you give cakes sales
a boost in your shop?
32
7 10OUT OF
PEOPLE
visit bakery & pastry shops SEVERAL TIMES per month
While the world around us changes rapidly, the offer for today’s consumer to find bakes and pastries on every street corner grows: a challenge for every baker and pastry chef to stay completely on top.
is their n°1
80%will pay more for their favourite chocolate pastry
QU E STION: How do you attract more customers to your shop? How do you get more out of your sales?
prefer pastries with Belgian chocolate
8 10OUT OF
7 1OUT OF
N E A R LY
will definitely buy something with chocolate
buy sweet & savoury bakery products 83%
cakeAnd guess what:
54
A NSW E R:
MAKE IT W ITH
CHEALTHY INDULGENCE
with less sugar or raw cane sugar preparations with fruit or ingredients that do you good. Think dark chocolate!
recipes with less fat
NEW LUXURY a surprising twist inside or out that breaks the routine
a variety of textures to give the taste sensation a big boost
striking finish
MOOD FOOD intense, eye-catching colours that instantly make you happy/energetic/calm
flavours and colours that intensify your mood: think happy raspberry, healthy matcha tea or bananas and passion fruit for extra excitement
variable and playful to fit every mood of your day
Cake is back! And more and more consumers search for:
KE
76
FOOD COST ± 0.50€
WORK Medium
PRICE ± 2.50€
PROFIT MARGIN ± 2.00€
Callebaut® Finest Belgian Caramel Chocolate Gold
CHK-R30GOLD-XX-XXX (2.5kg)
Gold CakeRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium
Cake doughIngredients Preparation
200 g butter150 g sugar
Whip up together.
200 g flour200 g eggs50 g cream 7 g baking powder
Add. Whip up lightly.
Fill each cake pan with 40 g of dough and bake at 175°C for 14 minutes.
Gold ganacheIngredients Preparation
160 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX40 g cream 35%
Heat to 45°C.
Emulsify immediately with blender to ±32°C. Let crystallise at room temperature.
GlazingIngredients Preparation
569 g sugar 285 g water 569 g gucose
Add. Boil to 103°C.
380 g condensed milk 305 g gelatin 568 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX
Put into 1 recipient. Pour boiling sugar syrup on top.
Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017602.
Finishing and presentationCreate a hollow cylinder with a knife (± 1,5 cm Ø), cut right down the middle of each cake. Fill every mini cake with the ganache (use a piping bag with even nozzle). Put the cakes on a grille and pour over the glazing. Finish with White Chocolate Jura Waves Mona Lisa CHW-PS-19831E0-999, brushed off with Creative Gold Metallic Powder Mona Lisa CLR-19165-999. Place the Jura plates on both ends of the cake. Top off with White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0-999 and sprinkle with Gold Flakes IBC S017602.
New LuxuryYOU R W I NS:
Eyecatcher in your counter Great for differentiation
98
FOOD COST ± 0.75€
WORK Medium
PRICE ± 3.50€
PROFIT MARGIN ± 2.75€
Callebaut® Medium Roasted and Broken Hazelnuts
NUN-PI-HA213-U11 (1kg)
Callebaut® Finest Belgian Milk Chocolate
POWER 41 841-XX-XXX (2.5kg)
Multi-Nut CakesRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium
Cake dough Ingredients Preparation
200 g butter150 g sugar
Whip up together.
200 g flour 200 g eggs50 g cream 7 g baking powder
Add. Whip up lightly.
75 g pecan nuts50 g almonds35 g Callebaut® Medium Roasted and Broken Hazelnuts NUN-PI-HA213-U1125 g pistachios
Cruch nuts and mix into dough.
Fill each cake pan with 45 g of dough and bake at 175°C for 14 minutes.
GlazingIngredients Preparation
30 g pecan nuts20 g almonds15 g Callebaut® Medium Roasted and Broken Hazelnuts NUN-PI-HA213-U1110 g pistachios
Crush all nuts into rough pieces.
250 g Callebaut® Finest Belgian MilkChocolate POWER 41 841-XX-XXX
Pre-crystallise chocolate.
30 g butter oil PF17 Add and mix.
Mix all nuts with the glazing. Place cooled cakes on a grille and pour over glazing. Vibrate to remove the excess glazing and nuts.
Healthy IndulgenceYOU R W I NS:
High profit – Low cost Shelf life ±5 days
1110
FOOD COST ± 0.55€
WORK light
PRICE ± 3.50€
PROFIT MARGIN ± 2.95€
Tip: To create a more intense f/avour
and darker colour, use Callebaut
Creme dell’Artigiano Extra Bitter.
Marble CakeRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium
Cake doughIngredients Preparation
200 g butter150 g sugar
Whip up together.
200 g flour 200 g eggs50 g cream 7 g baking powder
Divide dough in two portions.
100 g Callebaut® Creme dell’Artigiano GoldFNN-Q8038-T06
Divide dough in two portions. • Hold aside portion 1• Mix portion 2 with Creme dell’Artigiano Gold
Fill each cake pan with 20 g of each dough (40 g in total) and bake at 175°C for 14 minutes.
GlazingIngredients Preparation
569 g sugar285 g water 569 g gucose
Add. Boil to 103°C.
380 g condensed milk 305 g gelatin 568 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX
Put into 1 recipient. Pour boiling sugar syrup on top.
Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017602.
Finishing and presentationPlace cakes on a grille and pour over glazing. Top off with Jura Zebra Rectangles Mona Lisa CHW-PS-19814E0-999, White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0-999 and Gold Leaves IBC F000066.
Callebaut® Creme dell’Artigiano GoldFNN-Q8038-T06 (10kg)
Callebaut® Finest Belgian Caramel Chocolate Gold
CHK-R30GOLD-XX-XXX (2.5kg)
New Luxury
YOU R W I NS:
Easy recipe High profit – Low cost Showstopper in your counter
1312
Mini Moelleux CakesRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium
Moelleux cake doughIngredients Preparation
200 g butter150 g sugar
Whip up together.
200 g flour200 g eggs50 g cream 7 g baking powder
Add. Whip up lightly.
Fill each cake pan with 40 g of dough and bake at 175°C for 14 minutes.
GlazingIngredients Preparation
569 g sugar285 g water 569 g gucose
Add. Boil to 103°C.
380 g condensed milk 305 g gelatin568 g Callebaut® Dark ChocolateSingle Origin Brazil CHD-Q68BRA-XX-XXX
Put into 1 recipient.Pour boiling sugar syrup on top.
Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017602.
GanacheIngredients Preparation
100 g Callebaut® Dark Chocolate Single Origin Brazil CHD-Q68BRA-XX-XXX100 g cream 35%
Heat to 45°C.
Emulsify immediately with blender to ±32°C. Let crystallise at room temperature.
Finishing and presentationAs moelleux: The ganache can be used as filling for the cakes: make an hollow cylinder in each cake and pour in the ganache. As topping: Cut off cake tops to make them flat. Glaze the cakes. Pour ganache into a spiral and decorate with gold leaf. Gold leaf: Finish off with Dark Chocolate Jura Giraffe Points Mona Lisa CHD-PS-19811E0-999 and Gold Leaves IBC F000066.
FOOD COST ± 0.55€
WORK light
PRICE ± 3.50€
PROFIT MARGIN ± 2.95€
Callebaut® Dark Chocolate Single Origin Brazil
CHD-Q68BRA-XX-XXX (2.5kg)
New Luxury
Tip: Callebaut ChocO’shine™ is
a great ready-to-use alternative
to home-made glazings. Made with
41% dark chocolate, it has a ric
h
taste and deep mirror-like gloss.
YOU R W I NS:
Spoils super-indulgence seakers High profit – Low cost Made with exclusive ingredients
1514
Pistachio CakeRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium
Cake doughIngredients Preparation
200 g butter150 g unrefined sugar 100 g Callebaut® Pure Pistachio PasteNPO-PI1-T62
Whip up together.
200 g flour 200 g eggs50 g cream7 g baking powder
Add and mix. Add gradually and mix.When all ingredients are mixed, whip up lightly.
Fill each cake pan with 40 g of dough and bake at 175°C for 14 minutes. Freeze.
Velvet spray Ingredients Preparation
200 g Callebaut® Finest Belgian White Chocolate Velvet W3-XX-XXX200 g Callebaut® Cocoa Butter NCB-HD03-6544 drops Yellow Power Flowers Mona LisaCLR-19431-9990.25 drops Blue Power Flowers Mona LisaCLR-19429-999
Melt together at 45°C and emulsify with blender.
Cool to 35°C. Fill airbush with mixture and keep warm at 35°C.
Finishing and presentationSpray deep-frozen cakes with velvet spray for a pistachio green velvet effect. Finish off with Coloured Galettes Round Mona Lisa CHK-PR-19805E0-999 and Yellow Marzipan Flower Mona Lisa MAW-PS-19909-999.Decorate sides with a Vichy Green Marzipan Collar Mona Lisa MAW-CL-19918E4-999.
MO D FOOD
FOOD COST ± 0.55€
WORK light
PRICE ± 3.50€
PROFIT MARGIN ± 2.95€
Callebaut® Finest Belgian White Chocolate Velvet
W3-XX-XXX (2.5kg)
Callebaut® Pure Pistachio Paste
NPO-PI1-T62 (1kg)
Callebaut® Cocoa Butter NCB-HDO3-654 (3kg)
YOU R W I NS:
Brings colour in the counter Easy to differentiate every season High margin – Low cost
1716
Banana Cake Recipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium
Moelleux cake doughIngredients Preparation
200 g butter150 g unrefined sugar
Whip up together.
200 g flour 200 g eggs 50 g cream 7 g baking powder
Add and mix to equal mass.Mix and add to dough.
Whip up together.
100 g Callebaut® cocoa nibs NIBS-S502-X47 Add and mix in.
100 g dried banana pieces (without sugar)100 g fresh mango pieces
Fill each cake pan with 40 g of dough. Sprinkle with dried banana and mango pieces. Bake at 175°C for 14 minutes. Freeze.
Velvet sprayIngredients Preparation
200 g Callebaut® Finest Belgian White Chocolate Velvet W3-XX-XXX200 g Callebaut® Cocoa Butter NCB-HD03-6544 drops Yellow Power Flowers Mona LisaCLR-19431-9990.25 drops Blue Power Flowers Mona LisaCLR-19429-999
Melt together at 45°C and emulsify with blender.
Cool to 35°C. Fill airbush with mixture and keep warm at 35°C.
Finishing and presentationSpray deep-frozen cakes with velvet spray for a banana yellow velvet effect. Finish off with Coloured Galettes Round Mona Lisa CHK-PR-19805E0-999 and Yellow Marzipan Flower Mona Lisa MAW-PS-19909-999. Decorate sides with a Gold Marzipan Collar Mona Lisa MAW-CL-19923E4-999.
Raspberry CakeRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium
Cake doughIngredients Preparation
50 g butter2 drops Red Power Flowers Mona LisaCLR-19430-999
Melt butter and mix with Power Flower drops.
150 g butter150 g sugar
Whip together lightly with melted butter.
200 g flour200 g eggs50 g cream 35% 7 g baking powder
Add and mix to equal mass. Add eggs and cream gradually. Whip up lightly.
200 g raspberry jelly Pour jelly onto dough without mixing. Fill piping bags to create a swirl in the dough.
Fill each cake pan with 35 g of dough.Sprinkle freeze-dried raspberry pieces on top of dough and bake at 175°C for 14 minutes.
Velvet sprayIngredients Preparation
200 g Callebaut® Finest Belgian White Chocolate Velvet W3-XX-XXX200 g Callebaut® Cocoa Butter NCB-D03-6542 drops Yellow Power Flowers Mona Lisa CLR-19431-9994 drops Red Power Flowers Mona Lisa CLR-19430-999
Melt together at 45°C and emulsify with blender.
Cool to 35°C. Fill airbrush with mixture and keep it warm at 35°C.
Finishing and presentationSpray deep-frozen cakes with velvet spray for a raspberry red velvet effect. Finish off with Coloured Galettes Round Mona Lisa CHK-PR-19805E0-999 and Yellow Marzipan Flower Mona Lisa MAW-PS-19909-999. Decorate sides with a Pink Marzipan Collar Mona Lisa MAW-CL-19920E4-999.
FOOD COST ± 0.55€
WORK light
PRICE ± 3.50€
PROFIT MARGIN ± 2.95€
FOOD COST ± 0.55€
WORK light
PRICE ± 3.50€
PROFIT MARGIN ± 2.95€
Callebaut® Finest Belgian White Chocolate Velvet
W3-XX-XXX (2.5kg)
Callebaut® Finest Belgian White Chocolate Velvet
W3-XX-XXX (2.5kg)
Callebaut® Cocoa ButterNCB-HDO3-654 (3kg)
Callebaut® Cocoa ButterNCB-HDO3-654 (3kg)
1918
Your must have chocolate ingredientsFinest Belgian Chocolate Dark
POWER 80 RECIPE N°70-30-38 RECIPE N°811
With 80% cocoa for more intensity and 63% less sugar. Even used in smaller quantities, it brings out a very intense chocolate taste in mousses, crèmes, ganaches and moelleux.• MIN. 80% COCOA• 2.5 KG I CALLETS™
Extra-bitter dark chocolate with a great boost of roasted cocoa.• MIN. 70.5% COCOA• 2.5 KG I CALLETS™
Your all-round dark chocolate. Smooth and well-balanced, with subtle vanilla note.• MIN. 54.4% COCOA• 2.5 KG I CALLETS™
Finest Belgian Chocolate MilkPOWER 41 RECIPE N°823
The milk chocolate with more cocoa intensity and 14% less sugar. Even used in smaller quantities, it brings out a rich milk chocolate taste in mousses, crèmes, ganaches and moelleux.• MIN. 40.7% COCOA• 2.5 KG I CALLETS™
Your all-round milk chocolate with a round and balanced taste of cocoa, milk and caramel.• MIN. 33.6% COCOA• 2.5 KG I CALLETS™
Finest Belgian Chocolate WhiteVELVET RECIPE N°W2
The white chocolate that tastes like a splash of fresh milk. Rich creamy mouthfeel and intense fresh milk taste with just a dash of sweetness.• MIN. 33.1% COCOA• 2.5 KG I CALLETS™
Your all-round white chocolate with a balanced milky and creamy taste and subtle vanilla notes.• MIN. 28% COCOA • 2.5 KG I CALLETS™
Fillings for bakingCREME DELL’ARTIGIANO
GOLDCREME DELL’ARTIGIANO
NOCCIOLACREME DELL’ARTIGIANO
FONDENTE
Smooth filling for baking with an abundance of hazelnuts. Resists oven temperatures up to 200°C. Can even be baked along in rolls, buns, croissants and Danish pastries and gives them a heavenly smooth, indulgently rich hazelnut centre.• 17.8% HAZELNUTS• 10 KG BUCKET
Smooth filling with a lovely hazelnut taste and a velvety mouthfeel to your rolls, croissants and pastries. Resists oven temperatures up to 200°C.• 11.7% HAZELNUTS• 6 KG BUCKET
The smooth baking filling with the taste of dark chocolate. Resists oven temperatures up to 200°C and is perfect for filling and baking Danish pastries, tartlets, rolls, buns and so much more. • XX% COCOA / 5% HAZELNUTS• 10 KG BUCKET
Nut PastesPURE ROASTED
HAZELNUT PASTEPURE
PISTACHIO PASTE
A pure, all-natural paste made of 100% hazelnuts. Great for flavouring pastry crèmes.• 100% HAZELNUTS IN A SMOOTH, GOLDEN PASTE.• 5 KG I BUCKET
A pure, all-natural paste made of 100% pistachio. Great for flavouring pastry crèmes.• 100% PISTACHIOS• 1 KG I BUCKET
Glazing DecorationsCHOCO’SHINE
Dark and brilliant chocolate glazing with an intense chocolate taste, ready-to-use. Just glaze and go!• 41.5% CHOCOLATE• 6 KG I BUCKET
MAKE IT YOURS! With the vast choice of Callebaut decorations, you can easily personalize your pastries with great taste, crispy textures and a dash of colour.
Discover more at www.callebaut.com
Find more inspiration at: www.callebaut.com