HOLIDAY COOKIE MIX
CODE - A12135SwissBake® Holiday Cookie Mix is formulated with carefully selected natural ingredients, including spices, barley malt, and real caramel powder, to deliver festive cookies mix with a unique balance of...Read More
- Designed for high-volume, commercial & professional baking setups
- Perfect as-it-is or as a base for holiday cookie creations
- Ideal for festive offerings in high tea menus & bakeries
- Infused with malt, spices and balanced sweetness
USAGE : Special cookie mix for celebration! This complete cookie mix is infused with caramel powder and sweet-spicy flavour profile for a unique and special experience
DOSAGE : 100%
Available Pack Sizes :
10 KG PAPER BAG
Description
SwissBake® Holiday Cookie Mix is designed for professional bakers and commercial bakeries seeking to elevate festive special offerings. Formulated with carefully selected, high-quality cookie ingredients, including spices, barley malt, and real caramel powder, this mix creates a harmonious blend of sweet, spicy, and malty flavors, offering a unique taste profile for holidays or festive occasions.
Ideal for holiday cookie recipes, celebrations, and catering events, SwissBake® Holiday Cookie Mix guarantees exceptional cookies that will delight your customers. Perfect for baking mix applications in the hotels, restaurants & cafes (HoReCa) sector, industrial bakeries, and commercial bakeries.
Ideal for holiday cookie recipes, celebrations, and catering events, SwissBake® Holiday Cookie Mix guarantees exceptional cookies that will delight your customers. Perfect for baking mix applications in the hotels, restaurants & cafes (HoReCa) sector, industrial bakeries, and commercial bakeries.
Key Ingredients
Caramel, Barley Malt and Natural Spices.
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| HOLIDAY COOKIE MIX-A12135 | 1000 gm | 100% |
| WATER | 100 gm | 10% |
| BUTTER | 260 gm | 26% |
| GLYCERINE | 15 gm | 1.5% |
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Method
Place the cookie mix in a mixing bowl. Add water and butter into the bowl. Using a paddle attachment on a planetary mixer, mix on slow speed for 1 minute. Scrape down the mixture and mix again on medium speed for 2 minutes. Once the dough is formed, wrap it in a cling film and refrigerate it for 15 minutes, Remove the dough from the refrigerator and divide it into 20 gm to 30 gm for smaller cookies and 45 gm to 70 gm for large cookies. Shape the dough into a cookie ball and place it on the baking tray. After placing, slightly press the cookies on the baking tray with butter paper / parchment paper. Bake it at 160 - 180ºc for approximately 20 minutes to 22 minutes in a deck oven.
Tips
- Butter should be at room temperature & semi-soft.
- Glycerine is optional for better shelf life.
