Overview
A straw coloured soft gel in jelly form for producing marshmallows, by heating and then whipping to full volume.
Can also be used as a cream stabiliser or for making buttercream.
Mallowhip
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
182 days
Type
Pail
Allergens
Contains: sulphites, May be present due to shared equipment: gluten, egg, milk and soy.
Ingredients
Group 1
Ingredient
KG
Bakels Chocolate Hedgehog Slice Mix
2.000
Cake Margarine/butter (melted)
0.400
Water (Variable)
0.200
Total Weight: 2.600
Group 2
Ingredient
KG
Mallowhip
3.000
Red and Green Glace Cherries
0.800
Sliced Almonds
0.200
Total Weight: 4.000
Yield
Notes: The above recipe is suitable for one standard baking trayMethod
ROCKY ROAD HEDGEHOG SLICE (BAKED) - Using ( Mallowhip & Bakels Chocolate Hedgehog Slice Mix)
1. Place all Group 1 ingredients in mixing bowl.
2. Blend on low speed for approximately 15 seconds.
3. Scrape down.
4. Continue to mix on low speed until ingredients are just combined.
5. Press firmly into un-greased baking tray.
6. Bake at oven temperature 180°C for approximately 15 minutes.
7. Allow to cool completely.
8. Make up 343002 BAKELS MALLOWHIP according to instructions.
9. Divide the whipped marshmallow in two.
10. To one add 430000 APITO RASPBERRY or STRAWBERRY FLAVOURED PASTE to desired colour and flavour level.
11. Place on the Hedgehog Base at random.
12. Sprinkle with cherries and almonds.
13. Smooth out mallow to fill base.
14. Can be drizzled with 514502 BAKELS CHOCKEX SUPREME and sprinkle with coconut and flaked almonds.
Usage
Heat the required quantity to a hot syrup between 60−80°C and whisk to full volume.
Nutritional Information
Type
Value
Energy (kJ)
1,090.00
Protein (g)
3.60
Fat- Total g
0.00
Fat - Saturated g
0.00
Carbohydrate (g)
60.60
Carbohydrate-Sugars g
54.10
Dietary Fibre g
0.00
Sodium mg
11.00
Ingredients
Sugar, Water, Glucose (contains preservative (220) sulphites), Gelatine, Natural Flavour, Preservative (202)
Packaging
Code
Size
Type
Palletisation
343002
12.5 KG
Pail
Additional Information
Product Information:
Heat the required quantity to a hot syrup between 60−80°C and whisk to full volume.
For piping on biscuits, decorating etc.:
It is best piped out soon after being whipped up while the volume is at its greatest. MALLOWHIP
offers a tremendous yield in decorative confectionery and can also be used for piping on
Genoese ready for dipping in FONDANT, CHOCKEX etc.
For blending with Fresh cream:
MALLOWHIP not only increases the yield considerably with its greater volume, but it also gives
stability. The best results are obtained by using 800 g per 4 litres of fresh cream, first by
whipping the cream and the MALLOWHIP separately and finally blending the two together. The
whipped MALLOWHIP may also be added during the final stages of whipping the cream thereby
completing the blending.
For Butter Cream: The usual way of making butter cream, or mock cream as it is some-times
called, is to cream the butter or fat separately and add the whipped MALLOWHIP in the final
stages of blending. This produces a very light cream of excellent flavour and volume when used
in quantities of 2 to 3 parts of MALLOWHIP to 1 part of butter or fat.
MALLOWHIP left over from the previous day can also be used to make excellent butter cream by
adding it to the fat or butter and creaming it up to the consistency required. Left over
MALLOWHIP should be kept covered to prevent any skin forming.
Devonshire slices are another very popular line. Half fresh cream and half MALLOWHIP being
blended to a stiff consistency with a few chopped cherries folded in and spread over a sheet of
Swiss Roll previously layered with strawberry jam. These are cut into finger shapes, the cream
layering being about 2.5 cm in thickness and cut with a hot, wet knife and the tops dusted with
castor sugar before being cut. Oblong gateaux can be made in the same way for a high class
cream trade and decorated with glacé cherries etc.
American Icing:
An excellent American or fudge icing, especially suitable for gateaux etc. can be made with
MALLOWHIP, mixed with an equal quantity of FONDANT than usual. Blend the two together until
thoroughly mixed and use as required.
Should the icing become slightly thick in the process of cooling whilst using, stand in hot water
to re-soften, keeping the sides of the bowl clear of icing. This will produce a mellow, soft-eating
icing which can be coloured and flavoured as desired.
Royal Icing and FONDAN:
Up To 25% MALLOWHIP cream added to Royal Icing or FONDANT will not only increase the yield
considerably but also ensure a brilliant, lasting colour while in icing or dipping, a far better
covering effect of the cake. In addition, brittle hardness is almost eliminated and the resultant
sheen on the product longer lasting.
MALLOWHIP is also excellent for the preparation of a variety of mousse − several recipes are
available from your representative.
Ingredients
Group 1
Ingredient
KG
Bakels Chocolate Hedgehog Slice Mix
2.000
Cake Margarine/butter (melted)
0.400
Water (Variable)
0.200
Total Weight: 2.600
Group 2
Ingredient
KG
Mallowhip
3.000
Red and Green Glace Cherries
0.800
Sliced Almonds
0.200
Total Weight: 4.000
Yield
Notes: The above recipe is suitable for one standard baking trayMethod
ROCKY ROAD HEDGEHOG SLICE (BAKED) - Using ( Mallowhip & Bakels Chocolate Hedgehog Slice Mix)
1. Place all Group 1 ingredients in mixing bowl.
2. Blend on low speed for approximately 15 seconds.
3. Scrape down.
4. Continue to mix on low speed until ingredients are just combined.
5. Press firmly into un-greased baking tray.
6. Bake at oven temperature 180°C for approximately 15 minutes.
7. Allow to cool completely.
8. Make up 343002 BAKELS MALLOWHIP according to instructions.
9. Divide the whipped marshmallow in two.
10. To one add 430000 APITO RASPBERRY or STRAWBERRY FLAVOURED PASTE to desired colour and flavour level.
11. Place on the Hedgehog Base at random.
12. Sprinkle with cherries and almonds.
13. Smooth out mallow to fill base.
14. Can be drizzled with 514502 BAKELS CHOCKEX SUPREME and sprinkle with coconut and flaked almonds.
Usage
Heat the required quantity to a hot syrup between 60−80°C and whisk to full volume.
Nutritional Information
Type
Value
Energy (kJ)
1,090.00
Protein (g)
3.60
Fat- Total g
0.00
Fat - Saturated g
0.00
Carbohydrate (g)
60.60
Carbohydrate-Sugars g
54.10
Dietary Fibre g
0.00
Sodium mg
11.00
Ingredients
Sugar, Water, Glucose (contains preservative (220) sulphites), Gelatine, Natural Flavour, Preservative (202)
Packaging
Code
Size
Type
Palletisation
343002
12.5 KG
Pail
Additional Information
Product Information:
Heat the required quantity to a hot syrup between 60−80°C and whisk to full volume.
For piping on biscuits, decorating etc.:
It is best piped out soon after being whipped up while the volume is at its greatest. MALLOWHIP
offers a tremendous yield in decorative confectionery and can also be used for piping on
Genoese ready for dipping in FONDANT, CHOCKEX etc.
For blending with Fresh cream:
MALLOWHIP not only increases the yield considerably with its greater volume, but it also gives
stability. The best results are obtained by using 800 g per 4 litres of fresh cream, first by
whipping the cream and the MALLOWHIP separately and finally blending the two together. The
whipped MALLOWHIP may also be added during the final stages of whipping the cream thereby
completing the blending.
For Butter Cream: The usual way of making butter cream, or mock cream as it is some-times
called, is to cream the butter or fat separately and add the whipped MALLOWHIP in the final
stages of blending. This produces a very light cream of excellent flavour and volume when used
in quantities of 2 to 3 parts of MALLOWHIP to 1 part of butter or fat.
MALLOWHIP left over from the previous day can also be used to make excellent butter cream by
adding it to the fat or butter and creaming it up to the consistency required. Left over
MALLOWHIP should be kept covered to prevent any skin forming.
Devonshire slices are another very popular line. Half fresh cream and half MALLOWHIP being
blended to a stiff consistency with a few chopped cherries folded in and spread over a sheet of
Swiss Roll previously layered with strawberry jam. These are cut into finger shapes, the cream
layering being about 2.5 cm in thickness and cut with a hot, wet knife and the tops dusted with
castor sugar before being cut. Oblong gateaux can be made in the same way for a high class
cream trade and decorated with glacé cherries etc.
American Icing:
An excellent American or fudge icing, especially suitable for gateaux etc. can be made with
MALLOWHIP, mixed with an equal quantity of FONDANT than usual. Blend the two together until
thoroughly mixed and use as required.
Should the icing become slightly thick in the process of cooling whilst using, stand in hot water
to re-soften, keeping the sides of the bowl clear of icing. This will produce a mellow, soft-eating
icing which can be coloured and flavoured as desired.
Royal Icing and FONDAN:
Up To 25% MALLOWHIP cream added to Royal Icing or FONDANT will not only increase the yield
considerably but also ensure a brilliant, lasting colour while in icing or dipping, a far better
covering effect of the cake. In addition, brittle hardness is almost eliminated and the resultant
sheen on the product longer lasting.
MALLOWHIP is also excellent for the preparation of a variety of mousse − several recipes are
available from your representative.
