Bakels Pie Fillings – Dark Cherry 50%

Storage

Storage

Store below 25°C in clean, dry conditions and protected from direct sunlight.

Shelf Life

Shelf Life

547 days

Type

Type

Pail

Allergens

Allergens

No added allergens

Finished Product

Finished Product

Slices

Ingredients

Group 1
Ingredient
KG
Water
0.180
Egg
0.220
Pettina Sponge Mix
0.600
Total Weight: 1.000
Group 2
Ingredient
KG
Water
1.500
Egg
0.900
Bakels Gourmet Cheesecake made up (recipe 57910D)
2.400
Total Weight: 4.800
Group 3
Ingredient
KG
Bakels Cherry Filling
2.000
Total Weight: 2.000
Group 4
Ingredient
KG
Sugar
0.470
Salt
0.005
Cake Margarine- Medium Grade
0.375
Plain Flour
0.750
Total Weight: 1.600

Method

Baked Cherry Cheesecake Slice (Using Bakels Cherry Filling)
1. Place Group 1 in mixing bowl in order as listed.
2. Blend together on low speed.
3. Whisk on top speed for 10 minutes and then on 2nd speed for 2 minutes.
4. Spread evenly on to the base of a well-greased (with TINMAX CAKE) coffin tray.
5. Bake off and allow to cool.
6. Oven temperature 220°C for 7-8 minutes.
7. Place Group 2 in mixing bowl in order as listed.
8. Whisk together on low speed for approximately 1 minute.
9. Scrape down.
10. Continue whisking on top speed for 3 minutes.
11. Spread the cheesecake mix evenly over the pre-baked sponge sheet in the coffin tray.
12. Pipe Group 3 randomly over the top of the cheesecake, marble with a pallet knife.
13. Cream CAKE MARGARINE and sugar in Group 4 well.
14. Add the flour and salt and mix to a medium to fine crumb.
15. Sprinkle liberally over cherries and cheesecake.
16. Bake at 190°C for approximately 40-45 minutes.
Notes
For optimum results turn bottom heat off and bake on an upturned tray to avoid over baking of sponge base.

Nutritional Information

Type
Value
Energy (kJ)
420.00
Protein (g)
0.50
Fat- Total g
0.30
Fat - Saturated g
0.10
Carbohydrate (g)
23.20
Carbohydrate-Sugars g
19.50
Dietary Fibre g
0.50
Sodium mg
39.00

Ingredients

Cherries (50%), Water, Sugar, Thickener (1442), Elderberry concentrate, Acidity regulator (330), Preservative (202), Natural Flavour

Packaging

Code
Size
Type
Palletisation
586304
6 KG
Pail

Ingredients

Group 1
Ingredient
KG
Water
0.180
Egg
0.220
Pettina Sponge Mix
0.600
Total Weight: 1.000
Group 2
Ingredient
KG
Water
1.500
Egg
0.900
Bakels Gourmet Cheesecake made up (recipe 57910D)
2.400
Total Weight: 4.800
Group 3
Ingredient
KG
Bakels Cherry Filling
2.000
Total Weight: 2.000
Group 4
Ingredient
KG
Sugar
0.470
Salt
0.005
Cake Margarine- Medium Grade
0.375
Plain Flour
0.750
Total Weight: 1.600

Method

Baked Cherry Cheesecake Slice (Using Bakels Cherry Filling)
1. Place Group 1 in mixing bowl in order as listed.
2. Blend together on low speed.
3. Whisk on top speed for 10 minutes and then on 2nd speed for 2 minutes.
4. Spread evenly on to the base of a well-greased (with TINMAX CAKE) coffin tray.
5. Bake off and allow to cool.
6. Oven temperature 220°C for 7-8 minutes.
7. Place Group 2 in mixing bowl in order as listed.
8. Whisk together on low speed for approximately 1 minute.
9. Scrape down.
10. Continue whisking on top speed for 3 minutes.
11. Spread the cheesecake mix evenly over the pre-baked sponge sheet in the coffin tray.
12. Pipe Group 3 randomly over the top of the cheesecake, marble with a pallet knife.
13. Cream CAKE MARGARINE and sugar in Group 4 well.
14. Add the flour and salt and mix to a medium to fine crumb.
15. Sprinkle liberally over cherries and cheesecake.
16. Bake at 190°C for approximately 40-45 minutes.
Notes
For optimum results turn bottom heat off and bake on an upturned tray to avoid over baking of sponge base.

Nutritional Information

Type
Value
Energy (kJ)
420.00
Protein (g)
0.50
Fat- Total g
0.30
Fat - Saturated g
0.10
Carbohydrate (g)
23.20
Carbohydrate-Sugars g
19.50
Dietary Fibre g
0.50
Sodium mg
39.00

Ingredients

Cherries (50%), Water, Sugar, Thickener (1442), Elderberry concentrate, Acidity regulator (330), Preservative (202), Natural Flavour

Packaging

Code
Size
Type
Palletisation
586304
6 KG
Pail