Rainbow Bread
Bread Recipe Gr Ingredients 500 plain Flour 7.5 Yeast 5 Sugar 5 Salt 10 Oil 290 Water Colours Used in 100gr of bread dough Code Colour % NC1205 Carmine Extract 2 NC1414 Copper Chlorophyllin Extract 1 NC2073 Paprika Extract HS 1 CF014548A Spirulina Blue 2 CF0030 Safflower Extract 2
Pink Chocolates filled with a watermelon ganache
Colour used: Red Beet Ext NC1629 @ 2% Flavour used: Watermelon DEV019514N @ 0.1%
Love Hart Cookies
Colour used: CF0012 Spirulina Ext @ 0.4% DEV020112A Calcium Carbonate @ 1% Red Beet Ext NC1629 @ 0.4% Flavour used Pomegranate DEV014863N @ 0.5% Vanilla TF015067N @ 0.2%
Chocolate Hazelnut Cupcake
100gr *Sponge mix 0.3% DEV016930N – Chocolate Hazelnut Flavour 100gr Frosting base 0.3% DEV016930N – Chocolate Hazelnut Flavour * 25% Butter, 25% Sugar, 25% Eggs, 23% Self Raising Flour, 2% Cocoa Powder. * increase or decrease as required
Strawberry Cupcake
100gr *Sponge mix 0.3% DEV020346A – Strawberry Flavour 1.0% DEV020130A – Bakery Stable Pink 100gr Frosting base 0.3% DEV020346A – Strawberry Flavour 1.0% DEV020130A – Bakery Stable Pink * 25% butter, 25% sugar, 25% Eggs, 25% self-raising flour. * increase or decrease as required
Vanilla Cupcake
100gr *Sponge mix 0.3% TF015067N – Vanilla Flavour * 100gr Frosting base 0.3% TF015067N – Vanilla Flavour * 25% butter, 25% sugar, 25% Eggs, 25% self raising flour. * increase or decrease as required
Lemon Cupcake
100gr *Sponge mix 0.3% DEV017526N – Lemon Sicilian Flavour 0.5% NC012969A – Lutein Ext 100gr Frosting base 0.3% DEV017526N – Lemon Sicilian Flavour 0.25% NC012969A – Lutein Ext
Pineapple & Coconut Cupcake
100gr *Sponge mix 0.3% DEV017676A – Coconut Flavour 0.5% NC016646 Tropical Yellow Blend 100gr Frosting base 0.3% TF014718N – Pineapple Flavour 0.5% NC016646 Tropical Yellow Blend * 25% butter, 25% sugar, 25% Eggs, 25% self-raising flour. Increase or decrease as required
Guava Cupcake
100gr *Sponge mix 0.3% DEV015339N – Guava Flavour 0.5% CF019666A – Radish Bake Stable 100gr Frosting base 0.3% DEV015339N – Guava Flavour 0.5% CF019666A – Radish Bake Stable * 25% butter, 25% sugar, 25% Eggs, 25% self-raising flour. Increase or decrease as required
Purple Sweet Potato Cupcakes
100gr *Sponge mix 0.3% TF019664N – Blueberry Flavour 0.5% NC019298A – Purple Sweet Potato 100gr Frosting base 0.3% TF019664N – Blueberry Flavour 0.5% NC019298A – Purple Sweet Potato * 25% butter, 25% sugar, 25% Eggs, 25% self-raising flour. Increase or decrease as required
