marcus hautla, territory manager, [email protected] … · 2015-10-21 · marcus hautla,...
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Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Thawing Instructionsfor Frozen Dough
Quick Method
• Remove product from freezer at least one hour prior to use or until dough is pliable or stretchable to form into desired shape and size. Be sure to avoid crusting (cover if necessary).
• Product should be at an internal temperature of 50–55ºFusing a dough thermometer prior to placing in proof box.
Slow Method
• Remove product, place product on pans with parchment paper. Put on rack and cover with rack cover to avoid moisture loss causing less shelf life.
• Retard overnight (8-15 HOURS) at 35ºF-39ºF, NOT to exceed 15 hours.
• Remove and follow handling instructions.
Note: The Slow Method is the best and preferred way of thawing.
The two basic methods to properly thaw our bake-off products are described below.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
This section contains a variety of problems you may encounter in day-to-day baking operations, the possible cause of these problems and suggestions for correcting them.
Pillsbury® Cinnamon RollsTroubleshooting Guide
Problem Cause What to do
Cinnamon Rolls
under baked
Oven temp too high Check oven temperature for accuracy.
Cinnamon Rolls too small
Under proofing Proof at proper temp, check proof box for accuracy, be sure cinnamon rolls are 50-55°F before going into proof box.
Rolls not coloring Dough too old Rotate inventory using the “first in first out” system. Use product with earliest codes first.
Lack of Volume Dough has been thawed and refrozen
Maintain freezer temperature of -10°F. Place product in freezer immediately when received. Do Not refreeze Danish dough.
Lack of Volume Dough too dry Retard with rack. Increase moisture in proof box.
Lack of Volume Dough over-proofed Proof box too hot
Proof at proper temp. Check proof box for accuracy. Be sure cinnamon rolls are 50-55°F before going into proof box.
Rolls are dry Oven temperature too low
Check oven temperature for accuracy.
Cinnamon Rolls collapse
Overproofing Use the “Dimple” test to check for proper proof. Check proof box temperature (90°-100°F) and humidity 70%-75%.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Breakfast (Brunch) Trays
Products: CookiesCroissantsDonut Holes
Use varieties of products to create Breakfast trays for customers on the go! Display trays during holidays!
Strudel BitesMini MuffinsScones
Strudel SticksCinnamon Rolls
Your Customers Will Love the Convenience of Breakfast Trays
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Pillsbury® Thaw-Proof-Bake Sweet Rolls (Cinnamon Rolls)
Handling Instructions
Preparation: Remove desired amount of product from freezer and place on solid sheet pan
with parchment paper. Use rack cover. Place rack in retarder overnight. DO NOT exceed 15 hours. When putting fruit on sweet rolls, proof rolls first.
Proof: Place pans on baking rack and place thermometer in end of a roll until
temperature reaches 50–55°F. Place rack in proof box making sure the proof temperature is 90–100°F not to
exceed 100°F with humidity set between 70–75%. Proof approximately 20-45 minutes, check for correct proof by using dimple test.
Dimple Test: When product has doubled in size, press lightly on dough, after removing your finger check for proof:
Under proofed – No impression (dough springs back)Properly proofed – Retains slight impressionOver proofed – Dough collapses when pressed
When correctly proofed, remove from proof box and let stand on floor until it is DRY to touch.
Bake:
Bake until top and bottom color is an even golden brown. Clustered rolls will take a slightly longer bake than rolls that are placed
individually on the pans. Upon removal from oven, apply an apricot glaze or honey shine immediately.
Cooling/Finishing: Allow product to cool to an internal temperature of 90°F or lower before icing.
DO NOT cool in retarder.
REEL OVEN RACK OVEN
Temperature 360° - 375°F 350°F
Time 12-18 minutes (longer bake time for clustered rolls)
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
4 Pack 2.5 oz.
6 pack 2.5 oz.
8 pack 2.5 oz.
9 pack 2.5 oz.
Pillsbury Best™ Cinnamon Rolls
Proofed Baked
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
12 ct Meltaway Rolls
6 ct Meltaway Rolls
Meltaway Rolls
Proofed
Pillsbury® Meltaway Roll Varieties
Baked
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
3.25 oz Pillsbury Plus® Cinnamon
Roll
4.5 oz Pillsbury Plus®
Cinnamon Roll
6.5 ozPillsbury Plus®
Cinnamon Roll
Pillsbury Plus® Cinnamon Rolls
Proofed Baked
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
4 oz. Special Recipe®
Individually Baked
6 ct 2.5 oz Special Recipe®
5 ct 2.5 oz Angel Ring Coffee
Cake
Pillsbury Special Recipe®
Cinnamon Roll Varieties
4ct 4 oz Special Recipe®
Roll
Proofed Baked
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Individual6 oz Rolls
IndividualSticky Buns6 oz Rolls
4 ct Jumbo Ring
Proofed
Pillsbury Supreme™ Thaw-Proof-Bake Cinnamon Rolls
Baked
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Pillsbury® Supreme 6 oz Cinnamon Roll with White Icing
Handling: Set up on sheet pan (3x4). Place in retarder overnight not to exceed 15 hours.
Preparation:
Step 1: Remove rolls from retarder and bring to an internal temperature of 50-55°F. Then place in proof box set at 90-100°F, 70-75% humidity.
Step 2: Proof approximately 20-25 minutes.Check for proper proof by using dimple test. Using your finger, check for proof:
• Under proofed – No impression, dough springs back.
• Properly Proofed – Retains slight impression.
• Over Proofed – Dough collapses
Step 3: When correctly proofed, remove from proof box and let stand on floor until dry to touch.
Baking: Rack Oven Conventional Oven
350ºF 375ºF
Bake Time: Approximately 18-22 minutes.
Adjust baking times, if necessary, to compensate for your oven’s unique characteristics. Apricot glaze or Honey shine may be applied immediately.
Cooling: Allow to cool to an internal temperature of 90°F or lower before icing.
Finishing: White iced, Cream Cheese icing, Chocolate icing, Chocolate icing with dollop of German Chocolate icing.
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Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Fruited Pillsbury®
Meltaway Rolls (Tube Pan)
Preparation:Step 1: Spray tube pan with pan release.Step 2: Place 7 meltaway Rolls in tube pan.Step 3: Top rolls with nuts and/or streusel as desired.
• Streusel: Sprinkle 4 oz of streusel on top of buns.• Nuts: Sprinkle 3.5 oz of nuts on top of buns.
Step 4: Proof approximately 35-40 minutes until buns are½ inch from top of pan.
Step 5: After proofing, add fruits to streusel to make fruit and streusel variety. Add fruits for plain fruit variety (apple, blueberry, cherry and lemon):
• Plain Fruit: Use ½ oz of fruit per bun.• Fruit & Streusel: Sprinkle 4 oz of streusel on top of
buns. Use ½ oz of fruit per bun.
Bake: Bake at 340ºF for approximately 20-25 minutes until golden brown.
Finishing:
• After baking, take a cake circle, place on top and flip over carefully to reduce loss of toppings.
• Remove tube pan and brush bottom with honey glaze.
• Place on glazing screen and glaze making sure entire top and sides are sealed.
Finishing
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Marcus Hautla, Territory Manager, [email protected] 612-242-4173
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Fruited Pillsbury®
Meltaway Rolls (Strip Pan)
Preparation:
Step 1: Spray Danish pan with pan release.
Step 2: Place one meltaway roll on side and use a bench scraper to cut ¾ of the way through dough.
Step 3: After cutting, open cut end and place flat on bench exposing uncut side up.
Step 4: Place 5 buns in strip pan, with uncut side up. Place on strip pan baking sheet tray and proof approximately 35-40 minutes.
Step 5: After proofing, buns should fill pan. Put fruit and cheese toppings on buns after proofing using ½ oz of topping per half of bun.
Bake: Bake at 340°F for 15-20 min or until lightly golden brown. After bake, brush with honey glaze.
Finishing: After cooling, string with roll icing the length of the pan. Place finished product in a Danish strip clear plastic clam shell.
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Finishing Packaging
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Butter Coconut Coffee Cake Made With Pillsbury® Meltaway Rolls
Preparation:
Step 1: Spray Danish Twist pan with pan release. 6 trays per sheet pan.
Step 2: Get other ingredients ready. Use Coconut and Liquid Swirl (a butter substitute) as shown at right.
Step 3: Unroll meltaway roll and fold in half.
Step 4: Then twist as you would a Danish snail.
Step 5: Dip each twist into the Liquid Swirl and roll in the Coconut as shown (5). Place 4 into the pan.** You could also do these as single sticks**
Step 6: Place pans in the proof box and proof until double in size (20-25 minutes).
Bake: Bake at 350-360F degrees in a rack oven 20-23 minutes or until golden brown.
Finishing: Remove from oven and while still warm, drizzle with donut glaze. Once cooled, drizzle with chocolate.Package and display on table.
TIP: Single sticks can be sold in self service case or 6-8 in a coffee cake clam shell.
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Correct Proof Correct Bake Finishing
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Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnamon Roll Coffee Cake made With Pillsbury Best™ Cinnamon Logs
Preparation:• Remove desired amount of product from freezer. Place logs on parchment lined solid sheet
pan. Use a rack cover.• Place tray of dough in retarder overnight. DO NOT exceed 15 hours.• When putting fruit on sweet rolls, proof rolls first.
Proof: Place pans on baking rack and place thermometer in end of dough until temperature reaches
50–55°F. Cut the log down the center, leaving a half inch at the top of the log. With the cut side up,
wrap the dough in a circle. Place in 8x8 foil pan (see picture below). Place rack in proof box making sure the proof temperature is 95–100°F not to exceed
100°F with humidity set between 85–95%. Proof approximately 20-45 minutes, check for correct proof by using dimple test.
Dimple Test: When product has doubled in size, press lightly on dough, after removing your finger, check for proof:
Under proofed – No impression (dough springs back)Properly proofed – Retains slight impressionOver proofed – Dough collapses when pressed
When correctly proofed, remove from proof box and let stand on floor until it is DRY to touch.
Bake:
Bake until top and bottom color is an even golden brown. Upon removal from oven, apply honeyshine or donut glaze to product immediately.
Cooling: Allow product to cool to an internal temperature of 90°F or lower before icing. DO NOT cool
in retarder.
REEL OVEN RACK OVEN
Temperature 375°F 350°F
Time 18-24 minutes
Make Up Finished
***For a different type of Coffee Cake, add fruit or nuts***
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
BK88506
Item Code 2550
King Cake Made With Pillsbury Best® Cinnamon Roll Logs
Preparation:Step 1: Using a dough cutter, cut the log completely
through from one end to about one inch from the other end.Note: You can also use two logs to produce a large king cake. Splice two logs together to produce the larger cake.
Step 2: Twist the dough together, lengthening the dough as you go until the strand is about 17"-18" long. Do not over-stretch or the cake will be too thin. Bring both ends together and wrap, tuck and pinch the ends until they blend into the rest of the bread. The circle should be about 7" in diameter. Evenly space up to 2 cakes per paper lined pan.
Step 3: Proof the dough until they are about 2-2½ times their original size (about 40-45 minutes).Proof box settings: Temperature 95°-105°F
Humidity 80-85%
Bake: Bake at 360°F for 15-20 minutes or until golden brown. After bake, brush with honeyshine or apricot glaze for additional shine and to seal in the moisture.
Finishing: Once the cake is cooled, ice the top of the king cake with white roll icing. While the icing is still wet, sprinkle the top of the cake with the three colored sugars, alternating the color to have two areas of each color.TIP: If colored sugar is not available, you can add food color to plain white coarse sugar. Placethe sugar in a plastic bag, add liquid color until you get the color you want.Note: Adding the plastic baby (a tradition at Mardi Gras) is optional. It is recommended thatyou tape the baby to the packagefor safety.
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Proofed Raw
1 Log
2 Logs
Finishing
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Make Up
Finished
Stollens Made With Pillsbury Best® Cinnamon Roll Logs
Preparation:• Remove desired amount of product from freezer. Place logs on parchment lined
solid sheet pan. Use a rack cover.• Place tray of dough in retarder overnight. DO NOT exceed 15 hours.
Proof: Place pans on baking rack and place thermometer in the end of dough until the internal temperature reaches 50°-55°F. Cut the log lengthwise into 3 equal strips. With the cut sides up, braid all 3 pieces
together. Place in oblong foil pan (see picture below) and place rack in proof box. Proof box settings: Temperature 95–100°F not to exceed 100°F
Humidity 85–95%. Proof approximately 20-45 minutes, check for correct proof by using dimple test.
Dimple Test: When product has doubled in size, press lightly on dough, after removing your finger, check for proof:
Under proofed – No impression (dough springs back)Properly proofed – Retains slight impressionOver proofed – Dough collapses when pressed
• When correctly proofed, remove from proof box. Sprinkle streusel crumbs on top of dough. Place filling (fruit, cream cheese, Bavarian crème, or German chocolate) down the center of dough.
Bake:
• Upon removal from oven, apply honeyshine or donut glaze to product immediately.
Cooling: Allow product to cool to an internal temperature of 90°F or lower before icing. DO NOT cool in retarder.
REEL OVEN RACK OVEN
Temperature 375°F 350°F
Time 18-24 minutes
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
9 ct (use sticky bun smear, raisins and or nuts)
7 ct (8" round foil, use smear or ice)
5 ct w/smear and nuts 6 ct w/smear in 8 x 8 foil
4 ct baked in oblong foil
Pillsbury Best™ Cinnamon RollsProduct Variations
Singles baked in cupcake pans
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Dip the top part of the thawed roll into either Whirl, vegetable oil or melted margarine. Then dip into sugar or streusel or desired topping and place sugar side up in pan. Note: Short proof this product; rolls are ready to bake when the layers of the dough start to open up.
4 ct 4.5 oz Sugar Top
4 ct 4.5 oz Streusel
Top
4 ct 4.5 oz Streusel and Apple Slice
4 ct 6.5 oz in Angel Food Pan
Invert After Baked and Ice
Proofed Baked
Pillsbury Plus® Cinnamon RollsProduct Variations
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Pillsbury Best™ 4 oz Cinnamon Roll with Cream Cheese Icing
Preparation:• Prepare the amount of 8x8 foil pans needed by spraying them
with pan spray and putting 6 pans per full sheet pan.• Place 4 frozen cinnamon rolls in each pan as seen on the right.• Place the panned up cinnamon rolls in the retarder overnight • Use Rack Cover. DO NOT exceed 15 hours.
Proof: Remove from retarder. Place thermometer in the end of a roll
until the internal temperature reaches 50°-55°F. Place rack in proof box making sure the proof temperature is 95–100°F not to exceed
100°F with humidity set between 85–95%. Proof approximately 20-35 minutes, check for correct proof by using dimple test.
Dimple Test: When product has doubled in size, press lightly on dough, after removing your finger, check for proof:
Under proofed – No impression (dough springs back)Properly proofed – Retains slight impressionOver proofed – Dough collapses when pressed
When correctly proofed, remove from proof box and let stand on floor until it is DRY to touch (5 to 10 minutes).
Bake:
Bake until top and bottom color is an even golden brown. (Bake times may vary depending on individual ovens.)
Upon removal from oven, apply honeyshine to rolls immediately.
Finishing: Allow product to cool to an internal temperature of 90°F or
lower before icing. DO NOT cool in retarder. Mix ahead of time 2 parts White roll icing with one part
Cream Cheese Icing. (Heat for 1 to 2 minutes before icing rolls.)
Remove the cluster from the pan and spread warmed icing over each cluster.
Cool the cinnamon rolls before packing in the clam shell.
REEL OVEN RACK OVEN
Temperature 375°F 350°F
Time 18-24 minutes
Correct Proof
Correct Bake
Packaging
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
6 ct Pillsbury Best™ 2.5 oz Cinnamon Rolls
Preparation:• Remove desired amount of product from freezer. Spray pan release to lightly coat 8x8 pan.
For Sticky Buns, spread Sticky Bun Smear in pan and sprinkle pecans on top of the smear. Place 6 rolls in pan. Place on solid sheet pan and use a rack cover.
• Place tray of dough in retarder overnight. DO NOT exceed 15 hours.• When putting fruit on sweet rolls, proof rolls first.
Proof: Place pans on baking rack and place thermometer in end of rolls until temperature reaches
50–55°F. Place rack in proof box making sure the proof temperature is 95–100°F not to exceed
100°F with humidity set between 85–95%. Proof approximately 20-45 minutes, check for correct proof by using dimple test.
Dimple Test: When product has doubled in size, press lightly on dough, after removing your finger, check for proof:
Under proofed – No impression (dough springs back)Properly proofed – Retains slight impressionOver proofed – Dough collapses when pressed
When correctly proofed, remove from proof box and let stand on floor until it is DRY to touch.
Bake:
Bake until top and bottom color is an even golden brown. Upon removal from oven, apply honeyshine to plain rolls immediately. For Sticky Buns, flip
over immediately upon removal from oven.
Cooling: Allow product to cool to an internal temperature of 90°F or lower before icing. DO NOT cool
in retarder.
REEL OVEN RACK OVEN
Temperature 375°F 350°F
Time 16-22 minutes
Correct Proof
Correct Bake
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
9 ct Pillsbury Best™ 2.5 oz Cinnamon Rolls
Preparation:• Remove desired amount of product from freezer. Spray pan release to lightly coat ¼ sheet
foil cake pan. For Sticky Buns, spread Sticky Bun Smear in pan and sprinkle pecans on top of the smear. Place 9 rolls in pan. Place on solid sheet pan and use a rack cover.
• Place tray of dough in retarder overnight. DO NOT exceed 15 hours.• When putting fruit on sweet rolls, proof rolls first.
Proof: Place pans on baking rack and place thermometer in end of rolls until temperature reaches
50–55°F. Place rack in proof box making sure the proof temperature is 95–100°F not to exceed
100°F with humidity set between 85–95%. Proof approximately 20-45 minutes, check for correct proof by using dimple test.
Dimple Test: When product has doubled in size, press lightly on dough, after removing your finger, check for proof:
Under proofed – No impression (dough springs back)Properly proofed – Retains slight impressionOver proofed – Dough collapses when pressed
When correctly proofed, remove from proof box and let stand on floor until it is DRY to touch.
Bake:
Bake until top and bottom color is an even golden brown. Upon removal from oven, apply honeyshine to plain rolls immediately. For Sticky Buns, flip
over immediately upon removal from oven.
Cooling: Allow product to cool to an internal temperature of 90°F or lower before icing. DO NOT cool
in retarder.
REEL OVEN RACK OVEN
Temperature 375°F 350°F
Time 16-24 minutes
Correct Proof
Correct Bake
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Chop Block Coffee Cake madewith Pillsbury® Cinnamon Rolls
Preparation:
Step 1: Take out Cinnamon Rolls:
Step 2: Chop up all rolls. Place in a round or oblong foil tin and press down.
Step 3: Proof until the rolls fill to top of pan.
Step 4: Top with desired fruit filling and struesel.
Bake:
• At 350-360ºF until golden brown color and firm to the touch.
• Brush with Honey shine or Apricot glaze.
Cooling: Let cool completely before packaging.
Finishing: String Ice with white roll icing.
• Use five 2.5 oz Cinnamon Rolls for a 12½ oz raw weight.
• Use seven 2.5 oz Cinnamon Rolls for a 17½ oz raw weight.
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Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Correctly Proofed
Baked Finished
Cinnamon Streusel & Walnut Coffee Cake Made With Pillsbury® Cinnamon Rolls
Preparation:
Step 1: Spray Angel Food pan including cup.
Step 2: Place 5-6 cinnamon rolls in pan. Amount of rolls depends on size of pan.
Step 3: Cover rolls with streusel and walnuts.
Step 4: Place rolls into proof box and proof until they double in size, 20-25 minutes.
Bake: Rack Oven Conventional Oven350ºF 375ºF
Bake Time: 20-24 minutes.
Finishing: Once rolls are baked and while still warm, pour glaze over top of pans with cup still in place. Once cooled remove cup from pan and take coffee cake out of tin.
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Packaging: Cakes should be displayed in an 8" low dome cake containe or 8” high pie dome.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Holiday Ideas made with Pillsbury® Cinnamon Rolls
Cinnamon Tree or Heart
Cinnamon Christmas Tree
Step 1: Place eleven 2.5oz Cinnamon rolls on lined sheet pan (4, 3, 2, and 1 on the bottom). Two trees per sheet pan.
Step 2: Proof product.
Step 3: Stripe and dot with assorted fruit fillings.
Step 4: Bake at 365-275°F for approximately 30 minutes.
Step 5: Drizzle with icing.
Packaging: If you stock flat window donut boxes, these can be packaged and placed on the table for everyday sales. Can also be sold from the service case or made for special orders.
Step 1: Place twelve 2.5oz Cinnamon rolls into a bakeable heart pan. (To reduce price point you could do this with 9 Cinnamon Rolls).
Step 2: Proof product.
Step 3: Stripe and Dot with assorted fruit fillings.
Step 4: Bake at 365-275°F for approximately 30 minutes.
Step 5: Drizzle with icing.
*Turn it around and you have a heart for Valentines’ day.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Holiday Coffee Cakes made with Pillsbury® Cinnamon Rolls
Coffee Cake
Coffee Cake Ring or Wreath
Step 1: Chop up and place • 8 - 2.5oz in a round bakeable
coffee cake foil (If you don’t have this pan you could use a round cake pan and a paper coffee cup).
• 8 - 2.5oz in a 8x8 foil pan.• 12 - 2.5oz in ¼ sheet foil pan.
Step 2: Proof product.
Step 3: Top with streusel topping.
Step 4: Stripe with assorted fruit fillings.
Step 5: Bake at 365-375°F for approximately 30 minutes.
Step 6: Drizzle with icing; package and sell.
Suggestions: • Try cutting up a coffee cake and sell
individual pieces instead of Danish. Put some by the fresh coffee.
• Get Creative! Use fresh fruits, cream cheese fillings, crumb toppings and nuts.
• Use Holiday color icings to promote additional sales.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Pillsbury® Cinnamon Roll Holiday Bakery Merchandising
Cinnamon rolls are one of the most versatile products in your bakery! The possibilities are endless and will come alive with your creativity.
Expand category sales by offering new variations to your everyday 8 or 12 count cinnamon rolls.
• Monkey bread or pull-a-aparts (made in a loaf pan or angel food pan).
• Individual sticky buns.
• Single Cinnamon Rolls with fruit filling to replace Danish SKUs.
• Use our 6.5oz Gourmet cinnamon rolls and build a Sinful Cinnamon roll program by placing 2 in an everyday loaf pan and top with Cream Cheese, Maple Icing or Chocolate Icing.
• Merchandize single serving with fresh coffee.
• Offer Party platters for the holidays.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnamon Roll Ring Made With Pillsbury® Cinnamon Rolls
Preparation:• Remove desired amount of product from freezer. Spray pan release to lightly coat Angel Food
or Crème Cake pan. For Sticky Buns, spread Sticky Bun Smear in pan and sprinkle pecans on top of the smear. Place rolls in pan. Use a rack cover.
• Place tray of dough in retarder overnight. DO NOT exceed 15 hours.• When putting fruit on sweet rolls, proof rolls first.
Proof: Place pans on baking rack and place thermometer in end of rolls until temperature reaches
50–55°F. Place rack in proof box making sure the proof temperature is 95–100°F not to exceed
100°F with humidity set between 85–95%. Proof approximately 20-45 minutes, check for correct proof by using dimple test.
Dimple Test: When product has doubled in size, press lightly on dough, after removing your finger, check for proof:
Under proofed – No impression (dough springs back)Properly proofed – Retains slight impressionOver proofed – Dough collapses when pressed
When correctly proofed, remove from proof box and let stand on floor until it is DRY to touch.
Bake:
Bake until top and bottom color is an even golden brown. Upon removal from oven, apply honeyshine to plain rolls immediately. For Sticky Buns, flip
over immediately upon removal from oven.
Cooling: Allow product to cool to an internal temperature of 90°F or lower before icing. DO NOT cool
in retarder.
REEL OVEN RACK OVEN
Temperature 375°F 350°F
Time 20-35 minutes
Correct Proof
Correct Bake
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnamon Tree Made With Pillsbury® Cinnamon Rolls
Preparation:
Step 1: Arrange 11 Cinnamon Rolls into tree shape (see photo) on a papered pan.
Step 2: Place rolls into proof box and proof until they double in size, 20-25 minutes.
Step 3: Apply choice of fillings (see photo).
Bake: Rack Oven Conventional Oven350ºF 375ºF
Bake Time: 20-24 minutes.
Finishing: Cool rolls completely and string ice with white roll icing.
Try making candy cane shapes to bring more Holiday decorations into your bakery!
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnamon Wreath Made With Pillsbury® Cinnamon Rolls
Preparation:
Step 1: Arrange 10 – 12 Cinnamon Rolls into round circle on a papered pan.
Step 2: Place rolls into proof box and proof until they double in size, 20-25 minutes.
Bake: Rack Oven Conventional Oven350ºF 375ºF
Bake Time: 20-24 minutes.
Finishing: Cool rolls completely and decorate as shown in photo.
Try making candy cane shapes to bring more Holiday decorations into your bakery!
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnamon Rolls Large PanMade With Pillsbury® Cinnamon Rolls
Preparation:
Step 1: Arrange 12 Cinnamon Rolls into round pan (see at right) on a papered pan.
Step 2: Place rolls into proof box and proof until they double in size, 20-25 minutes.
Optional: Apply choice of fillings.
Bake: Rack Oven Conventional Oven350ºF 375ºF
Bake Time: 20-24 minutes.
Finishing: Cool rolls completely and ice with white roll icing.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Pillsbury Best™ Cinnamon Rolls in Muffin Pans
Preparation:• Remove desired amount of product from freezer. Spray pan release to lightly coat muffin
pan. For Sticky Buns, spread Sticky Bun Smear in pan and sprinkle pecans on top of the smear. Place rolls in pan. Use a rack cover.
• Place tray of dough in retarder overnight. DO NOT exceed 15 hours.• When putting fruit on sweet rolls, proof rolls first.
Proof: Place pans on baking rack and place thermometer in end of rolls until temperature reaches
50–55°F. Place rack in proof box making sure the proof temperature is 95–100°F not to exceed
100°F with humidity set between 85–95%. Proof approximately 20-45 minutes, check for correct proof by using dimple test.
Dimple Test: When product has doubled in size, press lightly on dough, after removing your finger, check for proof:
Under proofed – No impression (dough springs back)Properly proofed – Retains slight impressionOver proofed – Dough collapses when pressed
When correctly proofed, remove from proof box and let stand on floor until it is DRY to touch.
Bake:
Bake until top and bottom color is an even golden brown. Upon removal from oven, apply honeyshine to plain rolls immediately. For Sticky Buns, place
another foil pan on rolls and flip over immediately upon removal from oven.
Cooling: Allow product to cool to an internal temperature of 90°F or lower before icing. DO NOT cool
in retarder.
REEL OVEN RACK OVEN
Temperature 375°F 350°F
Time 15-20 minutes
Correct Proof
Correct Bake
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnful Cinnamon Rolls (Plain) Made With Pillsbury® 2.5 oz Cinnamon Rolls (Tube Pan)
Preparation:
Step 1: Smear tube pan with 10 oz of sticky bun smear.
Step 2: Place eight 2.5 oz Cinnamon Rolls in tube pan.
Step 3: Proof for approximately 35-40 minutes until buns are even with top of pan.Caution: Under proofing will result in misshapen buns.
Baking: Bake at 340°F for approximately 20-25 minutes until golden brown. Note: Bake temperature must be 340°F to prevent product from collapsing.
After removing from oven, wait approximately 1 minute before dumping to prevent excessive run off of smear.
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Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnful Cinnamon Nut Rolls Made With Pillsbury® 2.5 oz Cinnamon Rolls (Tube Pan)
Preparation:
Step 1: Smear tube pan with 10 oz of sticky bun smear. Sprinkle 3.5 oz of walnuts in pan.
Step 2: Place eight 2.5 oz Cinnamon Rolls in tube pan.
Step 3: Proof for approximately 35-40 minutes until buns are even with top of pan.Caution: Under proofing will result in misshapen buns.
Baking: Bake at 340°F for approximately 20-25 minutes until golden brown. Note: Bake temperature must be 340°F to prevent product from collapsing.
After removing from oven, wait approximately 1 minute before dumping to prevent excessive run off of smear.
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Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Country Apple Caramel Rolls with Pillsbury® 2.5 oz Cinnamon Rolls
(Tube Pan)
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Preparation:
Step 1: Smear tube pan with 10 oz of sticky bun smear. Sprinkle 4 oz of streusel in pan. Place 6 oz of apple filling on top of streusel.
Step 2: Place eight 2.5 oz Cinnamon Rolls in tube pan.
Step 3: Proof for approximately 35-40 minutes until buns are even with top of pan.Caution: Under proofing will result in misshapen buns.
Baking: Bake at 340°F for approximately 20-25 minutes until golden brown. Note: Bake temperature must be 340°F to prevent product from collapsing.
After removing from oven, wait approximately 1 minute before dumping to prevent excessive run off of smear.
Finishing: Let cool for approximately 5 minutes, string drizzle with Country Fair Carmel bun smear.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Holiday Rolls Made With Pillsbury Best™ 4 oz Cinnamon Rolls
Preparation:• Prepare the amount of 8z8 foil pans needed by spraying them
with pan spray and putting 6 pans per full sheet pan.• Place 4 frozen cinnamon rolls in each pan as seen on the right.• Place the panned up cinnamon rolls in the retarder overnight • Use Rack Cover. DO NOT exceed 15 hours.
Proof: Remove from retarder. Place thermometer in the end of a roll
until the internal temperature reaches 50°-55°F. Place rack in proof box making sure the proof temperature is 95–100°F not to
exceed 100°F with humidity set between 85–95%. Proof approximately 20-35 minutes, check for correct proof by using dimple test.
Dimple Test: When product has doubled in size, press lightly on dough, after removing your finger. check for proof:
Under proofed – No impression (dough springs back)Properly proofed – Retains slight impressionOver proofed – Dough collapses when pressed
When correctly proofed, remove from proof box and let standon floor until it is DRY to touch (5 to 10 minutes).
Bake:
Bake until top and bottom color is an even golden brown. Bake times may vary depending on the individual oven.
Upon removal from oven, apply honeyshine to rolls immediately.
Package and Display: Allow product to cool to an internal temperature of 90°F or
lower before icing. DO NOT cool in retarder. See next page for finishing ideas. After finishing, label and put on display.
REEL OVEN RACK OVEN
Temperature 375°F 350°F
Time 18-24 minutes
Correct Proof
Correct Bake
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Holiday Rolls Made With Pillsbury Best™ 4 oz Cinnamon Rolls
Holiday Roll Variation 1:
• Ice cooled rolls with white roll icing.
• Before the icing sets up sprinkle with Red, Green, or Red & Green sprinkles.
(Red can be mixed with some white sprinkles as well as the green mixed with white.)
Holiday Rolls Variation 2:
• Ice cooled rolls with white roll icing.
• Mix some white roll icing with red color and some with green color.
• Heat each color so that you can string ice some with green, some with red, and some with red and green as seen in the pictures.
• You can lightly sprinkle with some sprinkles also.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Pink Together Hearts made with Pillsbury® Cinnamon Rolls
Handling:
Store frozen at 0°F or below until ready to use.
Preparation:
Step 1: Place 12 frozen cinnamon rolls per each sheet pan. Place in retarder over night (not to exceed 15 hours).
Step 2: Remove from the retarder. As pictured to the right using a bench scraper cut each roll ¾ of the way through and place on the tray to form a heart shape. Let them sit on the floor until they reach an internal temperature of 50-55°F.
Place them in the proof box for 25 to 35 minutes.
Baking: Rack Oven Conventional Oven
350ºF 375ºF
Bake Time:
Approximately 14-18 minutes. Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
When removing from the oven brush with honey glaze/pastry wash.
Cool: Allow cinnamon rolls to reach room temperature.
Finish: Ice with roll icing as pictured to the right. Color some roll icing pink and heat to drizzle on top of the white. Ice some of the rolls pink and drizzle with white icing or leave just pink.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Pink Together Hearts
These Rolls are great to pair with the “Pink together” GMI Consumer event.
• Coordinate your event with the Center Store Retail event when possible.
• Create a colorful Pink display with other products and use the “Pink” point of sale kit signage.
• Try placing pink ribbons on package.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Rosebuds/Blossoms Made With Pillsbury Best™ Cinnamon Rolls
Preparation:
Step 1: Thaw 2.5oz Cinnamon Rolls and use a pair of scissors to snip each roll twice in each direction.
Step 2: Place in greased cup cake pan and proof until they are 1½ times in size.
Step 3: Fill the center with the filling of your choice.
Bake: At 350-360ºF in a rack oven for 20-23 minutes until they have a golden color.
Finishing:
• Brush with honey apricot glaze right out of the oven.
• String ice when product has cooled.
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These can be sold either
individually or in 4 packs.
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Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Smokey Mountain Maple Rolls Made With Pillsbury® 2.5 oz Cinnamon Rolls (Tube Pan)
Preparation:
Step 1: Smear tube pan with 10 oz of sticky bun smear. Sprinkle 4 oz of streusel in pan.
Step 2: Place eight 2.5 oz Cinnamon Rolls in tube pan.
Step 3: Proof for approximately 35-40 minutes until buns are even with top of pan.Caution: Under proofing will result in misshapen buns.
Baking: Bake at 340°F for approximately 20-25 minutes until golden brown. Note: Bake temperature must be 340°F to prevent product from collapsing.
After removing from oven, wait approximately 1 minute before dumping to prevent excessive run off of smear.
Finishing: Let cool for approximately 5 minutes, string drizzle with Smoky Mountain Maple smear.
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Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Walnut Loaf Made With Pillsbury Best™ Cinnamon Rolls
Preparation:
Step 1: Take out Cinnamon Rolls:
• Use five 2.5 oz Cinnamon Rolls for a 12½ oz raw weight.
• Use seven 2.5 oz Cinnamon Rolls for a 17½ oz raw weight.
Step 2: Chop up all rolls.
Step 3: Place in a caramel smeared loaf pan and press down.
Step 4: Proof until the rolls reach the top of loaf pan.
Bake:
• At 350-360ºF until loaf is a dark golden color and firm to the touch.
• Let loaf sit for 2-3 minutes before inverting the pan to release the loaf.
Cooling:
Let loaf cool completely before packaging.
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Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Pillsbury Best™ FTO TwirlsHandling Instructions
Handling:
• Keep twirls frozen at 0°F or below until ready to use.
• Thawing product prior to baking is an option and can result in a slightly different appearance in the product.
Preparation:
• Pan 12 twirls on parchment covered sheet pan in 3 x 4 configuration with screen mark side down.
Bake:
• Traditionally twirls are light brown color. Recommended bake times and temperatures for twirls:
REEL OVEN RACK OVEN
Temperature 375°F 350°F
Time 20-25 minutes
BAKEDUNBAKED
Cooling/Finishing: Twirls can be brushed with butter or melted margarine or glazed
when removed from oven. Finishing options: Ice with chocolate or white roll icing when cool.
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Mini Cinnamon
Roll
Large Cinnamon Roll
Cinnamon Twist
Baked
Pillsbury® Freezer-to-OvenCinnamon Roll Varieties
Iced
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
8x8 Coffee Cake Made With Pillsbury Best™ FTO Twirls
Handling: Store the product frozen until ready to use. Take out only the amount needed. Return unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: THAW the twirls completely –approximately 1 hour. TIP: Do not proof the FTO (Freezer-to-Oven) twirls.
Step 2: Spray an 8x8 foil pan. Use a generous amount.
Step 3: Cut four twirls in half as shown.
Step 4: Cover with desired toppings – streusel, coconut, chocolate chips, or pecan/walnut pieces. Be creative.
Baking: Bake at 325ºF for 28-30 minutes.Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Glaze Coffee Cake while still warm. Once cooled, string ice with White or Chocolate Ready Ice.
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Baked Product
Finishing
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Full Blossoms Made With Pillsbury Best™ FTO Twirls
Handling: Store the product frozen until ready to use. Take out only the amount needed. Return unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: THAW twirls completely (approx. 1 hour).
Step 2: Cut each twirl in half.
Step 3: Spray the muffin pans with pan release. Use a generous amount.
Step 4: Place both halves of cut twirl in the muffin pan cut side facing up. Pinch the tops of the twirl together. This will help during the bake.
TIP: Do not proof Freezer-to-Oven twirls.
Baking: Bake the Blossoms at 325°F for 24-28 minutes. Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Glaze product while still warm.
Packaging: Place 4 Full Blossoms in a 4 count muffin container or place in self-service counter. This can be done with all flavors of Twirls.
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Packaging
Finishing
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Mini Blossoms Made With Pillsbury Best™ FTO Twirls
Handling: Store the product frozen until ready to use. Take out only the amount needed. Return unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: THAW the twirls completely – approximately 1 hour.
Step 2: Cut each twirl in half.
Step 3: Spray the cup cake pans with pan release. Use a generous amount.
Step 4: Place the twirl half in the cup cake pan, cut side facing up. Pinch the top of the twirl together. This will help during the bake.
TIP: Do not proof Freezer-to-Oven twirls.
Baking: Bake the Blossoms at 340°- 350°F.
Bake Time: Approximately 18-22 minutes.
Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Dip the Twirl Blossoms in donut glaze warm from the oven.
Packaging: Place 4 Twirl Blossoms in the small plastic container.
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Packaging
Finishing
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Caramel Bavarian Coffee Cake Made With Pillsbury Best™ FTO Twirls
Handling: Store frozen at 0°F or below until ready to use. Take out only the amount needed. Return the unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: For every two 8" round pans, break out 9 cinnamon twirls to thaw (4½ twists per pan).
Step 2: Thaw twirls completely (approx. 1 hour).
Step 3: Spray an 8" foil cake pan. Use a generous amount.
Step 4: Place 1 whole twirl and 7 halves around it in pan (as shown).
Step 5: Cover with 2 oz of streusel, 4 oz of Bavarian filling piped on top of the twirls, then add 2 oz of Caramel Swirled Chips (Nestlé®).
Baking: Bake at 325ºF for 28-30 minutes. Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Glaze Coffee Cake while still warm. Once cooled, string with caramel icing.
Cooling: Allow the Coffee Cakes to cool to room temperature before packaging.
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Finishing
Packaging
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnamon Streusel PearCoffee Cake Made With
Pillsbury Best™ FTO Twirls
Handling: Store frozen at 0°F or below until ready to use. Take out only the amount needed. Return the unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: For every two 8" round pans, break out 9 cinnamon twirls to thaw (4½ rolls per pan).
Step 2: Thaw twirls completely (approx. 1 hour).
Step 3: Spray an 8" foil cake pan. Use a generous amount.
Step 4: Place 1 whole twirl and 7 halves around it (as shown).
Step 5: Cover with 2 oz of streusel and 2 oz of canned pears drained and in pieces.
Baking: Bake at 325ºF for 28 -30 minutes. Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Glaze Coffee Cake while still warm. Once cooled, string ice with white icing.
Cooling: Allow the Coffee Cakes to cool to room temperature before packaging.
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Finishing
Packaging
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnamon Chocolate Chip Pecan Coffee Cake Made With
Pillsbury Best™ FTO Twirls
Handling: Store frozen at 0°F or below until ready to use. Take out only the amount needed. Return the unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: For every two 8" round pans, break out 9 cinnamon twirls to thaw (4½ twirls per pan).
Step 2: Thaw twirls completely (approx. 1 hour).
Step 3: Spray an 8" foil cake pan. Use a generous amount.
Step 4: Place 1 whole twirl and 7 halves around it in each pan (as shown).
Step 5: Cover with 2 oz of chocolate chips and 1 oz of pecan pieces.
Baking: Bake at 325ºF for 28-30 minutes
Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Glaze Coffee Cake while still warm. Once cooled, string ice with Chocolate Ready Ice.
Cooling: Allow Coffee Cakes to cool to room temperature before packaging.
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Finishing
Packaging
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnamon Raisin Coffee Cake Made With Pillsbury Best™ FTO Twirls
Handling: Store frozen at 0°F or below until ready to use. Take out only the amount needed. Return the unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: For every two 8" round pans, break out 9 cinnamon twirls to thaw (4½ twirls per pan).
Step 2: Thaw twirls completely (approx. 1 hour).
Step 3: Spray an 8" foil cake pan. Use a generous amount.
Step 4: Place 1 whole twirl and 7 halves around it in each pan (as shown).
Step 5: Cover with 2 oz of streusel and 2 oz of raisins.
Baking: Bake at 325ºF for 28-30 minutes. Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Glaze Coffee Cake while still warm. Once cooled, string with white icing.
Cooling: Allow the Coffee Cakes to cool to room temperature before packaging.
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Finishing
Packaging
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Pillsbury Best™ Freezer-to-Oven Twirls
Preparation:
Step 1: Place frozen twirls on paper lined sheet that has been sprayed with pan release.
Step 2: BAKE FROZEN
Baking: Rack Oven Conventional Oven
350ºF 375ºF
Bake Time: Approximately 25-30 minutes.
Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Step 3: While hot out of the oven, flip over onto another pan.
Step 4: Remove parchment.
Step 5: Place screen on twirls and flip back over.
Finishing: Glaze hot twirls right away.
Packaging: When cool, package 8x8 high dome clam shell. Label with appropriate twirl flavor sticker.
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Finishing Packaging LabelingDecorating and icing ideas:
White String Iced – 1 oz per rollWhite Icing Smeared on – 2.5 oz per rollStraight Cream Cheese – 4 oz per rollCream Cheese & White – Blended 2:1 – 3.25 oz per roll
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Cinnamon Twirl Crisps Made With Pillsbury Best™ FTO Twirls
Handling: Store the product frozen until ready to use. Take out only the amount needed. Return unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: THAW the twirls completely –approximately 1 hour. TIP: Do not proof the FTO (Freezer-to-Oven) twirls.
Step 2: Place product on a heavy amount of coarse sugar.
Step 3: Flatten the twirl using your hands ONLY (using a rolling pin will tear the dough).
Step 4: Turn over product and sugar it at least 3 times.
Step 5: Place on paper lined sheet that has been sprayed with pan release.
Baking: Bake at 375ºF for 12-15 minutes.
Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
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Finished Product
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Raspberry Chocolate Chip Coffee Cake Made With Pillsbury Best™
FTO Twirls
Handling: Store frozen at 0°F or below until ready to use. Take out only the amount needed. Return the unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: For every two 8" round pans, break out 9 raspberry twirls to thaw (4½ twirls per pan).
Step 2: Thaw twirls completely (approx. 1 hour).
Step 3: Spray an 8" foil cake pan. Use a generous amount.
Step 4: Place 1 whole twirl and 7 halves around it in pan (as shown).
Step 5: Cover with 2 oz of streusel and 1 oz of chocolate chips.
Baking: Bake at 325ºF for 28-30 minutes. Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Glaze Coffee Cake while still warm. Once cooled, string with white icing in one direction and chocolate icing in the other direction.
Cooling: Allow the Coffee Cakes to cool to room temperature before packaging.
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Finishing
Packaging
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Raspberry Custard Coffee Cake Made With
Pillsbury Best™ FTO Twirls
Handling: Store frozen at 0°F or below until ready to use. Take out only the amount needed. Return the unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: For every two 8" round pans, break out 9 raspberry twirls to thaw (4½ twirls per pan).
Step 2: Thaw twirls completely (approx. 1 hour).
Step 3: Spray an 8" foil cake pan. Use a generous amount.
Step 4: Place 1 whole twirl and 7 halves around it in pan (as shown).
Step 5: Cover with 2 oz of streusel, 4 oz of Bavarian filling piped on top and 1 oz of walnuts.
Baking: Bake at 325°F for 28-30 minutes. Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Glaze Coffee Cake while still warm. Once cooled, string ice with white icing.
Cooling: Allow the Coffee Cakes to cool to room temperature before packaging.
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Finishing
Packaging
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Raspberry Pineapple Coffee Cake Made With Pillsbury Best™
FTO Twirls
Handling: Store frozen at 0°F or below until ready to use. Take out only the amount needed. Return the unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: For every two 8" round pans, break out 9 raspberry twirls to thaw (4½ twirls per pan).
Step 2: Thaw twirls completely (approx. 1 hour).
Step 3: Spray an 8" foil cake pan. Use a generous amount.
Step 4: Place 1 whole twirl and 7 halves around it in pan (as shown).
Step 5: Cover with 1 oz of fancy shred coconut and 2 oz of drained pineapple tidbits.
Baking: Bake at 325ºF for 28-30 minutes. Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Glaze Coffee Cake while still warm. Once cooled, string ice with white icing.
Cooling: Allow the Coffee Cakes to cool to room temperature before packaging.
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Finishing
Packaging
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Raspberry White ChocolateAlmond Coffee Cake Made With
Pillsbury Best™ FTO Twirls
Handling: Store frozen at 0°F or below until ready to use. Take out only the amount needed. Return the unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: For every two 8" round pans, break out 9 raspberry twirls to thaw (4½ twirls per pan).
Step 2: Thaw twirls completely (approx. 1 hour).
Step 3: Spray an 8" foil cake pan. Use a generous amount.
Step 4: Place 1 whole twirl and 7 halves around it in pan (as shown).
Step 5: Cover with 2 oz of white chocolate chips and 1 oz of sliced almonds.
Baking: Bake at 325ºF for 28-30 minutes. Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Glaze Coffee Cake while still warm. Once cooled, string ice with white icing.
Cooling: Allow the Coffee Cakes to cool to room temperature before packaging.
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Finishing
Packaging
Marcus Hautla, Territory Manager, [email protected] 612-242-4173
Sticky Buns Made WithPillsbury Best™ FTO Twirls
Handling: Store the product frozen until ready to use. Take out only the amount needed. Return unused product to the freezer IMMEDIATELY.
Preparation:
Step 1: THAW the twirls completely –approximately 1 hour. TIP: Do not proof the twirls (they are a Freezer-to-Oven product).
Step 2: Smear large muffin pan generously with sticky bun smear. Cover bottom with pecans.
Step 3: Place roll into pan.
Baking: Bake at 375ºF for 25-30 minutes Adjust baking times, if necessary, to compensate for your oven’s unique characteristics.
Finishing: Let stand for a couple of minutes before inverting pan to release rolls.
Caution!! Sticky bun smear can cause serious burns if not handled properly!!!
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Baked Product
Finished Product