BIO Butter Cinnamon Cruffin
The ingredients for the BIO Butter Cinnamon Cruffin - from wheat starch to butter powder to cinnamon - allow for a creative, professional pastry innovation for your range.
Recommended Organic Ingredients
Recommended Organic Ingredients
Organic wheat starch native
Organic sugar white fine (=org...
Organic raw cane sugar light
Organic whole egg powder
Organic honey from austria
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Recipe
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Organic wheat starch native 22.0011000 g
Organic wheat starch native 22.001Organic wheat starch is obtained from wheat flour from organic farming. In a purely physical process, the starch and protein fractions (= "gluten") are separated from each other ("washed out") by means of water, then the white starch milk is dried "natively" without further degradation. Organic wheat starch can be used universally when it comes to thickening, consistency and binding. After heating and cooling a water starch mixture, one can observe the binding, swelling, stabilizing and thickening effects (see video). This starch is mainly used in bakery products, but it is also used to thicken desserts, sauces and instant products. Likewise, it plays a role in moisture retention and as an emulsifying and stabilizing agent. It is also used as a release agent for glazes. Gluten-free alternatives are, for example, organic corn starch 21.050 and organic potato starch 20.001.Show More Show LessBenefits- Thickening, consistency, binding
- brings fine crumb for baked goods
More InfoFields of Application- Prepared flours and baking mixes
- pastry
- salads
- dressings
- confectionery
- sauces
- specialties
- fillings
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Organic sugar white fine (=organic beet sugar fine) 90.084Alternative to beet sugar
Organic sugar white fine (=organic beet sugar fine) 90.084“Organic sugar white” (= eco-sugar, = organic saccharose) is a fine-grained sugar variety won from Austrian sugar beets from certified organic cultivation. Due to its consistent fine structure it is especially suitable for baking mixtures. According to the common quality criteria of EU category 2.Show More Show LessBenefits- especially for baking and spice mixture
- consistent crystal structure
- sweetener
More InfoFields of Application- bakery products
- pastries
- confectionery and other sweet products
- desserts
- dairy products
- jam
- fruit preparations
- ice cream
- fruit juices
- wine
- etc.
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Organic raw cane sugar light 90.018Alternative to beet sugar
Organic raw cane sugar light 90.018"Sugarcane" with the botanical name Saccharum officinarum belongs to the plant family of grasses (Gramineae). The perennial tropical grass grows up to 5 meters high and has a pithy stem with a diameter of 5 centimeters. To obtain "organic raw cane sugar", this pith is pressed out, the resulting sugar juice is thickened, impurities are separated and finally crystallized. In the production process, the organic golden yellow sugar is not as strongly purified (refined) as white granulated sugar and thus contains even more of the natural brown molasses, which explains the desired light brownish colour. White cane sugar and organic white sugar are chemically identical because when both raw materials (sugar cane, sugar beet) are strongly purified, they always contain the same sugar molecule.Show More Show LessBenefits- Sweetener, fine malt aroma
- Nutritional value and mineral content
- special free-flowing / durable packaging
More InfoFields of Application- bakery products
- sweets
- ice cream
- juices
- sweeteners
- specialties
- etc.
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Organic whole egg powder 10.001200 g
Organic whole egg powder 10.001Organic chicken eggs from certified organic agriculture get cracked, homogenised, pasteurised, and gently spray-dried. Austrian eggs from controlled organic farming are used for production. Organic whole egg powder can be used all year round, uncomplicated, microbiologically worry-free, exactly like fresh egg. In contrast to liquid egg, it has a very long shelf life without loss of quality. It is used very successfully from large kitchens to industrial processors.Show More Show LessBenefits- nutritional value, binding agent
- long shelf life
- easy to use
More InfoFields of Application- bakery products
- pasta
- dumpling blends
- mayonnaise
- sauces
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Organic honey from austria 20.796200 g + some for brushing
Organic honey from austria 20.796Honey is produced by mixing the raw materials nectar and honeydew with the honey bee's own substances. The feed basis is nectar and honey from spruces, oaks, firs, raspberries, blackberries, fruit blossoms, dandelions, sycamores, chestnuts, etc. and from the countless blossoms of the mountain and alpine meadows.Show More Show LessBenefits- dark "forest and blossom honey".
- Origin Waldviertel/Alpine region (far from traffic and industry)
More InfoFields of Application- Baked goods
- confectionery
- spreads
- sweets
- gingerbread
- sweeteners
- specialities
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Organic cinnamon powdered 80.02640 g
Organic cinnamon powdered 80.026Cinnamon is the inner bark of the cinnamon tree, which belongs to the laurel family. The bark is used as a spice: dried as sticks, and ground as cinnamon powder.Show More Show LessBenefits- intense aroma
- great solubility
More InfoFields of Application- bakery products
- pastries
- pudding
- spice
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Organic ground cinnamon Ceylon 80.124Alternative to ground cinnamon
Organic ground cinnamon Ceylon 80.124Cinnamon is obtained from the inner bark of the cinnamon tree, which belongs to the laurel family. During production, young branches are harvested, the outer layer of bark is removed, and the aromatic inner bark underneath is carefully peeled off. As it is gently dried, the bark naturally curls into the characteristic cinnamon sticks. These are either sold whole or finely ground into cinnamon powder. Another advantage of Ceylon cinnamon is its naturally comparatively low coumarin content. Coumarin is a naturally occurring plant compound that can be present in significantly higher concentrations in Cassia cinnamon. Ceylon cinnamon is therefore particularly suitable for products and dishes in which cinnamon is used regularly or in larger quantities.Show More Show LessBenefits- milder, sweeter, finer and more aromatic than cassia
- low coumarin content
More InfoFields of Application- Baked goods
- pudding
- spice
- pasta
- noodles
- spicy
- specialties
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Organic yeast powder active 90.01480 g
Organic yeast powder active 90.014Yeast strains of the baker's yeast fungus or scientifically Saccharomyces cerevisiae (synonym: baker's yeast, in Austria: "Germ") are cultivated in a nutrient solution produced on a purely organic basis from certified organic grain, clean spring water and enzymes and gently dried.Show More Show LessBenefits- dry, easy to store, always available
- baking-active, high leavening power
- can be dosed precisely and cleanly
- gluten-free
More InfoFields of Application- Baked goods
- bread
- biscuits
- specialities
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Organic salt, uniodized ( Atlantic sea salt) 90.05720 g
Organic salt, uniodized ( Atlantic sea salt) 90.057This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.Show More Show LessBenefits- organic certified, clear declaration
- no iodine added
- no anti-caking agents or adherents like sodium ferrocyanid added
More InfoFields of Application- Universal flavouring
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Organic syrup powder dextrose DE97 20.43730 g (optional for shelf life)
Organic syrup powder dextrose DE97 20.437Organic syrup powder glucose is produced from organic starch. The powder is often called “dried glucose” (glucose = dextrose = grape sugar). The source material is liquefied, saccharified and gently spray-dried. This extra sweet powder mainly consists of glucose and is highly soluble. This spray-dried powder is characterised by a very high sweetening power and very low water content (<1.5% by weight). The sister product to this is the organic dextrose crystal (monohydrate).Show More Show LessBenefits- provides almost the same characteristics as crystallised glucose
- brings a creamy, smooth taste into your recipe
- improves the sense of taste
More InfoFields of Application- beverage powder
- ice cream
- fruit powder
- baby food
- sausages
- milk drinks
- fruit and soy drinks
- dessert sauces
- cereal bars
- fruit preparations
- baking mixtures
- icings
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BIO-Weizenkeimling getrocknet100 g
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BIO-Butterpulver400 g + 300 g (for laminating)
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BIO-Rübenzucker aus Österreich100 g + 80 g (Topping)
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BIO-Schlagoberspulver200 g
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Water900 ml in total
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Recipe Note
Especially for innovative bakeries, the combination of {BIO-Butterpulver}, {BIO-Weizenstärke nativ} and {BIO-Zimt gemahlen} is a real game changer - versatile, scalable and ideal for modern food concepts.
Dr. Robert Zach
Geschäftsführung / CEO
Preparation
The recipe combines an innovative croissant-muffin hybrid structure with high freshness preservation, optimal scalability, and excellent convenience for professional production.
Preparation of BIO Butter Cinnamon Cruffin for 20 pieces
- Dough preparation:
- Mix 1000 g BIO-Weizenstärke nativ with 100 g BIO-Weizenkeimling getrocknet and 20 g BIO-Salz, unjodiert (Atlantik Meersalz) dry.
- Add 100 g BIO-Rübenzucker aus Österreich (alternatively BIO-Zucker weiß, fein (=BIO-Rübenzucker fein) or BIO-Zucker goldgelb (=BIO-Rohrohrzucker)).
- Dissolve 80 g BIO-Hefepulver Germ aktiv separately in 500 ml lukewarm water and stir into a pre-dough with 200 g BIO-Volleipulver (instead of fresh egg) and 400 ml water. Let it rise for 20 minutes.
- Add the pre-dough with 200 g BIO-Honig Wald- & Blütenhonig aus Österreich and 400 g BIO-Butterpulver (instead of butter) to the flour and knead intensively for 10 minutes.
- Add 200 g BIO-Schlagoberspulver (instead of fresh cream) and knead for another 3 minutes.
- Let the dough rise covered for 60 minutes at 28°C.
- Laminating:
- Roll out the dough rectangularly on a floured surface. Distribute 300 g BIO-Butterpulver evenly on it and fold in the dough (simple laminating). Repeat the process 3 times, cooling for 20 minutes each time.
- Shaping:
- Cut the dough into 20 strips, roll them up spirally into snails and place them in greased muffin tins.
- Brush the surface with water and sprinkle with 40 g BIO-Zimt gemahlen (alternatively BIO-Zimt gemahlen Ceylon) and 80 g BIO-Rübenzucker aus Österreich.
- Proofing:
- Let the cruffins rise covered for 45 minutes at 28°C.
- Baking:
- Bake in a preheated oven at 180°C convection for about 20-22 minutes until golden brown.
- Finishing:
- After baking, brush with some BIO-Honig Wald- & Blütenhonig aus Österreich and dust with BIO-Zimt gemahlen to taste.
Note: For longer shelf life, BIO-Sirup Pulver Dextrose DE97 can be added to 3% of the dough quantity.