Its Tiger time - Try new Bakels Tiger Paste for superb tiger pattern, flavour and crunch
Group 1
Ingredient
KG
1.000
Total Weight: 1.000
Group 2
Ingredient
KG
6.000
Water
0.750
Total Weight: 6.750
  1. Soften Group 1.
  2. Add Group 2.
  3. Mix with beater until smooth.

For colour/flavour variations add 20-40grams of Bakels Apito Paste of your choice to 1kg of icing.

Group 1
Ingredient
KG
4.000
10.000
Water
0.600
Total Weight: 14.600
  1. Whip the Whip N Ice to cream specifications for mock cream.
  2. Using a paddle add water and icing sugar and mix until clear.

For colour variations per kilogram of icing, add the following flavouring paste levels:
- Chocolate Icing PORTION CONTROL CHOCOLATE PASTE 20g
- Coffee Icing PORTION CONTROL COFFEE PASTE 15g
- Raspberry Icing PORTION CONTROL RASPBERRY PASTE 15g
- Orange Icing PORTION CONTROL ORANGE PASTE 15g
- Lemon Icing PORTION CONTROL LEMON PASTE 15g
- Banana Icing APITO BANANA PASTE 20g

Group 1
Ingredient
KG
2.270
0.455
Total Weight: 2.725
Group 2
Ingredient
KG
Water (variable)
0.285
Total Weight: 0.285
  1. Mix Group 1. on a slow speed for 5 minutes.
  2. Add Group 2. and mix together on a low speed.
  3. Stop mixer and place on second speed and beat until light and smooth.
Group 1
Ingredient
KG
1.000
0.250
Water (Warm)
0.075
0.075
Total Weight: 1.400
  1. Whip up Pettina Buttercream Concentrate as per product recipe.
  2. Place all ingredients in a mixing bowl and blend together until smooth.
  3. Use immediately or store in the fridge until ready for use.

This icing is suitable for piping on yeast buns or for use on sponges & cakes.
If a more fudge type icing is required, increase the buttercream to 350g and decrease the water to 50g.
If a thinner smoother icing is required use 150g buttercream and 100g water.