Bakels trend alert
SCANDINAVIAN HYGGE
Bakels trend alert
SCANDINAVIAN HYGGE The Scandinavian concept of ”hygge” has gained popularity in recent years as a way of embracing the cosy and comfortable aspects of life. Hygge is all about creating a warm and inviting atmosphere that promotes relaxation, contentment, and a sense of well-being. The concept has its roots in Danish culture but has since spread to other Nordic countries, including Sweden and Norway. At its core, hygge is about finding joy in the simple pleasures of life, such as spending time with loved ones, savoring a warm cup of tea or coffee, eating something nice, or enjoying a good book by the fire. Hygge is not just a physical state but also a mental state, one that prioritizes relaxation, mindfulness, and being present in the moment. One of the most appealing aspects of hygge is its simplicity. Hygge is not about acquiring more things or achieving more success; it is about finding joy in the small things and cultivating a sense of contentment in the present moment. In our busy, fast-paced lives, taking a moment to embrace the hygge mindset can be incredibly restorative. In addition to promoting relaxation and contentment, hygge has been linked to a range of health benefits. Studies have shown that cultivating a hygge mindset can lead to lower levels of stress and anxiety, better sleep quality, and even lower rates of depression. Overall, the concept of hygge has become increasingly popular in recent years as a way of embracing the cozy and comfortable aspects of life. Whether you live in Scandinavia or elsewhere in the world, taking a moment to embrace the hygge mindset can be a powerful way of finding joy in the present moment.
Hygge: a way of living
Hygge by Bakels In this series of recipes, we offer a Scandinavian taste sensation and experience á la Hygge.
THE SWEDISH CINNAMON BUN Swedes love their cinnamon buns, and it is reasonable to assume that the bun is the most eaten treat of all time. Who can resist that sweet dough rolled up with a swirl of cinnamon and sprinkled with pearl sugar. In fact, Sweden even has a special day for the classic Cinnamon Bun. On October 4th every year, 7 million Cinnamon Buns are sold in Sweden on the official Cinnamon Bun Day alone. That is quite a number for a population of 10 million people.
Sweden’s most beloved
Did you know? This classic bun can be found in many different shapes and tastes. Cinnamon is the most common flavour but you can also find buns with the tastes of pistachio, vanilla, lemon, chocolate, pear and orange. The smooth and creamy filling inside is called Remonce and Bakels offers a lot of various flavours to choose from.
Featured products BAKELS SOFT DOUGH CONCENTRATE A concentrate for sweet doughs. Gives volume and softness. 374210 - 20 kg bag
BAKELS CINNAMON REMONCE A palm oil free cinnamon remonce. 574111 / 574112 - 14 kg pail, 100 kg fibre drum
BAKELS GLOSSY
SEE ALL REMONCES FROM BAKELS HERE
Bun glaze powder that is easily dissolved in water. 345513 / 345599 - 12,5 kg bag, 700 kg big bag
FIKA
Sweden is a coffee-loving nation. In fact, the concept of having a coffee break with something sweet is so deeply rooted in Swedish everyday life, there is even a special word for it: Fika. Let’s dive into this cultural phenomenon, which has found its way around the globe, and learn about its associated baking traditions.
THE CONCEPT OF SWEDISH “FIKA” FROM GOTHENBURG TO TOKYO In the early 2000s, Scandinavian cuisine rose in popularity beyond the Nordics, establishing itself on the global food scene. An international interest in ‘fika’ soon followed suit. Beyond a passing trend, the enduring and far-flung popularity of this new, Nordic coffee experience can be found in cafés in New York, Tokyo, Taipei and as far as Melbourne in Australia.
THE SOCIAL IMPORTANCE OF FIKA For Swedes, fika is more than just a regular coffee break with a sweet treat. Rather than a purely culinary tradition, it is a social phenomenon that brings people together regardless of their background or circumstances. This social aspect is just as important as the tempting combination of hot coffee and sweet pastry. ‘Having a fika’ together is considered as quality bonding time, be it with family, friends, or coworkers. At work, many important discussions and major decisions are made over a fika or at the coffee machine. In fact, in a Swedish workplace, fika might be one of the most important meetings you have during your day!
A little ”Fika” is always a good idea!
”BUDAPESTRULLE”
Featured products
”TEBIRKES”
Featured products
BAKELS LES FRUITS RASPBERRY
BAKELS SEMLA FILLING VICTORIA
Raspberry filling with 70% fruit.
With almond paste and toasted, chopped almonds (9,5%)
881510 - 6 kg pail
575611 - 14 kg pail
BAKELS CHOCKEX PREMIUM DARK
BAKELS KARITÉ GOLD
With a rich taste of dark chocolate.
Vegetable special margarine for danish and puff pastries.
520812 / 520811 - 12,5 kg, 25 kg bag
169510 - 10 kg carton (2x5 kg)
BAKELS ACTIWHITE
AROMATIC EGGIN
Powder mix of egg albumen.
Glazing agent for sweet dough, puff pasties, cookies etc.
314011 / 314000 - 8 kg bag, 15 kg (10x1,5 kg) carton
449713 - 10 kg bag
USE BAKELS PRODUCTS FOR THE PERFECT ”HYGGE-FIKA”
”SKOLEBRØD”
Featured products
”NAPOLEON”
Featured products
BAKELS SOFT DOUGH CONCENTRATE
BAKELS CUSTARD K
A concentrate for sweet doughs. Gives volume and softness.
Instant complete cold process vanilla custard mix.
374210 - 20 kg bag
336915 / 336917 - 25 kg, 12,5 kg bag
BAKELS CUSTARD K
BAKELS LES FRUITS RASPBERRY
Instant complete cold process vanilla custard mix.
Raspberry filling with 70% fruit.
336915 / 336917 - 25 kg, 12,5 kg bag
881510 - 6 kg pail
Every year, Fat Tuesday, or Semmeldagen, as the Swedes like to call it, falls on the seventh week before Easter. In Sweden, it’s considered the national day of Sweden’s popular pastry, the semla. The tradition is centuries old but the day and perhaps most importantly, the pastry, seem to be getting more popular by the year. Although new creative variations of the semla are introduced every season, the classic two-layer bun made of wheat and cardamom, stuffed with almond paste under a cover of thick layered whipped cream is in many ways considered holy to the Swedes. It’s no wonder that an estimated 6 million semlor are sold in one single day during Fat Tuesday. But the Semla season actually starts right after Christmas and during these months an estimated 40 million semlor are sold. For a small population of just 10 million people, that is an obscene amount of semlor.
”SEMLA”
Featured products
How to eat a semla
BAKELS SOFT DOUGH CONCENTRATE
Start with the lid. Use it to scoop up some of the gooey contents. Proceed with the rest of the bun. The carnal eat it shamelessly straight from hand-to-mouth. The refined like to fork-it. Bohemians do it with a spoon. Tourists do it with confusion. And traditionalists order it in a bowl of warm milk. All are equally good.
A concentrate for sweet doughs. For volume and softness.
RECIPE OF A CLASSIC SWEDISH SEMLA Bakels Soft Dough Concentrate 500 g Rapeseed oil 250 g Sugar 300 g Ground cardamom 20 g Wheat flour approximately 1900 g Yeast 150 g Water 1000 g Mixing time: 6 minutes on low speed and 6 minutes on high speed. Dough temperature: 26-28°C. Resting time: 10 minutes. Proving time: 55 minutes. Baking temperature: 180°C. Baking time: 80 g bun approximately 8 minutes.
374210 - 20 kg bag
BAKELS SEMLA FILLING VICTORIA With almond paste and toasted, chopped almonds (9,5%) 575611 - 14 kg pail
”CHOKLADBOLL”
SWEDEN’S FAVOURITE CHOCOLATE TREAT Butter Sugar Oat flakes Aromatic Spanish Mocha flavour Cocoa Bakels Chockex Premium Dark, melted Decoration: Bakels Chockex Premium Dark, melted Coconut flakes
625 g 625 g 750 g 20 g 95 g 240 g
Mix all the ingredients except the oat flakes with a paddle until the dough is smooth and fine. Add the oat flakes and mix for 2 more minutes. Roll 60 g balls in melted Chockex and coconut flakes.
Featured products AROMATIC SPANISH MOCHA FLAVOUR
BAKELS CHOCKEX PREMIUM DARK
Natural flavour with a taste of coffee.
With a rich taste of dark chocolate.
616011 - 12 kg (12x1kg bottle)
520812 / 520811 - 12,5 kg, 25 kg bag
”DAMMSUGARE”
Did you know? It is said that the name vacuum cleaner comes from the fact that the look flirts with how an old vacuum cleaner looked like. Also because it used to be made from leftover cake scraps, a clever way to make use of leftovers. Now you can do the same using our recipe. Super tasty, economical and environmentally friendly.
THE MOST TASTY VACUUM CLEANER
Made from cake leftovers!
Leftovers from soft cakes of any kind 1000 g Margarine 150 g Bakels Semla Filling Viktoria 350 g Aromatic Arrack Flavour 50 g Cocoa 50 g Butter cream: Bakels White Fudgice 300 g Butter 75 g Decoration: Marzipan & Bakels Chockex Premium Dark Mix all the ingredients with a paddle until the dough is smooth and fine. Whisk Fudgice and butter until it is fluffy. Roll out a 500 g piece of the dough. Refrigerate for 1 hour. Roll out the marzipan and spead it with butter cream. Roll in the dough piece until it’s fully covered. Cut into desired pieces and dip in Chockex on both sides.
Featured products BAKELS CHOCKEX PREMIUM DARK
AROMATIC ARRACK FLAVOUR
With a rich taste of dark chocolate.
Contains pure arrack, fortified with flavourings.
520812 / 520811 - 12,5 kg, 25 kg bag
660013 7 660012 - 12 kg (12x1kg bottle), 5 kg plastic can
BAKELS SEMLA FILLING VICTORIA
BAKELS WHITE FUDGICE
With almond paste and toasted, chopped almonds (9,5%)
Fudgice topping with taste of white chocolate.
575611 - 14 kg pail
579710 - 10 kg pail
”KLADDKAKA”
RECIPE OF A YUMMY SWEDISH KLADDKAKA Bakels Choco Muffin & Cake mix Margarine Water Bakels Dark Truffle
1000 g 300 g 400 g 150 g
Mixing time: Mix all ingredients with a paddle. 1 minute on slow speed and 4 minutes on medium speed. Baking temperature: 180°C. Baking time: 10-12 minutes depending on the size of the mold. The cake shall not be fully baked.
Featured products BAKELS CHOCO MUFFIN & CAKE COMPLETE PF
BAKELS DARK TRUFFLE
A complete, palm free mix with a rich chocolate flavour.
A dark truffle with a rich taste of chocolate.
376612 - 20 kg bag
536911 - 6 kg pail
”BISKVI” RECIPE OF LUXURY TRUFFLE BISQUITS
Featured products BAKELS ACTIWHITE Powder mix of egg albumen. 314011 / 314000 - 8 kg bag, 15 kg (10x1,5 kg) carton
BAKELS LIGHT TRUFFLE
Almond paste Sugar Actiwhite mixture (see below)
1500 g 625 g 312 g
Actiwhite mixture: Bakels Actiwhite Water
33 g 333 g
Filling & Covering: Bakels Light Truffle Bakels Chockex Premium Dark
Almond bisquit: Mix Actiwhite and water. Set aside for 10 minutes. Mix the almond paste and sugar with a paddle until the dough is smooth. Add the egg white mixture a little at a time on medium speed.
A light brown truffle with a taste of milk chocolate.
When the biscuits has cooled off, spread or pipe Light Truffle and cover with melted Chockex.
537810 - 6 kg pail
Baking temperature: 180°C. Baking time: 10 minutes.
BAKELS CHOCKEX PREMIUM DARK With a rich taste of dark chocolate. 520812 / 520811 - 12,5 kg, 25 kg bag
Swedish
PRINCESS CAKE Princess cake is a traditional Swedish cake from the 40s. It was created by Jenny Åkerström who was a teacher at a household school for wealthy young girls which had both Swedish and Danish princesses as pupils. The princesses were particularly fond of this cake, which was initially called Green Cake, but was later named Princess Cake.
Cake for a good cause Featured products BAKELS CUSTARD K Instant complete cold process vanilla custard mix.
The last week in September is Princess Cake week. For every cake sold, money is donated to The Swedish Crown Princess Victoria’s fund, for children in Sweden with a disability or chronic illness.
336915 / 336917 - 25 kg, 12,5 kg bag
BAKELS LES FRUITS RASPBERRY
AROMATIC JILK
Raspberry filling with 70% fruit.
A versatile Cake Gel for volume, stability and flexible baking.
881510 - 6 kg pail
225419 / 225428 - 5 kg, 30 kg pail
HOW TO BE THE PERFECT FIKA HOST
7
kinds of cookies. This is an old Swedish and Norwegian tradition where the host was expected to prepare seven different kinds of cookies for the Fika guests. The type of cookies could vary, but there would be exactly seven kinds. Less than seven indicated an insufficent host and more than seven indicated a pretentious host. It had to be ”lagom” - a popular swedish word that means not to little, not to much, just ”lagom”.
DANISH WITH VANILLA OR FRUIT FILLING
Danish
A SUCCESSFUL MISTAKE
In Denmark and in Sweden, these crispy and slightly sticky delicacies are called ”Wienerbröd”. The name comes from the fact that the pastries began to be manufactured in Denmark in 1840 by bakers from the Austrian capital Vienna. According to one legend, a baker’s apprentice forgot to knead the butter into the dough when he was making buns. He tried to solve the problem by rolling it in several layers. After weighing and rolling until there were 27 layers, he was satisfied and a whole new kind of bun was born, one that was much crispier than the buns previously known. Today many bakers prefer margarine when making Danish. The reason is that the butter is heavier and that the Danish becomes airier with margarine.
Featured products BAKELS KARITÉ GOLD Vegetable special margarine for danish and puff pastries. 169510 - 10 kg carton (2x5 kg)
BAKELS CUSTARD K Instant complete cold process vanilla custard mix. 336915 / 336917 - 25 kg, 12,5 kg bag
BAKELS SUPERGLAZE NEUTRAL Ready-made spray gel glaze with a neutral taste. 346110 - 15 kg bag in box
BAKELS LES FRUITS APPLE Apple filling with 70% fruit. 883010 - 5,5 kg pail
HOW TO MAKE THE DELICIOUS DANISH DOUGH Water (cold) 1000 g Wheat flour 2300 g Yeast 150 g 8 eggs approximately 400 g Sugar 150 g Bakels Karité Gold 100 g For the dough work: Bakels Karité Gold 2400 g Mix all ingredients in the machine into a smooth dough. Roll out and spread on Bakels Karité Gold, fold double, roll out to 3 times the size, fold the dough so it will be three layers, roll out again, let it rest for 5 minutes and repeat the folding/roll out one last time (approximately 4 mm thick) Cut into required size. Put the dough on baking paper or a metal trace. Proving time: 30-45 minutes in 27°C, 60% moist.
Read more about Les Fruits Les Fruits with 70% fruit content, is available in six different flavours. Choose between apple, strawberry pear, raspberry, blueberry and rhubarb.
Baking temperature: 220°C. Baking time: 7-10 minutes.
Scandinavians
A WHOLE GRAIN EATING POPULARITY Whole grain bread is a staple in Scandinavian homes and for good reason. Whole grains are packed with fiber, vitamins, and minerals, which are important for maintaining good health. Whole grains are now considered the single most important dietary factor in preventing poor health*. Consuming whole grains regularly can help regulate bowel movements, lower cholesterol, and reduce the risk of heart disease, diabetes, and certain types of cancer. In addition, whole grains are minimally processed and require less energy and resources to produce, making them a sustainable and environmentally friendly food choice. Unlike refined grains, which have been stripped of their nutritious bran and germ, whole grains contain the entire grain kernel, including the bran, germ, and endosperm. This means that they are rich in fiber, vitamins, minerals, and other essential nutrients that are important for maintaining optimal health. Scandinavians eat a lot of whole grain bread as a healthier and more suistanble alternative to white bread. *The Bread Institute in Sweden ”Brödinstitutet”.
Featured product
RECIPE OF ”RÅGER” WHOLE GRAIN RYE BREAD Water Whole grain wheat flour Bakels Råger (rye bread) Wheat flour Black syrup Bakels Dry Yeast Bakels Lecicool Bakels Lecimax 2000
1100 g 800 g 500 g 500 g 100 g 15 g 30 g 20 g
BAKELS RÅGER
Mixing time: 10 minutes on low speed, 2 minutes on high speed.
A dark bread rich in fibres with rye and sourdough flavour.
Resting time: 20 minutes.
395911 - 20 kg bag
Divide the dough into desired weight. Proving time: 60 minutes.
BAKELS DRY YEAST Active, instant, dry yeast.. 297212 - 10 kg (20x0,5 kg) carton
Steam: 8 seconds. Starting temperature: 240°C. Baking temperature: 190°C. Baking time: 30 minutes for free standing loafs, inserted 40-45 minutes.
BAKELS LECICOOL A bread improver primarily intended for frozen dough. 194212 - 20 kg bag
BAKELS LECIMAX 2000 A bread improver that provides a good volume. 194111 - 20 kg bag
SEE MORE HEALTHY WHOLE GRAIN BREAD RECIPES HERE.
Scandinavian bread with full-bodied taste and character
RYE BREAD
Rye bread has a long-standing history of popularity in Scandinavia. In fact, rye is a staple crop in many parts of the region, and it has been a vital part of Scandinavian cuisine for centuries. The cold climate and short growing season in the north of Europe make it challenging to grow other grains, which is one of the reasons why rye has become such an essential part of the Nordic diet. Rye bread is not just popular in Scandinavia because of its taste and cultural significance. It is also a highly nutritious food, rich in fiber, vitamins, and minerals. This makes it a healthy and filling option, which is particularly important during the long, dark winters that are typical in the region.
Featured product BAKELS DANISH RYE BASE A flexible base for Danish rye bread. Only add seeds of choice. 396010 - 20 kg bag
DARK SOURDOUGH BREAD
Featured product BAKELS DARK LEVAIN Gives a dark, full-bodied levain bread with malt and sourdough. 395211 - 20 kg bag
Seed bread healthy style Scandinavians enjoy a diet rich in healthy bread, which plays an important role in maintaining their overall health and well-being.
BAKELS MULTISEED Our bestseller Bakels Multiseed has a delicious full-bodied taste and a texture that makes the final bread pleasant to eat. The mix is also renowned for its excellent fresh-keeping qualities; the reasons customers come back again and again. With Bakels Multiseed you get a versatile mix of which you can create all types of end products that will attract the customer with a healthy profile. Bakels Multiseed contains: sunflower seeds, pumpkin seeds, linseeds, oat flakes, wheat bran and sourdough.
BAKELS MULTISEED PREBIOTIC With this unique bread base you get a bread full of fiber that acts as a prebiotic and contributes to normal bowel function. Multiseed Prebiotic contains chicory root which contributes to normal bowel function.
Ways to use our Multiseed mixes! MULTISEED CROISSANT
MULTISEED CRISP BREAD
MULTISEED WHOLE GRAIN
MULTISEED PREBIOTIC
your gut
BAKELS CRISP BREAD Wheat flour Water Bakels Multiseed Bakels Dry Yeast
1200 g 1000 g 1000 g 20 g
Mixing time: 6 minutes on low speed, 4 minutes on high speed. Resting time: Divide and let rest for 10 minutes. Flour and roll the dough down to about 1mm and nail it considerably. Roll the dough on a stick and roll out over a baking sheet, sweep off the flour. Brush water and if desired, sprinkle dill and flake salt over. Cut out in the desired size. Baking temperature: 140°C. Baking time: 25 minutes until dry and hard.
BAKELS MULTISEED CROISSANT Wheat flour Water Bakels Multiseed Sugar Skim milk powder Bakels Dry Yeast Salt To laminate: Karité Gold Glaze: Water Bakels Glossy Topping: Bakels Seed mix
1500 g 1000 g 500 g 100 g 50 g 25 g 10 g 900 g 1000 g 70 g 200 g
BAKELS MULTISEED BREAD Water Wheat flour Bakels Multiseed Bakels Dry Yeast
Swedish crisp bread, also known as ”knäckebröd,” is a thin, crunchy bread made from rye flour and water. It is a staple in Swedish cuisine and has been enjoyed for centuries. Traditionally, the bread is made by baking a thin, flat dough on a hot griddle, which gives it its distinctive texture and flavour. Swedish crisp bread is a versatile food that can be eaten on its own, topped with butter or cheese, or used as a base for open-faced sandwiches. It is a popular choice for those looking for a healthy and satisfying snack or meal.
Mix the ingredients for the dough in a doughmixer, use cold water and preferably cold flour. Mixing time: 4 minutes on low speed, 2 minutes on high speed. Fllatten the dough on a plate and place it in the fridge, covered with plastic. Roll out the dough and laminate with Bakels Karité Gold. The margarine should have a temperature of 14-15°C. Laminate the dough 2x4 or 3x3. Cool the dough after each beat, for the very best result. Cut into triangles oblong pieces and roll them up. Before baking, brush them with Glossy and sprinkle with seed mix Proving time: 32°C, 70% humidity for 120 minutes. Baking temperature: 190°C. Baking time: 18 minutes.
BAKELS PREBIOTIC BREAD 1050 g 1000 g 1000 g 25 g
Mixing time: 8 minutes on low speed, 3 minutes on high speed. Dough temperature: 29-30°C.
Water Bakels Multiseed Prebiotic Wheat flour Bakels Lecimax Low Bakels Lecisoft Master Bakels Dry Yeast
1000 g 1000 g 1000 g 20 g 20 g 20 g
Resting time: 20 minutes.
Mixing time: 5 minutes on low speed, 10-12 minutes on high speed.
Proving time: 37°C for 55 minutes.
Dough temperature: 26-28°C.
Steam: 10 seconds.
Resting time: 20 minutes.
Baking temperature: 180°C.
Proving time: 37°C for 60 minutes.
Baking time: approximately 50 minutes. Baked in frames, 3x4 pcs.
Starting temperature: 240°C.
your gut
Steam: 7-8 seconds. Baking temperature: 200°C. Baking time: 25 minutes (550 g).
Featured product
Featured product
BAKELS MULTISEED
BAKELS MULTISEED PREBIOTIC
A bread base with several nutritional benefits and great taste.
Multiseed with added chicory root for improved digestive health.
391820 - 20 kg bag
394011 - 20 kg bag
We are here for you
CONTACT US FOR TECHNICAL QUESTIONS ABOUT SCANDINAVIAN BAKING
Krister Ackermann Technical Product Manager - Bakery krister.ackermann@bakelssweden.se
Nana Bark Technical Product Manager - Confectionery nana.bark@bakelssweden.se
All the recipes can be adopted to/or influence an industrial level of baking. Contact us for bakery advices!
export@bakelssweden.se | www.bakelssweden.se | @bakels.sweden
