Katalog Kaiser 2020 | Kaiser Catalogue 2020

For me, for you.

With KAISER. The KAISER Magazine 2020

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ALL ABOUT THE LOVE OF BAKING. Baking is a lot of things, but definitely not a science. Baking is a cultural heritage, a tradition, an experience, a culinary treat, a journey of imagination, an art and an economic factor. People all over the world love the sweet, tasty delicacies, the smell of something freshly baked out of the oven wafting through the kitchen and they love baking, decorating and serving.

Baking brings people together across borders, generations and class divides – whether it is enjoying a coffee together or having a cosy chat about recipes, techniques, preparation methods and, of course, the perfect baking pans and utensils.

And that's where KAISER comes in. Because baking is not only our passion; we also enjoy continuing to make baking easier and thus turning more and more people into baking enthusiasts, with new recipe ideas, new baking pans designs as well as new useful gadgets.

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THE SUPERFOOD FROM THE BEEHIVE From page

BAKING STORIES ABOUT PANS AND MORE

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from page 12 PRODUCT DESIGN: CAKES TAKE CENTRE STAGE Page

16 POPULAR COMPANIONS WITH A DIFFERENCE From page

CONTENTS 2

Baking: a cultural asset

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All about the love of baking and how it brings people together.

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Honey, the liquid gold Buzz, buzz, buzz...

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Tradition meets innovation

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KAISER has been shaping the world of baking pans for 100 years.

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Baking pans 4.0 The new bundform pans: turning everyone into a creative cake decorator.

Celebrating the classics anew Black Forest gâteau and ­Frankfurt crown cake.

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CrispFlex technology The new KAISER premium ­baking pans made of high-­ quality platinum silicone.

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PRODUCT OVERVIEW

BAKING PAN MADE IN GERMANY From page

From page

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LA FORME PLUS

INSPIRATION INSPIRATION PLUS

PREMIUM SILICONE BAKING PANS Page

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Manufactured in Diez How KAISER baking pans are made: with precision and a highly-motivated team.

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CLASSIC

Product overview Excerpt from the KAISER range for 2020.

LEGAL NOTICE Issued by: WMF Group GmbH, Eberhardstraße 35, 73312 Geislingen (Steige), www.kaiser-backformen.com Recipes and photography: foto design kissner: Pages 04, 17; Jan Manheimer WMF: Cover, Pages 03, 04, 05, 07, 10, 12-15, 17, 20, 22, 26-41, 44-54, 58-59, 61-67, 70; Werner Pszolla WMF: Pages 05, 15, 25, 54-58, 60, 68-71; ©studio Bergoend: Pages 42-43, 63; Unsplash: Page 09 Calum Lewis, Massimiliano Latella, Matthew t Rader, 16 Samuel Zeller, 32-33 Boris Misevic, 24 Nicolette Meade; Shutterstock: Pages 18-19; Getty Images: Pages 20, 22

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HONEY, THE LIQUID GOLD. Buzz, buzz, buzz... Who doesn't like to nibble on golden yellow, sweet honey? No wonder the ancient Egyptians described the natural sweetener as the “food of gods”. Out comes the honey spoon... we're going to give you an up-close look at the golden nectar of the bees.

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DISCOVER

Honey, the liquid gold

Honey gives every cake a note of natural sweetness

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THE SUPERFOOD FROM THE BEEHIVE “Of air-born honey, gift of heaven, I now take up the tale.” More than two thousand years ago, the Roman poet Virgil praised the world's first known sweet food. And it’s no wonder, after all, honey has a wonderfully sweet taste and is used as natural superfood in various dishes, just as it was in the past. As one of the oldest and most traditional foods known to mankind, honey is a superstar, not only because of its extraordinary taste, but also because of its many healthy nutrients. And something else makes honey so unique: When properly stored, it is one of the few natural foods that hardly ever perishes.

From the nectar to the honey jar Honey is a pure natural product, which we owe to the diligence of the bees. As soon as the warm season begins, entire swarms of bees fly from flower to flower to collect nectar for our honey.

They also pollinate every flower and every plant they fly to – a necessary process to preserve the flora and fauna. The workers gather together their harvest in the beehive and mix it with their bodies’ own substances – now the transformation from nectar to honey begins.

The beekeeper finally removes the full combs from the hive, removes the wax lids and extracts the honey from the combs using a centrifuge. To remove individual pieces of wax, the honey is poured through a sieve before being filled into jars.

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Incidentally, only real honey can be called honey. The Honey Ordinance ensures that additives are forbidden in honey, so that we can enjoy a completely pure natural honey.

Delicious and healthy Honey is popular not only because of its sweet taste, but also thanks to its healing effect. Bees add enzymes and many other active substances to honey, which are extremely important for creating the natural sweetness and antibacterial effect of this viscous sweet treat. Each jar of honey contains a variety of ­natural substances, which have a soothing effect on insomnia and nervousness, intestinal diseases and headaches, for instance.

Baking with honey The natural product, honey, is ideally suited for baking as a substitute for industrially-produced sugar. However, not all honey is the same. Depending on the recipe, it's good to consider which taste best fits the cake. From sweet to bitter – due to its great variety, honey can support the flavour of the remaining baking ­ingredients or wonderfully enhance it with its exceptional taste.

For all types of nuts and almonds, fresh vanilla, dried fruit, cinnamon and cloves, the liquid gold is an excellent companion and is ideal as a sweetener. Try our KAISER recipe on page 11.

In flight, bees reach a speed of 26-30 km/h with a “sugar consumption” of 100 mg per flying hour.

TINY INSECTS, BIG EFFECT.

Bees must fly to around 2.000.000 flowers to produce 0.5 kg honey.

Bees provide more than honey. A third of what we eat wouldn't exist without them. They therefore play an ­indispensable role in our ecosystem. Learn more about the buzzing world of bees in facts and figures.

2.000.000

26-30 km/h

flowers

11.400

Bees’ wings flap an average of 11,400 times per minute.

That's 190 wing strokes per second.

per minute

250.000

These busy bees produce around 250.000 tonnes of honey every year in the EU.

tonnes

Honeybees look for food ­within a 3-4 kilometre radius of their hive. In human terms, this would mean travelling 2.500 km or so to obtain food.

3-4 kilometres 9

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ENJOY

Oh Honey

OH HONEY

Fruity vanilla cheesecake with a sweet touch SPRINGFORM PAN Ø 26 CM INGREDIENTS FOR THE WALNUT BASE

PREPARATION

1. Preheat oven to 170ºC (fan-assisted oven 150ºC). Lightly grease the

→ 100 g butter biscuits → 200 g walnut flour → 50 g melted butter → 100 g light brown sugar → ½ tsp. cinnamon

springform pan.

2. For the walnut base, place the butter biscuits in the freezer bag, squeeze out all of the

air, and seal. Roll over the biscuits with a rolling pin until they are crushed into fine crumbs.

Mix the crumbled butter biscuits together with the walnut flour, butter, sugar and cinnamon in a mixing bowl with a hand mixer or a food processor on the highest setting for approx. 5 minutes.

As soon as the ingredients form an even mixture, place the batter in the prepared springform pan and press firmly against the base to form a flat base.

FOR THE CHEESECAKE CREAM

→ 700 g cream cheese → 120 g sour cream → 4 eggs → 200 g granulated sugar → 2 vanilla pods → Lemon zest → ½ tsp. salt

3. For the cheesecake cream, use a hand mixer or a food processor with a whisk

FOR THE WALNUT CROQUANTE PIECES

→ Approx. 2 tbsp. water → Approx. 80 g sugar → Approx. 75 g walnuts

­ ttachment to stir the cream cheese and sour cream for approx. 2 minutes on a low setting a until creamy. Add the eggs and continue stirring for 1 minute. Remove both ends of the vanilla pod with a sharp knife, cut lengthwise and fold open. Use the knife to scrape the inside of the pod. Add the vanilla pulp, sugar, some lemon peel zest and salt to the cream and stir well. Pour the finished cheesecake cream over the prepared walnut base in the springform pan. Smooth the cream flat with a dough scraper. Bake the cake on the middle shelf for about 1 hour. After ­baking, leave the cake to cool, then place in the fridge for at least 2 hours. Loosen the edge of the cake with a knife and carefully remove the springform pan ring. Slide the cake from the base of the springform pan onto a serving plate.

4. For the walnut croquante pieces, cover a large plate with baking parchment. Add the water to a pot. Sprinkle the sugar on top and caramelise without stirring until golden brown.

Remove pot from the heat. Quickly mix in the walnuts, place them immediately on the baking parchment and spread flat. Leave to cool and then break into large pieces.

FOR THE DECORATION

→ 10 fresh plums with stems → 100 g coarsely chopped pistachios → 2–3 tbsp. honey

5. For the decoration, wash fresh plums. Quarter 3–4 plums with a sharp knife and place

them decoratively on the cake together with the remaining plums. Sprinkle the coarsely chopped pistachios generously over the plums. Finally, drizzle the honey over the cake using a tablespoon.

PLUS

→ 1 freezer bag

2 hours cooling time before serving

30 min 90 min Level: 3 preparation

total time

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TRADITION MEETS INNOVATION. THEN AND NOW WITH KAISER. KAISER has been shaping the world of baking pans for 100 years – from the materials used to the wide range of shapes and designs.

Chocolate moulds The forerunners of the modern 3D baking pans were often filled with liquid chocolate: but they were also used to conjure up ­delicious, pretty looking pies for the table.

Charlotte bundform pan According to one of many legends, the first Charlotte bundt cake was made by the Three Wise Men for their Alsatian host. However, the only thing we know with certainty is that the first Charlotte bundt cake pan dates back to Roman times.

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DISCOVER KAISER

Baking pans – a look back through history

Baking moulds Whether sweet or savoury, custard or jelly – baking moulds have been indispensable cooking and baking tools for what feels like forever.

Baking pans with eyelets Just after they became more widespread ­in the 17th century, baking pans became real status symbols. They had special eyelets allowing them to be displayed on walls and shelves.

Small baking pans and trays Muffins are all the rage these days. But even Grandma used to make delicious little chocolate cakes for her family and guests. When you look at it this way, the trend is already decades old.

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IN THE BEGINNING, THERE WAS BREAD. HOW BAKING BECAME FUN. It all began in the Neolithic Age when our inventive forefathers first grew crops to make flour, which they then mixed with water to make a paste and poured over a fire-heated stone. The heat of the stone cooked the paste into a tasty crust which took the form of the stone – and so the bread bowl was born. The hot stone method was then developed further into a small birchwood frame, creating mankind’s first baking pan. The hot stone was then pressed down from the top into the dough, leaving a hollow in the finished item, which could be filled with honey, berries and other ingredients.

Advanced civilisation and baking In many respects, the achievements of the ancient Egyptians and Romans still shape the world we live in today. So it is hardly surprising that they continued to develop the art of baking and baking pans, invented pans made of clay and copper and wrote down the first recipes. However, a lot of their knowledge was lost with the Fall of the Roman Empire. It is thanks to the monastery kitchens of the Middle Ages that at least a small part of this advanced baking culture has been preserved.

Braziers and fish moulds In the 16th century, braziers made of cast iron and other materials made their way into the kitchen. Because their legs were fi xed to the floor, it was possible to bake on an open fire using heat from underneath and on top.

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But around 100 years later, the time had come: Driven by flourishing trade, wheat flour, exotic spices and cane sugar became available to broader sections of the population.

Baking pans, made mostly of copper and clay, and rarely also of ceramic, enamel or glass, gained tremendous importance and were even given special eyelets so they could be used for decoration in the home. The variety of shapes and motifs – including the famous fish mould – knew no bounds thanks to the creativity of the coppersmiths. A meat jelly could simply be moulded into the shape of a fish or a crab to get around the meat ban on fasting days. Only with the Charlotte bundform pan were there strict guidelines, but they still managed to constantly create new variants.

Baking pans today Baking pans made of copper, ceramic, enamel, glass or clay are now almost exclusively used for decorative purposes. Even tinplate and blackened tinplate play a less important role. Instead, the world of modern high-quality baking pans is dominated by non-stick coated steel. Powered by innovators like KAISER, the focus is on the baking experience and baking results. No longer are the results defined by years of baking experience but rather about the joy that baking brings to the individual. Or in short: if you want to bake, you should be able to bake. The pans are there ready for you.

DISCOVER KAISER

Baking pans – a look back through history

SHAPING BAKING CULTURE. IMPROVING FROM GENERATION TO GENERATION.

Easter lamb moulds have been around for a long time. However, what once was difficult, complicated, time-consuming and required lots of baking experience is now child’s play, even for beginners thanks to 3D baking pans from KAISER.

There are numerous patterns for bundform pans, with some classics that have stood the test of time for generations.

The latest, modern KAISER bundform pans are proof that even innovative and extravagant new creations can find their way into our hearts and our kitchens.

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DISCOVER KAISER

Baking pan design development

»WE PRESENT CAKES IN A NEW LIGHT.« Developing baking pans means creating the basis for imaginative baking dreams.

That is the task of excellent product design.

Susanne Klement KAISER Design Management

Product development at KAISER is about more than just baking pans. It is about the tradition of baking in general, as well as new trends and creativity. And it involves inspiring millions of hobby and professional bakers. In a nutshell, it is about the foundation for making new baking dreams come true. With designs and patterns that stand on their own and also invite users to create their own ideas.

Creativity in design – creativity on the table New baking pans build a bridge between the baking classics and contemporary favourites and the trends of tomorrow. They lend an element of surprise at afternoon tea, by making it possible to create simple sponge cakes with fillings. They inspire connoisseurs and experts with faceted relief structures and make decorating easy with integrated ribs, grooves and circular indents. It makes no difference which decoration ideas are to be put into practice. The pans are designed to allow even beginners to create cakes with a real wow factor. Or, as the KAISER product design team would say: “We design cakes for bespoke decoration.”

Everyone should be able to bake. And professionals should be able to do it even better.

Extraordinary product design does not have a self-referential purpose. It combines the traditional with the modern and improves the opportunities to literally shape creativity and skill and conjure up new ideas. The focus is on giving anyone interested in baking the tools to achieve great results without having years of baking experience. And baking professionals can benefit from a wealth of different options to make virtually any baking idea possible, no matter how eccentric or ambitious it may be.

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The design management team is constantly communicating with product design during the brainstorming, selection, design and development of the structural pattern for the “multifaceted� springform base.

From the model to the mould From a hand-drawn sketch to the final adjustments in complex computer programs, from the first prototypes of the mould to test cakes made of plaster: Experts from the fields of design, model construction and technology combine their expertise throughout the design process for the new KAISER springform pan with two base designs.

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BAKING CLASSICS STAY WITH US OUR WHOLE LIVES. For festive occasions and family parties, on Sunday afternoons with the grandparents, at your favourite bakery or café when strolling about town:

While the Italians have their Cassata Siciliana, the French their Tarte Tatin and the Austrians their Linzertorte, the Black Forest gâteau is a central part of ­German culture and also famous all over the world. Recipes are handed down from generation to generation, and while they all follow the same principles and rules, virtually every region, bakery and family has developed its own special version of the recipe.

So why not go a step further? Why not reinterpret the shapes and decorations to carefully and creatively develop the classics further ? Of course, it takes a little finesse and respect for the traditions to make sure the old recipes are not

stripped of their authenticity. But there is nothing wrong with stepping outside the box – such as making a wonderful Frankfurt crown cake in a loaf pan or Grandma’s advocaat cake in a Charlotte bundform pan.

The following pages are full of creative, new ideas. Based on the motto of “doing one thing without neglecting the other”, we bake, decorate and interpret three baking classics – without blinkers. And there is a lot of respect for the mothers and fathers of these incomparable baking icons.

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The most famous c l Black Fo assic from the rest 20

SWEET TALKER Black Forest gâteau with a twist

SPRINGFORM PAN Ø 26 CM

PREPARATION

INGREDIENTS FOR THE CHOCOLATE SPONGE CAKE

1. Preheat oven to 170ºC (fan-assisted oven 150ºC). Lightly grease the springform pan.

2. For the chocolate sponge cake, separate the eggs. Whisk the egg whites in a mixing bowl

→ 7 eggs (size M) → 170 g sugar → 125 g wheat flour → 40 g corn starch → 30 g cocoa power, slightly deoiled → 1 tsp. baking powder FOR THE FILLING:

→ 500 g sour cherries and

500 ml juice from about 1½ jars of pitted sour cherries → 70 g sugar → 30 g corn starch → 100 ml cherry brandy → 1 sachet of bourbon vanilla sugar → 2 sachets of whipped cream stabiliser → 1.2 l cream FOR THE CHOCOLATE BARK

→ 125 g dark couverture chocolate FOR THE DECORATION

→ 16 fresh cherries with stalks*

* If cherries are out of season, you can use cherries from a jar instead of fresh cherries.

PLUS

2 hours 4 hours resting time resting time after filling before serving

90 min 130 min Level: 4

preparation

total time

3. For the filling, drain the sour cherries in a sieve, retaining the cherry juice. Measure out 75 ml of cherry juice to soak the bottom layers and set aside. In a pot, add 40 g sugar to ⅔ of the remaining juice and bring to the boil. Mix the starch in a bowl with the remaining cherry juice until smooth, then stir into the boiling juice. Quickly bring the cherry custard to the boil and remove from heat. Fold in the cherries and 40 ml cherry brandy and allow to cool. Mix in the remaining 30 g sugar, vanilla sugar and whipped cream stabiliser. Whip the cream until stiff, gradually adding over the mixture. Fill a little less than ⅓ (approx. 350 g) of the cream into an icing bag with a star nozzle. Cut the sponge horizontally into 3 pieces. Place a sponge layer (which was at the top during baking) with the cut surface facing down on a cake plate to form the base. Place a clean springform ring around the base. Combine the 75 ml of cherry juice that you've set aside with the remaining 60 ml of cherry brandy. Soak ⅓ of the mixture into the bottom layer. Use a little less than ⅔ of the cream in the icing bag to pipe a thick ring of cream around the sponge layer directly next to the edge of the springform pan. Store the icing bag with the remaining cream (approx. 150 g) for decorating in a cool place. Put the sour cherry filling in the middle and spread to the cream ring. Spread about 200 g of whipped cream on top and smooth out to the edge of the springform pan. Place the middle layer on top and soak with the cherry brandy mixture as before. Spread around 350 g whipped cream on it and smooth flat. Place the last sponge layer (which was at the bottom during baking) with the cut surface facing down and press down gently so that the top layer of sponge projects above the springform ring. Soak the sponge with the remaining cherry brandy mixture. Store in a cool place for at least 2 hours.

Store the remaining whipped cream (approx. 300 g) in a cool place.

4. For the chocolate bark, coarsely chop the couverture chocolate. Put ⅔ of it in a stainless

→ 1 pair disposable gloves 9 hours resting time after baking

with a hand mixer until stiff and set to one side. Beat the egg yolk, sugar and 4 tbsp. of warm water for 3–5 min. until creamy and white. Add half the egg white to the egg yolk mixture. Combine the flour, starch, cocoa and baking powder, sift over the mixture and fold in with a dough scraper.

Add the remaining egg white and carefully fold in. Transfer the mixture to the springform pan and smooth flat. Bake on the middle shelf for 35–40 minutes. Remove from oven and leave to cool on a cake rack for 1 hour. Carefully run a knife around the edge of the sponge. Loosen and remove the springform ring. Allow to sit for at least 8 hours before filling.

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steel bowl. Place the bowl over a pot of hot water and melt the chocolate, stirring constantly.

Remove the bowl from the water bath, stir in the remaining chocolate and melt it. Let the ­chocolate cool a little. Then spread across a sheet of baking parchment, leaving a 4 cm edge all around. Allow the glaze to set slightly for about 10 minutes, then roll up loosely with the baking parchment and put in the fridge for at least 30 min. until you can break the glaze. Meanwhile, run a knife around the edge of the cake. Open the springform ring and carefully remove it. Cover the top and edge of the cake with a thick layer of the remaining whipped cream using an offset spatula. Divide the cake into 16 pieces. Use the remaining cream in the icing bag to pipe large rosettes. Put on disposable gloves. Roll out the chocolate so that it breaks into large elongated pieces like tree bark. Cut the pieces down to around 10 cm, then place upright around the edge of the cake and press in gently. Sprinkle smaller pieces over the middle. Allow the cake to cool for at least 4 hours, preferably overnight, in the fridge.

5. For the decoration, wash the cherries complete with stems, allow them to dry thoroughly and place them on the rosettes.

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Known a nd loved and beyo in Frankfurt nd.

CREAM CRUISER

Frankfurt crown petal cake with salted caramel croquante LOAF PAN, 25 CM

PREPARATION

INGREDIENTS FOR THE BATTER

1. Preheat oven to 170ºC (fan-assisted oven 150ºC). Lightly grease a loaf pan.

2. For the batter, mix the butter, sugar, vanilla sugar and salt in a mixing bowl using a

→ 200 g soft butter → 175 g sugar → 1 sachet of bourbon vanilla sugar → 1 pinch of salt → 4 eggs (size L) → 275 g wheat flour → 4 level tsp. baking powder FOR THE VANILLA BUTTERCREAM FILLING

→ 750 ml milk → 60 g vanilla custard powder for cooking → 1 egg yolk (size M) → 300 g room-temperature butter → 120 g icing sugar → approx. 250 g redcurrant jelly FOR THE SALTED CARAMEL CROQUANTE

→ 50 g sugar → 10 g butter → 50 g roasted and salted mixed nuts FOR THE DECORATION

→ 1–2 maraschino cherries FOR THE DECORATION

→ 1 cake topper (bunting on wooden sticks with pompoms)

9 hours resting time after baking

hand mixer for 5 min. on the highest setting until creamy. Stir in the eggs one after the other for around ½ min on the highest setting. Mix the flour and baking powder and briefly stir in as 2 portions on a medium setting. Transfer the mixture to the prepared pan and smooth flat ­using a dough scraper. Bake the cake on the middle shelf for about 50 minutes. Remove from the oven and leave to cool on a cake rack for 1 hour. Turn the cake out onto a cake plate and turn it over. Allow to rest for 8 hours before filling.

3. For the vanilla buttercream filling, boil 600 ml milk in a pot. Add the vanilla custard

powder and egg yolk to a small bowl and combine with the remaining cold milk until smooth.

Stir into the boiling milk, bring back to the boil while stirring and allow to simmer for 30 seconds until a thick custard consistency is reached. Remove the pot from the heat. Pour the vanilla custard into a bowl, cover with cling film and allow to cool to room temperature (allow at least 3-4 hours). Beat the room-temperature butter and icing sugar in a mixing bowl until creamy using a hand mixer or food processor. Stir in the custard mix, one spoonful at a time. Put ⅓ of the vanilla buttercream in an icing bag with a ring nozzle. Put to one side a little less than ⅓ for coating. Put the rest aside for the petal cake look and the decoration. Cut the sponge horizontally into 3 pieces. Leave the bottom layer on the cake plate and put the other two layers to one side. Pipe a thick strip of vanilla buttercream on the two long edges and along the length of the middle of the bottom layer. Finish off the short ends with dollops of buttercream. Stir the redcurrant jelly in a bowl and put into a freezer bag. Cut off a small corner with scissors and fill around half into the gaps. Place the second layer on top and repeat the filling. Place the top layer of the cake with the cut surface facing down and press down gently.

Spread the reserved vanilla buttercream for coating onto the cake. Give the cake a thin covering on the sides and a thick coating on top. Fill the vanilla buttercream that you’ve put aside for the petal cake look and decoration into an icing bag. On the edge of the cake, pipe 3–4 dollops one above the other, then spread each dollop from the middle to the right using the back of a teaspoon. A little distance from the first row, pipe another row of dollops and spread to the right as before. Repeat the process until the cake is completely covered on all sides. Store the cake briefly in a cool place.

4. For the salted caramel croquante, melt the sugar, without stirring, in a small pot. As

soon as the sugar has caramelised to a golden-brown colour, remove the pot from the heat.

First stir in the butter, then the mixed nuts. Immediately spread the mixture onto baking parchment and press into a flat block. Allow the croquante block to cool, then chop finely on a board.

Sprinkle the croquante over the top of the cake. Pipe the remaining vanilla buttercream into large dollops on the surface.

4 hours resting time after filling

5. For the decoration, quarter the maraschino cherries and place them on the dollops.

Store in a cool place for at least 4 hours, preferably overnight.

100 min 150 min Level: 4 preparation

total time

6. For the decoration, add the cake topper elements.

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THE MAGIC OF FLOWERS. ALL YEAR ROUND. Far too often, flowers are only used as a beautiful decoration, which is later thrown away. Many flowers are not only visual highlights, but are also excellent for opening up new culinary horizons. If you do not have your own garden, we recommend that you purchase edible organic flowers from specialised suppliers. Try it out – it's worth it.

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DISCOVER

The magic of fl owers. All year round.

SPRING AWAKENING In the spring, flowers begin to blossom.

Apple, cherry and lime blossoms as well as lilacs, violets and daisies are

all edible. Rosemary, sage and thyme blossoms are also edible.

SUMMER HITS Naturally, the choice is now the greatest and includes special flowers such as borage, marigold, mallow, lavender, chive, meadowsweet, cornflower and sunflower.

AUTUMN POEM Time for classics such as rose hip, hibiscus and pumpkin blossoms.

Pansies, angelica, geraniums and, of course, roses are now also on the “menu�.

WINTER DREAM Dried or candied flowers, herbs and berries are ideal to use all year round.

And to look forward to the new year with its spring blossom.

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TIME FOR SOMETHING NEW. WHILE THE ANCIENT ROMANS TRADITIONALLY SERVED AN ALMOND CAKE AT WEDDINGS, IT TOOK UNTIL THE 19TH CENTURY BEFORE AN ENGLISH CONFECTIONER INVENTED THE CLASSIC TIERED WEDDING CAKE. IT’S NOT THAT LONG AGO, BUT LONG ENOUGH TO DARE TO TRY SOMETHING NEW: OUR “MARRY ME” MASTERPIECE !

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MARRY ME

The KAISER Wedding cake

FROM SIMPLE TO CEREMONIAL. One thing is clear: whatever you like, goes. There are no fixed rules, but there are lots of helpful tips for turning a simple table into a ceremonial table.

Tablecloths, tableware, cutlery and glasses The quieter and more neutral the tablecloth, the more effective the eye-catching plates, glasses and cups. A discreet tablecloth colour, on the other hand, emphasises the design of simple tableware.

Floral decoration Single flowers, elaborate flower arrangements, pompous bouquets – no matter what you choose, flowers are simply an essential part of every table. On simple and subtly decorated tables, they can become the stars of the show. Besides the bride and groom, of course.

Table decoration Often it's the little things that turn a table into a feast for the eyes. Lovingly selected pearls, autumnal foliage or simple confetti, festive, flashy chrome candlesticks or colourful tea lights – it’s all a matter of imagination and personal taste. But be careful not to overdo it; less is often more.

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MARRY ME

Coconut cake with Yuzu cream and fresh raspberries

→ 900 g soft butter → 750 g sugar → 3 packets

SPRINGFORM PAN Ø 26 CM BUNDFORM PAN Ø 22 CM

of bourbon vanilla sugar

→ Salt → 15 eggs (size L) → 540 g flour → 540 g corn starch → 240 g grated coconut → 9 tsp. baking powder

INGREDIENTS FOR 2 SPRINGFORM PANS AND 1 BUNDFORM PAN BASIC DOUGH COCONUT SAND CAKE

Our recommendation for the Marry me wedding cake: spread out the preparation steps over 2 days

INGREDIENTS FOR THE BUTTERCREAM

→ 200 ml yuzu juice (alternative: lime juice) → 150 ml lime juice → 900 ml orange juice (alternative: white wine) → 300 g sugar → 120 g wheat starch → 900 g butter (room temperature) → Approx. 300 g fresh raspberries → Food colouring paste Apricot and Coral

At least 4 hours cooling time before stacking and decorating

90 min 200 min Level: 4-5

preparation Preparation of Charlotte bundt cakes and cake bases

total time

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1.

At least 4 hours cooling time for making the buttercream

3.

4.

Pour the dough into each pan using a dough scraper and smooth flat. Place the 3 cakes on 2 shelves in the oven. Bake the cakes in the springform pans for approx. 45 min. and the cake in the bundform pan for a further 20 min. or so (test with a skewer).

Remove from the oven and leave to cool on a cake rack for 1 hour. Remove all cakes from pans and let them rest covered for at least 8 hours (preferably overnight) before filling.

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For the buttercream, pour 120 ml yuzu juice, 90 ml lime juice and 540 ml orange juice into a pot and bring to the boil with the sugar. Mix the remaining yuzu juice, lime juice and orange juice (500 ml) with 120 g wheat starch in a bowl. Whisk into the boiling liquid, bring back to the boil while stirring and allow to simmer for 30 seconds until a thick custard forms.

Preheat oven to 170ºC (fan-assisted oven 150ºC). In a fan-assisted oven, all 3 pans can be baked at the same time.

Lightly grease 1 bundform pan and 2 springform pans. Attach the springform rings and close.

5.

Transfer the custard to a bowl, cover with cling film and leave to cool. Leave for at least 8 hours (preferably overnight) in the fridge until firm.

2.

For the sand cake, per pan: Mix 300 g butter, 250 g sugar, 1 packet of vanilla sugar and a pinch of salt with a hand mixer on the highest setting for 5 min. until creamy and white. Stir in 5 eggs one after the other for approx. ½ min. on the highest setting. Mix 180 g flour, 180 g corn starch, 80 g grated coconut and 3 tsp. baking powder and stir on a medium setting.

6.

Take the custard and butter out of the fridge 2 hours before working further with the buttercream. Make the cream in 2 stages.

To do this, mix 450 g butter in a bowl with a hand mixer until creamy. Stir in half of the custard by the spoonful and beat again until frothy. Cover the first portion of buttercream and store it in a cool place, then prepare the second portion for filling the cake.

MARRY ME

Step by step instructions

For the ruffle cake, slice a thin layer off the top of both springform cakes and use for another purpose (e.g. cake pops).

Then cut both cakes once horizontally to create a total of 4 layers.

7.

Put aside one layer (the one that was at the bottom during baking) to finish the cake. Fill and stack one layer after the other with the help of the baking pan.

For the ruffle cake filling, spread ⅓ of the buttercream on top and smooth flat with a dough scraper.

8.

11.

For the filled Charlotte bundt cake, cut the cake horizontally (between both patterns) into 2 pieces. Place the lower part on a plate.

For the filling of the Charlotte bundt cake, take approx. 300 g of the buttercream that you've set aside (in the fridge), mix well with apricot-coloured food colouring and fill into an icing bag with a ring nozzle.

Lay ⅓ of the raspberries in a spiral shape on top. Place the second layer on top and press down gently. Repeat the filling.

Place the third sand cake layer on top and press down gently. Repeat the filling again.

9.

Finally, place the fourth layer of the cake with the cut surface facing down and press down gently. Store in a cool place for at least 8 hours (preferably overnight).

10.

12.

Pipe the buttercream around the entire lower part of the cake, then place the upper layer of the cake on top. Store the cake in a cool place for at least 8 hours (preferably overnight, like the ruffle cake).

29

FOR THE WHITE CHOCOLATE GLAZE AND THE DECORATION

13.

→ 100–125 g white couverture

chocolate (alternative: white cake glaze) → Pink-coloured sugar pearls → Silver-green herbs, e.g. thyme, eucalyptus and sage → Barley → Edible flowers (apricot and coral), e.g. snapdragons, delicate small roses, dahlias and hollyhocks

14.

15.

Fill the remaining coral-coloured buttercream in an icing bag with a ruffle nozzle and decorate the sides with vertical ruffle strips, pulling the strips upwards from the bottom. Store the cake in a cool place for at least 2 hours.

30

Run a long knife around the edge of the ruffle cake. Carefully remove the cake ring. Mix the rest of the buttercream (from the fridge) well and colour with the coral food colouring. Coat on all sides using a spreading spatula, applying a thin coat on the edges and a slightly thicker coat on the top.

16.

Place the bundt cake exactly in the middle of the ruffle cake with the help of a spreading spatula.

17.

18.

For the bundt cake, melt the white ­chocolate glaze over a hot water bath.

While still lukewarm, drizzle the glaze over the b ­ undt cake using a teaspoon. Let the chocolate set a little.

For the decoration, top the cake with the sugar pearls, flowers and herbs. Store the cake in a cool place for at least 1 hour, until the glaze is fully set.

Now all you need to do is to put the MARRY ME cake in a beautiful setting.

WITH SOME TIME, SKILL AND THE RIGHT PANS AND BAKING UTENSILS, THE » MARRY ME « CAKE CAN ALSO BE CREATED BY HOBBY BAKERS. 31

CHRISTMAS CUSTOMS AND TRADITIONS We all grew up with them... Christmas without a Christmas tree is unimaginable and in the advent season, biscuits are baked in countless styles and variations.

But where do these customs come from ?

Beautifully packaged biscuits in the new KAISER tins.

O

ne thing is certain – the Christmas tree is not of Christian origin.

Evergreen plants were already an important symbol in pagan cultures.

For example, the Germanic people decorated public spaces as well as their homes with fir branches for the winter solstice. A decorated fir tree is mentioned for the first time in the guild chronicle of the municipal craft s in Bremen in the year 1597. Nevertheless, it wasn’t until the 18th century that they became more widespread. And it was not until 1982, when Pope John Paul II, as head of the Catholic Church, allowed the very first Christmas tree ever to be erected on St. Peter's Square in Rome.

T

he tradition of baking biscuits, on the other hand, does not have clear origins. There are many theories about it – one of which is especially appealing to us, because it embodies the spirit of Christmas: sugar and spices were practically unaffordable in the Middle Ages.

To commemorate Jesus Christ, elaborate biscuits were baked in the wealthy monasteries and distributed to the poor, enabling them to enjoy these little culinary delights and the art of baking at that time.

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Lirum Larum...

Christmas dough scrapers make baking fun.

Merry Christmas

able en. l i a av gre Also d and e in r

From the forest I now appear...

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KAISER MINIS FOR LITTLE CAKES WITH A BIG EFFECT.

After Eight cake with cashew nuts and chocolate mirror glaze with the INSPIRATION mini bundform pan ø 16 cm

34

DISCOVER

The INSPIRATION mini pans from KAISER

Geode cake with vanilla buttercream with the INSPIRATION mini springform pan ø 18 cm

Espresso chocolate cake with cherry mascarpone filling with the INSPIRATION mini loaf pan 20 cm

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36

CITY JEWEL

Geode cake with concrete-look vanilla buttercream SPRINGFORM PAN Ø 18 CM

PREPARATION

INGREDIENTS FOR THE CHOCOLATE-ALMOND SPONGE CAKE

1. Preheat oven to 170ºC (fan-assisted oven 150ºC). Lightly grease the springform pan.

2. For the chocolate-almond sponge cake, separate the eggs. Whisk the egg whites in

→ 4 eggs (size L) → 125 g sugar → 100 g wheat flour → 15 g cocoa power, slightly deoiled → 50 g roasted and ground hazelnuts → 1 tsp. baking powder

a mixing bowl with a hand mixer until stiff and set to one side. In a mixing bowl, beat the egg yolk, sugar and 2 tbsp. warm water with a hand mixer for 3-5 minutes until creamy and white.

Combine the flour, cocoa, nuts and baking powder. Layer the egg white and flour mixture on the egg yolk mixture and fold in with a dough scraper. Transfer the sponge mixture to the prepared springform pan and smooth flat. Bake on the middle shelf for around 40 minutes. Remove from the oven and leave to cool on a cake rack for at least 1 hour. Carefully run a knife around the edge of the sponge. Carefully loosen the springform ring and remove. Place the sponge base on a cake plate. Allow to rest for at least 8 hours before filling.

FOR THE CONCRETE-LOOK VANILLA ­B UTTERCREAM

3. For the concrete-look vanilla buttercream, boil 500 ml milk and vanilla pulp in a

→ 600 ml milk → Pulp from 1 vanilla pod → 60 g corn starch (e.g. cornflour) → 1 egg yolk → 200 g room-temperature butter → 120 g icing sugar → A little black food colouring → Approx. 100 g redcurrant or blackcurrant jelly

FOR THE GEODE

→ Approx. 50–75 g white rock sugar for geode cakes

→ A little black, gold and copper-coloured metallic food colouring to paint on

small pot. Combine the cornflour and egg yolk in a bowl and stir in the remaining cold milk until smooth. Stir into the boiling milk, bring back to the boil while stirring and allow to simmer for 30 seconds until a thick custard consistency is reached. Remove the pot from the heat. Transfer the custard to a bowl, cover with cling film and allow to cool to room temperature ­(approx. 3–4 hours). Beat the room-temperature butter and icing sugar in a mixing bowl until creamy using a hand mixer or food processor. Stir in the custard mix, one spoonful at a time. Colour the buttercream light grey with a little black food colouring. Cut the sponge horizontally into 3 pieces. Place a sponge layer (which was at the top during baking) with the cut surface facing down on a cake plate to form the base. Place a clean springform ring around the base. Gently warm up the blackcurrant jelly in a small pot. Spread half onto the base, leaving a 1 cm gap around the edge. Spread approx. 350 g buttercream on top and smooth flat.

Place the middle layer on top. Repeat the filling. Place the last sponge layer (which was at the bottom during baking) with the cut surface facing down and press down gently. Store in a cool place for at least 4 hours. Also store the remaining buttercream in a cool place and remove it 30 minutes before using it. Run a knife around the edge of the cake. Open the springform ring and carefully remove it. For the geode, on the side cut out a 5–6 cm wide oval hollow about 1 cm from the top and bottom of the cake.Coat the hollow, top and edges of the cake with a thick layer of the remaining buttercream.

4. For the geode, put 1–2 tbsp. rock sugar in a small freezer bag with 1–2 drops of black

FOR THE DECORATION

→ 3-5 sheets 4 x 4 cm (edible gold leaf paint, Pearlescent Cerise)

→ 1 tbsp. gold or pink small metallic sugar pearls

9 hours resting time after baking

food colouring and rub together until all the pieces of the rock sugar are coloured different shades of grey and black. Then spread over baking parchment to dry. Place the coloured rock sugar with the white broken rock sugar pieces tightly into the hollow prepared for the geode.

Paint around the edge of the geode with gold food colouring and fleck some of the darker ­pieces of rock candy with it too. Dab copper-coloured food colouring around the gold edge.

Store in a cool place for at least 1 hour.

5. For the decoration, tear the gold leaf into pieces and spread around the top and the edges.

80 min 120 min Level: 4

preparation

total time

of 5

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38

CHERRY SURFER

Espresso chocolate cake with cherry mascarpone filling

LOAF PAN, 20 CM

PREPARATION

INGREDIENTS FOR THE ESPRESSO CHOCOLATE SPONGE MIXTURE

1. Preheat oven to 170ºC (fan-assisted oven 150ºC). Lightly grease a loaf pan.

2. For the espresso chocolate sponge mixture, mix the margarine, sugar, vanilla sugar

→ 125 g soft margarine or butter → 100 g sugar → ½ sachet of bourbon vanilla sugar → 1 pinch of salt → 3 eggs (size M) → 200 g wheat flour → 25 g cocoa power, slightly deoiled → 3 level tsp. baking powder → 6 tbsp. milk → 4 tbsp. strong espresso (cooled) → 100 g milk couverture chocolate

and salt in a mixing bowl using a hand mixer or food processor for 5 minutes on the highest setting until creamy and white. Stir in the eggs one after the other for around ½ min. on the highest setting. Mix in the flour, cocoa and baking powder and stir in together with the milk and espresso briefly on a medium setting. Chop the couverture chocolate into pieces and fold in.

Transfer the mixture to the prepared pan and smooth flat using a dough scraper. Bake the cake on the middle shelf for about 45–50 minutes. Remove from the oven and leave to cool on a cake rack for 1 hour. Flip the cake over onto a cake plate and leave to rest for at least 4 hours.

3. For the mascarpone cherry filling, mix together the mascarpone, low-fat quark, sugar,

vanilla sugar and salt. Cut the cake horizontally into 3 pieces. Put the bottom layer of the cake on a cake plate. Drizzle with 2 tbsp. espresso. Fill the mascarpone cream into an icing bag with a ring nozzle and pipe half in strips (touching one another) onto the bottom half of the cake.

Gently heat the cherry jam in a small pot. Drizzle 1–2 tbsp. onto the mascarpone cream. Place the middle layer on top and press down gently. Repeat the filling. Finally, place the top layer of FOR THE CHERRY AND MASCARPONE FILLING the cake with the cut surface facing down and press down gently. Spread the remaining cherry jam over the surface with a tablespoon and allow it to drizzle over the edges. Store the cake → 175 g mascarpone in a cool place for at least 4 hours, preferably overnight, to allow the flavours to → 150 g low-fat quark soak through. → 40 g sugar → ½ sachet of bourbon vanilla sugar 4. For the decoration (as desired), coarsely chop the couverture chocolate. Put ⅔ of the → 1 pinch of salt chocolate in a stainless steel bowl. Place the bowl over a pot of hot water and melt, stirring → 4 tbsp. strong espresso (cooled) with a dough scraper. Remove the bowl from the water bath and stir in the remaining chocolate → 150–175 g cherry jam to form the glaze. Spread ¾ of the glaze to a thickness of 1–2 mm on a sheet of baking parchment and allow to set. Then break into large stackable pieces. Melt the remaining glaze again and leave to cool until lukewarm. Stack the pieces of chocolate on the cake using a little FOR THE DECORATION melted glaze to stick the pieces together. Finally, wrap the cherries in gold leaf and stick them → 100 g milk couverture chocolate to the top with a little melted glaze. Store the cake in a cool place for at least 30 minutes. → 3 cocktail cherries on sticks → 3 sheets of edible gold leaf, 4 x 4 cm

5 hours resting time after baking

4.5 hours resting time after filling and decorating

65 min 115 min Level: 3–4

preparation

total time

of 5

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40

GOLDEN GIRL

After Eight cake with cashew nuts and chocolate mirror glaze

BUNDFORM PAN, Ø 16 CM

PREPARATION

INGREDIENTS FOR THE AFTER EIGHT SPONGE MIXTURE

1. Preheat oven to 170ºC (fan-assisted oven 150ºC). Lightly grease the bundform

→ 150 g soft margarine or butter → 100 g sugar → 2 eggs (size M) → 175 g wheat flour → 30 g cocoa power, slightly deoiled → 2 level tsp. baking powder → 50 ml milk → 60 g After Eights → 50 g salted roasted cashew nuts

2. For the After Eight sponge mixture, mix the margarine and sugar in a mixing bowl u­ sing a hand mixer or food processor for 5 minutes on the highest setting until creamy and white. Stir in the eggs one after the other for around ½ min. on the highest setting. Reserve 1 tbsp. flour. Stir in the remaining flour, cocoa and baking powder and briefly mix with the milk on a medium setting. Cut the After Eights into 0.5 cm squares. Roughly chop the cashew nuts.

Mix the After Eights and cashew nuts into the reserved flour and fold into the mixture with a dough scraper. Pour the mixture into the prepared baking pan and smooth flat. Bake the cake on the middle shelf for about 40 minutes. Remove from the oven and leave to cool on a cake rack for 2 hours. Then turn out of the pan.

FOR THE CHOCOLATE MIRROR GLAZE

3. For the mirror glaze, soak the gelatine in cold water according to the packet instruc-

→ 2 sheets white gelatine → 50 g dark couverture chocolate → 20 g sugar → 30 g glucose syrup or agave syrup → 3 tbsp. condensed milk or cream

pan and sprinkle with a thin layer of flour.

tions. Chop the chocolate into pieces. Quickly bring the sugar, glucose syrup and condensed milk to the boil in a small pot and remove from heat. Add 1 tbsp. water. Gently press out the gelatine and dissolve it. Also add the chocolate and dissolve it. Allow the glaze to cool until it is thick and sticks to the cake. Place the cake on a cake stand or rack with a collection container underneath. Pour the glaze over the cake with a tablespoon. Allow to drip off and store the cake in a cool place until the glaze sets.

4. For the decoration, sprinkle the bottom edge unevenly with both kinds of mini sugar

FOR THE DECORATION

→ 3–4 sheets of edible gold leaf, 4 x 4 cm → Approx. 8 edible gold rod dragees → Mini bronze or copper-coloured sugar

pearls. Spread the gold leaf sheets on the cake while crinkling them. Arrange the gold rod ­dragees in between them. Store in a cool place for at least 30 minutes until the glaze is fully set. Garnish with mint before serving.

pearls (2–3 mm and 4–5 mm)

→ 1 sprig of fresh mint

2 hours resting time after baking

45 minutes setting time for the glaze

40 min 85 min Level: 3 preparation

total time

of 5

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PREMIUM BAKING PANS MADE OF SILICONE. MAKING BAKING DREAMS COME TRUE. KAISER Premium baking pans made of high-quality, tempered platinum silicone are free of plastics, food-safe and extremely resistant to very high and very low temperatures. Thanks to the flexible material, they are also easy to fold and require up to 60 percent less storage space.

The innovative CrispFlex technology guarantees outstanding baking results. Micro-perforations on the top of the pans and the relief structure on the bottom allow a more intensive contact between hot air and batter. The result: cakes and muffins that have a uniform and wonderful crust on the outside and the perfectly moist consistency on the inside that all baking enthusiasts wish for.

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1

3

TIPS & TRICKS Thanks to the practical handles, using the pans is child’s play.

2

With silicone pans, cakes are particularly easy to remove.

Silicone cools down much faster than metal. After just 15 minutes, cakes can be safely turned out.

6 4

The flexible material allows users to easily fold the pans, thus requiring very little storage space.

Aſter rinsing, let the pan air dry for best results.

5

The innovative CrispFlex technology enables more intensive contact between the hot air and the batter – for outstanding baking results.

ICE ICE BABY – ICE CREAM CAKES AT THEIR BEST With silicone baking pans, not only can you bake cakes in the oven, you can also make muffins in the microwave or irresistible ice cream cakes in the freezer. The material can resist temperatures from -40°C to +250°C.

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44

OLÉ, OLÉ ORANGÉ Orange meringue layer cake

PREPARATION

SILICONE FLAN BASE PAN Ø 24 CM

1. Preheat oven to 120ºC (fan-assisted oven 150ºC). Grease both flan base pans in

INGREDIENTS FOR THE MERINGUE MIXTURE

folded form.

2. For the meringue mixture, beat 2 egg whites and 1 very small pinch of salt in a mixing

→ 4 egg whites (size M) → Salt → 200 g icing sugar → 2 tsp. corn starch → As desired,

bowl with a hand mixer for 1–2 minutes until very stiff. Sieve 100 g icing sugar and 1 tsp. corn starch and gradually stir in. Continue stirring until a firm, glossy mixture is reached. Add some food colouring as desired to create a marbling effect. Transfer the mixture to the pans and smooth flat. Bake on 2 baking trays/shelves for approx. 90 minutes. Remove from the oven and leave to cool on a cake rack for at least 15 minutes. Carefully remove/press out the bases from the pans. Repeat the process with the remaining ingredients.

coral food colouring

3. Meanwhile, for the filling, bring 250 ml orange juice, lemon juice and 70 g sugar to

FOR THE FILLING

→ 350 ml orange juice → 50 ml lemon juice → 100 g sugar → 4 egg yolks → 20 g corn starch → 40 g ground almonds → 5-6 oranges or blood oranges → 200 g frozen strawberries, thawed → 400 ml cream → 2 packets of whipped cream stabiliser → Unpeeled orange slices from approx. 2 oranges

FOR THE DECORATION

→ Herbs, e.g. rosemary stems, thyme stems, bay leaves

the boil in a small pot. Combine the starch and egg yolk in a bowl and stir in the remaining 100 ml orange juice until smooth. Stir into the boiling orange juice, bring back to the boil while stirring and allow to simmer for 30 seconds until a thick custard consistency is reached.

Transfer this orange pudding into a mixing bowl, cover with cling film and leave to cool for at least 1 hour. Meanwhile, caramelise the almonds with 10 g sugar in a frying pan over a medium to high heat until golden brown. Then spread over baking parchment to cool down.

Purée the strawberries with 20 g sugar in a mixing cup. Whip the cream with cream stabiliser until stiff. Stir the orange pudding with a hand mixer until smooth. Fold in the whipped cream.

Store this orange cream in a cool place until the bases are ready. Wash the oranges and cut into approximately 0.5–0.75 cm thick slices. Bring water and sugar (2:1) to the boil in the pot. Add the orange slices, bring to the boil and simmer with the lid closed for approx.

1 hour on a low heat. Then remove from the liquid and drain. Put a slice of orange aside for the decoration. Shortly before serving, spread a little less than ⅓ of the orange cream on a base. Distribute ⅓ of the unpeeled orange slices on top. Drizzle 1 tbsp. of strawberry sauce over the top. Sprinkle with ¼ of the almond croquante. Repeat the layering twice. Then place the fourth base on top. Place the rest of the orange cream in the middle. Lay a quartered slice of orange in the middle of the cream. Add some strawberry sauce and sprinkle with the rest of the almond croquante.

4. For the decoration, wash the herbs, shake them dry and place them in the middle.

Cool the filling for 1 hour

70 min 285 min Level: 3–4

preparation

total time

of 5

45

46

MOCCA ARABIA

Hazelnut chocolate cake mascarpone amaretto and espresso ganache dollops SILICONE LOAF PAN, 24 CM

PREPARATION

INGREDIENTS FOR THE HAZELNUT CHOCOLATE SPONGE MIXTURE

1. Preheat oven to 170ºC (fan-assisted oven 150ºC). Lightly grease a loaf pan.

2. For the sponge mixture, distribute the hazelnut kernels on a baking tray and bake for

→ 175 g hazelnut kernels → 75 g dark couverture chocolate → 150 g soft butter → 125 g sugar → 1 packet of bourbon vanilla sugar → 1 pinch of salt → 3 eggs (size L) → 175 g wheat flour → 35 g cocoa power, slightly deoiled → 2 tsp. baking powder → 3 tbsp. milk → 1 tbsp. rum (alternative: Amaretto) FOR THE ESPRESSO GANACHE DOLLOPS

→ 75 g dark couverture chocolate → 60 ml cream → ½ tsp. espresso powder → 10 g soft butter

approx. 10 minutes on the middle shelf. Allow to cool, then roughly crush the kernels. Sprinkle the well-greased loaf pan with approx. 2 tbsp. of the kernels. Finely grate the dark chocolate.

Mix the butter, sugar, vanilla sugar and salt in a mixing bowl using a hand mixer for 5 minutes on the highest setting until creamy and white. Stir in the eggs one after the other for around ½ min. on the highest setting. Mix together the flour, cocoa and baking powder and briefly stir in with the milk and rum on a medium setting. Fold in the hazelnut kernels and the couverture chocolate. Pour the mixture into the baking pan and smooth flat. Bake the cake on the middle shelf for about 45 minutes (test with a skewer). Remove from the oven and leave to cool on a cake rack for at least 2 hours. Remove the cake from the pan and place on a cake plate.

3. For the espresso ganache dollops, chop the dark couverture chocolate. Bring the

cream briefly to the boil in a small pot. Put the pot on a cooling rack. Add the couverture chocolate and melt into the cream while stirring. Stir in the espresso powder and butter. Store the mixture in a cool place until it is firm (approx. 20 to 30 min.). Meanwhile, prepare the ­mascarpone amaretto dollops (see point 4). Then stir the ganache mixture with a hand mixer for approx. ½ minute. Immediately fill into an icing bag with a ring nozzle (11 mm) and pipe smaller dollops on the free areas between the mascarpone amaretto dollops. Store the cake in a cool place for at least 30 minutes.

4. For the mascarpone amaretto dollops, finely chop the white couverture chocolate.

FOR THE MASCARPONE AMARETTO DOLLOPS Melt ⅔ of the chocolate over a water bath. Meanwhile mix the mascarpone, vanilla sugar and amaretto together. Remove the chocolate from the water bath and stir in the remaining choc→ 100 g white couverture chocolate olate to melt it. Quickly remove 2 tbsp. of the chocolate, place in a small bowl and colour with → 250 g mascarpone a little coral food colouring for the pretzel decoration. Dip the pretzels halfway into the mixture → 1 sachet of bourbon vanilla sugar and place on baking parchment to dry. Mix the remaining uncoloured couverture chocolate → 2 tbsp. amaretto into the mascarpone mixture, fill into an icing bag with a ring nozzle (13 mm) and pipe 7 large dollops onto the top of the cake.

FOR THE DECORATION → Some coral-coloured food colouring 5. For the decoration, chop the hazelnut kernels and caramelise in sugar in a frying pan → Approx. 4 mini pretzels and 4–6 Giotto balls over a medium to high heat until golden brown. Then spread over baking parchment to cool down. Roughly chop the pistachios. Decorate the cake with the hazelnut croquante, pistachios, → 25 g hazelnut kernels Giotto balls, sugar pearls, chocolate dragees and pretzels. → 10 g sugar → Approx. 10 g green pistachios → Approx. 6 coral-coloured sugar pearls and Approx. 10 chocolate dragees

30 minutes cooling time before serving

2 hours resting time after baking

70 min 192 min Level: 3 preparation

total time

of 5

47

48

ROCK N' ROLLIS

Puff pastry cruffins with three fillings: cinnamon sugar, marzipan and apricot jam

1 SILICONE 9-CUP MUFFIN PAN

PREPARATION

INGREDIENTS FOR THE CRUFFINS WITH FILLING (3 OF EACH)

1. Preheat oven to 190ºC (fan-assisted oven 170ºC). Lightly grease the muffin pan.

2. For the cruffins with cinnamon filling, heat butter in a small pot. Mix with sugar and

→ 30 g butter → 50 g sugar → 1½ - 2 tsp. ground Ceylon cinnamon → 100 g apricot jam → 100 g marzipan raw mixture → 1 egg white → 2 drops bitter almond flavouring → 1 tbsp. lemon juice → 3 rolls of chilled puff pastry (each 275 g)

FOR THE DECORATION

→ 200 g white couverture chocolate (of which some will be left over)

→ Coral food colouring → 5 tsp. chopped almonds → 1 tsp. sugar → 30 g dark couverture chocolate → 1 egg white → Salt → 50 g icing sugar

cinnamon and leave to cool. For the apricot filling, stir the jam in a bowl until smooth. For the marzipan filling, mix marzipan, egg white, bitter almond flavouring and lemon juice in a mixing bowl with a hand mixer until smooth. Spread out a roll of puff pastry for each variety, one after the other. Apply the filling with no border. Roll up the pastry starting from the longer side. Cut in half lengthwise. Cut ⅓ crosswise from both halves and put them together so that a total of 3 strips of the same length are formed. Form each strip into a roll and place in the cups of the muffin pan. Bake the cruffins on the middle shelf for 30-35 minutes. Remove from the oven and leave to cool on a cake rack for at least ½ hour. Remove the cruffins from the pan and place on a cake plate.

3. To decorate the cinnamon cruffins, finely chop the white couverture chocolate. Melt ⅔ of the chocolate over a water bath. Remove the glaze from the water bath and stir in the remaining chocolate to melt it. Colour the mixture with coral food colouring. Add 2 tsp. almonds.

Dip the cruffins to approx. 2 cm below the edge into the glaze, allow excess to drip off, place on baking parchment and allow to dry for at least 1 hour. Use the rest of the glaze for other purposes. For the apricot cruffins, caramelise the remaining 3 tsp. almonds with sugar in a frying pan over a medium to high heat until golden brown. Then spread over baking parchment to cool down. Chop the dark couverture chocolate, melt over a water bath and apply to the centre of the surface. Sprinkle with almonds and allow to set. For the marzipan cruffins, pour the egg whites into a mixing cup. Add a very small pinch of salt and beat until stiff. Sieve the icing sugar and gradually stir in until the mixture is firm. Colour the mixture with coral food colouring. Pour into an icing bag with a ring nozzle and pipe 1 dollop on each of the (baked) cruffins. Lightly brown the whipped egg whites with a blow torch. Use the remaining egg white mixture for other purposes.

PLUS

→ Blow torch

30 minutes resting time after baking

15 minutes resting time before serving

70 min 110 min Level: 3 preparation

total time

of 5

49

WITH A LOVE FOR DETAIL FOR CAKES AND PANS. What began 100 years ago with the production of metal kitchenware through metal forming has long been a high-tech manufacturing process at KAISER: Take an exciting tour through the production of KAISER baking pans and meet the people involved!

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1.

2.

3.

4.

AREN’T WE ALL A LITTLE BIT KAISER ?

KAISER baking pans, especially the springforms, are known and loved all over the world. But how do we achieve the “made in Germany” high quality of these pans ?

We are standing at line 4, the heart of production in Diez. Or as Springform Production Team Leader Thomas Ott puts it: “This is our jack-of-all-trades.” Ott has been there for nearly 30 years. KAISER and springform pans are in his blood. He describes himself as a “Springformer”. But where does this second love come from ?

It is the variety he likes best: “They are available in so many varieties, in different sizes, colours and material thicknesses.”

The system looks completely unassum­ ing, but it is remarkably productive. The pre-coated raw material in exactly the ­required width is unwound from a massive roll (1.), cut to the right width and shaped into a round or square shape as required (2.). All completely automatically, of course. Then the pre-assembled springform base is inserted (3.). There are strict quality controls based on different criteria, e.g. no scratches, the right base tension and the overall look. This takes a great deal of skill and experience. Then it goes on the conveyor belt (4.) to the riveting

machines, where the catch, known as the K-clasp, is attached. At the end of the line, an employee carefully folds the extremely robust packaging box (5.). The springform goes in and onto the pallet towards the high-shelf store (6.).

5.

Lord of springforms, Thomas Ott, explains: “In 2018, which was our best ever year, we produced 3.9 million springform pans.”

And this is where Thomas Ott really starts to rave: 30 years ago, our slogan was: The world bakes in our pans.

And that still applies today. Whether in Asia, America or Australia – KAISER was and remains at the forefront of the global springform market. With the brand relaunch in 2016, KAISER’s international presence and competitiveness saw another boost, meaning both the company and the brand have a successful future in front of them.

6.

The high level of identification with the KAISER brand and the pride surrounding the 100-year anniversary is evident with all employees, in every corner and with every figure.

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3.200 pallets in the high-bay warehouse. In the past, cards and slips of paper were still used here. Today, KAISER uses an innovative barcode system for all of the warehouse logistics. This is evidence “that the company is a living thing” explains Günther, who works in the high-bay warehouse.

90

EMPLOYEES

are employed by KAISER in Diez.

According to Managing Director Andreas Alberstadt, the employees working in sheet metal processing, tool construction, maintenance, logistics and technical and commercial administration are “fully committed to the KAISER brand, it is in their blood. We make a great team.”

3X FOLDED

10.619 m² are covered by the factory production line: This includes production (4.894 m²), storage (5.190 m²) and office buildings (535 m²). The optimal sizes make it possible to react to shorter product cycles and the great variety of models.

and the loaf pan is ready. The classic in this style is the folded, black loaf pan. It is relatively easy to produce thanks to the innovative production technology. Wire corners are inserted for additional stability. The thickness of the material and the coating enable excellent heat conductivity.

22

THOUSAND ITEMS

52

leave the KAISER factory in Diez every day. After outsourcing its logistics in 2014, KAISER pressed forward with its core expertise in display construction and development, so it is now producing displays not only for KAISER but for the whole group. Hartmut Hannappel has had plenty to do over his 35 years at KAISER. “We can be proud of the KAISER brand, especially what we have achieved here,” he explains. KAISER delivers to its central warehouse and major customers. Goods are shipped out to America and Australia.

50°37'35.7"N 8°04'89.4"E

The production site in Diez has good connections to Cologne and Frankfurt. In conjunction with the speed, flexibility and excellent quality throughout the product chain, KAISER’s baking pans are completely “made in Germany”.

3.800 TONS

10 YEARS

baking pans are produced by KAISER every year. Due to the changing demand of the retail sector, the peak production season in Diez has now been shifted. Where it was previously 180.000 springform pans in May, it is now the same number of units every week in September.

42

guarantee provided by KAISER on a La Forme Plus pan. Thanks to the exacting quality standards for these premium baking pans with scratch-­ resistant enamel bases, the complaint rate is extremely low.

cutters are produced every minute.

They sell best at Easter and Christmas.

But creative year-round cutters for all sorts of different occasions are becoming increasingly popular.

40

SEVEN MILLION

of rolled steel are processed by KAISER every year. The raw material comes from two experienced coating companies in England. They apply the coating and cut the steel exactly to the dimensions of the pans: Between 85 mm wide for the standard springform and 506 mm for the baking tray.

steps go into the production of a KAISER Springform. From unwinding the coated steel to the finished s­ pringform pan with Original SafeClicK closing mechanism, it takes just 10 seconds on production line 4. Two employees attach the clasp, which is made of two parts, with the help of a riveting machine. The system works at 6 cycles per minute and produces between 300 and 500 springforms an hour.

53

LA FORME PLUS A RANGE OF PANS THAT HAVE ONE THING IN COMMON: PERFECT NON-STICK COATING

★★★★★ → → → → →

Perfect KAIRAMIC® non-stick coating Cut-resistant enamel base Original SafeClicK closing mechanism Leak-proof seal Extra heavy-duty quality

PRODUCT OVERVIEW La Forme Plus

Inspiration & Inspiration Plus

Classic

→ Baking pans → Baking utensils → Professional Decorating Centre

→ → → → → →

→ Baking pans → Baking utensils → Trays

54

Baking pans Muffin pans Baking utensils Fondant Bread pans Trays

INSPIRATION PLUS INSPIRATION THE NAME SAYS IT ALL

CLASSIC THE PERFECT SHAPE FOR EVERY CAKE

★★★★

★★★

→ → → →

→ With non-stick coating → Solid quality → Even heat distribution

Very good non-stick coating Leak-proof seal High quality Even heat distribution

55

LA FORME PLUS Everything for a perfect finish, for cream topping on cakes, tarts and cupcakes, cookie cutters for every occasion imaginable and, of course, baking pans of unique quality that have been thought through down to the smallest detail – at KAISER, all this has a name which says it all: La Forme Plus.

Extra heavy-duty quality

Perfect KAIRAMIC® non-stick coating

Leak-proof seal

Cut-resistant enamel base

Original SafeClicK closing mechanism

Springform pan ø 20, 24, 26, 28 and 30 cm

Square springform pan 24 x 24 cm

Springform loaf pan 30 x 11 cm

23 0063 8027 (ø 28 cm)

23 0063 8089

23 0063 8126

Scratch-resistant platter in porcelain look

Springform pan with tube base ø 26 and 28 cm

Rectangular springform pan 35 x 24 cm

23 0063 8010 (ø 28 cm)

23 0063 8072

Conical springform pan ø 30 and 32 cm

Springform pan with cake plate ø 26 cm

23 0063 8096 (ø 32 cm)

23 0063 8140

56

Original SafeClicK closing mechanism

LA FORME PLUS

Extra heavy-duty quality for long-lasting stability

Frankfurt ring mould ø 26 cm

Charlotte bundform pan ø 24 cm

23 0063 7242*

23 0063 7167*

Loaf pan 25 and 30 cm

Tartlet pan ø 12 cm

23 0063 7136 (30 cm)*

23 0063 7334*

Bundform pan ø 22 cm 23 0063 7150* Perfect shape ensures attractive baking results

Flan pan ø 28 and 30 cm

Tarte and quiche pan ø 24, 28 and 32 cm

23 0063 7105 (ø 28 cm)*

23 0063 7259 (ø 28 cm)*

Rectangular tart and quiche pan 35 x 13 cm

Pie, pizza and baking tray ø 30 cm

Bread pan 30 and 35 cm

23 0063 7457*

23 0063 7228

23 0063 7204 (ø 30 cm)

* 57

LA FORME PLUS

Garnish and cream syringe set 23 0066 6174

One-handed flour sieve 23 x 10.5 cm, ø 11 cm 23 0066 6273

Professional icing bag set Icing bag, adapters and nozzles

Cake server ø 28 cm

23 0066 6150

23 0066 6099

Multifunction adapter for simple nozzle replacement

Icing offset spatula 41 x 3.5 and 25 x 1.5 cm 23 0066 6075 (41 x 3.5 cm)

Heavy-duty icing bag made of coated cotton fabric

5 seamless stainless steel nozzles

58

Rolling pin 48.5 x 7.5 cm 23 0066 6181

LA FORME PLUS

Adapter for icing bags 23 0066 2794

Filling nozzle 4 mm 23 0066 2305

Icing bag 30, 35 and 40 cm 23 0066 2824 (40 cm)

Ring nozzle 11 mm 23 0066 2343

Star ribbon nozzle 16 mm 23 0066 2602

Star nozzle 13 mm

Crown nozzle 12 mm

23 0066 2398

23 0066 2497

Rose nozzle 16 mm

Rosette nozzle 15 mm

23 0066 2541

23 0066 2510

Professional Decoration Centre 5 of each icing bag in the sizes 30 cm (S), 35 cm (M) and 40 cm (L), 10 x nozzle adapters as well as 5 x filling (4 mm), ring (9, 11 and 13 mm), star ribbon (16 mm), open and closed star (8, 11, 13 and 16 mm), crown (10, 12 and 15 mm), rose (16 mm) and rosette nozzles (6-pronged, 15 mm and 8-pronged, 17 mm) and 25 x brochures.

23 0076 2241

59

INSPIRATION Those who want to let their baking creativity run wild rely on the diverse, high-quality KAISER Inspiration baking pans. Stylish cakes are always guaranteed to be successful thanks to the durable non-stick coating.

High quality

Very good non-stick coating

Mini format for half-recipe quantities

Even heat distribution Leak-proof seal

Springform pan ø 18, 20, 24, 26 and 28 cm

Springform pan with tube base ø 18, 20, 26 and 28 cm

Bundform pan ø 16, 22 and 24 cm

23 0065 9572 (ø 28 cm)*

23 0065 9596 (ø 28 cm)*

23 0065 9657 (ø 24 cm)*

Rectangular springform pan 36 x 24 cm

Square springform pan 24 x 24 cm

Loaf pan 20, 25 and 30 cm

23 0065 9626*

23 0065 9602*

23 0065 9688 (ø 30 cm)*

Flan pan ø 28 cm

Springform pan, heart shape 25 x 26 x 7 cm

23 0065 9695 (ø 28 cm)*

23 0065 9701

* 60

INSPIRATION

Crown bundform pan ø 22 cm 23 0068 0095

Twister bundform pan ø 25 cm

Bundform pan for tarts and cakes ø 26 cm

23 0064 6909

23 0064 6916

Very good non-stick coating

Extra-high side for layered cakes

Springform pan with 2 design bases ø 26 cm

Loaf pan with heart insert 25 cm

Springform pan with high side ø 20 cm, H 14 cm side

23 0065 9886*

23 0065 1644

23 0066 9694

Bundform pan, geometric ø 25 cm

Bundform pan, curved ø 25 cm

Bundform pan, floral ø 25 cm

23 0064 6794

23 0064 6787

23 0064 6800

Even heat distribution

* 61

INSPIRATION

Very good non-stick coating

Even heat distribution

High quality

Muffin bundform pan for 9 muffins 38 x 27 x 4 cm geometric, curved and floral 23 0064 6848

12-cup mini Charlotte bundform muffin pan 29 x 18 cm

24-cup mini muffin pan 38 x 27 cm

12-cup muffin pan, fillable 38 x 27 x 3 cm

23 0064 6176

23 0064 6237

23 0064 6381

12-cup muffin pan 38 x 27 cm

12-cup mini Charlotte bundform muffin pan 29 x 18 cm

Cake pop pan for 12 cake pops 29 x 19 cm

23 0064 6206

23 0064 6176

23 0064 6404

62

INSPIRATION PLUS & INSPIRATION Available from November 2020 Heavy-duty quality

Bundform pan ø 22 cm

Excellent non-stick coating

23 0065 9305

Even heat distribution

Loaf pan 25 and 30 cm 23 0065 9299 (30 cm)

Springform pan with tube base ø 26 and 28 cm

Leak proof seal

23 0065 9244 (ø 28 cm) High form stability through integrated metal frame

CrispFlex silicone baking pans

Heat resistant up to 200°C, resistant to cold up to -40°C

CrispFlex silicone flan base pan ø 24 cm

Original KAISER CrispFlex-technology micro perforation (top side) and relief structure (bottom side) for best baking results

23 0068 1252 Up to 60 % space saving foldable

100 % food-grade platinum-silikon

CrispFlex silicone loaf pan 24 cm

CrispFlex silicone bundform pan ø 24 cm

CrispFlex silicone muffin pan for 9 muffins 30 x 29 cm, ø 7 cm

23 0068 1283

23 0068 1276

23 0068 1269

63

INSPIRATION High form stability

Baking and decorating frame 24-46 x 20-38 cm 23 0076 9400

Dishwasher safe

Individually adjustable

Digital baking and kitchen scales with tare and add-on function 16 x 22 x 2 cm

Professional nozzle set, 3-piece Star nozzle 13 mm, closed star nozzle 16 mm, rosette nozzle 6-pronged 15 mm

23 0076 9042

23 0076 9035

Measuring jug 250 ml capacity

Cake ring with handle ø 16.5–32 cm, height 7 or 9 cm

Flour and sugar sifter 350 g capacity

23 0076 9080

23 0076 9325 (ø 9 cm)

23 0076 9677

Mixing jug 15.5 x 16.5 cm, 1 l

Mixing bowls 26 x 23 cm, 2.5 l, 30 x 27 cm, 4 l

Cake base knife with spacer for exact cutting 32 cm

23 0066 9335

23 0066 9342 and 23 0066 9359

23 0067 0201

64

High quality stainless steel

INSPIRATION Fondant smoother 16 x 8 cm

Fondant modelling tool starter set, 6-piece Modelling tools and tongs

23 0067 0058

Dishwasher safe

23 0067 0027

2-in-1-functionallity

Innovative and ergonomic design

Fondant rolling mat 60 x 40 cm Reversible with precise scale and guidelines, non-stick coating

Fondant roller, large 4 x 45 cm

High-quality synthetic material with Soſt Touch and non-slip effect for pleasant and precise working

23 0067 0041

23 0067 0126

Wide basting and pastry brush 22 x 4 cm 100% food-safe silicone

Rolling pin 6.8 x 48.5 cm 100% food-safe silicone

Offset spatula 42 x 4 x 4 cm 100% food-safe silicone

23 0068 6035

23 0068 6134

23 0068 6240

Dishwasher safe High form stability

Dough scraper 22.5 x 3.5 and 28 x 5.5 cm 100% food-safe silicone 23 0068 6011 (28 x 5.5 cm)

Cake loosener 25 x 3.5 x 2.5 cm

Pastry cutter 22 x 3 x 6.5 cm

23 0068 6264

23 0068 6257

Heat-resistant up to 200 °C

65

INSPIRATION

Original KAISER CrispTec perforation Very good non-stick coating

Practical removable base

Heavy-duty quality

Perforated quiche and pizza pan ø 28 cm 23 0065 1576

Perforated bread pan 25 and 35 cm

Perforated baguette pan 40 x 20 cm

Perforated bread roll pan 28 x 19 cm

23 0065 1330 (35 cm)

23 0065 1354

23 0065 1347

Bread pan 30 and 35 cm 1.000 and 1.500 g bread

Bread mould with lid 30 cm ideal for sandwiches

Oval bread mould 32 cm / 750 g bread

23 0065 1361

23 0065 0302*

23 0065 0050 (35 cm)*

* 66

INSPIRATION

Structured baking tray, rectangular 42 x 29 x 4 cm 23 0064 7883

Practical decanting edge Original KAISER DripTec structure for fat-reduced, crispy baking results

Wide grip edge

Very good non-stick coating

Baking sheet 39.5 x 36.5 x 3 cm 23 0063 5101

Structured baking tray, round 35 x 37 x 2.5 cm 23 0064 7890

Adjustable baking sheet 41-51 x 33 cm, with slot-in catches

Grilling and baking dish XL 36 x 30 x 8 cm

Grilling and baking dish 35.5 x 24 x 5 cm and 39.5 x 28 x 5 cm

23 0063 5118

23 0063 5033

23 0063 5026 (39.5 x 28 x 5 cm)

67

CLASSIC At KAISER, classic means: established and in top form. There is something for everyone. Even baking novices who wish to conjure up something for their loved ones – real classics that not only look great, they also taste great.

Solid quality

With non-stick coating

Even heat distribution

Springform pan with tube base ø 24, 26 and 28 cm

Springform pan ø 20, 24, 26, 28 and 30 cm

Bundform pan ø 22 and 24 cm

23 0062 1067 (ø 28 cm)*

23 0062 1036 (ø 30 cm)*

23 0062 1289 (ø 24 cm)*

Loaf pan 25, 30 and 35 cm

Loaf pan 30 and 35 cm

Frankfurt ring mould ø 26 cm

23 0062 1227 (35 cm)*

23 0062 1241 (35 cm)*

23 0062 1395*

Springform pan, heart shape 25 x 26 x 7 cm

Springform pan with heart design tube base ø 26 cm

Flan pan ø 28 and 30 cm

23 0062 1401

23 0065 8797

* 68

23 0062 1111 (28 cm)

CLASSIC Solid quality

Protruding side

Pastry dough roller 19.5 x 7.5 cm

Tartlet pans, 6-piece ø 10 cm

23 0076 9592

23 0076 9806

Even heat distribution

Baking tray roller 18.5 x 7.5 cm

Reusable baking parchment 50 x 40 cm

Rolling pin 25 x 7.2 cm

23 0076 9691

23 0076 9356

23 0076 9608

Pastry cutter 17.5 x 6 cm

Dough scraper with wooden handle 27 x 6 cm

Cake server and stencil 36.5 x 28.5 cm

23 0076 9585

23 0076 9554

23 0076 9172

Layered cake cutter 39 x 17.5 cm

Baking brush set, 2-piece 21 x 2.5 and 22 x 4 cm

Scraper set, 3-piece 16.5 x 11 cm

23 0076 9134

23 0076 9516

23 0076 9509

69

CLASSIC

Quick cooling Perfect for decorating Simple release

Cake divider 32.5 cm

Round cake server ø 28 cm

23 0076 9073

23 0076 9189

Cake cooler ø 32.5 mm 23 0076 9431

Cake knife 32 cm

Cake server 27 x 6 cm

One-handed flour sieve 300 g capacity

23 0076 9240

23 0076 9653

23 0076 9530

Spreading spatula 38.5 x 3.5 cm

Offset spatula 41 x 3.5 cm

Angled spreading spatula 29.5 x 3.5 cm

23 0076 9233

23 0076 9059

23 0076 9448

Disposable icing bags 40 x 27.5 cm, 6 pieces

One-handed cream syringe set, 8-piece 21.5 x 5.5 cm Cream syringe with 7 plastic nozzles

Biscuit maker set, 17-piece 20 x 5.5 cm Biscuit maker, 10 shape discs and 7 nozzles

23 0076 9066

23 0076 9882

23 0076 9226

70

CLASSIC

Pie, pizza and baking tray ø 28 and 32 cm

Wide grip edge

Pizza tray ø 32 cm, with thermo-perforation

23 0064 7531 (ø 28 cm)

23 0064 7678*

Solid quality

Even heat distribution

Ribbed pizza pan 37 x 35 x 2.5 cm, with thermal perforation

Ribbed French fry sheet 39 x 34 x 3 cm, with thermal perforation

Tart and quiche pan ø 28 cm, with removable base

23 0064 7692*

23 0064 7685*

23 0064 7579*

Extendible baking sheet 33-52 cm

Roasting and baking pan 29 x 23 x 4 cm, 33 x 27 x 5 cm, 39 x 30 x 6 cm and 42 x 29 x 4 cm

Adjustable baking sheet 41-51 x 33 cm, for all conventional ovens

23 0064 7623 (42 x 29 x 4 cm)*

23 0064 7654*

23 0064 7647*

* 71

WMF Group GmbH EberhardstraĂ&#x;e 35 73312 Geislingen / Steige Germany

4<ALGJON=j hg h> 63.3999.7667 | Errors and omissions reserved. | 01/2020