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bbi-2018-05-iba innovations (Wolf ButterBack excerpt)

Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors an insight.

Cruffins and creative baked products

Wolf ButterBack will have a presence at the iba with a wide range of frozen premium baked goods in the areas of croissants, sweet filled Danish pastries, snacks and deep-fried pastries. Innovations will be on show on the manufacturer’s stand, and so will fantastic finishing ideas. Cruffins are an example of a novelty. As the name suggests, cruffins are a cross between a croissant and a muffin. Wolf ButterBack has taken it literally and has created a specialty baked product in two variants that combine both worlds in flavor and appearance. The two cruffins, vanilla-choc and cherry-choc, are made of a croissant dough filled with a chocolate-muffin batter with dark chocolate chips. The vanilla crème or cherry filling give the baked products an individual touch depending on the variety. Here again, great attention is paid to the quality of the ingredients. Thus one of them uses a boiled vanilla crème, while the other has a high-quality cherry filling with a 60% fruit content. The products are ready for baking, and are supplied in baking trays holding 12 items each. The trays are reusable, and can also be divided down the middle. This allows the required number of pieces to be baked off as necessary.


Cruffins and other new baked creations are on show in Munich

The apple basket is currently being revised, and so is its mini-variant. As well as the adapted dough recipe, which gives the butter Danish dough a flakier character, the apple basket’s scoring is being changed to produce a more artisan-like shape. The company is making the new apple filling itself.

Wolf ButterBack has also created Winter Magic, a butter Danish whose cherry filling combined with gingerbread mousse is designed to satisfy consumer expectations. The homemade fruit filling is enhanced with cinnamon. The gingerbread filling with Persipan (apricot/peach kernel marzipan) and grated hazelnut contains lemon zest and orange zest together with various spices such as nutmeg, coriander, cloves, allspice and star anise. The almond flake decoration gives the baked item a slightly crunchy bite. This seasonal article is available from September to December – or as long as stocks last.

The article is part of an extended feature, which was originally published in [BBI 5 – 2018]. Read the full article in the magazine: