VANILLA COOKIE MIX
CODE - A12110SwissBake® Vanilla Cookie Mix delivers soft, chewy American-style cookies with ease and a perfect balance of a crisp yet soft bite & moist, chewy center - designed for commercial bakeries, cafes & sta...Read More
- Simple recipe for quick cookie preparation
- Complete baking mix for added convenience
- Reliable production process ensures top-quality results
USAGE : A complete mix for vanilla cookies. It yields soft, moist & chewy batch of vanilla cookies. Just mix & bake!
DOSAGE : 100%
Available Pack Sizes :
10 KG PAPER BAG
Description
SwissBake® Vanilla Cookie Mix is a premium cookie premix designed for industrial bakeries, commercial kitchens, and professional bakers seeking efficiency without compromising quality. This baking mix delivers perfectly balanced vanilla cookies with a crisp bite and a soft, chewy center.
Engineered for reliability, this cookie mix ensures optimal pan flow, uniform texture, and consistent results with every batch. Simply add water and butter to create authentic, American-style cookies effortlessly. Customize with inclusions like chocolate chips, nuts, or dried fruits for endless variations.
Engineered for reliability, this cookie mix ensures optimal pan flow, uniform texture, and consistent results with every batch. Simply add water and butter to create authentic, American-style cookies effortlessly. Customize with inclusions like chocolate chips, nuts, or dried fruits for endless variations.
- Complete & convenient formulation – Just add water and butter
- Consistent quality & texture – Improved pan flow for uniform cookies
- Soft & chewy interior, crisp edges – Perfect for diverse cookie recipes
- Ideal for large-scale baking – Ensures efficiency and batch-to-batch consistency
Key Ingredients
Wheat Flour, Sugar, Milk Solids, Acidity Regulators (E500ii, E450i), Nature Identical Flavours.
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| VANILLA COOKIE MIX-A12110 | 1000 gm | 100% |
| WATER | 100 gm | 10% |
| BUTTER | 260 gm | 26% |
| GLYCERINE | 15 gm | 1.5% |
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Method
Place the dry ingredients in the mixing bowl. Add water and butter into the bowl.
Using a paddle attachment on a planetary mixer, mix on slow speed for 1 minute.
Scrape down the mixture and again mix on medium speed for 2 minutes. Once the dough is formed wrap it with cling film & refrigerate it for 15 minutes.
Remove the dough from the refrigerator and divide it into 20 gm to 30 gm for small cookies and 45 gm to 70 gm for large cookies.
Shape the dough into a cookie ball and place it on the baking tray. Bake it at 160°C for approximately 20 - 22 minutes in the deck oven.
Using a paddle attachment on a planetary mixer, mix on slow speed for 1 minute.
Scrape down the mixture and again mix on medium speed for 2 minutes. Once the dough is formed wrap it with cling film & refrigerate it for 15 minutes.
Remove the dough from the refrigerator and divide it into 20 gm to 30 gm for small cookies and 45 gm to 70 gm for large cookies.
Shape the dough into a cookie ball and place it on the baking tray. Bake it at 160°C for approximately 20 - 22 minutes in the deck oven.
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