Kobia Akademin - California Raisins, dare to try new things!

CALIFORNIA RAISINS

DARE To TRY

NEW THINGS

THINK RAISINS, THINK CALIFORNIA

WHAT MAKES We all know how important it is to have the highest level of quality control production and processing of our food.

California Raisins are known for their consistent quality throughout the world.

California Raisins are grown within a 50-mile radius of Fresno in the San Joaquin Valley. Conditions in the region are ideal for producing raisins, and the stable climate guarantees a consistent quality and good supply of sun-dried raisins – a major advantage over its Mediterranean competitors, who are slightly more weather-dependent.

A RAISIN …

A CALIFORNIA RAISIN? California Raisins are quality graded according to USDA standards:

Why California Raisins?

California Raisins are always of a high quality and consistency. The reason for this is the vigorous quality inspections carried out in the USA, to comply with standards set by the United States Department of Agriculture (USDA).

The specifications of the buyer also contribute to the standards that California Raisin producers must meet.

• Consistent moisture content • Graded consistent size • Flavour and flavour stability • General appearance • Colour Because of the quality control standards that California Raisins are subjected to they can always be relied upon to deliver a consistent quality product.

CALIFORNIA RAISINS AVAILABILITY AND STORAGE

When stored in a controlled, cool environment, bulk California Raisins can be kept for up to 12 months, retaining their colour, flavour and nutritional value.

They should be kept below 7ยบ centigrade (45ยบ fahrenheit) and, to maintain optimum freshness , they should be sealed in an airtight container. As well as freezing well for long periods of time, they also thaw quickly at room temperature.

California Raisins are shipped in poly-lined boxes and are available in bulk packages of 12.5kg.

Contact your Kobia sales representative.

DARE To TRY

NEW THINGS STEFAN J PETERSEN

STEF A N J PETERSEN

KOBIA’S RESIDENT MASTER/CRAFT BAKER A family man with 5 children Stefan is an awardwinning patissier.

Stefan’s father and grandfather were both confectioners and worked long hours, so Stefan hardly ever saw them., Stefan never wanted to follow in their footsteps.

In the 1980’s he joined and opened Café Gateau in Stockholm, where he wanted to learn to blow sugar but was told he was “completely talentless”, he left and joined Wiennerkonditoriet.

‘You must hav e a great love for your profession an d a genuine in terest.

You’re probab ly not going to be a millionaire bu t it’s a profes sion that gives a lot ba ck, it’s incred ibly evolving and creative. It’s important to be humble, constantly aw ake and willing to develop’.

DARE TO TRY NEW THINGS

At Wiennerkonditoriet the windows soon filled with his sculptures of sugar and chocolate. After travelling extensively throughout Europe tasting products from the best pastry shops he then joined one of the best patisseries in the world – Konditori Wittamer in Brussels.

Stefan then ran the famous NK patisserie together with CEP Peter Hartai for 24 years. Stefan and Jan Hedh (Swedish Celebrity Chef/patisserie) – together won the bronze medal at the Konditor World Cup. This was followed by many other competitions in the industry to include Gold in 2000 and 2004, for sculptures being their greatest achievements.

WHO IS KOBIA? A full-range supplier

Kobia is a full-range supplier leading development within the pastry and bakery markets in Northern Europe.

Their customers are mainly patisseries and bakeries, but they also supply grocery stores, food industries and restaurants.

Kobia has three sales and stock units that are located in Hässleholm, Västra Frölunda in Gothenburg and Tyresö in Stockholm. Kobia’s head office and production units are located in Tyresö, where they manufacture almond and baking pastes, marzipan and fillings.

Kobia employs 90 people and have approximately 900 customers in Sweden, and do business with almost all Baltic countries.

CALIFORNIA RAISIN RASMUS CAKE 26 PIECES

INGREDIENTS

PREPARATION

Butter, room temperature

175 g

Sugar

250 g

Eggs

175 g

Flour

250 g

Vanilla sugar

50 g

Half-and-half (cream)

500 g

California raisins

150 g

Baking powder

16 g

Whip the butter at room temperature with the sugar (Attn. don’t whip to airily).

Stir in the eggs gently one at a time.

Sift in dry ingredients.

Pour in the half-and-half very slowly, (scrape down from the inside off and on).

Add the California raisins last.

Pipe into muffin moulds, preferable silicon moulds.

Bake for 15-20 min at 200°C.

THINK RAISINS, THINK CALIFORNIA

Dough

Lemon filling

Dough

Flour

250 g

Lemon juice

220 g

Butter

200 g

Lemon zest

20 g

Icing sugar

100 g

Egg

9 pcs

Sugar

375 g

Double cream, lightly whipped

300 g

California raisins

150 g

Salt

1 pinch

Egg yolk

2 pcs

Vanilla sugar

1 tbsp

Mix butter, icing sugar, salt and vanilla sugar with a paddle, add the flour last, short mixing, do not over work the dough!

Put the dough in the fridge to rest.

Line 2 tart moulds 22 cm 3cm high.

Put in the tarts in the freezer for one hour.

Bake at 190°C it is, ready when it reaches a light golden colour.

Brush the inside with whipped egg after baking.

190ºC

Bake again until dry 2 min. this is to protect it from going soggy.

CALIFORNIA RAISIN TARTE AU CITRON 2 TARTS @ 22 cm

Lemon filling Rinse and zest the lemons.

Squeeze the lemons and mix the juice, zest and California raisins.

Leave overnight.

Mix the lemon-raisin mix with sugar, eggs and light whipped cream and rest in fridge for 1 hour.

DARE To TRY

NEW THINGS STEFAN J PETERSEN

150ºC

Fill the moulds with the lemon filling & bake for 1 hour 20 min at 150°C or until it sets.

Cool off and powder with icing sugar before serving.

CALIFORNIA RAISIN CRISPY APPLE 25 PIECES 14x14cm 4mm thick

Whisk together potato flour with theCal egg and cottage cheese and let it rest for at least one hour, preferably overnight.

Cut the pastry in squares 14 x 14 cm (4 mm thick).

Peel the apples, pit, dice them into 5 x 5 mm.

Flour Puff pastry

Mix apples, walnuts, California raisins, lemon zest and brown sugar with the cottage cheese filling with a rubber spatula.

1 sheet

Apples (diced)

50 g

California walnuts

45 g

California raisins

60 g

Lemon zest

3 pcs

Brown Sugar

75 g

Cottage cheese

Chop the walnuts roughly.

250 g

Spread the batter evenly on the pastry squares, fold in the corners to the centre and punch.

Put them in silicon moulds. 9 x 9 cm and brush with egg.

250 g (drained)

Egg

1 pc

Potato flour

90 g

220ÂşC

Bake for 15-20 min at 220°c.

THINK RAISINS, THINK CALIFORNIA

BARS WITH RAISIN

& CRANBERRY

Almond Hazenuts Apricots, dried California raisins Honey Sunflower kernels Grated coconut (roasted) Pumpkin seeds Cranberries, dried Cocoa powder

APPROX 20 ENERGY BARS 40 g 65 g

Mix all ingredients to a smoot smooth paste in a robot coupe.

100 g 200 g 100 g 65 g 60 g 70 g 60 g 15 g

Let it rest in a plastic wrapped bowl overnight at room temperature.

Roll out to lengths and cut them into 9 cm pieces.

Coat them in tempered dark chocolate coverture 70%.

BARS WITH RAISIN

& LEMON

APPROX 15 PIECES

A RAISIN N A RAISINS ALIFORNIA CALIFORNIA

Sunflower kernels

55 g

Pumpkin seeds

55 g

Oatmeal

50 g

Sesame seeds

50 g

Hazelnuts

50 g

California raisins Lemon zest Semi Candied lemon peel

DARE To TRY

NEW THINGS

200 g 5g 60g

Mix all ingredients to a smooth paste in a robot coupe.

Let it rest in a plastic wrapped bowl overnight at room temperature.

Roll out to lengths and cut them into 9 cm pieces.

Coat them in tempered dark chocolate coverture 70%.

Flour Baking powder Cloves Cardamom California raisins Sugar Water Butter Eggs Double cream

300 g 2 tbsp ½ tbsp ½ tbsp 150 g 250 g 250 g 125 g 3 pcs.

50 ml

Boil California raisins, sugar & water together with the spices, reduce to about 75%.

Cool off to 30ºC. Drain away the California raisins.

Whip the butter and pour slowly on the cooled syrup on the butter.

Add the eggs, one at a time.

CALIFORNIA RAISIN SOFT CAKE

Sift the dry ingredients and add to the butter mix. Lastly add the California raisins.

Fill the baking forms fill to ¾ of the form.

180ºC

Bake at 180°C for approx. 30min or until it is ready, depending on the size.

THINK RAISINS, THINK CALIFORNIA

For more ideas on Kobia products please contact us via: www.kobia.se For information on California Raisins, product and availability contact info@ukraisins.com www.raisin.org