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Recipes

Professional Bakery Recipes

Developed and tested by master bakers using Cookband products

Perfect Ghanaian Bread

Professional recipe developed specifically for commercial bakeries using Cookband All-Purpose Margarine.

1000g

Wheat flour (bread type)

600ml

Water

20g

Salt

80g

Cookband All-Purpose Margarine

10g

Sugar

10g

Instant yeast

Cookband margarine improves dough extensibility and crumb structure
Proper incorporation during mixing ensures even distribution
Using 8% margarine (based on flour weight) provides optimal texture and shelf life
In Ghana’s climate, dough may ferment faster – adjust timing as needed

Method

Combine all dry ingredients except salt in mixing bowl.
Add water and mix on low speed for 3 minutes.
Add salt and Cookband margarine, continue mixing on medium speed for 8-10 minutes until dough is smooth and elastic.
Allow dough to ferment for 60 minutes at room temperature.
Divide, shape, and place in greased pans.
Proof for 45-60 minutes or until doubled in size.
Bake at 200°C for 25-30 minutes until golden brown and internal temperature reaches 93°C.

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Watch Video Demonstration

Method

Cut cold Cookband margarine into small cubes.
Combine flour and salt in bowl.
Add margarine cubes and rub in lightly, leaving visible pieces.
Mix water and vinegar, add gradually while mixing until dough just comes together.
Rest dough in cool place for 30 minutes.
Roll out, fold in thirds, turn 90 degrees, and repeat twice.
Rest another 30 minutes before final rolling and shaping.

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Watch Video Demonstration

Flaky Meat Pie Pastry

Professional recipe developed specifically for commercial bakeries using Cookband All-Purpose Margarine.

500g

All-purpose flour

120ml

Cold water

5g

Salt

250g

Cookband All-Purpose Margarine (cold)

5ml

White vinegar

Maintaining cool temperature is essential for flaky texture
Visible margarine pieces create distinct layers during baking
Rest periods allow gluten relaxation for better rolling
Cookband’s stable consistency in warm conditions helps maintain layers

Rich Celebration Cake

Professional recipe developed specifically for commercial bakeries using Cookband All-Purpose Margarine.

400g

All-purpose flour

600ml

Water

8

Eggs

5g

Salt

60ml

Milk

400g

Cookband Cake Margarine

400g

Granulated sugar

15ml

Baking powder

Thorough creaming is essential for proper volume and texture
Cookband Cake Margarine should be at 21-24°C for optimal creaming
Overmixing after flour addition can cause toughness
In Ghana’s climate, reduce baking time by 2-3 minutes if cake browns too quickly

Method

Cream Cookband margarine and sugar until light and fluffy (5-7 minutes on medium-high speed).
Add eggs one at a time, mixing well after each addition.
Add vanilla extract.
Combine dry ingredients and add alternately with milk, beginning and ending with dry ingredients.
Pour into prepared pans.
Bake at 175°C for 30-35 minutes until a toothpick inserted comes out clean.

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Watch Video Demonstration

View More Recipe

Royal Smilde Partnership

For over 40 years, Pomank Ventures has maintained an exclusive partnership with Royal Smilde, a renowned Dutch food manufacturer with a 160-year legacy of quality. This collaboration brings world-class margarine products to Ghana, specifically formulated for the West African climate and baking traditions.

Troubleshooting

Professional Troubleshooting Guide

Solutions for common baking challenges from our technical experts

Bread

Pastry

Cakes

Cookies

Bread

Problem	Possible Causes	Solution	Prevention
Dense Texture	Insufficient mixing Under-proofing Poor quality margarine	Increase mixing time by 2-3 minutes Extend proofing time Switch to Cookband All-Purpose Margarine at 8%	Use a timer for consistent mixing times and monitor dough temperature
Poor Volume	Weak flour Under-hydration Insufficient fermentation	Add 10g vital wheat gluten per kg flour Increase water by 2-5% Extend bulk fermentation time	Maintain proper dough temperature and use quality ingredients
Short shelf life	Insufficient fat Over-baking Improper storage	Increase Cookband margarine to 10% Reduce baking time by 5% Store in sealed containers	Establish standard baking procedures and storage protocols
Cracking Crust	Too much surface tension Low humidity oven Excessive proofing	Relax shaping technique Add steam during baking Reduce final proof time	Monitor proofing carefully and maintain proper oven humidity

Pastry

Problem	Possible Causes	Solution	Prevention
Dense Texture	Insufficient mixing Under-proofing Poor quality margarine	Increase mixing time by 2-3 minutes Extend proofing time Switch to Cookband All-Purpose Margarine at 8%	Use a timer for consistent mixing times and monitor dough temperature
Poor Volume	Weak flour Under-hydration Insufficient fermentation	Add 10g vital wheat gluten per kg flour Increase water by 2-5% Extend bulk fermentation time	Maintain proper dough temperature and use quality ingredients
Short shelf life	Insufficient fat Over-baking Improper storage	Increase Cookband margarine to 10% Reduce baking time by 5% Store in sealed containers	Establish standard baking procedures and storage protocols
Cracking Crust	Too much surface tension Low humidity oven Excessive proofing	Relax shaping technique Add steam during baking Reduce final proof time	Monitor proofing carefully and maintain proper oven humidity

Cakes

Problem	Possible Causes	Solution	Prevention
Dense Texture	Insufficient mixing Under-proofing Poor quality margarine	Increase mixing time by 2-3 minutes Extend proofing time Switch to Cookband All-Purpose Margarine at 8%	Use a timer for consistent mixing times and monitor dough temperature
Poor Volume	Weak flour Under-hydration Insufficient fermentation	Add 10g vital wheat gluten per kg flour Increase water by 2-5% Extend bulk fermentation time	Maintain proper dough temperature and use quality ingredients
Short shelf life	Insufficient fat Over-baking Improper storage	Increase Cookband margarine to 10% Reduce baking time by 5% Store in sealed containers	Establish standard baking procedures and storage protocols
Cracking Crust	Too much surface tension Low humidity oven Excessive proofing	Relax shaping technique Add steam during baking Reduce final proof time	Monitor proofing carefully and maintain proper oven humidity

Cookies

Problem	Possible Causes	Solution	Prevention
Dense Texture	Insufficient mixing Under-proofing Poor quality margarine	Increase mixing time by 2-3 minutes Extend proofing time Switch to Cookband All-Purpose Margarine at 8%	Use a timer for consistent mixing times and monitor dough temperature
Poor Volume	Weak flour Under-hydration Insufficient fermentation	Add 10g vital wheat gluten per kg flour Increase water by 2-5% Extend bulk fermentation time	Maintain proper dough temperature and use quality ingredients
Short shelf life	Insufficient fat Over-baking Improper storage	Increase Cookband margarine to 10% Reduce baking time by 5% Store in sealed containers	Establish standard baking procedures and storage protocols
Cracking Crust	Too much surface tension Low humidity oven Excessive proofing	Relax shaping technique Add steam during baking Reduce final proof time	Monitor proofing carefully and maintain proper oven humidity

Download Complete Troubleshooting Guide

Application Guides

Product Application Guidelines

Professional recommendations for optimal results

Cookband Margarine Usage Rates by Application

Bread Applications

Application	Recommended Amount	Benefits
Basic bread	3-5% of flour weight	Enhances volume and tenderness
Enriched bread	8-10% of flour weight	Improves texture and shelf life
Sweet bread	10-15% of flour weight	Creates tender crumb and rich flavor

Pastry Applications

Application	Recommended Amount	Benefits
Flaky pastry	50-100% of flour weight	Higher percentage for more layers
Shortcrust	50-60% of flour weight	Creates tender, crumbly texture
Puff pastry	75-100% of flour weight	Essential for proper lamination

Cake Applications

Application	Recommended Amount	Benefits
Pound cake	100% of flour weight	Creates rich, dense texture
Sponge cake	25-50% of flour weight	Lighter texture with good volume
Layer cake	75-100% of flour weight	Moist texture with good shelf life

Cookie Applications

Application	Recommended Amount	Benefits
Shortbread	60-70% of flour weight	Creates tender, crumbly texture
Drop cookies	50-60% of flour weight	Provides spread control and texture
Rolled cookies	40-50% of flour weight	Enables proper rolling and cutting

Download Application Guide

Storage & Handling

Storage & Handling Guidelines

Professional recommendations for maintaining product quality

Optimal Storage Conditions

Store Cookband margarine in a cool, dry place (15-25°C)
Keep away from direct sunlight and strong odors
Maintain original packaging until use
For bulk packages, cover exposed surfaces after opening

Temperature Management

Ideal Storage Temperature: 15-25°C
Warning Zone: 25-30°C (Short-term only)
Danger Zone: Above 30°C (Quality degradation risk)

Quality Assessment Indicators

Visual Assessment

Color should be uniform cream to light yellow
Texture should be smooth and plastic
No visible water droplets or separation

Touch Test

Should be firm but pliable at room temperature
Should not feel greasy or oily

Performance Testing

Creaming test: Should increase in volume when creamed with sugar
Melting test: Should melt smoothly without separation
Baking test: Should produce consistent results in standard recipes

Proper Handling by Application

Bread Applications

Use at room temperature (20-25°C)
Incorporate thoroughly during mixing phase
No pre-conditioning required

Pastry Applications

Chill before use for better lamination (18-20°C)
Handle minimally to prevent warming
Consider refrigeration in very hot conditions

Cake Applications

Bring to 21-24°C for optimal creaming
Weigh precisely for consistent results
Allow to reach working temperature before mixing

Seasonal Considerations

Hot Season (February-April)

Store in coolest available location
Consider early morning deliveries
Monitor storage conditions more frequently

Rainy Season (June-September)

Ensure proper protection from humidity
Check packaging integrity regularly
Allow for potential delivery delays

Download Storage & Handling Guide

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Contact Us

+233.20.817.7663