List of products by brand Schneider GmbH

The huge range of products at Schneider GmbH delights customers all over the world. Whatever a baker, pastry chef or pâtissier needs for his creations, it can be found at Schneider! But of course, it all started on a much smaller scale.

Baking paper siliconised on both sides, and in the best quality, was the main product of the newly founded company. Schneider Silikonpapiere was only a very small business, founded in 1977 by Helga and Hans Schneider. Together they sold the papers to bakeries and confectioners, and also offered a few other products.

Interest grew and more products were added to the range. Six years after the company was founded, the name was changed to Schneider GmbH to reflect the enlarged product range and the new focus. In addition to the high-quality baking paper, many piping bags were sold and over the years more and more small metal and plastic tools were added.

New products were also added to the range through the integration of other companies. The takeover of a company that produced paper products was particularly significant. Various types of paper, pads and paper rolls, for example for the cash register, were added.

All these products come from two large locations, the head office is in Albershausen in Germany. Due to the high quality and the wide range of products, more and more foreign buyers became interested in the Schneider GmbH. Today, their products are sold in more than 70 countries all over the world. Primarily confectioners and bakeries are supplied, so it is professional material.

Products of the Schneider GmbH

Schneider GmbH for example, equip you perfectly for making great cut pralines. Marzipan pralines taste particularly good and offer an alternative to the classic filled truffles. Use a pistachio or tree nut marzipan and roll it out using a rolling pin or rolling pin. It should be 0.5 to 1 cm thick. If you make it rather thin, you can apply a ganache. To do this, make a firm ganache, stir it again until it is a little softer and then fill it into a piping bag with a nozzle or spread it directly onto the cake. The piping bag makes it easier to apply the ganache evenly and to make individual mountain lace chocolates on couverturedrops. Spread the ganache evenly over the marzipan using a spatula or angled spatula, so that everything is 1 cm thick.

While the praline mixture is cooling, you can prepare a great decoration. There are two different possibilities.

For an unusual decoration, use white and dark chocolate. Place food-safe foil or a cake insert strip on your work surface. Put some tempered dark couverture on it and spread it evenly with an angled spatula or metal horn. Then use a comb scraper. When the couverture has dried slightly, you can continue working. It is no longer completely liquid, and when touched lightly it has cooled down a little and only sticks slightly to the finger.

Then place the comb scraper on one side of the foil, press the prongs well into the chocolate and pull it through in a slight wave pattern so that the foil is visible again. Then put tempered white couverture on top and use the metal horn or angled spatula to smooth it out nicely and into the grooves that have been created. Then take the praline plate out of the fridge and place it with the ganache side on the still soft couverture. This way, the whole thing is chilled again. If necessary, the marzipan side can also be covered with couverture beforehand.

When the couverture is completely firm, cut the sheet into equal-sized pieces using a harp for cutting chocolates or a sharp knife. For the best results, heat the knife with a hot air blower, with the decorated side of the couverture at the bottom, to reduce the breakage of the chocolate. This is how you create very special and beautiful marzipan treats.

Typically, the cut chocolates are stamped and beautifully decorated. To do this, cover the marzipan ganache plate with couverture on both sides and smooth it out nicely between two pieces of baking paper. You can also place a cake tray on top of the baking paper for a nice surface and refrigerate it like this. Then cut the plate into the desired shape as mentioned above. Now it's time for the tatting. To do this, prepare a cake tray with baking paper, a tatting fork with three or four prongs, a bowl or tempering device with tempered couverture and some decorating material or a second tatting fork.

Then take a chocolate, place it upside down in the couverture, press it in to the top and take it out again. To do this, place the tamper fork at the edge of the praline closer to you, press diagonally forwards and downwards and lift the fork up. The praline is pushed in a little, turned and then sits upright on your fork. Now tap off the excess couverture, wipe it off and place the praline on the baking paper. If desired, you can now sprinkle on some decoration such as coloured flowers, a pistachio or small crispy pearls. You can also use a tamper fork to create elegant patterns by holding it in the couverture and then lifting it slightly and pulling it off. This way you can create great cut chocolates in no time at all, and they won't stick when completely covered in chocolate.