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Looking for some inspiration? Here are some delicious recipes to add new products to you menu, offer your clients some seasonal delights or Gansieven surprise your family's paladar with your new creations. 

Gansito Ice Cream (download recipe)


21 classic Gansito cakes (Gansitos clásicos)
500g of Strawberry Jam (Mermelada de fresa)
7 L of Ice Cream base (Base para Helados)
70 ml of Deiman Vanilla Vainillol Essence (Esencia Vainilla Vainillol)
70 ml of Deiman Butter Essence (Esencia de Mantequilla)

1. Freeze the 21 Gansito cakes and set aside. (Congelar los gansitos perfectamente y reserva.)
2. Pour your ice cream base in your ice cream container and add the 70ml of both Butter and 70ml of Vanilla Vainillol Deiman Essences; put this mix into the ice cream machine until it doubles its size. (En el bote de preparación verter la base para helados, saborizar con las esencias. Batir en máquina para helados por 20 minutos o hasta que doble su tamaño.)
3. Cut the frozen Gansitos in medium to small pieces. Once your ice cream mix is ready, pour it into another ice cream container; pour one layer of ice cream then another one of Gansito pieces (you may also add some jam) and combine. Continue until you have poured the entire mix and all the Gansito pieces. (Cortar en pedazos pequeños los gansitos una vez batido el helado. Vaciar en un bote una capa de helado y una capa de gansito envolver un poco y continuar en capas hasta terminar.)
4. Decorate to taste with Gansito pieces and jam. Let your customers enjoy! (Decorar con un gansito en rebanadas y la mermelada.)

Day of the death bread    (download recipe)

Wheat Flour   2.2lb (1kg)
Butter   14 oz (400g)
Sugar   11 oz (300g)
Yeast   1 oz (30g)
Salt   0.35 oz (10g)
Eggs   26 oz (750g)
Butter Orange Arte Pan   6ml
Orange Blossom Essence 13ml


  1. Blend all of the ingredients until they form a dough with some degree of elasticity.
  2. Let it rise at a temperature of 81°F (27°C) until it doubles it's original volume.
  3. Break it and let it rise again at room temperature for 1 hour.
  4. Take the dough and create your traditional Day of the Death bread shapes.
  5. Let them rise until they double their volume.
  6. Bake during 25 minutes at 356°F (180°C).

Christmas cookies recipe   (download recipe)

Butter 10.6 oz (300 g)

Powdered Sugar 7 oz (200g)
Egg 2 units
Flour 1.1 lb (500g)
Arte Pan Flavoring 0.34 fl oz (10 ml)
Egg Yellow Gelicolor To taste 


  1. Blend the sugar an butter until they are fully incorporated (2 mins aprox).
  2. Add the egg, the Arte Pan Concentrate and the Egg Yellow gelicolor. Keep blending at a low speed for 1 minute.
  3. Add the flour and manually incorporate it (little by little) to the mixture (do not blend it).
  4. Let the dough in the fridge for 1 hour inside a ziped plastic bag (it will be easier to manage).
  5. Extend the dough in a flat surface, cut your cookies with your favorite cookie cutter and put them in a baking tray (remember to add butter on the try or a baking sheet before placing the cookies).
  6. Bake during 20 minutes at 356°F (180°C).

Cookies decorations  (download recipe)
Water 0.17 fl oz (50ml) 
Sugar 11 oz (300g) 
Deiman Royal Icing 0.5 lb (250g) 
Gelicolor or Deiman 370 L***


  1. Blend the Deiman Royal Icing and the water for 1 minute at a medium speed.
  2. Then, blend at a high speed until the mix doubles it size and is white colored.
  3. Divide the mixture on the different colors you want to make. Add drops of color to each portion, remember to add a few drops, mix and then see if you need more to achieve the desired color.
  4. Decorate your cookies and enjoy!