professional products for pastry chefs
DELIspagna
PACKAGING
bag of 10 Kg
A skilful balance of ingredients for soft, sponge spain and fluffy baked products. Guarantees excellent seal against cutting and bagne with a good shelf life. Practical, economical and versatile due to its multiple applications.
CLASSIC SPONGE CAKE RECIPE DELISPAGNA EGGS WATER
1000 GR 600 GR 200 GR
Assemble all the ingredients in a planetary mixer for 8 minutes on medium speed, baking in buttered molds in preheated oven at 170/180 °c for 30-35 minutes.
CHOCOLATE SPONGE CAKE RECIPE DELISPAGNA EGGS WATER COCOA POWDER
1000 GR 600 GR 200 GR 80 GR
Mix the cocoa powder with the warm water, then assemble all the ingredients in a planetary mixer for 8 minutes on medium speed, bake in the buttered molds in preheated oven at 170/180 °c for about 30/35 minutes.
SPONGE ROULADE RECIPE DELISPAGNA EGGS BROWN SUGAR HONEY
1000 GR 1000 GR 200 GR 50 GR
Assemble all the ingredients in a planetary mixer for 8-10 minutes at high speed, roll out evenly on baking paper with a thickness of 0.5 centimeters and bake at 220 °c with the valve closed for about 5/8 minutes.
PISTACHIO SPONGE CAKE RECIPE DELISPAGNA EGGS WATER PISTACHIO PASTE DELIZIA CHOPPED PISTACHIOS
1000 GR 600 GR 200 GR 100 GR 150 GR
Assemble all the ingredients in a planetary mixer for 8 minutes on medium speed, baking in buttered molds in preheated oven at 170/180 °c for 30-35 minutes.
ALMOND SPONGE CAKE RECIPE DELISPAGNA EGGS WATER ALMOND PASTE DELIZIA ALMOND FLOUR
1000 GR 600 GR 200 GR 100 GR 150 GR
Assemble all the ingredients in a planetary mixer for 8 minutes on medium speed, cook in buttered molds in preheated oven at 170/180 °c for 30/35 minutes approximately.
HAZELNUT SPONGE CAKE RECIPE DELISPAGNA EGGS WATER HAZELNUT PASTE DELIZIA CHOPPED HAZELNUT
1000 GR 600 GR 200 GR 100 GR 150 GR
Assemble all the ingredients in a planetary mixer for 8 minutes on medium speed, cook in buttered molds in preheated oven at 170/180 °c for 30/35 minutes approximately.
MARGHERITA CAKE
RECIPE DELISPAGNA EGGS BUTTER WATER
1000 GR 750 GR 250 GR 50 GR
Whip Delispagna, eggs and water at high speed for 8-10 minutes, incorporate the butter gently, cook in buttered molds in preheated oven at 170/180°c for 30-35 minutes approximately.
DELICAKE
PACKAGING
bag of 10 Kg
For its features, delicake is the ideal partner in the bakery. The great ease of use and versatility, allow to create soft baked cakes, tasty shortbread, biscuits and genuine cakes, developing many recipes.
PLUM CAKE
RECIPE DELICAKE EGGS BUTTER/MARGARINE
1000 GR 500 GR 500 GR
Mix all the ingredients with the leaf in a planetary mixer for 6 minutes at medium speed. Bake in the molds for plum cake in a preheated oven at 180 °c. It is possible to enrich the mixture with raisins, chocolate chips and candy, but also fill it before cooking with cream gianduja delinut or jams.
COCONUT CAKE RECIPE DELICAKE WHOLE EGGS BUTTER/MARGARINE COCONUT FLOUR
1100 GR 600 GR 600 GR 400 GR
Mix all the ingredients, except the coconut flour, with the leaf in a planetary mixer for 6 minutes at medium speed. The coconut flour will delicately be incorporated at the end. Cook into buttered molds in a preheated oven at 180 °c for 40 minutes about. It is possible to enrich the mixture with chocolate chips.
YOGURT CAKE RECIPE DELICAKE WHOLE EGGS BUTTER/MARGARINE PLAIN YOGURT
1000 GR 450 GR 200 GR 250 GR
Mix with the leaf in a planetary mixer for 6 minutes at medium speed all the ingredients with the exception of yogurt that will be delicately incorporated at the end; cook into buttered molds in a preheated oven at 180 °c for about 45 minutes.
LEMON CAKE RECIPE DELICAKE WHOLE EGGS BUTTER/MARGARINE LEMON JUICE GRATED LEMON ZEST
1000 GR 500 GR 500 GR 100 GR Q.S
Mix with the leaf in a planetary mixer for 6 minutes at medium speed all the ingredients except lemon (juice and zest) that will be delicately incorporated at the end. Bake in buttered molds in preheated oven at 180 °c for 40 minutes approximately.
ORANGE CAKE RECIPE
DELICAKE WHOLE EGGS BUTTER/MARGARINE CANDIED ORANGE FILLETS ORANGE JUICE GRATED ORANGE ZEST
1000 GR 500 GR 500 GR 300 GR 100 GR Q.S
Mix with the leaf in a planetary mixer for 6 minutes at medium speed all the ingredients except orange (juice and zest) that will be delicately incorporated at the end. Bake in buttered molds in preheated oven at 180 °c for 40 minutes approximately.
RICOTTA CHEESE PIE RECIPE DELICAKE WHOLE EGGS FRESH RICOTTA BUTTER/MARGARINE CHOCOLATE CHIPS
1000 GR 500 GR 300 GR 200 GR 100 GR
Mix with the leaf in a planetary mixer for 6 minutes at medium speed all the ingredients, finally the chocolate chips, bake in the buttered molds in the preheated oven to 180 °c for about 40 minutes.
amorpolenta RECIPE DELICAKE WHOLE EGGS BUTTER/MARGARINE CORN FLOUR
1000 GR 500 GR 500 GR 100 GR
Mix all the ingredients with the leaf in a planetary mixer for 6 minutes at medium speed. Bake in the molds buttered in preheated oven at 180 °c for about 40 minutes.
CARROT CAKE RECIPE DELICAKE WHOLE EGGS BUTTER/MARGARINE CARROTS JULIENNE CHOPPED ALMONDS
1000 GR 500 GR 500 GR 500 GR 200 GR
Mix with the leaf in a planetary mixer for 6 minutes at medium speed all the ingredients, Except almonds and carrots, which will be incorporated at the end; cook into molds (previously buttered) in a preheated oven at 180 °c for about 60 minutes.
ALMOND CAKE
RECIPE DELICAKE WHOLE EGGS BUTTER/MARGARINE PERSIPAN DELIZIA
1000 GR 600 GR 500 GR 500 GR
Mix all the ingredients with the leaf in a planetary mixer for 6 minutes at low speed; bake in the previous buttered molds in preheated oven at 180 °c for about 40 minutes.
COFFEE OR CHOCOLATE MARBLED RECIPE DELICAKE WHOLE EGGS BUTTER/MARGARINE SOLUBLE COFFEE or COCOA POWDER
1000 GR 500 GR 500 GR 50 GR
Mix all the ingredients except coffee or cococa with the leaf in a planetary mixer for 6 minutes at medium speed; divide in equal parts the compound, and add coffee or cocoa in one them. Pour into buttered molds alternating the two doughs. Bake in preheated oven at 180 °c.
SAILOR BISCUIT RECIPE DELICAKE WHOLE EGGS BUTTER/MARGARINE BISCUIT FLOUR RAISIN CHOPPED ALMONDS WHOLE ALMONDS FOR DECORATION
1000 GR 500 GR 500 GR 500 GR 500 GR 500 GR Q.S
Mix all the ingredients with the leaf in a planetary mixer for 6 minutes at low speed; form with the dough some cylinders that will be left in a refrigerator to cool and then they will be cut in a diskette form and set on baking sheets. Brush with egg and decorate with a lmonds, ba ke at 180°c.
SBRISOLONA CAKE RECIPE DELICAKE CORN FLOUR BUTTER EGGS YOLKS BLANCHED CRUSHED ALMONDS SHELLED, CRUSHED ALMONDS
800 GR 200 GR 350 GR 2 NR 2 NR 250 GR 250 GR
Sandblast the butter with the flour, add the chopped almonds (holding 50 grams of shelled almonds), work with the eggs without mixing. Sift through large mesh, pour into the buttered and floury molds. Decorate with the other almonds and granulated sugar. Bake in preheated oven at 180 °c for about 35/40 minutes.
BAKED ENGLISH SOUP RECIPE DELICAKE ALMONDS FLOUR SOFT BUTTER EGGS RICOTTA
1000 GR 200 GR 200 GR 6 NR 800 GR
Knead with the leaf. Cover one of the buttered mold with a pastry bag. Filling: DELICREAM 400 (WATER / MILK 1 liter). Stuff the previous mixture with a layer of cream, a layer of sponge cake wet with alkermes and a layer of cream delinut bakery. Then close the baking mold with the same dough with which they had been lined. Bake in preheated oven at 165/170°c for about 45 minutes.
BAKED TIRAMISU RECIPE DELICAKE RICOTTA CHEESE ALMONDS FLOUR SOFT BUTTER EGGS
1000 GR 800 GR 200 GR 200 GR 6 NR
Mix the ingredients with the leaf. With the obtained dough fill one rectangular and from straight sides baking pan with the help of a pastry bag. Filling: Delicream fast delizia 400 gr (water/milk 1 liter) Mascarpone 500 gr Alternate a layer of cream to the mascarpone with thin slices of sponge cake with a wet coffee espresso solution (300 g) and sugar (200 grams). Bake in preheated oven at 165/170°c for about 45 min. Garnish with cocoa and icing sugar.
SHORTCRUST PASTRY RECIPE DELICAKE BISCUIT FLOUR BUTTER YOLK WHOLE EGG
1000 GR 800 GR 800 GR 100 GR 100 GR
Mix everything as a normal shortbread. Let stand in the refrigerator at least half an hour before using to create cookies and tarts.
CANTUCCI RECIPE DELICAKE GRATED ALMONDS WHOLE EGGS YOLKS BISCUIT FLOUR
1000 GR 300 GR 200 GR 90 GR 60 GR
Mix all the ingredients with the leaf in a planetary mixer for about 5 minutes at low speed; form some loaves on baking paper; bake at 190°c for about 15 minutes. Cut still hot, spread on baking paper and bake slightly in the oven.
SHORTCRUST PASRTY DONUTS RECIPE DELICAKE WHOLE EGGS BISCUIT FLOUR BUTTER/MARGARINE GRATED ALMONDS
1000 GR 400 GR 500 GR 600 GR 250 GR
Mix all the ingredients with the hook in a planetary mixer for 6 minutes at low speed; let stand in the refrigerator dough for at least one hour, formdonuts, moisten with water the surface to let bond the granulated sugar; roll out of paper; oven and sprinkle with powdered sugar, bake in preheated oven at 200°c.
LINGUE DI GATTO RECIPE DELICAKE SOFT BUTTER ALBUMEN ICING SUGAR
1000 GR 600 GR 700 GR 100 GR
Assemble all the ingredients in the planetary mixer for about 5 minutes at medium speed; strain on a baking paper with pastry bag, brush lightly with melted butter and bake at 190 °c for 7/8 minutes.
brownie
RECIPE DELICAKE DELICAKE EGGS CHOCOLATE 70% BUTTER
500 GR 500 GR 300 GR 200 GR
Melt butter and chocolate in the microwave, incorporate the eggs, without whisking delicake. Bake 25 min at 180 °c. TIP: You can add up to 250 grams of pecans.
BEER AND APPLE PIE
RECIPE
DELICAKE BISCUIT FLOUR SOFT BUTTER APPLE CUBES SULTANAS 2 EGGS BEER
800 GR 200 GR 350 GR 2 NR 2 NR 250 GR 250 GR
Knead with the leaf all the ingredients, adding fruit only in the last; arrange in special buttered and floured molds, garnish with sliced apples and sugar cane. Cook over 165/170°c for about 45 minutes.
DELIntegrale
PACKAGING
bag of 10 Kg
Due to its high performances property and guarantee of success “delintegrale” is the best partner in pastry making. It is able to reach amazing results with softer and tasty wholemeal leavened dough.
croissant
RECIPE DELINTEGRALE WATER MARGARINE OR BUTTER BREWER’S YEAST EGGS
1000 GR 350 GR 100 GR 60 GR 50 GR
MARGARINE OR BUTTER to make puff-pastry 250 GR Knead all the ingredients in a spiral about 5 minutes in first speed and 6 in second. Dough temperature 25 ° C. Roll with margarine giving a fold to 3 and one to 4. Form the croissants and rise for about 2 ½ hours at 30 ° C with humidity. Cook as usual.
DELICROISSANT
PACKAGING
bag of 10 Kg
Due to its characteristics of versatility and guarantee of success, Delicroissant is the ideal partner in confectionery, allowing you to create leavened, light and tasty dough. With the addition of simple ingredients croissants, pastries and donuts have never been so easy to realize.
CROISSANTS
RECIPE DELICROISSANT WATER EGGS BREWER’S YEAST BUTTER/FLAT MARGARINE
1000 GR 350 GR 150 GR 50 GR 350 GR
Mix all the ingredients until the mixture is homogenous and smooth, temperature of the dough: 26/28 °c; let stand for 20-30 minutes, spread the mixture and incorporate butter or margarine. Proceed as usual with three folds of three or four by four. Let rise for 90 minutes at 28/30°c, bake in preheated oven at 170/180 °c for 20/24 minutes.
BRIOCHES RECIPE DELICROISSANT MILK EGGS BREWER’S YEAST BUTTER
1000 GR 400 GR 100 GR 50 GR 100 GR
Mix all the ingredients until the mixture is homogenous and smooth; then incorporate the fat content, temperature: 26/28 °c, let stand for 20-30 minutes, form brioches, let rise for 90 minutes at 28/30 °c, bake in preheated oven at 180/200 °c for 18-20 minutes. You can enrich the product with raisins or chocolate chips.
BOMBOLONI (DONUTS) RECIPE DELICROISSANT WATER OR MILK EGGS BREWER’S YEAST BUTTER/MARGARINE
1000 GR 400 GR 50 GR 50 GR 50 GR
Mix all the ingredients until the mixture is homogenous and smooth ; temperature 26/28 °c; let stand for 20-30 minutes, roll out the dough and print the donuts of the desired size, let rise to 28/30 °c, fry in hot oil. Fill at will.
BAKED KRAPFEN
RECIPE DELICROISSANT MILK EGGS BUTTER/MARGARINE SUGAR BREWER’S YEAST
1000 GR 300 GR 100 GR 100 GR 100 GR 50 GR
In a separate bowl put the milk at 30°c, the yeast and 20 g of sugar, allow to ferment for about 20 minutes; knead in planetary Delicroissant, eggs and fermented milk until you obtain a homogeneous and smooth dough. Later add the remaining sugar, then butter, temperature 26/28°c, leave for 20 minutes. Form some balls, let rise at 28/30 °c for 60 minutes in the appropriate shaped trays. cook over 220°c for 12-15 minutes; to complete brush with melted butter and pass into granulated. Fill at will.
MARITOZZI
RECIPE DELICROISSANT MILK RAISIN EGGS BUTTER/MARGARINE SUGAR BREWER’S YEAST
1000 GR 300 GR 300 GR 100 GR 100 GR 100 GR 50 GR
In a separate bowl put the milk at 30°c, the yeast and 20 g of sugar, allow to ferment for about 20 minutes, knead in planetary Delicroissant, eggs and fermented milk until you obtain a homogeneous and smooth dough. Later add the remaining sugar, then butter, temperature 26/28°c, leave for 20 minutes. Shape the loaves, let rise to 28/30°c for 60 minutes. Bake at 220°c for 12-15 minutes. At the end of the cooking. Ice with a solution of white egg and powdered sugar. Let dry the frosting in the oven for several minutes.
DELIcream fast
PACKAGING
bag of 10 Kg
With Delicream fast you can get in a very short time a cream pastry with a unique taste, excellent stability and versatility. It also allows you to create flavored and excellent creme chantilly.
PASTRY CREAM _1
RECIPE DELICREAM FAST WATER
400 GR 1000 GR
Add Delicream fast to water waving quickly with a whisk, let stand for a few minutes and remix the product to obtain the maximum creaminess.
PASTRY CREAM _2 RECIPE DELICREAM FAST MILK
350 GR 1000 GR
Add Delicream fast to the milk at room temperature, stirring rapidly with a whisk, let stand for a few minutes, and mix the product for maximum creaminess.
HAZELNUT PASTRY CREAM (pistachio or cocoa)
RECIPE DELICREAM FAST WATER HAZELNUT PASTE DELIZIA/PISTACHIO/ EGGNOG/FLAVORING DELIKAO ETC
380 GR 1000 GR 80/120 GR
Add Delicream fast to water at room temperature, stirring quickly with a whisk, let stand for a few minutes, add the flavoring paste and mix the product for maximum creaminess.
DELISFOGLIA
PACKAGING
bag of 10 Kg
Due to its characteristics of versatility and guarantee of success delisfoglia is the ideal partner in confectionery, allowing you to create a crumbly puff pastry from the great development and formidable performance. Fans, cannoli, vol au vent, yarrow have never been so easy to achieve.
PUFF PASTRY
RECIPE DELISFOGLIA WATER BUTTER/FLAT MARGARINE
1000 GR 500 GR 700 GR
Knead Delisfoglia and water for 7-8 minutes, spread the obtained batter and incorporate the fat content. Proceed as usual with the folds of three or four.
PUFF PASTRY FOR SAVORY SNACKS AND PIZZAS
RECIPE DELISFOGLIA WATER BREWER’S YEAST BUTTER/FLAT MARGARINE
1000 GR 500 GR 50 GR 400 GR
Knead Delisfoglia and water for 7-8 minutes, spread the obtained batter and incorporate the fat content. Proceed as usual with two folds of three and four. Form at will, let rise 60 minutes at 30 °c, bake at 200 °c.
BUTTER KRAPFEN
PACKAGING
sacco da 25 Kg
Butter krapfen is a semi-rich butter pastry, perfect to make donuts, bomboloni and croissants.
KRAPFEN
RECIPE BUTTER KRAPFEN WATER EGGS YEAST
1000 GR 350/380 GR 4 NR 40 GR
Mix all ingredients until mixture is smooth and homogeneous with a temperature of 26/28°c. Let stand for 30 minutes, break into pieces of about 50 grams, form by rolling and squeezing lightly the obtained balls. Let rise about an hour and fry in hot oil. Garnish as desired.
BOMBOLONI AND DONUTS RECIPE BUTTER KRAPFEN WEAK FLOUR ‘0’ EGGS WATER YEAST SALT
500 GR 500 GR 2 NR 400 GR 40 GR 15 GR
Mix all ingredients until mixture is smooth and homogeneous with a temperature of 26/28°c. Let stand for 15 minutes, roll the dough with the sheeter to the desired thickness. Print with a pastry ring the needed diameter. Let rise for about an hour and fry in hot oil. Garnish as desired.
FRENCH CROISSANT RECIPE BUTTER KRAPFEN 1000 GR WATER 400 GR EGGS 50 GR YEAST 50 GR BUTTER OR FLAT MARGARINE 50 GR Mix all ingredients until mixture is smooth and homogeneous with a temperature of 26/28°c. Let stand for 15 minutes, pull the dough with the sheeter to the desired thickness, incorporate butter or margarine and give three folds of three, cut and form the croissants. Let rise about half an hour and bake in a hot oven. Garnish as desired.
DELILEV PLUS Delilev plus comes from a careful blend of ingredients, in accordance with th method for the production of panettone, colomba, pandoro and sweets. Typical of anniversaries with natural yeast.
TRADITIONAL PANETTONE (or COLOMBA)
PACKAGING
bag of 20 Kg
RECIPE First dough DELILEV PLUS WATER BUTTER YOLK YEAST TOT.
1000 GR 500 GR 200 GR 100 GR 1 GR 1801 GR
Mix all ingredients (except butter) until obtain a homogeneous and smooth, dough, then mix in the butter gradually. Let rise in a cell for 10/12 hours at 28/30°c, and in any case until the volume is quadruple.
Second dough FIRST DOUGH FLOUR MEDIUM-STRONG (W 340-380) SUGAR BUTTER YOLK HONEY WATER AROMAS FRUIT (raisin or candied fruit) TOT
1801 GR 300 GR 300 GR 200 GR 150 GR 50 GR 50 GR Q.S. 700 GR 3540 GR
Mix the first dough, water and flour, add first the sugar, then the egg yolk and little at a time the butter and the aromas (optional), and finally the fruit. Dough temperature output 26/28°c. Let point the dough in the oven at 30 °c for 45/60 minutes, break the mixture of the desired weight, lathe them twice and put them in the molds, let rise at 30°c, humidity 70/80% for 5 hours. Bake in preheated oven. For a panettone of 1kg: 50/60 minutes at 160/170 °c with core temperature 92/96 °c. Once taken out from the oven ,with the help of hooks put the panettone to cool upside down.
APRICOT AND ALMONDS PANETTONE RECIPE First dough DELILEV PLUS WATER BUTTER YOLK YEAST TOT
1000 GR 500 GR 200 GR 100 GR 1 GR 1801 GR
Knead Delilev plus with the yeast and the water, then add the egg yolk until obtain a homogeneous and smooth dough, then stir in the butter gradually. Let rise in cell for 10/12 hours at 28/30 °c, and in any case until the volume is fourfold.
Second dough FIRST DOUGH FLOUR MEDIUM-STRONG (340-380 W) SUGAR BUTTER YOLK HONEY WATER AROMAS CANDIED APRICOT CUBES AGRIMONTANA PERSIPAN CUBES TOT
1801 GR 300 GR 300 GR 200 GR 150 GR 50 GR 50 GR Q.S. 350 GR 350 GR 3540 GR
Mix the first mixture, water and flour, add first the sugar, then the egg yolk and little by little butter and aromas (optional), knead until the dough results smooth and dry to the touch, later incorporate persipan and apricots. dough temperature Output 26/28°c. Let point the dough in the oven at 30 °c for 45/60 minutes, break the mixture of the desired weigh, lathe them twice and put them in the molds, let rise to 30 °c, humidity 70/80% for 5 hours. Frosting on the surface and garnish with peeled almonds and granulated sugar. Bake in preheated oven. For a panettone of 1kg 50/60 minutes at 160/170 °c with the core temperature 92/96°c. Once taken out from the oven ,with the help of hooks put the panettone to cool upside down.
PANETTONE WITH SOUR CHERRIES FROM VIGNOLA AND WHITE CHOCOLATE RECIPE First dough DELILEV PLUS WATER BUTTER YOLK YEAST TOT
1000 GR 500 GR 200 GR 100 GR 1 GR 1801 GR
Knead Delilev plus with the yeast and the water, then the egg yolk to obtain a homogeneous and smooth dough, then stir in the butter gradually. Let rise in cell for 10/12 hours at 28/30°c, and in any case until the volume is fourfold. Second dough FIRST DOUGH FLOUR MEDIUM STRONG (340-380 W) SUGAR BUTTER YOLK HONEY WATER AROMAS WHITE CHOCOLATE CHIPS OR FLAKES SOUR CHERRIES FROM VIGNOLA DELIZIA TOT
1801 GR 300 GR 300 GR 200 GR 150 GR 50 GR 50 GR Q.S. 350 GR 350 GR 3540 GR
Mix the first mixture, water and flour, add first the sugar, then the egg yolk and little by little butter and aromas (optional), knead until the dough results smooth and dry to the touch, then incorporate black cherries and chocolate. Temperature of the dough in output 26/28 °c. Let the dough point in a cell for 45/60 minutes. Break the dough of the desidered weight. Lathe them twice and put them in special molds, let rise to 30 °c, humidity 70/80% for 5 hours. Frosting surface and decorate with coarse sugar. Bake in preheated oven. For a panettone of 1kg: 50/60 minutes at 160/170°c with the core temperature 92/96°c. Once taken out from the oven ,with the help of hooks put the panettone to cool upside down.
PANETTONE WITH PISTACHIO AND WHITE CHOCOLATE
RECIPE First dough DELILEV PLUS WATER BUTTER YOLK YEAST TOT
1000 GR 500 GR 200 GR 100 GR 1 GR 1801 GR
Mix all ingredients (except butter) until the mixture is homogenous and smooth then incorporate the butter gradually. Let rise in a cell for 10/12 hours at 28/30°c, and in any case until the volume is fourfold.
Second dough FIRST DOUGH FLOUR MEDIUM-STRONG (340-380 W) SUGAR BUTTER YOLK HONEY WATER AROMAS WHITE CHOCOLATE IN CHIPS OR FLAKES PISTACHIO PERSIPAN CUBES (*) TOT
1801 GR 300 GR 300 GR 200 GR 150 GR 50 GR 50 GR Q.S. 350 GR 350 GR 3540 GR
Mix the first mixture, water and flour, add frist the sugar hen the egg yolk and little by little butter and aromas (optional), knead until the dough results smooth and dry to the touch, later incorporate persipan and chocolate. Temperature of the dough in output 26/28°c. Let the dough point in the oven at 30°c for 45/60 minutes, break the mixture of the desired weight,lathe them twice and put them in the molds, let rise at 30°c with a humidity 70/80% for 5 hours. Frost the surface and garnish with chopped pistachios. Bake in preheated oven. For a panettone of 1kg 50/60 minutes 160/170 °c with core temperature 92/96°c. Once taken out from the oven ,with the help of hooks put the panettone to cool upside down.
(*) PISTACHIO PERSIPAN: PERSIPAN 1 KG+ PISTACHIO PASTE 300 gr Mix well and before cutting into cubes let rest in the refrigerator for a few hours
PANDORO
RECIPE First dough DELILEV PLUS WATER BUTTER YOLK YEAST TOT
1000 GR 350 GR 200 GR 100 GR 50 GR 1700 GR
Mix all ingredients (except butter) until the mixture is homogenous and smooth, then incorporate the butter gradually. Let rise in cell for 3 hours at 28/30 °c, and in any case until the volume is fourfold.
Second dough FIRST DOUGH DELILEV PLUS SUGAR BUTTER YOLK WATER
1700 GR 1000 GR 150 GR 250 GR 300 GR 300 GR
Mix the first dough, water and the mix; add the sugar, then the egg yolk and little by little the butter and the aromas (optional), temperature of the dough in output: 26/28 °c. Let point the dough in the oven at 30 °c for 2 hours.
EMULSION BUTTER ICING SUGAR YOLK COCOA BUTTER HONEY AROMAS
1700 GR 1000 GR 150 GR 250 GR 300 GR 300 GR
Work in a planetary mixer with the leaf.
Third dough DELILEV PLUS BUTTER SUGAR WATER
1000 GR 100 GR 100 GR 400 GR
Add to the previous mixes the third batter’s ingredients, let string and little by little incorporate the emulsion. Let the dough rest for 40 minutes, then break off of the desidered weights and let rise in the molds for 5/6 hours in the leavening cell at 30°c. The dough must reach the edge of the mold itself. Bake at 170/180°c for about 60 minutes. Let cool in the molds before taking out from the oven.
SWEET BRAIDED
RECIPE DELILEV PLUS STRONG FLOUR WATER BUTTER YOLK YEAST SUGAR ORANGE PASTE SALT
1000 GR 1000 GR 550 GR 200 GR 280 GR 100 GR 160 GR 100 GR 10 GR
Mix all ingredients (except butter) until the mixture is homogenous and smooth then incorporate the butter gradually. Let rest for 10/15 minutes. Roll out the dough and mix in 900 grams of margarine or butter for pastry. Give three folds by three. Roll out to a thickness of 3/4 mm. Aside from preparing a compound of flour almonds, sugar and egg white, with which we will cover the dough. Cut into three equal parts and only on two of them decorate with dried fruit, raisins, almonds and walnuts. Superimpose the two flaps and close with the remaining tipped over in order to keep the icing inside. Cut into strips of about three centimeters wide, which will be twisted on themselves twice and knotted, then arranged on baking sheet with baking paper to rise for about two hours. Brush with egg and decorate with chopped pistachios. Once pulled out from the oven, frost with sugar icing.
SUGAR ICING ICING SUGAR ALBUMEN RHUM
1000 GR 250 GR 30 GR
gennaio 2018
Mo.Ca. S.p.A. Via Modena, 22 – 47853 Coriano (RN) ITALIA Tel. (+39).0541.657874 – Fax. (+39).0541.657900 www.moca.it