CREDEO
Complete powder product to produce biscuits, cookies, tarts, bavarois, desserts, etc.
RECIPE: CREDEO chocolate flavour biscuits and cookies
CREDEO |
1000 g |
Margarina CREDIN MASSAS |
300 g |
| Água | 120 g |
RECIPE: FILLING
CREDICAU LISCREM BRANCO |
500 g |
PASTAROMA (Lemon or Orange) |
± 2 g |
| Powder coloring (optional) | q.b. |
PROCEDURE
Mix all the ingredients with spatula at low speed during ± 4 / ± 5 min., until an homogeneous dough is formed.
Laminate the dough to ± 2 mm.
Cut pieces with a Ø 6 mm (to form the biscuits) using a round cutter or adequate equipment.
Place the pieces in a baking tray previously lined with sulfur paper.
Bake at ± 230 ºC during ± 8 minutes, maintaining closed the air valve.
FILLING
Warm up the CREDICAU LISCREM BRANCO up to 45 ºC.
Cool until ± 20 ºC and whip in medium speed for about ± 5 min.
Add PASTAROMA and the food coloring (optional) and whip ± 1 min. until it is homogeneous.
With the help of a piping bag using a plain nozel Ø 6, pipe onto the base of half of the biscuits. Sandwich together with remaining biscuits.
SALES UNIT
Sacos de 10 kg.
