CREDI REAL MIX
Original name: Credi Real Mix - Christmas Cake Mix.
Complete powder product to produce the Traditional Portuguese Christmas King's Cake "Bolo-Rei", cake with dried fruits or Queen's Cake "Bolo Rainha" and other Sweet Dough cakes, with a straight dough process. Soft and fresh texture during more days. Stable in freezing and blocked fermentation.
Already contains flavors.
SALES UNIT
Bags of 15 kg.
RECIPE: Christmas King's Cake "Bolo-Rei"
Dough:
CRED REAL MIX |
1 kg | 15 kg |
Dry Yeast CREDIN PASTRY |
± 20 g | ± 0,300 kg |
| or Fresh Yeast | ± 50 g | ± 0,750 kg |
| Eggs | (± 2) 100 g | (± 30) 1,5 kg |
| Water | ± 300 g | ± 4,500 kg |
| Mixture of liquors (Rhum, Brandy, Port wine, etc.) | ± 50 g | ± 0,750 kg |
Mixture of Fruits:
Assorted Chopped Candied Fruits |
450 g | 6,750 kg |
Dried Fruits (walnuts, almonds, etc.) |
150 g | 2,250 kg |
Dried Sultana Raisins |
150 g | 2,250 kg |
PROCEDURE
Knead all ingredients (dough) ± 5 min.(slow speed) and ± 7 min. at medium speed (spiral kneader). Final temperature of the dough: ± 24 ºC.
Add the mixture of dried fruits and mix at slow speed.
Resting time: ± 15 min. (optional).
Weight, roll and shape with a ring format.
Place in trays previously greased with CREFINO Spray or SONDORAL.
Proving time: ± 35 min. / ± 40 min. (30 ºC / 70% humidity).
Paint with beaten egg and decorate with Candied and Dried Fruits. Bake.
Baking temperature: ± 200 ºC (deck oven) or at ± 180 ºC / ± 190 ºC (rotative oven).
Baking time: ± 30 min. / ± 35 min. (1 kg pieces).
After baking paint with CREDIGEL PRONTO, CREDIGEL BRILHO or CREDIGEL SPRAY.
Decorate with SUGAR NIBS or dust with POWDER SUGAR (optional).
RECIPE: Christmas Queen's Cake "Bolo Rainha" - Cake with Dried Fruits
Dough:
CREDI REAL MIX |
1 kg | 15 kg |
Dry Yeast CREDIN PASTRY |
± 20 g | ± 0,300 kg |
| or Fresh Yeast | ± 50 g | ± 0,750 kg |
| Eggs | (± 2) 100 g | (± 30) 1,5 kg |
Margarine CREDIN BOLO-REI |
75 g | 1,125 kg |
| Sugar | 75 g | 1,125 kg |
| Water | ± 250 g | ± 3,750 kg |
| Mixture of liquors (Rhum, Brandy, Port wine, etc.) | ± 50 g | ± 0,750 kg |
Mixture of Dried Fuits:
Dried Sultana Raisins |
450 g | 6,750 kg |
Dried Fruits (walnuts, almonds, etc.) |
300 g | 4,500 kg |
PROCEDURE
Knead all ingredients (dough) ± 5 min.(slow speed) and ± 7 min. at medium speed (spiral kneader). Final temperature of the dough: ± 24 ºC.
Add the mixture of fruits and mix at slow speed.
Resting time: ± 15 min. (optional).
Weight, roll and shape with a ring format.
Place in trays previously greased with CREFINO Spray or SONDORAL.
Proving time: ± 45 min. / ± 50 min. (30 ºC / 70% humidity).
Paint with beaten egg and decorate with Dried Fruits. Bake.
Baking temperature: ± 200 ºC (deck oven) or at ± 190 ºC / ± 180 ºC (rotative oven).
Baking time: ± 30 min. / ± 35 min. (1 kg pieces).
After baking paint with CREDIGEL PRONTO, CREDIGEL BRILHO or CREDIGEL SPRAY.
Decorate with SUGAR NIBS or dust with POWDER SUGAR (optional).
