professional products for pastry chefs PACKAGING DELIspagna 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 1000 GR EGGS 600 GR WATER 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 1000 GR EGGS 600 GR WATER 200 GR COCOA POWDER 80 GR

Mix the cocoa powder with the warm water, then assemble all the ingredients in a plane- tary 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 1000 GR EGGS 1000 GR BROWN SUGAR 200 GR HONEY 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 1000 GR EGGS 600 GR WATER 200 GR PISTACHIO PASTE DELIZIA 100 GR CHOPPED PISTACHIOS 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 1000 GR EGGS 600 GR WATER 200 GR ALMOND PASTE DELIZIA 100 GR ALMOND FLOUR 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 1000 GR EGGS 600 GR WATER 200 GR HAZELNUT PASTE DELIZIA 100 GR CHOPPED HAZELNUT 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 1000 GR EGGS 750 GR BUTTER 250 GR WATER 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. PACKAGING DELICAKE bag of 10 Kg

For its features, delicake is the ideal partner in the bakery. The gre- at ease of use and versatility, allow to create soft baked cakes, tasty shortbread, biscuits and genuine cakes, developing many recipes.

PLUM CAKE

RECIPE

DELICAKE 1000 GR EGGS 500 GR BUTTER/MARGARINE 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 1100 GR WHOLE EGGS 600 GR BUTTER/MARGARINE 600 GR COCONUT FLOUR 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 possi- ble to enrich the mixture with chocolate chips.

YOGURT CAKE

RECIPE

DELICAKE 1000 GR WHOLE EGGS 450 GR BUTTER/MARGARINE 200 GR PLAIN YOGURT 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 but- tered molds in a preheated oven at 180 °c for about 45 minutes. LEMON CAKE

RECIPE

DELICAKE 1000 GR WHOLE EGGS 500 GR BUTTER/MARGARINE 500 GR LEMON JUICE 100 GR GRATED LEMON ZEST 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 1000 GR WHOLE EGGS 500 GR BUTTER/MARGARINE 500 GR CANDIED ORANGE FILLETS 300 GR ORANGE JUICE 100 GR GRATED ORANGE ZEST 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 but- tered molds in preheated oven at 180 °c for 40 minutes approximately. RICOTTA CHEESE PIE

RECIPE

DELICAKE 1000 GR WHOLE EGGS 500 GR FRESH RICOTTA 300 GR BUTTER/MARGARINE 200 GR CHOCOLATE CHIPS 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 1000 GR WHOLE EGGS 600 GR BUTTER/MARGARINE 600 GR CORN FLOUR 400 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 1000 GR WHOLE EGGS 500 GR BUTTER/MARGARINE 500 GR CARROTS JULIENNE 500 GR CHOPPED ALMONDS 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 1000 GR WHOLE EGGS 600 GR BUTTER/MARGARINE 500 GR PERSIPAN DELIZIA 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 1000 GR WHOLE EGGS 500 GR BUTTER/MARGARINE 500 GR SOLUBLE COFFEE or 50 GR COCOA POWDER

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 1000 GR BUTTER/MARGARINE 600 GR BISCUIT FLOUR 500 GR RAISIN 500 GR CHOPPED ALMONDS 500 GR WHOLE EGGS 400 GR WHOLE ALMONDS FOR DECORATION 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 almonds, bake at 180°c. SBRISOLONA CAKE

RECIPE

DELICAKE 800 GR CORN FLOUR 200 GR BUTTER 350 GR EGGS 100 GR YOLKS 50 GR BLANCHED CRUSHED ALMONDS 250 GR SHELLED, CRUSHED ALMONDS 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 but- tered 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 1000 GR ALMONDS FLOUR 200 GR SOFT BUTTER 200 GR EGGS 300 GR RICOTTA 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 1000 GR RICOTTA CHEESE 800 GR ALMONDS FLOUR 200 GR SOFT BUTTER 200 GR EGGS 300 GR

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 1000 GR BISCUIT FLOUR 800 GR BUTTER 800 GR YOLK 100 GR WHOLE EGG 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 800 GR GRATED ALMONDS 300 GR WHOLE EGGS 200 GR BISCUIT FLOUR 200 GR YOLKS 90 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, spre- ad on baking paper and bake slightly in the oven.

SHORTCRUST PASRTY DONUTS

RECIPE

DELICAKE 1000 GR WHOLE EGGS 400 GR BISCUIT FLOUR 500 GR BUTTER/MARGARINE 600 GR GRATED ALMONDS 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 800 GR SOFT BUTTER 800 GR ALBUMEN 800 GR BISCUIT FLOUR 200 GR ICING SUGAR 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 500 GR EGGS 500 GR CHOCOLATE 70% 300 GR BUTTER 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 800 GR BISCUIT FLOUR 200 GR SOFT BUTTER 350 GR APPLE CUBES 2 NR SULTANAS 2 200 GR EGGS 250 GR BEER 250 GR

Knead with the leaf all the ingredients, adding fruit only in the last; arrange in special butte- red and floured molds, garnish with sliced apples and sugar cane. Cook over 165/170°c for about 45 minutes. PACKAGING DELIntegrale bag of 10 Kg

Due to its high performances property and guarantee of success “delin- tegrale” is the best partner in pastry making. It is able to reach amazing results with softer and tasty wholemeal leavened dough. croissant

RECIPE

DELINTEGRALE 1000 GR WATER 350 GR MARGARINE OR BUTTER 100 GR BREWER’S YEAST 60 GR EGGS 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. PACKAGING DELICROISSANT 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 in- gredients croissants, pastries and donuts have never been so easy to realize. CROISSANTS

RECIPE

DELICROISSANT 1000 GR WATER 350 GR EGGS 150 GR BREWER’S YEAST 50 GR BUTTER/FLAT MARGARINE 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 1000 GR MILK 400 GR EGGS 100 GR BREWER’S YEAST 50 GR BUTTER 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 1000 GR WATER OR MILK 300 GR EGGS 200 GR BREWER’S YEAST 50 GR BUTTER/MARGARINE 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 1000 GR YOGURT 300 GR EGGS 200 GR BUTTER/MARGARINE 100 GR BREWER’S YEAST 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, tem- perature 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 1000 GR MILK 300 GR RAISIN 300 GR EGGS 100 GR BUTTER/MARGARINE 100 GR SUGAR 100 GR BREWER’S YEAST 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, tem- perature 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. PACKAGING DELIcream fast 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 400 GR WATER 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 350 GR MILK 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 380 GR WATER 1000 GR HAZELNUT PASTE DELIZIA/PISTACHIO/ 80/120 GR EGGNOG/FLAVORING DELIKAO ETC

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. PACKAGING DELISFOGLIA bag of 10 Kg

Due to its characteristics of versatility and guarantee of success delisfo- glia is the ideal partner in confectionery, allowing you to create a crum- bly 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 1000 GR WATER 500 GR BUTTER/FLAT MARGARINE 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 1000 GR WATER 500 GR BREWER’S YEAST 50 GR BUTTER/FLAT MARGARINE 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. PACKAGING BUTTER KRAPFEN sacco da 25 Kg

Butter krapfen is a semi-rich butter pastry, perfect to make donuts, bomboloni and croissants.

KRAPFEN

RECIPE

BUTTER KRAPFEN 1000 GR WATER 350/380 GR EGGS 400 GR YEAST 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 500 GR WEAK FLOUR ‘0’ 500 GR EGGS 200 GR WATER 300 GR YEAST 40 GR SALT 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, incorpo- rate 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. PACKAGING DELILEV PLUS bag of 20 Kg

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) RECIPE

First dough

DELILEV PLUS 1000 GR WATER 500 GR BUTTER 200 GR YOLK 100 GR YEAST 1 GR TOT. 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 1801 GR FLOUR MEDIUM-STRONG (W 340-380) 300 GR SUGAR 300 GR BUTTER 200 GR YOLK 150 GR HONEY 50 GR WATER 50 GR AROMAS Q.S. FRUIT (raisin or candied fruit) 700 GR TOT 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, humidi- ty 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 1000 GR WATER 500 GR BUTTER 200 GR YOLK 100 GR YEAST 1 GR TOT 1801 GR

Knead Delilev plus with the yeast and the water, then add the egg yolk until obtain a homo- geneous 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 1801 GR FLOUR MEDIUM-STRONG (340-380 W) 300 GR SUGAR 300 GR BUTTER 200 GR YOLK 150 GR HONEY 50 GR WATER 50 GR AROMAS Q.S. CANDIED APRICOT CUBES AGRIMONTANA 350 GR PERSIPAN CUBES 350 GR TOT 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 1000 GR WATER 500 GR BUTTER 200 GR YOLK 100 GR YEAST 1 GR TOT 1801 GR

Knead Delilev plus with the yeast and the water, then the egg yolk to obtain a homogene- ous 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 1801 GR FLOUR MEDIUM STRONG (340-380 W) 300 GR SUGAR 300 GR BUTTER 200 GR YOLK 150 GR HONEY 50 GR WATER 50 GR AROMAS Q.S. WHITE CHOCOLATE CHIPS OR FLAKES 350 GR SOUR CHERRIES FROM VIGNOLA DELIZIA 350 GR TOT 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 1000 GR WATER 500 GR BUTTER 200 GR YOLK 100 GR YEAST 1 GR TOT 1801 GR Mix all ingredients (except butter) until the mixture is homogenous and smooth then in- corporate 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 1801 GR FLOUR MEDIUM-STRONG (340-380 W) 300 GR SUGAR 300 GR BUTTER 200 GR YOLK 150 GR HONEY 50 GR WATER 50 GR AROMAS Q.S. WHITE CHOCOLATE IN CHIPS OR FLAKES 350 GR PISTACHIO PERSIPAN CUBES (*) 350 GR TOT 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 1000 GR WATER 350 GR BUTTER 200 GR YOLK 100 GR YEAST 50 GR TOT 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 1700 GR DELILEV PLUS 1000 GR SUGAR 150 GR BUTTER 250 GR YOLK 300 GR WATER 300 GR HONEY 50 GR AROMAS Q.S.

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 rise for 15-20 minutes. In the meantime, prepare the emulsion

EMULSION

COCOA BUTTER 100 GR SOFT BUTTER 400 GR ICING SUGAR 400 GR YOLK 150 GR

Work in a planetary mixer. Incorporate the emulsion little by little to the previous mixture obtained until obtaining a smooth and homogeneous structure. 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 28°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 1000 GR STRONG FLOUR 1000 GR WATER 550 GR BUTTER 200 GR YOLK 280 GR YEAST 100 GR SUGAR 160 GR ORANGE PASTE 100 GR SALT 10 GR Mix all ingredients (except butter) until the mixture is homogenous and smooth then incor- porate 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 1000 GR ALBUMEN 250 GR RHUM 30 GR

Mo.Ca. S.p.A. Via Modena, 22 – 47853 Coriano (RN) ITALIA Tel. (+39).0541.657874 – Fax. (+39).0541.657900 www.moca.it giugno 2018