Pastry
IRCA
PASTRY
MANTECA
Discover recipes with this productAlmond paste with soft texture. Easy and quick to use. The ideal to make Petits Fours e and Delizia Cake. Because of the special composition of this product, you can bake Petits Fours immediately, with no resting time needed.
No applications provided for this product.
Description
massa solida di consistenza morbida granulosa di colore giallo avorio, adatta alla preparazione di Petits-Fours e Torte Delizia.
Denomination
prodotto dolciario semilavorato da forno.
Directions for use
mescolare in planetaria la quantità voluta di MANTECA aggiungendo gradualmente l'albume d'uovo o l'acqua, secondo le proporzioni indicate:
MANTECA _________________ 1000 g
albume d'uovo (o acqua)__ 80-100 g
Depositare sulle teglie, opportunamente oliate, i Petits-Fours, utilizzando l'apposito sacchetto.
Cuocere alla temperatura di 230°C per 5-6 minuti e quindi lucidare i dolci con BLITZ diluito con il 20% di acqua, pennellandoli ancora
caldi.
Con MANTECA non è necessario alcun tempo di riposo prima della cottura. MANTECA può essere utilizzata con risultati eccellenti per la preparazione di torte Delizia.
Allergens
mandorle e mandorle di albicocca
Cross-contaminations
Soybeans
Sulphur
No applications provided for this product.
Description
solid paste with a granulose, soft concistency. It has a pale yellow colour and it is suitable for the production of petits fours and Delizia cake.
Denomination
semifinished product for baking.
Directions for use
RECIPE
------------
MANTECA E____________________ 1000 g
egg whites (or water)________ 60-80 g
Mix strongly for a few minutes. Put the petit-fours on oven paper or on greased baking pans using a pastry bag. Bake at 230°C for 5/6 minutes and brush with diluted BLITZ with 20% water, as soon as the cookies are removed from the oven.
The cookies can be baked immediately without resting time. MANTECA E is also well suited to make the special coating of "torte delizia".
Cross-contaminations
Soybeans
Nuts
Sulphur
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