Cubetti d'arancia 9x9 |
JOYPLUS PROSOFT |
SINFONIA NOCCIOLATO BIANCO |
SINFONIA GIANDUIA FONDENTE |
acqua |
zucchero |
e gomma di guar |
lecitina (di soia) |
ORANGE
Ingredients
1000g
Preparation
Mix the orange cubes with the prosoft and let it rest for 24 hours, remembering to mix them sanctuariously.
Sift.
DRAGEES
Ingredients
1000g
SINFONIA NOCCIOLATO BIANCO
1000g
Preparation
Make the dragees by adding the chocolate little by little.
Once finished, let it rest.
DRAGEES
Ingredients
2000g
SINFONIA GIANDUIA FONDENTE
1000g
Preparation
Make the dragees by adding the chocolate little by little.
Once finished, let it rest.
POLISHING PROCESS
Ingredients
water
200g
sugar
100g
100g
12g
Preparation
Heat the three ingredients to 65°C.
Mix the oil and lecithin with a mixer and then let it cool.
Mix again.
Start the process by pouring the polish into the machine, 0.3%, 3 grams per kg of product, to distribute correctly.
Final composition
Before the processing phase, spread a thin layer of chocolate on the walls of the empty pan, to facilitate the rolling of the fruit. Start processing with the fruit in the machine with:
-rotation speed 50%
-air temperature 13°c
-fruit temperature 20°c
add the chocolate at 42-45°c, manually in small steps, or using the sprayer, waiting for complete crystallization at each addition before proceeding with the next
At the end of the thickening phase:
-stabilize at 12-14°c for 6-8 hours
Resume processing to "smooth the chocolate":
-air temperature 40°c
-speed 60%
-time approximately 30 minutes, until they are sufficiently regular
Finish processing to completely stabilize the product with:
-air temperature 12°c
-speed 60%
-time 30 minutes about
-can be customized with cocoa, water-soluble colorants with alcohol
Remove the product and store at controlled temperature and humidity
IRCA products in the recipe
GELATO
