IRCA GENOISE GLUTEN FREE |
1.000g |
eggs |
1.450g |
ZUCCHERO INVERTITO |
120g |
full-fat milk (3,5% fat) |
230 g |
low-fat yogurt |
120g |
liquid cream 35% fat |
100g |
GLUCOSIO |
8g |
LILLY NEUTRO |
40g |
SINFONIA CIOCCOLATO BIANCO |
1.035g |
grated lemon zest |
5g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
20g |
TOP FROLLA GLUTEN FREE |
1.000 g |
unsalted butter 82% fat |
350g |
BURRO DI CACAO |
60g |
|
|
270g |
egg whites |
215 g |
caster sugar |
215g |
passion fruit purée |
150g |
mango purée |
100g |
SOVRANA |
15g |
- Biscuit roll:
Ingredients
Preparation
Beat all the ingredients together in a planetary mixer for 8-10 minutes at a high speed. Roll out the dough evenly on sheets of baking paper to a thickness of half a centimetre and then cook for a short time at 220-230°C with the valve closed. Take out of the oven and leave to cool for a few minutes. Then cover with plastic sheets to prevent drying out and place in the refrigerator until use.
- Biscuit roll:
Ingredients
full-fat milk (3,5% fat)
230 g
low-fat yogurt
120g
liquid cream 35% fat - (35% m.g.)
100g
8g
40g
SINFONIA CIOCCOLATO BIANCO
335g
grated lemon zest
5g
Preparation
Beat all the ingredients together in a planetary mixer for 8-10 minutes at a high speed. Roll out the dough evenly on sheets of baking paper to a thickness of half a centimetre and then cook for a short time at 220-230°C with the valve closed. Take out of the oven and leave to cool for a few minutes. Then cover with plastic sheets to prevent drying out and place in the refrigerator until use.
- Biscuit roll:
Ingredients
Preparation
Beat all the ingredients together in a planetary mixer for 8-10 minutes at a high speed. Roll out the dough evenly on sheets of baking paper to a thickness of half a centimetre and then cook for a short time at 220-230°C with the valve closed. Take out of the oven and leave to cool for a few minutes. Then cover with plastic sheets to prevent drying out and place in the refrigerator until use.
- Biscuit roll:
Ingredients
Preparation
Beat all the ingredients together in a planetary mixer for 8-10 minutes at a high speed. Roll out the dough evenly on sheets of baking paper to a thickness of half a centimetre and then cook for a short time at 220-230°C with the valve closed. Take out of the oven and leave to cool for a few minutes. Then cover with plastic sheets to prevent drying out and place in the refrigerator until use.
- Biscuit roll:
Ingredients
egg whites
215 g
caster sugar
215g
passion fruit purée
150g
mango purée
100g
10g
15g
unsalted butter 82% fat
50g
Preparation
Beat all the ingredients together in a planetary mixer for 8-10 minutes at a high speed. Roll out the dough evenly on sheets of baking paper to a thickness of half a centimetre and then cook for a short time at 220-230°C with the valve closed. Take out of the oven and leave to cool for a few minutes. Then cover with plastic sheets to prevent drying out and place in the refrigerator until use.
IRCA products in the recipe
PASTRY
IRCA
SOVRANA
PASTRY
IRCA
TOP FROLLA GLUTEN FREE
PASTRY
IRCA
IRCA GENOISE GLUTEN FREE
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
CHOCOLATE
IRCA
BURRO DI CACAO
PASTRY
IRCA
ZUCCHERO INVERTITO
PASTRY
