DOUGH WITH MOGADOR PREMIUM
Ingredients
1000g
egg whites
130-150g
Preparation
Balanced formulation with MOGADOR PREMIUM.
See the preparation process below.
DOUGH WITH VIENNESE
Ingredients
1000g
egg whites
100-120g
Preparation
Balanced formulation with VIENNESE.
See the preparation process below.
DOUGH WITH MANTECA
Ingredients
1000g
egg whites
80-100g
Preparation
Balanced formulation with MANTECA.
See the preparation process below.
DOUGH WITH AVOLETTA
Ingredients
1000g
egg whites
150-180g
Preparation
Balanced formulation with AVOLETTA.
See the preparation process below.
COATING AND DECORATION
Ingredients
BLITZ - diluted with 20% water.
Preparation
-For coating and decoration use BLITZ diluted with 20% water.
Composizione finale
-Mix the ingredients vigorously for a few minutes.
-Pipe onto baking paper using a piping bag and bake at 230–240°C for 8–10 minutes.
-Glaze the pastries while still hot with the diluted BLITZ.
