KATEGORİLER

Katsan Ovalette

Macaron Powder Mıxture

Ürün Kodu : 025-010

Ürün Açıklaması :

Recipe No. 1:
• 1kg Katsan Ovalette Macaron Powder Mix
• 200ml water (50°C)
The product is mixed for 4-6 minutes at the fastest setting. 
Variety can be achieved by coloring in accordance with the Turkish Food Codex Regulation on Food Additives Fine Bakery Products Category.
The macaron dough is piped onto the cooking paper or a baking mat lined tray via a piping bag. The tray is hit a couple of times on a level surface to have the macaron dough spread. Let it rest and wait for the upper surfaces of the macaroon dough to form a crust (approximately 20-30 minutes). Then bake in a preheated oven.
Bake in a stone-based oven at 135-140°C for 20-25 minutes. Bake in a convection oven at 125°C for 20-25 minutes. After the macarons have rested and cooled, they are taken from the tray and glued with the desired filling and are ready to serve.

 

Ambalaj Şekli : 6 kg parcel: 3 kg x 2 pcs foil

Saklama Koşulları : Store in a cool, dry and odorless place away from direct sunlight. Keep the package closed after every use.

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Türk Gida Kodeksi̇ne Uygun Olarak Üreti̇lmi̇şti̇r.




Kullanım Şekli

Recipe No. 1:
• 1kg Katsan Ovalette Macaron Powder Mix
• 200ml water (50°C)
The product is mixed for 4-6 minutes at the fastest setting. 
Variety can be achieved by coloring in accordance with the Turkish Food Codex Regulation on Food Additives Fine Bakery Products Category.
The macaron dough is piped onto the cooking paper or a baking mat lined tray via a piping bag. The tray is hit a couple of times on a level surface to have the macaron dough spread. Let it rest and wait for the upper surfaces of the macaroon dough to form a crust (approximately 20-30 minutes). Then bake in a preheated oven.
Bake in a stone-based oven at 135-140°C for 20-25 minutes. Bake in a convection oven at 125°C for 20-25 minutes. After the macarons have rested and cooled, they are taken from the tray and glued with the desired filling and are ready to serve.

 

KATALOGLAR

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