Spread mixture for making snow pastries, Indian pastries, fillings for kremroli, laskonek. Supplied weight 5000g
Manufacturing procedure.
White cream - 100g eibumin+770g drinking water - mix, leave to stand while whisking add 620g crystal sugar. Slowly pour the sugar liquor (1230g crystal sugar + 310g drinking water - boil to a chain) into the whipped mass, add 70g vanillin sugar when poured.
Baked mass
- Hazelnuts - 100g eibumin + 765g water- mix, leave to rest and add 620g crystal sugar while whisking. Slowly pour the sugar solution (1230g crystal sugar + 310g drinking water-boil to a chain) into the whipped mass, after pouring in 480g caster sugar + 1080g kernels (coconut, grated nuts, almonds)
- marshmallows - 100g eibumin + 770g drinking water - mix, leave to rest and add 620g crystal sugar while whipping. Slowly pour the sugar solution (1230g crystal sugar + 310g drinking water-boil to a chain) into the whipped mass. After pouring, add 785g of caster sugar to the whipped mass.
Dry the baked products at 110-140°C for 45 minutes - depending on the type of oven.
EUR
Čeština
Slovenčina
Magyar
