Semi-finished baba mignon (3 kg carton)
€42,99
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Babà mignon semilavorato (Cartone da 2,5kg)
Yeast cake with typical shape (Semi-finished product).
Product Specifications:
- Single piece weight (g): Approximately 8
- Pieces per box: Approximately 375 pcs
- Storage: 6 months from production date (Store in a cool place, NO FRIDGE)
How to soak the babà
Ingredients for Syrup preparation:
Water: 1 liter
Sugar: 500/600 grams
Rum: to taste
Procedure
1) Dissolve the sugar in water, heating it up to a temperature not exceeding 60°;
2) add the rum and mix it into the syrup with the heat off;
3) immerse the “babà” and let them absorb the solution on their own (to speed up the process, they can be fully immersed with hands or placed on a plate);
4) when fully soaked, gently place them on a grid or slightly inclined surface to allow excess syrup to drip off;
5) after 5 minutes, gently press them horizontally, with one hand on the stem and the other on the head. The “babà” is ready.
N.B.: if pressed too quickly, the liquid inside the product will cause damage.
Technical notes for soaking operations include the following elements:
• the warmer the syrup, the quicker the babà soak;
• however, the warmer the syrup, the greater the risk of breaking them. Therefore, we recommend a maximum temperature of 60°;
• the denser the sugar syrup, the longer it takes to fully soak the product, which will obviously swell less;
• the less dense the syrup, the faster the product will soak and be more swollen;
• therefore: if a syrup is very sweet, it should be warmer; if less sweet, it should be cooler.
Yeast cake with typical shape (Semi-finished product).
Product Specifications:
- Single piece weight (g): Approximately 8
- Pieces per box: Approximately 375 pcs
- Storage: 6 months from production date (Store in a cool place, NO FRIDGE)
How to soak the babà
Ingredients for Syrup preparation:
Water: 1 liter
Sugar: 500/600 grams
Rum: to taste
Procedure
1) Dissolve the sugar in water, heating it up to a temperature not exceeding 60°;
2) add the rum and mix it into the syrup with the heat off;
3) immerse the “babà” and let them absorb the solution on their own (to speed up the process, they can be fully immersed with hands or placed on a plate);
4) when fully soaked, gently place them on a grid or slightly inclined surface to allow excess syrup to drip off;
5) after 5 minutes, gently press them horizontally, with one hand on the stem and the other on the head. The “babà” is ready.
N.B.: if pressed too quickly, the liquid inside the product will cause damage.
Technical notes for soaking operations include the following elements:
• the warmer the syrup, the quicker the babà soak;
• however, the warmer the syrup, the greater the risk of breaking them. Therefore, we recommend a maximum temperature of 60°;
• the denser the sugar syrup, the longer it takes to fully soak the product, which will obviously swell less;
• the less dense the syrup, the faster the product will soak and be more swollen;
• therefore: if a syrup is very sweet, it should be warmer; if less sweet, it should be cooler.
24H ASSISTANCE
For any information you can contact our 24H operational assistance.
Email: info@madohoreca.com
Phone: 081 8122342
Orders are dispatched within 24h, shipping time may vary according to the delivery country
You can pay with card, Paypal or Klarna.
You can pay with card, Paypal or Klarna.
