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.
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Email: info@madohoreca.com
Phone: 081 8122342
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