Neapolitan baba "Savarè" single portion semi-finished product (100 pcs carton)
€39,90
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Neapolitan Babà "Savarè" single portion semi-finished (Box of 100pcs)
Sweet leavened dough with typical shape (Semi-finished product).
Product Specifications:
- Single piece weight (g): approximately 18
- Pieces per box: approximately 100pcs
- 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, bringing it to a temperature not exceeding 60°;
2) off the heat, add the rum and mix it into the syrup;
3) immerse the "babà" and let them absorb the solution on their own (to speed up this process, they can be fully immersed or gently press down with your hands or by placing a plate on top);
4) when completely soaked, gently remove them and place them on a rack or slightly inclined surface, allowing excess syrup to drain off;
5) after 5 minutes, slowly press them horizontally, holding the stem with one hand and the head with the other. The "babà" is ready.
N.B.: If pressed too quickly, the liquid inside the product may cause damage.
Technical notes: when soaking, consider the following elements:
• the warmer the syrup, the faster the babà will soak;
• however, the warmer the syrup, the higher the risk of breaking them. We recommend a maximum temperature of 60°;
• the more sugar in the syrup, the longer it takes to fully soak the product, which will obviously rise less;
• the less dense the syrup, the quicker the product will soak and will be more puffed up;
• therefore: if the syrup is very sweet, it should be warmer; if it is less sweet, it should be cooler.
Sweet leavened dough with typical shape (Semi-finished product).
Product Specifications:
- Single piece weight (g): approximately 18
- Pieces per box: approximately 100pcs
- 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, bringing it to a temperature not exceeding 60°;
2) off the heat, add the rum and mix it into the syrup;
3) immerse the "babà" and let them absorb the solution on their own (to speed up this process, they can be fully immersed or gently press down with your hands or by placing a plate on top);
4) when completely soaked, gently remove them and place them on a rack or slightly inclined surface, allowing excess syrup to drain off;
5) after 5 minutes, slowly press them horizontally, holding the stem with one hand and the head with the other. The "babà" is ready.
N.B.: If pressed too quickly, the liquid inside the product may cause damage.
Technical notes: when soaking, consider the following elements:
• the warmer the syrup, the faster the babà will soak;
• however, the warmer the syrup, the higher the risk of breaking them. We recommend a maximum temperature of 60°;
• the more sugar in the syrup, the longer it takes to fully soak the product, which will obviously rise less;
• the less dense the syrup, the quicker the product will soak and will be more puffed up;
• therefore: if the syrup is very sweet, it should be warmer; if it is less sweet, it should be cooler.
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