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Semi-finished single-portion Neapolitan Babà (100 pcs box)

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Neapolitan babà single portion semi-finished product (Carton of 90 pcs) Sweet yeast dough with a typical shape (Semi-finished product). Product Specifications: - Single piece weight (g): about 18 - Pieces per box: about 100 pcs - Storage: 6 months from the production date (Store in a cool place, NO FRIDGE) How to soak the babà Ingredients for syrup preparation: water: liters 1 sugar: grams 500/600 rum: to taste Procedure 1) dissolve the sugar in the water, bringing everything to a temperature not exceeding 60°; 2) add the rum after turning off the heat and stir it into the syrup; 3) immerse the "babà" and let them absorb the solution on their own, (to speed up this process, you can keep them completely immersed by hand or by placing a plate over them); 4) when completely soaked, gently take them out and place them on a rack or on a slightly inclined surface, to allow any excess syrup to drain off; 5) after 5 minutes, press them slowly into a horizontal position, 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 coming out will cause damage to the product itself. Technical notes in the soaking operations are some elements to keep in mind, which are listed below: - the warmer the syrup, the sooner the babàs are soaked; - however, the hotter the syrup, the more likely they are to break. That's why we recommend a maximum temperature of 60°; - the denser the sugar syrup, the longer it takes to completely soak the product, which will obviously swell less; - the less dense the syrup, the less time it takes to soak the product, which will certainly be puffier; - therefore: if a syrup is very sweet, it must be warmer; if it is less sweet, it must be less warm.

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