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Babà mignon "Savarè" semi-finished (3kg box)
€42,90
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Babà mignon "Savarè" semilavorato (Box of 2.5kg)
Leavened dough sweet with typical shape (Semifinished product).
Product Specifications:
- Single piece weight (g): approximately 8
- Pieces per box: approximately 375pcs
- Storage:
6 months from production date (store in a cool place, NOT in the 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 water, bringing it to a temperature not exceeding 60°;
2) off the heat, add the rum and mix it into the syrup;
3) soak the "babà" and let them absorb the solution on their own (to speed up the process, they can be fully immersed or held with hands or placed on a plate);
4) when completely soaked, gently take them and place them on a rack or on a slightly inclined surface, allowing the 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 will leak out causing damage to the product itself.
In the soaking operations, some technical notes should be considered, as listed below:
• the hotter the syrup, the faster the babà will be soaked;
• however, the hotter the syrup, the greater the risk of breaking them. We recommend a maximum temperature of 60°;
• the sweeter the 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 be more swollen;
• therefore: if a syrup is very sweet, it must be hotter; if it is less sweet, it must be cooler.
Leavened dough sweet with typical shape (Semifinished product).
Product Specifications:
- Single piece weight (g): approximately 8
- Pieces per box: approximately 375pcs
- Storage:
6 months from production date (store in a cool place, NOT in the 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 water, bringing it to a temperature not exceeding 60°;
2) off the heat, add the rum and mix it into the syrup;
3) soak the "babà" and let them absorb the solution on their own (to speed up the process, they can be fully immersed or held with hands or placed on a plate);
4) when completely soaked, gently take them and place them on a rack or on a slightly inclined surface, allowing the 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 will leak out causing damage to the product itself.
In the soaking operations, some technical notes should be considered, as listed below:
• the hotter the syrup, the faster the babà will be soaked;
• however, the hotter the syrup, the greater the risk of breaking them. We recommend a maximum temperature of 60°;
• the sweeter the 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 be more swollen;
• therefore: if a syrup is very sweet, it must be hotter; if it is less sweet, it must be cooler.
Per qualsiasi informazione potete contattare la nostra assistenza operativa 24H.
E-mail: info@madohoreca.com
Telefono: 081 8122342
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