Semi-finished Neapolitan Babà MAXI cake (4 pcs carton)
€43,99
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Neapolitan small Baba cake semi-finished product (Box of 10 pcs)
Leavened dough sweet with typical shape (Semi-finished product).
Product Specifications:
- Single piece weight (g): about 800g
- Pieces per box: about 10 pcs
- Storage: 6 months from production date (Store in a cool place, NO FRIDGE)
IMPORTANT INFORMATION: the product will weigh approximately 800g after the process
How to soak the babas
Ingredients for syrup preparation:
water: 1 liter
sugar: 500/600 grams
rum: to taste
Procedure
1) dissolve the sugar in the water, heating it to a temperature not exceeding 60°;
2) add the rum off the heat and mix it into the syrup;
3) immerse the babas and let them absorb the solution on their own (to speed up this process, you can keep them fully immersed either with your hands or by placing a plate on top);
4) when completely soaked, carefully remove them and place them on a rack or a slightly inclined surface, allowing the excess syrup to drip off;
5) after 5 minutes, gently press them horizontally, holding the stem with one hand and the head with the other. The baba is ready.
N.B.: if pressed too quickly, the liquid inside the product will cause damage to the product itself.
In the soaking operations, some technical notes should be considered, which we list below:
• the hotter the syrup, the quicker the babas will soak;
• however, the hotter the syrup, the more risk of breaking them. Therefore, we recommend a maximum temperature of 60°;
• the more sugar in the syrup, the longer it will take to fully soak the product, which will naturally expand less;
• the less dense the syrup, the less time it will take to soak the product, which will definitely be puffier;
• therefore: if a syrup is very sweet, it must be hotter; if it is less sweet, it must be less hot.
Leavened dough sweet with typical shape (Semi-finished product).
Product Specifications:
- Single piece weight (g): about 800g
- Pieces per box: about 10 pcs
- Storage: 6 months from production date (Store in a cool place, NO FRIDGE)
IMPORTANT INFORMATION: the product will weigh approximately 800g after the process
How to soak the babas
Ingredients for syrup preparation:
water: 1 liter
sugar: 500/600 grams
rum: to taste
Procedure
1) dissolve the sugar in the water, heating it to a temperature not exceeding 60°;
2) add the rum off the heat and mix it into the syrup;
3) immerse the babas and let them absorb the solution on their own (to speed up this process, you can keep them fully immersed either with your hands or by placing a plate on top);
4) when completely soaked, carefully remove them and place them on a rack or a slightly inclined surface, allowing the excess syrup to drip off;
5) after 5 minutes, gently press them horizontally, holding the stem with one hand and the head with the other. The baba is ready.
N.B.: if pressed too quickly, the liquid inside the product will cause damage to the product itself.
In the soaking operations, some technical notes should be considered, which we list below:
• the hotter the syrup, the quicker the babas will soak;
• however, the hotter the syrup, the more risk of breaking them. Therefore, we recommend a maximum temperature of 60°;
• the more sugar in the syrup, the longer it will take to fully soak the product, which will naturally expand less;
• the less dense the syrup, the less time it will take to soak the product, which will definitely be puffier;
• therefore: if a syrup is very sweet, it must be hotter; if it is less sweet, it must be less hot.
For any information you can contact our 24H operational assistance.
Email: info@madohoreca.com
Phone: 081 8122342
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