Call us at: 0376929907 | finardidariosrl@libero.it Agency Focus of the month Recipes Events Partners Club Where we are Recipes HomeRecipes All Cookies Breakfast Dessert Pizza Savory PETRA SHORT PASTRY 5 Cookies Di Cantarin Lucca Shortcrust pastry Petra 5 Dough: Soft wheat flour Type 1 "Petra 5" gr. 705 Butter gr. 320 icing sugar gr. 270 Egg gr. 150 Almond flour gr. 90 Salt gr. 7 Total: gr. 1,542 Method: Soften the butter at 25 ° C. Add the icing sugar and the eggs in a planetary mixer fitted with a leaf. Mix without adding air bubbles. To merge […] CIOPPINI Breakfast By Giambattista Montanari, Corman Professional Technician CIOPPINI Dose for 30 pastas Puff pastry  Flour w 280 - 300 p / l 0.45 gr. 375  Panna Corman Selection 35,1% mg gr. 300  Salt gr. 6 Flat butter for embedding:  Corman Extra Butter 82% mg - plates (*) g 300 (*) In summer it is recommended to use Corman Extra Butter 82% mg Ambiance […] CLASSIC HANDSET Breakfast By Giambattista Montanari, Corman Professional Technician CLASSIC CORNET Dose for 48 pieces Pre-Dough  Flour w 320 p / l 0.50 gr. 200  Brewer's yeast gr. 10  Water gr. 110 Dough  Flour w 320 p / l 0,50 gr. 800  Brewer's yeast gr. 35  Granulated sugar gr. 180  Inverted sugar gr. 20  Whole milk gr. 240  Salt gr. 20  Egg yolks gr. 240  [...] DANISH Breakfast By Giambattista Montanari, Corman Professional Technician DANISH ASSORTMENT (stuffed leavened dough) This type of breakfast dessert is of Danish origin, very rich in percentage of butter. It is peeled, has a light appearance and, generally, has a nice golden color. It is used in many forms: adorning it with custard, dried fruit, fresh fruit, jams, chocolate, etc. It is about [...] Sweet Capriccio Recipe by Gianbattista Montanari Technician Corman DOLCE CAPRICCIO Dose per 4 pezzi da 18 cm di lato Pasta sfoglia alla nocciola  Farina w 280-300 p/l 0,5 gr. 300  Acqua gr. 65  Panna Corman Selection 35,1% mg gr. 60  Sale gr. 6  Pasta nocciola gr. 40 Burro piatto per incasso:  Burro Tradizionale Corman – Etichetta Premium gr. 250 Pastello: Impastare in […] Torta Antica Tradizione Dessert Ricetta di Gianbattista Montanari Tecnico Corman TORTA ANTICA TRADIZIONE Dose per 4 torte da 18 cm di diametro Pan di spagna al lime  Pasta di mandorle al 50% gr. 555  Uova intere fresche gr. 550  Sale gr. 4  Burro Liquido Corman 99,9% m.g. gr. 140  Farina 240 W p/l 0,48 gr. 105  Lievito chimico gr. 7  Lime grattugiato […] MILLEFOGLIE GUSTO MEDITERRANEO Salato Ricetta di Gianbattista Montanari Tecnico Corman MILLEFOGLIE GUSTO MEDITERRANEO Dose per 4 torte da 18 cm di diametro Pasta sfoglia al pomodoro  Farina w 280-300 p/l 0,5 gr. 300  Acqua gr. 125  Burro Liquido Corman 99,9% m.g. gr. 50  Estratto di malto gr. 8  Sale gr. 5  Estratto di pomodoro gr. 40 Burro piatto per incasso:  Burro Corman Extra […] Pizza PETRA Metodo Diretto Pizza PIZZA PETRA (Metodo Diretto) Ingredienti: PETRA 3 gr. 1000 Acqua gr. 550/570 Lievito Birra gr. 2 Sale gr. 20 Olio Extravergine Oliva gr. 30 Procedimento: 1) Mix only PETRA3 flour and water with spiral in 1st speed for 2/3 minutes until obtaining a raw dough, then leave to rest at least 20 [...] PRODUCTS Flours, Butter, Cream, Sugars, Jams, Purees, Fruit Compotes, Chocolate, Cocoa, Substitutes, Dried Fruit, Candied Fruit, Frozen Fruit, Frozen Fruit Puree, Dehydrated Fruit, Jellies, Pasteurized Eggs, Oils, Vegetable Fats, Risolí , Releasing agents, Flavoring pastes, Sugar / Chocolate / Wafer decorations, Semi-finished products for Pastry / Bakery / Ice-cream parlor, Ice-cream bases, Syrups for granites, Waffles, Cones, Starches, Frozen Vegetables, Frozen Croissant, Improvers, Adjuvants, Thickeners, Dyes, Purees of Tomatoes, Compound Pizzeria, Sauces, Trays, Laces, Baking Cups, Boxes for Cakes, Molds for Leavened Products, Yeast and Salt Copyright 2015 Finardi Dario Srl | All Rights Reserved | Powered by RGweb.it