Pamix Plus 10 - Galup - Direct Process
Ingredients
Part Massa
Part Cobertura
Process
01. Wash the candied fruits and raisins and let them drain. Set aside.
02. Place Pamix Plus and wheat flour in the mixer. Mix on low speed (speed 1) for approximately 3 minutes.
03. Add part of the water (approximately 840 mL) until a dough forms.
04. Add the fresh yeast and then the remaining water (approximately 160 mL) gradually. Mix on low speed (speed 1) until the veil stage (approximately 15 minutes).
05. Add the candied fruits and raisins.
06. Mix on low speed (speed 1) for 1 minute.
07. Divide into 400 g portions. Round and rest for 30 minutes covered with plastic.
08. Round again and place in Galup molds.
09. Allow to ferment for approximately 90 minutes.
ICING
01. Mix all the icing ingredients, reserving 300 g of Icing Sugar.
02. Apply the icing over the pieces and then sprinkle the reserved Icing Sugar using a sieve.
03. Bake at 170ºC for approximately 40 minutes in a deck oven.
Tips
- Other baking methods:
* Turbo oven: 160ºC for approximately 50 minutes.
Yield
13 Units of 515 g
Equipment
Mixer , Oven , Sieve , Scale , Knife , Container , Galup Mold , Drainer
Suggested shelf life
720
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 204 | % VD (*) |
| Carboidratos (g) | 40 | % VD (*) |
| Açúcares totais (g) | 3.4 | % VD (*) |
| Aç adicionados (g) | 3.4 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 3.3 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 89 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Pamix Plus 10 - Galup - Direct Process
Ingredients
Part Cobertura
How to make it
DOUGH
01. Wash the candied fruits and raisins and let them drain. Set aside.
02. Place Pamix Plus and wheat flour in the mixer. Mix on low speed (speed 1) for approximately 3 minutes.
03. Add part of the water (approximately 840 mL) until a dough forms.
04. Add the fresh yeast and then the remaining water (approximately 160 mL) gradually. Mix on low speed (speed 1) until the veil stage (approximately 15 minutes).
05. Add the candied fruits and raisins.
06. Mix on low speed (speed 1) for 1 minute.
07. Divide into 400 g portions. Round and rest for 30 minutes covered with plastic.
08. Round again and place in Galup molds.
09. Allow to ferment for approximately 90 minutes.
ICING
01. Mix all the icing ingredients, reserving 300 g of Icing Sugar.
02. Apply the icing over the pieces and then sprinkle the reserved Icing Sugar using a sieve.
03. Bake at 170ºC for approximately 40 minutes in a deck oven.
Tips
- Other baking methods:
* Turbo oven: 160ºC for approximately 50 minutes.
Yield
13 Units of 515 g
Equipment
Mixer , Oven , Sieve , Scale , Knife , Container , Galup Mold , Drainer
Suggested shelf life
720 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 204 | % VD (*) |
| Carboidratos (g) | 40 | % VD (*) |
| Açúcares totais (g) | 3.4 | % VD (*) |
| Aç adicionados (g) | 3.4 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 3.3 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 89 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.