pasta frolla

by Stefano Cadorin

Food family: Dessert

Irinox model: MF 85.2

Weight: 1000 gr

Thickness: 4 cm

Cycle used: Mould

Temperature: +20°C

Initial temperature of the food: +20°C

Time: 50 min.

Ventilation level: 5

Ingredients

Gr.5000 farina debole Gr.3500 burro Gr.200 miele Gr.2250 zucchero a velo Gr.500 tuorlo Sale/vaniglia

Procedure

Procedimento: impastare burro e farina sino ad ottenere una massa a pezzettoni, aggiungere i restanti ingredienti. Impastare il meno possibile.

Benefits

Poter raffreddare in modo uniforme l'impasto e portarlo velocemente alla temperatura ideale per poter essere laminato

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