
Pastry
Ingredients
Procedure
Benefits
Sfera di meringa
by Andrea Fiori
Food family: Dessert
Irinox model: MF 85.2
Weight: 25 gr
Thickness: 5 cm
Cycle used: Meringue Low T. Cooking
Temperature: +65°C
Initial temperature of the food: +30°C°C
Time: 600 min.
Ventilation level: 2
500 g albumi, 500 g zucchero semolato, 500 g zucchero a velo.
Procedure
Scaldare albume e zucchero a 45°C, quindi montare in planetaria. Infine a mano aggiungere lo zucchero a velo. Dressare su carta forno e cuocere in abbattitore.
Benefits
Grazie al sistema Irinox MutiFresh possiamo preparare grandi quantità di meringhe durante la notte senza l'ausilio di un opertore da utilizzare successivamente all'occorrenza.
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Assistance
After-sales service always efficient. We have great attention for all our customers.
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Service
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Find the IRINOX TSC nearest to you: - Technical Support Centre in Italy
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Contact us
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