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The Preparations

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  • MIX FOR SWEET AND SAVOURY CRÈPES

     

    Powder mix for professional use in the preparation of sweet and savoury crèpes.

    Recommended preparation for savoury crèpes: dissolve 250 g of the powder mix in 300 g of water and add 5 g of salt. Pour about 50/60 g (a ladle-full) of the mixture in a crèpe griddle or in a preheated crèpe frying pan, greased lightly with oil, and cook for about 30 seconds on each side. They can be frozen.

    Recommended preparation for sweet crèpes: dissolve 250 g of the powder mix in 300 g of water, add 25 g of sugar and a packet of powder vanillin to taste. Pour about 50/60 g (a ladle-full) of the mixture in a crèpe griddle or in a preheated crèpe frying pan, greased lightly with oil, and cook for about 30 seconds on each side. They can be frozen.

    CODE SIZE  NW  PCS/CRT
    2218 plastic jar 1,0 Kg 2
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  • BÉCHAMEL SAUCE PREPARATION

    Béchamel sauce is the queen of white sauces as well as being a basic sauce for more complex dishes and condiments (classic lasagne, cannelloni but also crèpes, timbales and oven pasta). With this perfectly balanced mix a product entirely similar to the home-made one can be obtained, totally instant, ready in a few minutes without cooking.

    Serving suggestion: dilute 200 g of the preparation in 1,3/1,5 kg of water or milk at room temperature. Stir in a planetary mixer or with a whisk until completely dissolved and is a thick, smooth, lump-free béchamel sauce. For a greater or lesser density vary the amount of liquid used in preparation.

    NO COOKING NEEDS

     

    CODE SIZE  NW  PCS/CRT
    2078 bucket 1,3 kg 1
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