Turkey
Manufacturer/ Producer
Turkey
25 KG Kraft Bag. Intended Use Sudem Bread mix(10 kg),the ingredient yeast(for bread rolls 300 GR, for large breads 400 g) and water(6 liters) are mixed into turned as dough.Dough temperature 2527 C for 10 min slow,7 min fast are kneaded. For 1.Fermentation 15 min(at the counter) For 2. Fermentation , It takes 30 min for fermentation. Cooked for 3035 minutes. 1 year Storage in a cool and dry place
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25 KG Kraft Bag. Intended Use Sudem Bread mix(10 kg),the ingredient yeast(for bread rolls 300 GR, for large breads 400 g) and water(6 liters) are mixed into turned as dough.Dough temperature 2527 C for 10 min slow,7 min fast are kneaded. For 1.Fermentation 15 min(at the counter) For 2. Fermentation , It takes 30 min for fermentation. Cooked for 3035 minutes. 1 year Storage in a cool and dry place
Request for a quoteTurkey
25 KG Kraft Bag. Intended Use Sudem Bread mix(10 kg),the ingredient yeast(for bread rolls 300 GR, for large breads 400 g) and water(6 liters) are mixed into turned as dough.Dough temperature 2527 C for 10 min slow,7 min fast are kneaded. For 1.Fermentation 15 min(at the counter) For 2. Fermentation , It takes 30 min for fermentation. Cooked for 3035 minutes. 1 year Storage in a cool and dry place
Request for a quoteTurkey
25 KG Kraft Bag. Intended Use Sudem Bread mix(10 kg),the ingredient yeast(for bread rolls 300 GR, for large breads 400 g) and water(6 liters) are mixed into turned as dough.Dough temperature 2527 C for 10 min slow,7 min fast are kneaded. For 1.Fermentation 15 min(at the counter) For 2. Fermentation , It takes 30 min for fermentation. Cooked for 3035 minutes. 1 year Storage in a cool and dry place
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25 KG Kraft Bag.Intended Use Glutenfree bread mix (1 kg), salt (20 g) and Maya (30+20) mix thoroughly.please add Fat (12 grams) and warm water (1 liter). ix the mixture with a wooden spoon or fork until you get a paste. Gluten free bread mix flour sprinkled on the inside and spread the dough on greased tray. Cover the tray with a damp cloth,wait till its Volume gets two times more. bake for 50 minutes in preheated oven at 200°C. During baking in the oven , definitely do not open. After it has cooled a bit, flip over onto a serving platter.Optionally, you can make small breads, quiches. 1 year Storage in a cool and dry place
Request for a quoteManufacturer/ Producer
AOSB 1 Kisim Atatürk
07190 Antalya - Turkey
Malta
This cake is said to be the favorite of late American singer, Elvis Presley. The pound cake is quite dense and crusty on the outside. On the inside, it is soft, moist, and tender. It’s sweet but not to the point of cloying. This means it goes extremely well with caramel sauce, fresh fruits, and of course, flavored whipped cream. 3 sticks 1 1/2 cups unsalted butter, softened 3 cups white sugar 6 eggs room temperature 3 cups cake flour sifted 1 cup heavy whipping cream 1 tablespoon vanilla extract 1/2 1 teaspoon almond extract 1/2 teaspoon lemon extract
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This cake’s recipe substitutes the conventional cake staples – butter and oil – with the fat found in whipped cream. With its moist crumb and a mouthmelting texture, it is sure to leave you craving for more. You can use assorted berries of your choice to make your whipped cream flavourful. 1 cup roomtemperature unsalted butter 2 1/2 cups granulated sugar 6 roomtemperature eggs 3 cups allpurpose flour ½ teaspoon kosher salt 1 cup heavy whipping cream 2 teaspoons vanilla extract
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A real classic, this cake represents the baking culture of the Great British at its best. Its recipe is quite simple that wins heart where it’s served, be it family gatherings, birthday parties, or outdoor events. In this case, the whipped cream is literally the icing on the cake. For best results, use topquality N20 whipped cream chargers from a reputable brand. 3 sticks 1 1/2 cups unsalted butter, softened 3 cups white sugar 6 eggs room temperature 3 cups cake flour sifted 1 cup heavy whipping cream 1 tablespoon vanilla extract
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For a deliciously fresh ending to a pleasant Italian evening, this lemon mousse is the ideal replacement for the typical afterdinner drink. 2 eggs 40 gr sugar 100 ml (homemade) whipped cream 50 ml limoncello 1 lemon 1 tbsp powdered sugar 20 gr pistachios Cream charger Whipped cream siphon Start by beating the egg yolks, granulated sugar, and grated lemon peel until stiff. Make sure these ingredients form a nice airy mass together. Then squeeze the lemon and warm it slightly. Add this juice to the egg mixture and stir gently. In another bowl, beat the egg whites, combined with the powdered sugar, to form a whole egg white foam. Then add the limoncello to the egg/lemon mixture. And then spatulate in the whipped cream and egg white foam, until it is one.
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