Page 60 - online.Paknar.catalog.eng.27.11.19.cdr

Ingredients: wheat starch, wheat lour, sugar, emulsi ier, (mono and diglycerides, Е471 fatty acids, polyglycerol ethers of fatty
acids E475, polyoxyethylene monooleate sorbitan E433), disintegrating agents (sodium bicarbonate E500i, sodium acid
pyrophosphate E500i). You can add different lavors, fruits, dried fruits and spices to a neutral biscuit in order to make different
types of biscuit, for example: chocolate, fruit, orange, lemon, honey, carrot, almond, etc.Cooking method: 1000g, Eggs -13, Water -
125g. Whip the mixture in a mixer at high speed for 7-10min. The mixture prepared is distributed in cases and baked at a
temperature of 180-1900C for 45 minutes.
Ingredients: Wheat lour, wheat starch, sugar, emulsi ier (polyglycerol ether E475), acidity regulator (sodium bicarbonate), red
dye, emulsifying salt (sodium pyrophosphate), salt.
Method of preparation: Prepare a mix of the mixture for biscuit-1000g, eggs-13, water-125g. Whip the mixture in a mixer at high
speed for 7-10 minutes. The mixture is poured into molds and baked at a temperature of 180-190 °C for 45 minutes.
Ingredients: Wheat lour, corn starch, sugar, emulsi ier (polyglycerol ether E475), acidity regulator (sodium bicarbonate), cocoa,
emulsifying salt (sodium phosphate), salt.
Method of preparation: Prepare a mix of the mixture for biscuit-1000g, eggs-13, water-125g. Whip the mixture in a mixer at high
speed for 7-10 minutes. The mixture is poured into molds and baked at a temperature of 180-190 °C for 45 minutes.
Ingredients: Wheat lour, pistachio lour, corn starch, sugar, emulsi ier (mono and diglycerides of fatty acids E471, polyglycerol
ethers of fatty acids E471), green dye, pistachio lavoring, acidity regulator (sodium bicarbonate), emulsifying salt (sodium
phosphate), emulsifying salt (sodium pyrophosphate), salt.
Method of preparation: Prepare a mix of the mixture for biscuit-1000g, eggs-13, water-125g. Whip the mixture in a mixer at high
speed for 7-10 minutes. The mixture is poured into molds and baked at a temperature of 180-190 °C for 45 minutes. It goes well
with thermostable Paknar “Pistachio” cream.