Think different do it different

The inspiration has been to discover some new products to achieve sugar reduction and waste optimization or in our productions.

 

Hedonist: seeking absolute pleasure through products where sugar is reduced

New experiences: through products reduced in sugar and new texturizers, seek that waste 0 is the main thing and thus create new experiences.

Sport: getting a 0 residue or other tests, seeking nutritional solutions for athletes

 

Brioche without sugar

Ingredients Preparation
  • 500g
    strength flour
  • 12g
    vanilla
  • 10g
    salt
  • 20g
    Fresh yeast
  • 6piece(s)
    Whole egg
  • 250g
    keep
  • 55g
    töufood amyläsetöufood
  • 55g
    töufood glucosidase

Knead flour, vanilla, salt, sugar and yeast, adding the eggs little by little.

When it takes off the walls, add the butter.

Once incorporated to the dough, first add the Amyläse and then the glucosidäse.

Roll, place in a bowl and ferment for 1 hour at room yemperature and 12 hours in the refrigerator.

Place in the mold and ferment again.

Cook at 200°

 

Banana Water

Ingredients Preparation
  • 100g
    banana pulp
  • 10g
    pectinase
  • 1g
    ascorbic acid
  • 40g
    töufood amyläse

Shred all ingredients together.

Place in a bain-marie at 55° for 1.30 hours.

Reserve 12 hours in the fridge and freeze.

Place frozen on a filter cloth and allow to clarify for 12 hours at ambient temperature.

Recover the water and reduce it on a slow heat until a melody texture is achieved.

 

Banana Skin

Ingredients Preparation
  • 500g
    banana skin
  • 250g
    water
  • 25g
    cellulose
  • 10g
    pectinase
  • 0.5g
    ascorbic acid
  • 200g
    banana water (without reducing)

Make a solution by mixing the water, the cellulose, the pectinase and the ascorbic acid.

Pack the leftover banana skin from making the banana water together with the previous solution and leave in the refrigerator for 12 hours.

Add the banana water and cook for 40 minutes at 90°.

 

Banana Creamy

Ingredients Preparation
  • 50g
    banana pulp
  • 140g
    cream
  • 1piece(s)
    jelly sheet

Heat the cream with the already hydrated jelly sheets.

Pour on top of the chocolate and emulsify with the help of a turmix.

Add the banana pulp and crush again.

Put aside

 

Stuffed alunga and hazelnut

Melt the chocolate and mix with the rest of the ingredients.

Place in molds and freeze.

 

Black Paint

Ingredients Preparation
  • 300g
    cocoa butter

Melt the chocolate and cocoa butter and mix.

Brioche Drink

Ingredients Preparation
  • 600g
    brioche without sugar
  • 400g
    water
  • 30g
    töufood amyläse

Crush all the ingredients, strain and store in the refrigerator.

 

Zephyr Caramel

Ingredients Preparation
  • 100g
    oil
  • 200g
    crispy almond

 Melt the chocolate and mix with the rest of the ingredients.

 

Assembly and Finishing

Hedonist

Cut the brioche in half and together with the alunga and hazelnut creamy, freeze all together. Bath with black paint and decorate the ends.

New experiences

Line the mold with the banana skins and fill with the banana creamy and reduced banana water, freeze. Cut the brioche in half and together with the frozen creamy, freeze together again.

Cover the part of the brioche with the zephyr caramel batter and decorate the points.

Athlete

Chocolate or noir ibrug, mix with the drink. Arrange in bottles and serve cold.

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