The perfect Biscuit with Level
Ready to make perfect layering with LEVEL, the professional dough stretcher suitable for any surface that allows you to quickly obtain precise and uniform layers of biscuit, sponge cake and similar products. We present you "The perfect Biscuit", the recipe signed by Giuseppe Gagliardi.
One person, in half the time and three simple steps, on any surface In a few simple steps, a single operator can roll out large quantities of product to the desired size, reducing time and waste.
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"BISCUIT" - Recipe by Giuseppe Gagliardi
BISCUIT FOR ROLLED DESSERTS
Ingredients:
350 g pasteurised egg whites
75 g sugar
350 g pasteurised egg yolks
75 g sugar
75 g weak flour
75 g starch
Procedure:
Whip the egg whites with the first part of the sugar, heating with a blowtorch so as to incorporate more air. Whip the egg yolks with the second portion of sugar. Combine the two compounds, stirring gently.
Add sifted flour and starch, stirring with a silicon spatula, from the bottom to the top. Roll out the dough on greaseproof paper or silpat, using the LEVEL.
BAKING: Bake at 230°C for 5-7min. with closed valve
COCOA BISCUIT FOR ROLLED DESSERTS
Ingredients:
500 g egg mixture
300 g sugar
150 g flour deb.
40 g cocoa '10/12
40 g starch
Procedure:
Whip the egg whites with the first part of the sugar, heating with a blowpipe to incorporate more air. Whip the egg yolks with the second portion of sugar. Combine the two compounds, gently. Add sifted flour and starch, stirring with a silicon spatula, from the bottom to the top Spread the dough on greaseproof paper or silpat, with the help of the LEVEL.
For more information on the use of Level and its advantages, as well as its features, go to the technical page.
Would you like to buy Level? Click the bottom to see it into our web site.
ABOUT Giuseppe Gagliardi:
Giuseppe Gagliardi took his first steps in confectionery in the early 1980s, studied and got to know master Gianpiero Gertosio, from whom he learnt the tricks of the trade, values such as humility, passion and respect for colleagues.
A teacher, private consultant and demonstrator for companies in the sector, he has collaborated with the Emilia Romagna Region on gastronomic enhancement projects at European level and has set up a working group for the knowledge and protection of cocoa.
