This month the recipe is the Millionaire Shortbread!

by Umberto - Thursday, March 31, 2016

This month the recipe is the Millionaire Shortbread!

From England is the recipe for a product that we cover with Unica at a UK customer.

Ingredients:

For Shortbread:

1125g of flour
875g unsalted butter, cold, cut into cubes
375g caster sugar

For the topping

750g butter
2 lt condensed milk
500g golden syrup
1750g dark chocolate, or a mixture of dark and milk chocolate, cut into small pieces

 

Method:

Preheat oven to 150 ° C / 300F / Gas 2. Prepare a series of rectangular trays with baking paper.

Combine the flour and butter cubes in a food processor and process them until the mixture resembles breadcrumbs. (Alternatively, you can rub the butter in his hand.)

Add the granulated sugar and the new pulse until combined.

Spread evenly on the baking sheet. Then press the shortbread firmly down with your knuckles so that it is tightly adherent to the pan.

Bake the pastry for 30 minutes or until very lightly browned. Set aside to cool.

Meanwhile, for the filling, heat the butter, condensed milk and golden syrup (syrup with sugar, water and lemon juice) in a saucepan, stirring occasionally until the butter is melted and mixture is smooth.

Increase the heat and bring the mixture to a boil, mixing often. At this point you have the caramel that you start to thicken and become golden-brown. Set aside to cool slightly, then pour over the cooled pastry. Allow to cool completely.

Melt chocolate in a bowl or use a tempering machine.

Pour the melted chocolate over the caramel and set aside until the chocolate has completely cooled down.

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Some Prima arrives also in Doha...

by Umberto - Wednesday, March 30, 2016

Some Prima arrives also in Doha...

Doha, Qatar, is being developed in an incredible way thanks to the continuous arrival of new players in the catering and manufacturing for large resorts and hotels that are already becoming established in a constant way. So, it is one of these restaurant chains that has decided to include our continuos temepering machine in each own kitchen, which is located in the city.

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Unica and Clima in Hawaii!

by Umberto - Tuesday, March 29, 2016

Pneumatic dosing device for chocolate mold for one of our customers in Hawaii. Unica , continuos chocolate tempering machine for B2B and Clima, vertical tunnel to crystallize the chocolate bars.


 

Fhha Singapore. The next appointment.

by Umberto - Monday, March 28, 2016

Fhha Singapore. The next appointment.

Next month, since 12 to 15, we will be back for Fhha of Singapore. We wait in the Hall 5 at the 5d-01 booth.

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Happy Easter!

by Umberto - Sunday, March 27, 2016

Happy Easter!

With some Ernst Knam's creations.

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The Easter show: from Italy, Slitti!

by Umberto - Saturday, March 26, 2016

The Easter show: from Italy, Slitti!

Perfection!

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The Easter show: the United Kingdom, Lauden!

by Umberto - Saturday, March 26, 2016

The Easter show: the United Kingdom, Lauden!

Luxurious!

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The Easter show: from Belgium, Van Hecke!

by Umberto - Saturday, March 26, 2016

The Easter show: from Belgium, Van Hecke!

Classic!

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The Easter show: India, Celebrations!

by Umberto - Friday, March 25, 2016

The Easter show: India, Celebrations!

Floral!

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The Easter show: from US, Emporio Rulli!

by Umberto - Friday, March 25, 2016

The Easter show: from US, Emporio Rulli!

Nice!

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