It is created from choice durum wheat varieties that have been grinded and it is suitable for making custard creams, melomakarona, galaktoboureko, pasta, noodles, trachana etc.
Product Key 1493 – 25 kg packaging
CONFECTIONERY FLOUR
FINE SEMOLINA
ΣΧΕΤΙΚΕΣ ΣΥΝΤΑΓΕΣ
RAVANI
ΥΛΙΚΑ
- 7.500 g Soft Confectionery flour,
- 2.500 g Fine Semolina,
- 10.000 g sugar,
- Eggs: 9.000 g egg whites, 6.000 g egg yolks,
- 50 g salt,
- 40-50 g lemon zest
Syrup
- 1.500 g sugar,
- 1.000 g water,
- 30 g lemon juice
ΕΚΤΕΛΕΣΗ
- Beat the egg whites with thw salt and half of the sugar. Beat the yolks with the rest of the sugar until they blend well and become fluffy. Add in last the flour, the semolina and the flavourings.,
- Place the dough in a buttered pan.,
- Bake in 180 degrees Celsius for 35-40 minutes,
- For the syrup, boil the water and sugar. When it boils, remove the foam and add the lemo juice after you take it away from the oven.,
- After baking it, add the syrup while they are both hot.