BREAKFASTS "VIENNESUARY" viennoiserie, technology of basic tests

Test technologies that turn into multi-leaf air pastry layers thanks

the different technologies of distribution of floors of suitable fats and suitable strong and elastic tests,

formed a very interesting trend in the bakery and confectionery industry called "VIENNESUARY"

CROASAN TESTS, MULTILAYER TESTS, BRIOSH TESTS, DANISH TESTS AND MILFEY TESTS

(Croissant, Puff -pastry, Brioche, Danish pastry, Mille-feuille)

These are air dough structures that may include salty or sweet fillings for shaping

of a huge range of modern European snacks called "VIENNESUARY"

Certain flours, with a certain strength, elasticity and expandability

and certain types of fractionated fats and oils, through very specific VIENOSUARY TECHNOLOGIES

are the heroes of the products from these BREAKFASTS - SNACKS, necessary for the windows of every confectionery and HORECA object.

Click on the icon on the right to see a short film, presentation of VIENNESUARY

SUPER STRONG-ELEPHANT CROASS

BY TRADITIONAL PREFERMENT TECHNOLOGY

PREDFERMENT technology for a traditional, classic croissant is a must to achieve

the famous French quality with natural flavors and croissant structure.

The traditional PREDFERMENT (yeast porridge with very STRONG FLOUR)

develops high acidity, while "SUPER STRONG" flour in mills Halkidikis (32% gluten)

develops very strong and strong internal connections necessary for the elasticity of the croissant.

The use of Canadian ELEPHANT FLOUR (56-58% gluten) is the guarantee for STRONG, HEALTHY, TASTY CROASS

CROASS WITH BUTTER CIRCULATION 82%:

made from FRESH MILK, in plates, (special for lamination),

provides rich taste, great plasticity and natural aromas for a long time in your croissants.

CROSS WITH FRACTIONED MARGARINE 80% DRAGSBERK:

DRAGSBERK Sunflower Margarine (80%) in the dough provides the necessary oiliness and elasticity

giving an excellent croissant structure, with a light and pleasant taste thanks to the fractionated technology of 100% sunflower fat of the Danish DRAGSBERK margarine

Excellent croissant light-tasting interior, with a thin crunchy aroma.

CROWN "SUPER STRONGLY-FLAKI"

With PRINFERMENT "WINE" in a fast procedure

PREDFERMENT technology for a traditional, classic croissant is a must to achieve

the famous French quality with natural flavors and croissant structure.

With pre-prepared factory natural PREDFERMENT-BOOKER we save time

and we provide STABLE and very high quality.

The strong flour from MILLS HALKIDIKI with gluten 32%, provides the necessary strength in the dough,

to withstand the necessary pressure during the formation of the croissant structure in the lamination process.

FERMENTE oil (99.8%) in the dough gives a strong taste and great elasticity in the dough.

CROASS WITH BUTTER CIRCULATION 82%:

made from FRESH MILK, in plates, (special for lamination),

provides rich taste, great plasticity and natural aromas for a long time in your croissants.

CROSS WITH FRACTIONED MARGARINE 80% DRAGSBERK:

DRAGSBERK Sunflower Margarine (80%) in the dough provides the necessary oiliness and elasticity

giving an excellent croissant structure, with a light and pleasant taste thanks to the fractionated technology of 100% sunflower fat of the Danish DRAGSBERK margarine

Excellent croissant light-tasting interior, with a thin crunchy crunch.

"SUPER STRONG" CROASSES BY SLOW FERMENTATION

The whole protein, "SUPER STRONG" flour from MILLS HALKIDIKI with gluten 32%,

provides the necessary strength in the dough to withstand the necessary pressure

in shaping the croissant structure in the lamination process.

FERMENTE oil (99.8%) in the dough gives a strong taste and great elasticity in the dough.

CROASS WITH BUTTER CIRCULATION 82% :

made from FRESH MILK, in plates, (special for lamination),

provides rich taste, great plasticity and natural aromas for a long time in your croissants.

CROSS WITH FRACTIONED MARGARINE 80% DRAGSBERK:

DRAGSBERK Sunflower Margarine (80%) in the dough provides the necessary oiliness and elasticity

giving an excellent croissant structure, with a light and pleasant taste thanks to the fractionated technology of 100% sunflower fat of the Danish DRAGSBERK margarine

Excellent croissant light-tasting interior, with a thin crunchy aroma.

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FRENCH CROATIAN BOUTIQUE

PREDFERMENT technology for a traditional, classic croissant is a must to achieve

the famous French quality with natural flavors and croissant structure.

The traditional PREDFERMENT (yeast porridge with fine oil FARINA ZERO)

develops high acidity, while "SUPER STRONG" flour in mills Halkidikis (32% gluten)

which we use in the main dough develops very strong and strong internal connections necessary for the elasticity of the "FRENCH BOUTIQUE CROISAN".

The manual "plastic treatment" of FRENCH COW'S FRESH MILK BUTTER

is a must-have technology to achieve the quality of "ORIGINAL FRENCH BOUTIQUE CROASAN".

Lamination of 36% PROCESSED OIL in very strong flour

provides ethereal, suede, very soft and fragrant interior

thin and very crunchy crust that does not crumble.

Low cost, extremely high quality!

КРОАСАН с ДОЛЧЕ ВИВО

Класическо маяно кроасаново тесто с френско масло и изпечени трици и зародиш (ИНФИБРА) в тестото което придава много специален вкус и допълнителни природни аромати в този кроасан.

Ламинираме с френско МАСЛО 84% ЕЛЕВИР.

ΜNOGOZRAZNEST KROASAN (are butter or margarine)

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MULTILAYER CLASSIC DOUGH (high and low)

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МНОГОЛИСТНО ФРЕНСКО ТЕСТО

много силно брашно ФЛАКИ с възможност за много голяма разтегляемост (401-428), в комбинация със

специалното масло 84% на ЕЛЕВИР (10% върху брашното), осигурява изключително вкусно тесто и здраво тесто

Жълтия твърд слънчогледовия фракционирания маргарин РУЛ на датската фирма ДРАГСБЕРГ вкаран в тестото през ламинатора по френския метод на сгъвките и съответните почивки осигуряват много вкусно, хрупкаво и здраво многолистно тестокоето се разтопява в устата без никакво чувство на мазнини и тежки вкусове.

DANISH CLASSIC MULTILAYER DOUGH

.The classic "Multi-leaf Danish dough" for many sweet applications. With the characteristic structure of these products, with a thin very crispy crust and a pleasant elastic environment. It originates from Denmark, where it takes its name and spreads very quickly around the world. Known as "Danish".

МНОГОЛИСТНИ БАСТУНИ „СФОЛИАТИНИ СНАК“

Много вкусни хрупкави и обемни СНАК МНОГОЛИСТНИ БАСТУНИ

с дълга трайност, богат аромат и отлична визия.

Икономичен и впечатляващ снак, необходимо допълнение към всяка сладкопекарна,

инструмент за безопасно вдигане на оборотите и задоволяване на всичките потребители.

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МНОГОЛИСТЕН БРИОШ соневелд / ПУЛИШ

Многолистния Бриош ПУЛИШ, се произвжда по стара австрийска технология на ПРЕФЕРМЕНД и разлистване на тестото с помощта на ламинатор и ползване на масло или маргарин на плаки (300гр./1кг. тесто). Тестото запазва своя неутралитет и за това е подходящо както за солени така и за сладки апликации. Ламинацията с специален МАРГАРИН ДРАГСБЕРГ или масло ЕЛЕВИР 84% дава освен вкус и една много интересна структура на многолистно тесто, без да нарушава ефирната и пухкава структура на бриоша. Технология с вкус без аналог, което може да издигне всеки обект на следващото ниво.

МНОГОЛИСТЕН БРИОШ

Многолистния Бриош е една разновидност на Бриош тестото, която е обогатена с повече масло. Тестото запазва своя неутралитет и за това е подходящо както за солени така и за сладки апликации. Ламинацията с масло дава освен вкус и една много интересна структура на многолистно тесто, без да нарушава ефирната и пухкава

структура на бриоша. Едно тесто и вкус без аналог, което може да издигне всеки обект на следващото ниво.

ЛILFEY TESTO - TECHNOLOGY / mille feuille

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