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In this innovative, specialized BASE-PAGE
we present professional tested and famous
RECIPES AND TECHNOLOGIES IN CONFECTIONERY AND BAKERY
selected by the ALMA LIBRE Consulting Center.
The technologies in the attached recipes are fully compliant
with the capabilities of the selected specific raw materials used,
professional condition for reaching the highest possible
and uncompromising quality of the finished products.
SELECTED RAW MATERIALS WITH THEIR SPECIFIC POSSIBILITIES
HERE, PROFESSIONALLY, THEY GO HAND BY HAND
WITH THE PROPOSED TECHNOLOGIES.
Buttons in the top row:
"RAW MATERIALS", "ABOUT US", "REPORTS", "WE INVITE YOU", "INFORMATION", "GLOSSARY" and "CONTACTS"
are free to access.
To access the other buttons
"PROFESSIONAL RECIPES, VIDEO RECIPES
TECHNOLOGIES AND APPLICATIONS "
make a personal registration HERE
and contact the technologists
and the traders of ALMA LIBRE,
to free up space in the system
and provide you full access
after your call:
phone 0878984887, 0878257904, 0878690025,0878444715,0878285358,
0878257901,0878338249,0878104998.
върховно КАЧЕСТВО
бързо ПРОИЗВОДСТВО
изненадваща ЦЕНА
натиснете ТУК и в/у снимките
за видео-рецепта
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ВИЖТЕ
ВИДЕОРЕЦЕПТИ
АБОНИРАЙТЕ СЕ
ПРОФЕСИОНАЛНИ РЕЦЕПТИ, ВИДЕОРЕЦЕПТИ, ТЕХНОЛОГИИ И АПЛИКАЦИИ_cc781905 -5cde-3194-bb3b-136bad5cf58d_
CAKES
ENTREME
BREAD
CRAFT
MUSES
SWEETS IN A GLASS
FUNCTIONAL
BREADS
BONBONI
SWEETS
BREAD MAKING
SNACKS
TARTS
TARTALETS
SYRUP
SWEETS FROM THE EAST
BREAKFASTS
VIENNEZUARI
BITE
BRUSSELS SOLETI
ICE CREAM
ICE CREAM
SANDWICHES
PIZZA FOKACHI
VEGAN, GLUTEN-FREE,
sweet WITHOUT SUGAR
BISCUITS
CAKE SWEETS
SUGAR PASTE
DECORATION
BISCUITS
KUKIS and BARS
ITALIAN CAFE "PASCUCCI"
and COFFEE PRODUCTS
SPECIAL CHEESE AND SAUSAGES
FOR BAKERY, CONFECTIONERY and HORECA
HYGIENE PRODUCTS
CLEANLINESS AND SAFETY
TRILOGY OF CHOCOLATE - cakes and sweets / trilogy pastry:
In the middle of the 20th century, the famous French confectioner Gaston Lenôtre
has processed the three types of chocolates: BITTER, MILK and WHITE and has formed a cake with the corresponding three consecutive chocolate mousses
discovering a new trend in professional confectionery called: TRILOGY PASTRY
The treatments of the three types of chocolates: BITTER, MILK and WHITE, in different structures and combinations, assembled into whole cakes,
already, are one of the main items in the window of every European confectionery.
HERE, ALMA LIBRE, in addition to original French recipes and applications based on MUS TRILOGY by GASTON LENOTRE,
presents other technologies and structures for CAKES - SWEETS TRILOGY.
FRENCH CAKE: "MUS TRILOGY" series TOP PASTRY
On a rich black couverture BROWNIS, successive floors of FLUFFY ESSENTIAL MUSSES,
from FRENCH ENVELOPES BLACK-MILK WHITE prepared with fresh milk cream and egg yolks.
On top, a rich FILLING OF MILK CHOCOLATE.
CHOCOLATE MUSS - CREAM BRULE TRILOGY / MUSS series
Combination of classic BRUME CREAM with the three types of FRENCH CHEMICALS SEMUA (bitter, milk, white) processed
in MUSOVA structure, provide supreme enjoyment. We seal with CHOCOLATE GANAGE on top providing great durability and excellent vision.
"TCHOLOGY TRILOGY", XOCOFINE series
-Chocolate sponge cake without flour with pansy syrup from natural vanilla
-Milk chocolate mousse "SHOCOFINE",
-Bitter chocolate mousse 55% "SHOCOFINE",
-White chocolate mousse "SHOCOFINE"
Neutral transparent jelly, seals the cake, providing excellent vision and cut, durability and taste.
DIPLOMAT TRILOGY ”TOP PASTRY series
On lightly syruped chocolate sponge cake CHOCOUITE three types of confectionery cream DIPLOMAT processed _cc781905-5cde-3194-bb3b-136bad3 -cc3bcccdc delicious and soft BITTER CHOCOLATE filling.
