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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.
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СЛАДОЛЕДЕНИ КАНЕЛЕНИ РУЛЦА
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ВИЖТЕ
ВИДЕОРЕЦЕПТИ
АБОНИРАЙТЕ СЕ
ПРОФЕСИОНАЛНИ РЕЦЕПТИ, ВИДЕОРЕЦЕПТИ, ТЕХНОЛОГИИ И АПЛИКАЦИИ_cc781905 -5cde-3194-bb3b-136bad5cf58d_
CAKES
ENTREME
MUSES
SWEETS IN A GLASS
BONBONI
SWEETS
TARTS
TARTALETS
SYRUP
SWEETS FROM THE EAST
ICE CREAM
ICE CREAM
VEGAN, GLUTEN-FREE,
sweet WITHOUT SUGAR
SUGAR PASTE
DECORATION
BREAD
CRAFT
FUNCTIONAL
BREADS
BREAD MAKING
SNACKS
BREAKFASTS
VIENNEZUARI
BITE
BRUSSELS SOLETI
SANDWICHES
PIZZA FOKACHI
BISCUITS
CAKE SWEETS
BISCUITS
KUKIS and BARS
ITALIAN CAFE "PASCUCCI"
and COFFEE PRODUCTS
READY OR SEMI-FINISHED
PRODUCTS FOR SALE
SPECIAL CHEESE AND SAUSAGES
FOR BAKERY, CONFECTIONERY and HORECA
HYGIENE PRODUCTS
CLEANLINESS AND SAFETY
EUROPEAN SWEET CAKES
The development of confectionery in Europe and the United States, requires a meeting of different technologies and structures.
The combination of cake structures with syrups and ganache, fruits and creams
or the combination of crunchy lentil dough with cake bases with creams or fruit toppings
adding nuts, dried fruits or other
unleashed the imagination of talented confectioners and took shape
very interesting recipe from SWEET BAKERY.
Below, we present national recipes of this nature in order to produce them as offered
or to inspire each other to design individual recipes, specifically for your site.
Contact the technologists and traders of ALMA LIBRE
in this video
full information
for "sweet on
room temperature",
packaging
and storage
EXPECT HERE, NEW RECIPE
CLASSIC VIENNA CHOCOLATE PIE
Very dense chocolate (cake) cake, rich in chocolate ganage.
It is available at room temperature and is usually served with a little SANTIGI.
National Viennese pastry known for its local coffee shops.
CLASSIC AUSTRIAN SUGAR made according to a traditional recipe.
In the middle of a thick chocolate cake with almond perzipan, APRICOT MARMALAD with rum.
The whole cake is covered with thick chocolate ganache CHOKOSILK.
APPLES AUSTRIAN PERZIPAN CAKES-PIE "JOHNA GOLD"
On a crispy lens biscuit base, traditional Austrian almond cream
PERZIPAN ODENBAKE. On top, moist RICHKREAM cake and apples in JONA GOLD jelly.
Extremely successful combination, suitable cake for breakfast or a compliment to coffee.
ФРЕНСКА БАБА САВАРИН
Френски сиропиран сладкиш с голяма традиция, известен във Франция от 18и век.
Голяма трайност, богат вкус, много интересно и различно „агресивно“ сиропирано тесто.
Разновидност на СТАБИЛНО ШОКОЛАДОВО КРЕМЕ като декорация,
осигурява отлична структура, визия и вкус.
АНГЛИЙСКИ КЕЙК_ПУДИНГ
Представяме Ви един класически Английски Коледен сладкиш, с много богат и характерен вкус. Характеризира се освен с полусверична форма и с влажна, леко дъвчеща кейкова структура, обогатена с ферсипан „Оденбейк”. Благодарение на плодовете и подправките, се получава един много характерен и неповторим вкус. При поднасяне със сладкарски крем Брюле, се отварят още повече вкусовете и се достига до по- високо ниво на наслада.
АВСТРИЙСКИ СИНАМОН РОЛС / КАНЕЛЕНИ РОЛЦА
Много пухкаво вкусно маяно / йогурт козуначено немско тесто, в форма на руло
което включва като спирал специална термоустойчива много вкусна и ароматна
кремообразна канелена паста която не изсъхва след печене
FOREST FRUIT - Frola Pasta with Cream
The traditional Italian lentil crispy dough "PASTA FROLA" is combined with a cake
RICHKRIM confectionery cream (baking recipe) and fruit in jelly. Extremely successful
combination suitable sweet cake or compliment to coffee.
LEMON LINER-CAKE CAKE
On a crispy liner biscuit base, traditional moist RICHKREM cake combined with LEMON CREAM variety "POROS". Famous pastry in Belgium.
Varieties with other BACBEL fruits (raspberries, wild strawberries, etc.), contact ALMA LIBRE.
SENTAS CAKE APPLES
Famous Dutch cake with JONA GOLD APPLES
distributed throughout Central Europe is a CLASSIC in European
confectioneries and cafeterias.
Traditional KEZE / KÄSEKUCHEN
On a crispy liner biscuit dough, the famous German CREAM CHEESE CREAM.
Here, in addition to the classic recipe KEZE, we present Austrian varieties
with yoghurt, with crispy stroysel on top, with fruit in cream or on top and others. _cc781905-5cde-3194-bb3b-136
КЕЗЕ ЧИЙЗКЕЙК ЛИМОН-ЯГОДА.
Немското класическо сладкарство (кезе) се среща с класическото френско сладкарство!
Върху хрупкаво линзер тесто от британско масло, поставяме етаж (4см.) от млечен, яйчен крем сиренестабилизиран с класическа основа за немско КЕЗЕ (кезекухен).
Впечатляваща заливка ЖЕЛЕ-КУЛИ от пюре ягоди и плодове от диви ягоди.
Traditional BLENKUCHEN (KEZE variety).
On "wet" cream cake RICHKREM, the famous German CREAM ZYRENE for baking KEZE.
Top fruits for baking type and quantity as desired.
It is usually baked in a large pan and served cut into pieces.
HOMEMADE AMERICAN "CHEESEAKE"
Traditional, classic homemade cheesecake.
Traditional American wet cake RICHKRIM, homogenized with
ORIGINAL AMERICAN CHISCREAM ELEVIR AND MILK.
We add fruit in BACBEL jelly, optional.
ВИЕНСКА СЛАДКА ФОКАЧА с ДОЛЧЕ ВИВО
Маяно сладко тесто с френско масло 82% БАУРАЛИЯ от региона на БРЕТАНИ получава други вкусови качества с включване на изпечени трици и зародиш (ИНФИБРА). Сладката традиционна италианска фокача с плодове става известна в Австрия като ВИЕНСКА ФОКАЧА.
"MAYAN CREAM CAKE" (optional with cocoa)
Different in structure and taste cake, based on yeast and very fine flours:
"Yogafain" and "confectionery flour". Fresh eggs and butter, the obligatory ingredients for shaping the cake's homemade texture. сладкиш.
TRADITIONAL GREEK CARIDOPITA
Very special FLUFFY, SOFT, SYRUPED cake-chocolate dough,
thanks to egg whites.
Walnuts are the main nut of the old traditional Greek homemade pastry,
the crowd.
AMERICAN DONAT
Classic American donuts fried in special oil SHORTENING.
For glazes, decorations and fillings, contact the traders and technologists of ALMA LIBRE
GREEK TRADITIONAL LUKUMAS
Some call them "Greek donors".
Fried in oil (deep fryer) yeast dough, made of very fine special flours
FARINA of soft wheat and LIMNOS of durum wheat,
drenched in honey, chocolate or other ..
GERMAN BERLINI
Some call them "German donuts".
Oven-baked yeast dough, made of very fine special flours
YOGOFINE or BRIOSH with special fruit or praline fillings
Here, ALMA LIBRE presents several recipes and applications from countless in Europe.
For more, contact the technologists of ALMA LIBRE.
FRENCH CHOCOLATE SOUFFLE.
Bake at a high temperature, so that it remains runny in the middle. Serve hot.
Old French technology for cake cakes from high quality flours and blankets
combined with milk cream providing very high quality and stable structures.
Thick chocolate flavor, with the effect of liquid chocolate cream in the middle.
FRENCH WHITE CHOCOLATE SOUFFLE "WHITE LAVA"
Bake at a high temperature, so that it remains runny in the middle. Serve hot.
Old French technology for cakes made of high quality flour and WHITE couverture
combined with milk cream providing very high quality and stable structures.
Solid WHITE chocolate flavor, with the effect of liquid WHITE chocolate cream in the middle.
FRENCH WHITE CHOCOLATE SOUFFLE "CARAMEL"
Bake at a high temperature, so that it remains runny in the middle. Serve hot.
Old French technology for high quality cake cakes WHITE couverture and CARAMEL
combined with milk cream providing very high quality and stable structures.
Dense WHITE chocolate-caramel taste, with the effect of liquid WHITE chocolate-caramel cream in the middle.