Amandina

1. Technological scheme

2.Check quality ready meals

Amandine is a preparation obtained by baking a dough loose prepared from flour, sugar, fat, eggs, water and flavors.

Preparation of the dough consists of operations that lead to the incorporation of all components into a homogeneous mass, the specific characteristics of the product.

Kneading the dough mixing stage of the components are in the form of a consistent paste with a uniform distribution of the material throughout the mass.

Modeling dough is molded into various shapes and depending on the amount of composition.

After adding the dough in shape, is inserted into the heated oven at 180-200 degrees for making baking process. During baking cake form tops forms the basis for cakes.

Colored tops are superior white countertops by adding burnt sugar or cocoa powder positively influence the color and flavor.

Due to the chemical composition and nutritional value of cocoa improves cake.