Recipe
- Depositer
- Oven
Nuts Petit Four Sec (drop type)
A baked cookie with a light texture and great aroma of nuts. The combination of dough and how it is deposited can increase the variation.
We will introduce the drop type here.
Production Processes：
① Depositing the dough (System Depoly)
② Baking (27 - 30 min) (Tunnel Oven)
③ Cooling (ambient (natural) cooling for 15 min)
Product information
- Weight
- 4.5g
- Size
- φ35mm×H20mm
- Ingredients
- [Meringue dough (base)] granulated sugar, egg white, roasted almond powder, cream of tartar
[Coconuts] meringue dough, fine coconut flake
[Strawberry] meringue dough, fine coconut flak, strawberry powder, lemon juice, red food coloring
[Caramel] meringue dough, candied almonds, caramel powder
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
