Recipe
- Depositer
- Oven
Sheet Dacquoise
Dacquoise batter is placed on top of moist almond cream batter, and then baked. Two types of batter with an almond flavor can be enjoyed at the same time. The texture of coconut inside is also enjoyable.
Production Processes：
① Depositing the almond cream batter (System Depoly (rotor type depositor with a nut dispenser/sheet nozzle))
② Applying coconut (System Depoly (rotor type depositor with a nut dispenser/sheet nozzle))
③ Depositing the dacquoise batter (System Depoly (rotor type depositor with a powder applicator/charlotte nozzle))
④ Apply the powdered sugar (System Depoly (rotor type depositor with a powder applicator/charlotte nozzle))
⑤ Baking (28 min) (Tunnel Oven)
⑥ Cooling
⑦ Cutting the dacquoise
Product information
- Weight
- 60g
- Size
- L60mm×W60mm×H25mm
- Ingredients
- [Almond cream batter]
unsalted butter, powdered sugar, whole egg, almond powder, cake flour, brandy
[Dacquoise batter]
egg white, dried egg white, granulated sugar, almond powder, powdered sugar, cake flour, bread flour, lemon 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)
