BANO. Essse Caffè. Taste the Music Beats of christmas. Magazine U.A.E. / Issue 07 - December Musical Theme for christmas & Valentine

Transcription

1 BANO Magazine U.A.E. / Issue 07 - December 2016 Taste the Music Beats of christmas Musical Theme for christmas & Valentine Essse Caffè A symphony of coffee flame

2 2 BANO Magazine - issue 07 / December 2016 Can you smell the aroma? Where coffee aromas inebriate the senses, like perfectly orchestrated music...

3 BANO Magazine - issue 07 / December

4 4 BANO Magazine - issue 07 / December Chef francois Galtier Sweet Mix Under the Group of BANO Trading Riyadh/Jeddah 2015 Think Christmas Christmas recipes Valentine s recipes Welcome to the world of Essse Caffe CHEF KARIM BOURGI 85 Flan The winter Ice Cream INDEX

5 BANO Magazine - issue 07 / December Editorial team Editor-in-Chief Mohamad Hashwi Serine Jaroudi Art Directory & Photography Zeina Barraj BANO Magazine U.A.E. / Issue 07 - Dece mber 2016 Taste the Music Beats of christmas Graphic Design Aya Abou Neil Musical The for christmas & me Valentine Chef Demonstrators Issa Daoud Issam Antar Elie Khalil Technical Department Walid El Kadi Essse Caffè A symphony of : ﻟﺒﻨﺎن ﺑﺸﺎﻣﻮن ﴍﻛﺔ ﺑﺎﻧﻮ اﻟﺘﺠﺎرﻳﺔ ٠٠٩٦١٥٨٠١٦٤٩ : ﺗﻠﻔﻮن : اﻹﻣﺎرات ديب ﴍﻛﺔ ﺑﻴﺲ اﻧﺪ ﻣﻴﻜﺲ ﻟﻠﺘﺠﺎرة اﻟﻌﺎﻣﺔ ٠٠٩٧١٤٣٨٨٤٩٦٠ : ﺗﻠﻔﻮن ١٢٥٥٣٠ : ﺻﻨﺪوق ﺑﺮﻳﺪ : اﻟﻜﻮﻳﺖ اﻟﺴﺎﳌﻴﺔ ﴍﻛﺔ ﺑﺮوﻓﺸﻴﻨﺎل ﻣﻴﻜﺲ ٠٠٩٦٥٢٥٧٥٥٣٥١ : ﺗﻠﻔﻮن ٧١ ﻗﻄﻌﺔ : اﳌﻤﻠﻜﺔ اﻟﻌﺮﺑﻴﺔ اﻟﺴﻌﻮدﻳﺔ اﻟﺮﻳﺎض ﴍﻛﺔ ﺧﻠﻴﻂ اﻟﺤﲆ اﳌﺤﺪودة ٠٠٩٦٦١١٢٨٠١٠١٠ : ﻓﺎﻛﺲ / ﻫﺎﺗﻒ ١٢٢٤٣ : اﻟﺮﻣﺰ اﻟﱪﻳﺪي Lebanon: BANO Trading s.a.rl., Bshamoun, Tel: U.A.E: BASE & MIX GENERAL TRADING L.L.C, Dubai, P.O.Box: , Tel: Kuwait: PROFESSIONAL MIX, Salmiya, Block 71, Tel: KSA: SWEETMIX CO., Riyadh, P.O.Box: 12243, Tel/Fax: For more info visit coffee flame Editorial Year by year, Bano displays new product lines with its variety of its application to cover all sections and aspects of market needs. In the last issue for the year of 2016, Bano displays its new highlighted products for the season of Christmas and Valentine.

6 6 BANO Magazine - issue 07 / December 2016 DESIGN nd

7 BANO Magazine - issue 07 / December 2016 NEW WEBSITE LAUNCH!! 7

8 8 BANO Magazine - issue 07 / December 2016 New designs for silicon moulds by are now available in Bano showroom Introducing extraordinary golden medal winning moulds by Silikomart.

9 BANO Magazine - issue 07 / December

10 10 BANO Magazine - issue 07 / December 2016

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12 12 BANO Magazine - issue 07 / December 2016

13 BANO Magazine - issue 07 / December Winter coldness, snowy weather, celebrations, greetings and family gatherings is what mostly waits on the holiday on the week of Christmas time. Christmas, besides its holy meaning, is not just any holiday with joyful sparks but is also the sweet warm tastes people share together. MERRY CHRISTMAS

14 CHEF 14 BANO Magazine - issue 07 / December 2016 FRANCOIS GALTIER As every year, the pastry demo by the renowned World Pastry Bronze Winner Chef Francois Galtier surprises us by new concepts and themes for his collective demo for Christmas and valentine presenting 6 different recipes with creative and inspiring decoration and display under the theme of Musical Inspiration. FRANCOIS GALTIER

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16 16 BANO Magazine - issue 07 / December 2016 Cloud

17 BANO Magazine - issue 07 / December Salty Cake ( for 1 plates 40*60) 375g Eggs 300g Sugar 330g Flour 12g Baking Soda 270g Butter 3g Salt Method Mix eggs and sugar to be melted. Add flour, baking powder and mix at the end the liquid butter. Spread out around 1250g per plate and bake 180 C for around 15 minutes. Caramelized Peanuts 30g Water 150g Sugar 1g Salt 400g Roasted Peanuts Method Boil the water with sugar and salt, out of fire add cold roasted peanuts and mix well until the sugar crystallize around the nuts. Put back on fire until the sugar caramelize. Let cooling down on a tray. White Chocolate Glaze 15g White Color Powder 99g Flory Fresh Cream 72g Sugar 410g Glucose Syrup 180g Gelatin Mass BANO (1/5) 224g White Chocolate 700g Mirror Glaze Neutral Fresh Harvest Method Boil white color with cream, with maltodextrose and glucose, and pour on the gelatin to melt it. Add chocolate, mix well to melt all the drops of chocolate, and add the mirror glaze at the end. Blend the glaze and use at 35/40 C. Montage In silicon mold CLOUD, pour one part of peanut mousse, and push the insert inside. Make the surface flat and freeze. Take out from the mold and glaze with white chocolate glaze. Make head set using silicon mold for all parts, stick the elements together and brush in silver. Caramel Cream 1000g Fresh Harvest Caramel Filling 5g salt Method Mix together. Spread out on the salty cake, and cover with caramelized peanuts. Freeze and cut square size for insert. Peanut Mousse 30g Water 48g Gelatin Mass BANO (1/5) 30g Soya Sauce (Red Cap) 170g Creme Caramel Fugar 300g White Chocolate 150g Salty Peanut Paste Fugar 1000g Flory Whipped Cream Method Warm up water, gelatin, soya sauce, and caramel, and pour on the chocolate and peanut paste. At 35 C, add delicately the whipped cream.

18 18 BANO Magazine - issue 07 / December 2016 Amplification

19 BANO Magazine - issue 07 / December Sanded Cashew Nuts 30g Water 150g Sugar 1g Salt 400g Cashew Nuts Method Boil the water with sugar and salt, out of fire add cashew nuts and mix well until the sugar crystallize around the nuts. Let cooling down on a tray. Chocolate Cake ( for 1 plates 40*60) 280g Sugar 60g Inverted Sugar 220g Eggs 90g Milk 280g Flour 52g Cocoa Powder 15g Baking Powder 300g Butter 500gm Powdered Cashewnuts Method Mix slowly sugar, eggs and milk, add flour, cocoa powder, baking powder and garnish with liquid butter spread out around 2000g per plate (60cm x 40 cm) and bake 180 C for around 15 minutes. Dark Chocolate Ganache 300g Flory Fresh Cream 90g Butter 610g Dark Chocolate Method Warm up Cream and butter to 75 C and pour on chocolate to make the ganache. Chocolate Covering 1000g Dark Chocolate 63% 200g Oil Method temper the chocolate and add oil then warm up to be liquid around 31 C. Monatge In cube mold of 10cm size, pour a bit of ganache, place a quare of chocolate cake, then ganache, and biscuit again, until the mold is full. Let the ganache crystalize completely and remove from the mold. Cover all the cake with chocolate covering and let crystallize. Decorate with elements made by dark modeling chocolate, to get the visual of amp. You can color some elements in silver, and some in black.

20 20 BANO Magazine - issue 07 / December 2016 Opera Rock

21 BANO Magazine - issue 07 / December Jeconde Biscuit ( for 3 plates 40*60) 410g Almond Powder 100g Icing Sugar 110g Flour 550g Eggs 80g Butter 365g Egg White 365g Sugar Method Whip Almond, icing sugar, flour with eggs.whip egg white and sugar in meringue. Add the liquid butter to the first mixture with almond, then mix delicately with meringue. Spread out around 600g per plate, and bake 220 C for around 7 minutes. Coffee Syrup 720g Water 100g Sugar 70g Coffee Concentrate Fugar Method Boil water and sugar, and add the coffee. Let cooling down before using. Coffee Creamy 400g Whole Milk 120g Broken Coffee Bean 100g Gelatin Mass BANO (1/5) 700g White Chocolate 800g Flory Fresh Cream Method Boil milk, and infuse 15 min the coffee into. Take out the coffee and scale again the quantity of milk. Warm up infused milk, add gelatin mass, and pour on chocolate to make a ganache. Finalize the emulsion with the cold liquid fresh cream, and let cooling down. Dark Chocolate Creamy 200g Whole Milk 300g Dark Chocolate 70% 400g Flory Fresh Cream Dark Chocolate Mousse 250g Whole Milk 450g Dark Chocolate 1000g Flory Whipped Cream Method Boil the milk, pour on chocolate. At 38 C, add delicately the whipped cream. Dark Chocolate Glaze 136g Flory Fresh Cream 40g Sugar 410g Glucose Syrup 156g Gelatin Mass BANO (1/5) 143g Dark Chocolate 119g Cocoa Powder 700g Mirror Glaze Neutral Fresh Harvest Method Mix the cold water with dry gelatin and let absorb in the fridge. Boil cream with dextrose and glucose, and pour on the gelatin to melt it. Add chocolate and cocoa powder, mix well to melt all the drops of chocolate, and add the mirror glaze at the end. Blend the glaze and use at 35/40 C. Montage Pour the coffee syrup to be absorbed by the joconde biscuit, then spread out layer of coffee creamy. Stick a second layer of biscuit, pour syrup again, and spread out layer of dark chocolate creamy. And again stick the biscuit, with syrup, and layer of coffee creamy. Freeze and cut insert for the mold. Into mold of KIT CANTO DELLA SIRENA, pour one part of chocolate mousse and push the frozen insert to be flat, freeze. Take out from the mold, spread out thin layer of neutral mirror glaze in middle of the cake, stick rodoïd band on top and glaze with chocolate glaze. Take out the band of rodoïd with glaze to make a line without chocolate glaze in middle. Decorate with piano decoration made from chocolate. Method Boil the milk, and add gelatin mass, pour on the chocolate to make a ganache. Finalize the emulsion with the cold liquid fresh cream, and let cooling down.

22 22 BANO Magazine - issue 07 / December 2016 Radio

23 BANO Magazine - issue 07 / December Speculoos Cake ( for 1 plates 40*60) 375g Eggs 150g Sugar 180g Flour 300g Speculoos Biscuit Powder Bano 12g Baking Powder 3g Salt 200g Butter 300g Speculoos Smooth Filling Bano Method Mix eggs and sugar to be melted. Add flour, baking powder, speculoos biscuit and mix, at the end the liquid butter and the Speculoos smooth. Spread out around 1250g per plate and bake 180 C for around 15 minutes. Speculoos Crispy 100g Cocoa Butter 500g Speculoos Paste Bano 57% 1g Salt 300g Feuilletine 300g Speculoos Powder Bano 60g Puffed Rice Method Use for cover the cake when the montage is finish. Brown Spray 270g Cocoa Butter 130g Milk Chocolate 1pc Yellow Power Flower IBC ½ pc White Power Flower IBC ¼ pc Red Power Flower IBC Method Melt cocoa butter, add chocolate and power flower into, mix and use around 27 C. Monatge Cut 2 rectangles of cake with crispy, and 1 the same size without crispy. Pipe the chantilly on top of the 2 crispy, place the rectangle without crispy in between, and stick all together. Put it with vertical layers and cover the top with speculoos biscuits. For the decoration make a box with tempering chocolate, and fix elements made by chocolate and modeling chocolate to make visual of radio. Spray tempering brown spray and stick the silver elements. Method Melt the cocoa butter and add to speculoos paste. Mix delicately with all other ingredients to cover them with thin layer of the preparation. Spread out on the speculoos cake, and let set. Speculoos Chantilly 320g Flory Fresh Cream 35g Brown Sugar 3g Salt 650g Speculoos Paste Bano 57% 1000g Flory Fresh Cream 100g Whole Milk Method Warm up to 75 C cream, sugar and salt. Pour on speculoos paste and mix well. Add the liquid cold fresh cream and milk and let cooling down in the fridge. Whipp when you need and the quantity you need. Speculoos Biscuits Speculoos Biscuits Bano SQ

24 24 BANO Magazine - issue 07 / December 2016 Love Song

25 BANO Magazine - issue 07 / December Chocolate Cake ( for 1 plates 40*60) 1280g Sugar 60g Inverted Sugar 220g Eggs 90g Milk 280g Flour 52g Cocoa Powder 15g Baking Powder 300g Butter 500gm Powdered Cashew nuts Method Mix slowly sugar, eggs and milk, add flour, cocoa powder, baking powder and garnish with liquid butter spread out around 2000g per plate (60cm x 40 cm) and bake 180 C for around 15 minutes. Pomegranate Coulis 100g Water 50g Sugar 90g Gelatin Mass BANO (1/5) 750g Pomegranate Fruit Filling BANO Method Boil the syrup, add gelatin mass, and mix with fruit filling. Pour in silicon mold GEM600 and freeze. Vanilla Mousse 90g Whole Milk 18g Gelatin Mass BANO (1/5) 25g Vanilla 30 Concentrate Fugar 225g White Chocolate 500g Flory Whipped Cream 450g Dark Chocolate 1000g Flory Diary Cream Method Boil the milk, pour on chocolate. At 38 C, add delicately the whipped cream. Dark Chocolate Glaze 136g Flory Fresh Cream 40g Sugar 410g Glucose Syrup 156g Gelatin Mass BANO (1/5) 143g Dark Chocolate 119g Cocoa Powder 700g Mirror Glaze Neutral Fresh Harvest Method Mix the cold water with dry gelatin and let absorb in the fridge. Boil cream with dextrose and glucose, and pour on the gelatin to melt it. Add chocolate and cocoa powder, mix well to melt all the drops of chocolate, and add the mirror glaze at the end. Blend the glaze and use at 35/40 C. Mountage In silicon mold GEM1000, pour one part of chocolate mousse, and push the insert inside. Make the surface flatland freeze. Take out from the mold and glaze with chocolate glaze. Make a thin disc of chocolate and make the lines on top with black color dark chocolate and brush. Decorate the middle of the disc with white and red modeling chocolate. All the silver buttons can be made with tempering chocolate into some silicon mold. Method Warm up milk, gelatin mass, and vanilla concentrate, and pour on chocolate to make a ganache. At 35 C mix delicately with whipped cream. Spread out a layer on top of the frozen coulis, and stick square of chocolate cake on the same size. Freeze. Dark Chocolate Mousse 250g Whole Milk

26 26 BANO Magazine - issue 07 / December 2016 Symphony

27 BANO Magazine - issue 07 / December Filling Speculoos 200g Cocoa Butter 1000g Speculoos Paste Bano 57% 2g Salt 200g Feuilletine 300g Speculoos Powder Bano 60g Puffed Rice Method Melt the cocoa butter and add to speculoos paste. Mix delicately with all other ingredients to cover them with thin layer of the preparation. Fill the silicon mold MICRO STONE with the preparation and let crystalize. Coating and Decoration Dark Chocolate SQ Method Temper the chocolate to cover the insert, pipe the decoration on the side. When it s set, fix the decoration on the chocolate bonbon.

28 28 BANO Magazine - issue 07 / December 2016 Speculoos BANO introduces to its range of products, the Speculoos range to support the market need for such a product.

29 BANO Magazine - issue 07 / December The range includes: Speculoos biscuits of size 5.5g for decoration. Speculoos cream paste for versatile usage in pastry, chocolate and ice cream. Speculoos cream paste with crunchy biscuits bits for versatile usage in pastry, chocolate and ice cream. Speculoos fine powder of size 0-2mm for direct used in pastry, chocolate and ice cream. Speculoos granulated powder of size 0-8mm for direct used in pastry, chocolate and ice cream. Product of Belgium

30 30 BANO Magazine - issue 07 / December 2016 So good.. magazine the magazine of haute patisserie So good magazine is an International haute patisserie pastry magazine based in Spain since 1979 and for the first time Bano cooperated with so good magazine by introducing its first Ad that is published and distributed worldwide. So Good Issue # 16

31 BANO Magazine - issue 07 / December Sweet Mix Under the Group of BANO Trading Riyadh/Jeddah 2015 Riyadh: Prince Mashari Ibn Abdulaziz, Al Sulimaniyah - Jeddah: Al Faysaleyah, District 6, Al Sarrorey St. (60) Spreading its experience, knowledge & succession outside the region, Bano has expanded its roots playing the same role in Kuwait since 2010 and UAE, Dubai 2014 A new foundation is being established since 2015 to be launched and operated in 2016 on worldwide standards in KSA, Riyadh and Jeddah for an exceptional level of professionalism with a labeled showroom and Innovation center. Sweet Mix is a reflection to Bano Group with international criteria in the F&B beverage presenting top-notch raw materials with a full range of Tools, Utensils, small to medium scale Machinery to Industrial Machinery and shop fitting that reflects upon an inner image for a world class innovative products to fully satisfy its customers and help them grow further in business through new ideas and developing existing ones who in turn will satisfy their consumers with their end products. The center will be launched in December 2016 through the International renowned Chefs by naming collective demos presenting a range of an up scaled French pastry.

32 32 BANO Magazine - issue 07 / December 2016

33 BANO Magazine - issue 07 / December Think Christmas Christmas Recipes

34 34 BANO Magazine - issue 07 / December 2016 Speculoos Buche Cake

35 BANO Magazine - issue 07 / December Speculoos Cake 500g Butter 400g Sugar Powder 400g Eggs 200g Flour 10g Baking Powder 300g Speculoos Powder Bano 300g Speculoos Paste Bano 100g Fresh Ginger Mix the eggs, water and butter with the dry ingredients and the speculoos powder then add the melted speculoos paste, salt and the baking powder. Stir for 4 minutes then add the fresh ginger and bake on 180 C for 35 to 45 minutes. Dark Ganache Chocolate 1000g Flory Fresh Cream 700g Dark Chocolate 300g Speculoos Crumble Bano We warm up the cream and add the dark chocolate then the speculoos crumble Decoration Speculoos Spread Smooth Bano

36 36 BANO Magazine - issue 07 / December 2016 Santa s House

37 BANO Magazine - issue 07 / December White Chocolate Ginger Mousse 400g Flory Fresh Cream 80g Bianchero Fugar 100g White Chocolate 50g Milk 100g Fresh Grated Ginger Mix the finesse cream with the bianchero to get an homogeneous mixture then add the melted white chocolate and the fresh ginger. Filling A layer of Deli Citron Puratos Sponge White 600g Flour 300g Eggs 400g Sugar 20g Baking Powder 100g Almond Powder Q.D. Lemon Zest Mix all the ingredients together for 1 minute on slow speed and 3 minutes on fast speed then place the cake mixture in the desired mould shape and bake at 180 C for 35 minutes. Decoration using Royal White sugar modeling dough to decorate the cake.

38 38 BANO Magazine - issue 07 / December 2016 Christmas Tree Meringue

39 BANO Magazine - issue 07 / December Breton Sablé 450g Butter 400g Sugar 10g Salt 180g Egg Yolk 30g Baking Powder 600g Flour 1 Vanilla Stick Place the butter in the bowl of a mixer, paddle together with the granulated sugar and salt, then mix until the mixture become homogenous and the mass of the mixture is formed. Blend the egg yolks and the scratched vanilla stick and keep mixing. Add the sieved flour and the baking powder then put it in the fridge for 1 hour before using, bake it at 180 C for minutes. Chestnut Cream 1000g Flory Fresh Cream 200g Bianchero Fugar 450g Chestnut Cream Mix the cream with Bianchero and then add the chestnut Caramel Pear Filling 400g Pear 160g Caramel Filling Fresh Harvest 1 Vanilla Stick Boil all the ingredients together until the mixture becomes homogenous. Meringue Italian 100g White Eggs 125g Sugar 40 g Water Make an Italian Meringue with sugar and water cook at 120 C, then pour on to the egg whites which have been whisked until stiff. Bake in the oven at 120 C for 45 minutes.

40 40 BANO Magazine - issue 07 / December 2016 Candle monoportion cakes

41 BANO Magazine - issue 07 / December Breton Sablé 450g Butter 400g Granule Sugar 40g Salt 180g Egg Yolk 30g Baking Powder 600g Flour 1 Vanilla Stick Place the butter in the bowl of a mixer, paddle together with the granulated sugar and salt, then mix until the mixture become homogenous. Blend the egg yolks and the scratched vanilla stick and keep mixing. Add the sieved flour and the baking powder then put it in the fridge for 1 hour before using, bake it at 180 C for minutes. Mousse Amarena 1000g Flory Fresh Cream 200g Bianchero Fugar 150g Spagnola Di Amarena Fugar Mix the cream with the bianchero then add the spagnola di amarena. Sponge Chocolate Rolls 600g Flour 400g Sugar 300g Eggs 20g Baking Powder 100g Almond Powder 50g Cocoa Powder Mix all together and bake on the oven on temperature 220 C, for 8 minutes. Mousse Chocolate 250g Liquid milk 450g Dark Chocolate 1000g Flory Fresh Cream We boil the milk the add the chocolate and add delicately then whipped cream. Red Glacage 1000g Décor Gel White 300g Water 200g Nappage Red Color as Desired Mix the décor gel white with water then add the nappage and the red coloring.

42 42 BANO Magazine - issue 07 / December 2016 Night Sky

43 BANO Magazine - issue 07 / December Sponge Chocolate 600g Flour 400g Sugar 300g Eggs 20g Baking Powder 100g Almond Powder 50g Cocoa Powder Mix all ingredients together for 8 minutes then bake at temperature of 220 C for 8 minutes. Mousse Gianduia Pistachio 1000g Flory Fresh Cream 200g Bianchero Fugar 120g Gianduia Fugar 60g Pistachio paste 100% Fugar Mix the Finesse cream and bianchero together then add the gianduia and pistachio to the mixture. White Glacage 1000g Decor Gel White 300g Water 200g Nappage Mix the decor gel white with water then add the nappage, we divide it into three different parts blue, white and black In a 22cm ring we put a layer of chocolate sponge, mousse gianduia pistachio and a layer of sotobosco. After we glaze the cake with the colored glasage (the blue, whiteand black) we use the air gun to mix the colors together.

44 44 BANO Magazine - issue 07 / December 2016 Creme Caramel Vanille

45 BANO Magazine - issue 07 / December Base: Milk Chocolate Filling: 150g Pralipieno Fugar 4g Vanilla 30 concentrate Fugar 12g Creme Caramel Fugar Mix properly the ingredients together to homogenize and fill the mold with the mixture

46 46 BANO Magazine - issue 07 / December 2016 Dolce Bosco chocolate

47 BANO Magazine - issue 07 / December Base: White Chocolate Filling 1000g Pralipieno Fugar 500g Dolce Bosco Fugar Method Mix properly the ingredients together to homogenize and fill the mold with the mixture

48 48 BANO Magazine - issue 07 / December 2016 Pyramid

49 BANO Magazine - issue 07 / December Base: Milk Chocolate Filling 1000g Pralipieno Fugar 100g Pomegranate Filling Bano Method Mix properly the ingredients together to homogenize and fill the mold with the mixture. Power flower coloring technique have been used to color the chocolate pieces. Top the chocolate with golden leaf from IBC.

50 50 BANO Magazine - issue 07 / December 2016 Super Black

51 BANO Magazine - issue 07 / December Base: Dark Chocolate Filling: 250g Pralipieno Fugar 150g Dark Chocolate 80g Strawberry Concentrate Fugar Method Mix properly the ingredients together to homogenize and fill the mold with the mixture. Brush each chocolate piece with silver powder from IBC.

52 52 BANO Magazine - issue 07 / December 2016

53 BANO Magazine - issue 07 / December Display makes all the difference; and since the heart pounds to what the eye desires, presentation for Valentine in all of its aspects affect the consumers heart. Valentine Recipes

54 54 BANO Magazine - issue 07 / December 2016 Love Tarte

55 BANO Magazine - issue 07 / December Betron Sablé Red 450g Butter 400g Sugar 10g Salt 180g Egg Yolk 30g Baking Powder 600g Flour 1 Vanilla Stick Red color as desired Place the butter in the bowl of a mixer, paddle together with the granulated sugar and salt, then mix until the mixture become homogenous. Blend the egg yolks and the scratched vanilla stick and keep mixing. Add the sieved flour and the baking powder along with the red color, then put it in the fridge for 1 hour before using, bake it at 180 C for minutes. Cheese Cake Heart Shape Mousse 500g Flory Fresh Cream 500g Cream Cheese Golden Dane 40g Bano Gelatin Mix the finesse cream with the friendship cream cheese and then add the gelatin mass. Filling Fresh Harvest Blueberry Fruit Filling Sponge White Cake 600g Flour 400g Sugar 300g Eggs 200g Baking Powder 100g Almond Powder Q.D. Lemon Zest Mix all the ingredients together for 7 to 8 minutes and bake at 230 C for 8 minutes. Red velour 200g Coco Butter 200g White Chocolate Red Power Flower as desired Melt the cocoa butter then add the melted white chocolate and the red power flower. Assorted Red Fruits (strawberries, raspberries )

56 56 BANO Magazine - issue 07 / December 2016 Diamonds

57 BANO Magazine - issue 07 / December DIAMONDS ARE GIRLS BEST FRIEND Base: White Chocolate Filling: 50g Pralipieno Fugar 15g Vanilla 30 Fugar 100g White Chocolate Layer Cookies Cookies mix or ready cookies Ingredients to be mixed together with tempered chocolate.

58 58 BANO Magazine - issue 07 / December 2016 Kisses

59 BANO Magazine - issue 07 / December THE KISSES COLLECTION Base: Dark Chocolate Filling: 200g Caramel Filling Fresh Harvest 100g Pralipieno Fugar 50g White Chocolate 10g Vanilla 30 from Fugar Ingredients to be mixed together with tempered chocolate. Use power flower colors to make a range of colored kisses.

60 60 BANO Magazine - issue 07 / December 2016 Pink Heart Chocolate

61 BANO Magazine - issue 07 / December Base: White Chocolate Mould Coloring 400g White Chocolate Power Flower colors Filling 1000g Pralipieno Fugar 100g Rose Concentrate Fugar 70g Strawberry in Fugar Method Mix properly the ingredients together to homogenize and fill the mold with the mixture.

62 62 BANO Magazine - issue 07 / December 2016 Red Heart Chocolate

63 BANO Magazine - issue 07 / December Base: Dark Chocolate Mould Coloring 400g White Chocolate Power Flower Colors Filling 150g Amarena Fugar 1000g Pralipieno Fugar 200g Chocolate White 200g Butter Method Mix properly the ingredients together to homogenize and fill the mold with the mixture

64 64 BANO Magazine - issue 07 / December 2016 Color Your Creations! Thanks to the Power Flowers you can now easily add any color to your creations, ranging from deep red to light green and from blue unto purple. Simply combine the 3 primary colors and white together and follow the proposed formulas of the Color Master. Because you are the only one boosting your creations! Mix your desired personalized color within seconds. To obtain the right color or tone, each Power Flower can be broken or cut into separate pieces. INGREDIENTS CHOCOLATE COCOA BUTTER COMPOUND SUGAR FONDANT MARZIPAN ICINGS APPLICATIONS MACAROONS CONFECTIONERY GANACHE PASTRIES PASTRY CREAMS MOUSSES SPRAYING ICE CREAM

65 BANO Magazine - issue 07 / December Unlimited color palette Because with only 4 different Power Flowers you can create every color imaginable. User friendly Saving time Because the Power Flowers are already tempered and ready to use. Follow the easy instructions of the Color Master and you will get the same result over and over again without any waste. Consistent results Because, if you follow the Color Master rigorously, identical dosage will guarantee each and every time the same result. Because you are now able to simply add individual Power Flowers to your chocolate, you don t have to warm or temper your food dyes like before. You can immediately start coloring, and in only a matter of seconds your chocolate or cocoa butter shows the desired tone or color.

66 66 BANO Magazine - issue 07 / December 2016 Welcome To The World Of Essse Caffe Where coffee aromas inebriate the senses, like perfectly orchestrated music. Where the flavor is the refined and confident taste of Italian Espresso, coffee in its most symphonic form.

67 BANO Magazine - issue 07 / December Experience Meets Innovation Essse Caffe is one of the top italian coffee roaster company specialised in making espresso blends for the Ho.Re.Ca. sector.it is considered its mission to guarantee the highest Quality Products, meaning efforts to delight consumer taste but also investments on image through communication and branding. The Essse concept must stand out in term of visibility, quality perceived and highlight the values of Italianity, Passion and Stylishness. Over the last thirty years Esssè became leaders in the coffee industry, with a knowledge base that ranges from fresh coffee beans to the coffee in your cup, from roasting to packaging, from professional equipment to espresso coffee-making. Today, Essse Caffè is a successful brand, well-known in Italy and increasingly established abroad, an acknowledged guarantee for quality. A symphony of flavour, design & technology.

68 68 BANO Magazine - issue 07 / December 2016 CAPSULE COFFEE MAESTOSO (50PCS) A blend of refined Arabica and Robusta coffees with a harmonious body, rich aroma and persistent taste, highly creamy, with balanced bitter/sweet taste, a trace of chocolate and tones of vanilla and spices. CAPSULE COFFEE INFINITO (50PCS) This is a blend of prestigious Arabica and Robusta coffees with a well-rounded flavor, a trace of chocolate, and spicy tones. The aroma is full and fragrant, the body rich and consistent, with a harmonious taste. CAPSULE COFFEE ARABESCO 100% ARABICA (50PCS) This is a blend of refined Arabica coffee that brings out its tart characteristics with fruity and flowery tonalities and with a delicate grain aftertaste. Fullbodied, sweet and pleasant. CAPSULE COFFEE DECAFFEINATED (50PCS) A blend of Arabica and Robusta decaffeinated coffees, dewaxed to bring out the aroma, tartness and persistence. A pleasant and delicate taste. DECAFFEINATED COFFEE BEANS A blend of high-quality decaffeinated coffee beans, for an espresso with an intense aroma and traditional flavor, but a caffeine content is below 0.1%. ESPRESSO ARABICA COFFEE BEANS Qualified Blend for Certified Italian Espresso. Blend of pure Arabica roasted coffee beans. The quality and persistent flavor guarantees an espresso with fruity and floral tones, leaving the best after taste. ESPRESSO CLASSICA COFFEE BEANS The main characteristic of this blend is the excellent balance and roundness of flavours together with the classic body and chocolaty quality and excellent appearance in the cup. This is obtained through a balanced dosage of very high quality Arabica and Robusta beans. ESPRESSO SPECIALE COFFEE BEANS This blend was created and designed to obtain an end product with sound body, chocolaty quality, and good aroma, even when using automatic equipment. The use of high quality Arabica gives balance and roundness of flavour. ESPRESSO EXTRA COFFEE BEANS This blend was designed specifically for automatic equipment, but can fit with good result also in the professional machine. It s the right mix between Arabica and Robusta to give full body, creamy and chocolate. VENDING KIT This kit contains packets of sugar + stirrers + plastic cups.

69 BANO Magazine - issue 07 / December TASTING KIT This kit contains 3 capsules from each flavor, ( 6coffee + 6 hot drinks product) INFINITO intense and persistent MAESTOSO creamy and smooth VALZER long coffee ARABESCO 100% Arabica DECAFFEINATED IDEALE full taste half caffeine LEMON TEA instant product for sugared lemon tea CAMOMILE instant sugared camomile extract GINSENG instant product of coffee and ginseng flavoured drink MILK FLAVOURED DRINK instant product for milk-flavoured drink HOT CHOCOLATE instant product for chocolate flavoured drink BARLEY instant barley

70 70 BANO Magazine - issue 07 / December 2016

71 BANO Magazine - issue 07 / December

72 72 BANO Magazine - issue 07 / December 2016 CHEF KARIM BOURGI Chef Karim Bourgi awarded 3rd Best Pastry Chef at the 2014 competiton, Patissier dans le Monde FRANCE where he also developed a number of local concepts specializing in modern luxury patisserie. He is due to participate the Pastry World Cup in January A continuous collaboration between Chef Karim Bourgi and Bano, Base & Mix in Dubai takes place under the name of quality and innovation by pastry masterclasses that offers perfectly done pieces of food done by the chef throughout the year with different techniques and themes presented.

73 BANO Magazine - issue 07 / December

74 74 BANO Magazine - issue 07 / December 2016 Halawa Crunchy Cake

75 BANO Magazine - issue 07 / December Pistachio Tender Biscuit 245g Whole pistachio roasted 45g Pistachio paste 100% Fugar 20g Sugar 365g Whole eggs 100g Butter 80g Egg whites 50g Sugar QS Orange zest In the Robot coupe mix the pistachio; sugar and pistachio paste then add the temper whole eggs gradually to perfect the emulsion. Pour in the melted butter and mix again for 2 minutes. Whip the egg whites and sugar into meringue. Fold delicately the 2 mixtures then spread the biscuit on silpat and frame, bake at 180ºC for 20 minutes. Reserve for overnight in chiller before using. Crunchy Pistachio 105g Butter 42g Sugar 137g Flour 1.5g Salt 32g Pistachio Paste 100% Fugar 106g White Chocolate 33% 64g Butter 212g Pistachio Praline 317g Crumble Pistachio 3g Sea salt Mix all the ingredients delicately. Spread the streusel onto the silpain mat and freeze for hour. Bake at 120ºC for 25 minutes. Reserve for montage. Melt the ivory chocolate then add the butter and the praline paste. Finish by adding the crumble and salt spread the crumble between 2 plastic sheets and freeze. Mousse Halawa Pistachio 250g Whole milk 250g Cream 100g Egg Yolks 50g Sugar 500g Basic Custard 100g Halawa 70g Gelatin Bano 70g Pistachio Paste 400g Flory Whipping Cream Bring the cream to the boil with the milk and pour the mixture over the eggs, previously mixed (but not beaten) with the sugar. Cook the mixture at C until it coats the back of a spoon. Strain through a wire chinois and use immediately, or cool rapidly and set aside in a refrigerator. Make an emulsion with the pistachio paste and the custard. The temperature should be C. If needs be, stabilize the emulsion by adding a small amount of the lightly whipped cream. Fold the rest of cream delicately and use immediately Green Paint 700g Ivory Chocolate 300g Cocoa Butter QS Green Color Power Flower IBC QS Gold metallic Powder IBC Melt together the chocolate and cocoa butter add the colors then blend perfectly. Use at 40ºC on the frozen cakes. Pistachio Namelaka 200g Milk Full Fat 10g Glucose 400g Flory Whipping Cream 340g White Chocolate 33% 24g Gelatin Bano 90g Pistachio Paste 100% Fugar Melt the chocolate down to 45/50 C and weigh glucose out on top. Bring the milk to the boil, stir the softened and drained gelatin in and strain through. Pour the hot liquid gradually in, stirring at the centre to obtain a smooth, shiny and elastic texture. Pour the liquid cold cream in and process with hand held blender for few seconds. Leave to set in the refrigerator overnight before making the quenelles or piping the mixture. Mirror Glaze 127g Water 254g Sugar 254g Glucose 171g Condensed Milk 119g Cocoa Butter 78g Gelatin Bano QS Green Colors Power flower IBC QS Gold Metallic Powder IBC Cook water, sugar and glucose at 105ºC, add the condensed milk following by the melted mass gelatin. Pour into the melted cocoa butter then finish by adding the colors and blend. Reserve the glaze for overnight in chiller. Use at 32ºC on the frozen cakes.

76 76 BANO Magazine - issue 07 / December 2016 Eclairs Au Chocolate

77 BANO Magazine - issue 07 / December Eclairs Au Chocolate 250g Milk 250g Water 5g Salt 10g Sugar 5g Inverted Sugar 220g Butter 275g Flour Type g Whole Eggs Temper QS Milk Process like a classic pate a choux. Very important detail the eggs has to be temper and not cold once you fold in to the panade. Bake in deck oven at 180ºC for 20 minutes close damper, then reduce the temp to 165ºC open damper for 35 minutes depend your oven. Cremeux Chocolate Intense 210g Milk 210 g Flory Fresh Cream 3g Pectin 70g Sugar 105g Egg yolks 90g Dark chocolate 70% 35g Dark chocolate 80% Melt the chocolate to 50 ºC. Mix the sugar and pectin, heat the milk and cream then at 40 ºC add the sugar and pectin following by the egg yolks and cook to 84 ºC. Pour the hot mixture into the melted chocolate in 3 times to perfect the emulsion. Reserve the creamy in chiller to set for overnight before using. Candied Cocoa Nibs Cook the water and sugar together at 115 ºC, add the cocoa nibs then cook until its caramelized. Finish with the salt and let it cool on silpat sheet. Transfer to bowl and add some cocoa powder and gold powder. Reserve for decoration. Caramel Maison 500g Sugar 250g Flory Fresh Cream Praline Maison 375g Almond Roasted Same For Paris Brest 375g Hazelnuts Roasted 500g Sugar 120g Water 10g Vanilla 30 Paste Fugar Dark Chocolate Glaze 455g Milk 137g Glucose QS Red Color 650g Dark chocolate 66% 905g Dark compound 560g Caramel maison Prepare the caramel maison by cooking the sugar into brown caramel. Deglaze with the hot cream and reserve for montage. Simmer the milk, glucose and red color. Pour into the melted chocolate and compound in 3 times to perfect the emulsion. Finish by adding the caramel maison then blend. Use the glacage at 30ºC. 20g Water 70g Sugar 100g Cocoa Nibs 1 g Salt QS Cocoa powder QS Gold powder IBC

78 78 BANO Magazine - issue 07 / December 2016 Eclairs Caramel

79 BANO Magazine - issue 07 / December Choux Pastry 250g Whole milk 250g Water 5g Inverted Sugar 200g Butter 84% 5g Salt 10g Sugar 275g Flour Type g Whole Eggs Temper Process like a classic pate a choux, bake at 180ºC for 20 minutes damper close. Then reduce to 165ºC damper open for 35 minutes. Caramel Creamy 425g Flory Fresh Cream 90g Sugar 1 10g Sugar 2 100g Yolks 20g Gelatin Bano 2g Sea salt 5g Vanilla 30 Paste Fugar Cook the sugar 1 into dark caramel, deglaze with the hot infused cream and vanilla, cook with the yolks and sugar to custard. Add the mass gelatin salt and blend. Store in chiller for overnight before using. Caramel Caroline Glaze 276g Flory Fresh Cream 440g caramel Chocolate 275g Neutral Glaze Fresh Harvest 53g Creme Caramel Fugar 40g Gelatin Bano QS Yellow Color Power Flower QS Orange Color Power Flower QS Gold Powder Ibc Simmer the cream to 80ºC then pour into the melted chocolate in 3 times to perfect the emulsion. At 60ºC add the melted gelatin following by the caramel paste. Finish with the color and blend all. Use at 25ºC. Garnish Caramel 100g Caramel Chocolate 100g Caramel Nibs 50g Feuilletine QS Gold powder Mix the chocolate in the robot coupe into small pieces. Add the feuilletine and caramel nibs. Add the gold powder then reserve in hermetic container for montage.

80 80 BANO Magazine - issue 07 / December 2016

81 BANO Magazine - issue 07 / December WhippingCream 35.1% fat You can use these creams on a daily basis in cooking (savoury dishes) and for your desserts (sweet).

82 82 BANO Magazine - issue 07 / December 2016 FUGAR PRODUZIONE Fugar/Bano Collaboration - Italy With its continuous collaboration, Bano and Fugar partnership displayed in a collective customer seminar held at Fugar premises in Rimini, Italy with customers from the Middle East &the GCC held on the 21 st and 22 nd of September of 2016 showing the latest creation of Fugar flavors, fillings for pastry, ice cream and chocolate. The seminar has been held by Bano s own chef, Chef Issa Daoud alongside Fugar s Italian Chef, Chef Antonio Cezaro.

83 BANO Magazine - issue 07 / December FUGAR PRODUZIONE Feeling Cold? flan The winter ice cream

84 84 BANO Magazine - issue 07 / December 2016

85 BANO Magazine - issue 07 / December StarterKit For Chocolate Makers The new chocolate starter kit by Chocolate World for the new beginners and chocolate lovers. The set includes a set of basic professional Chocolate World articles and a useful booklet with explanations and two recipes. Consists of: Spatula 250 mm 1 pc Digital thermometer ( C) 1 pc CW mould 275x135x24 mm 1 pc Disposable pastry bags 1 roll with 16 pcs Booklet 1 pc Scraper 1 pc

86 CHEF 86 BANO Magazine - issue 07 / December 2016 PHILIPPE DEPAPE Philippe Depape is a trainer, consultant and demonstrator of International Pastry. He started his career abroad, working in Japan, KSA, Cyprus and America, the he came back to Europe to work for 14 years as Europe and export demonstrator. Bano collaborated with Chef Depape in a collective French pastry demo that was held in Lebanon demonstrated his innovative techniques with a unique colorful and flavor combinations.

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88 88 BANO Magazine - issue 07 / December 2016 Caipirina Anglais

89 BANO Magazine - issue 07 / December Dacquoise coco 80g Coconut Powder 150g Almond Powder 300g Icing Sugar 110g Flour 380g Eggs White 280g Sugar Mix all the powder together Whip the eggs white with sugar Add the powder to the meringue Place the biscuit in a ring and bake at 170 C for 20 minutes. Mascarpone Coco Filling 55g Flory Liquid Icecream 220g Coconut Puree Crops 35g Eggs Yolk 60g Sugar 5g Gelatin Bano 20g Mascarpone Powder Bano 250g Cream Cheese Golden Dane 150g Flory Whipped Cream Warm the Cream and coconuts puree Mix the eggs and sugar Cook like a cream anglaise, Cool down and add the gelatin at 30 C. Whip the mascarpone cream then mix with the coconuts angalaise until you feel the form. Congolais 200g Eggs White 200g Sugar Vanilla Sugar 6g Baking Powder 250g Coconut Powder Warm the eggs white and sugar until 60 C Add the coconuts powder, vanilla and baking powder, Cool down and deposit on a trails about 5 minutes Bake in the oven at 150 C for 20 minutes. Pineapple mousse 400g Pineapple Puree Crops 100g Pineapple Fruit Bano 220g Italienne Meringue 20g Gelatin Bano 500g Flory Whipped Cream Warm the puree then add the melted gelatin cold Italienne meringue and whipped cream. Pineapple Coulis 300g Pineapple Fruit Bano 200g Pineapple Juice 100g Sugar 8g Gelatin Bano Prepare caramel with sugar Add the warm puree then fruit piece and melted gelatin Deposit on the coco mascarpone cream. Green Glaze 200g Hot Gel Fresh Harvest 250g Water 1000g Cold Glaze Fresh Harvest Boil the water and hot gel then deposit on neutral glaze, add some vanilla spot and yellow color. Cover your cake at 30 C. On a ring deposit the biscuit then a layer of mousse, the congolais biscuit, the pineapple coconuts filling and close with the rest of the mousse then keep it in the freezer.

90 90 BANO Magazine - issue 07 / December 2016 Epicea

91 BANO Magazine - issue 07 / December Hazelnuts Dacquoise for 4 ring of 20cm 40g Hazelnuts Powder 140g Icing Sugar 75g Almond Powder 60g Flour 140g Brown Sugar 200g Egg White Whip the eggs white with sugar, sift together all powder, and slowly add to the meringue. pipe in a ring and bake at 170 C for 20 minutes. Hazelnuts Nougatine for 4 Layer of g Butter 130g Sugar 40g Glucose 110g Broken Hazelnuts Pieces 60g Liquid Cream Flory Melt the butter with the sugar and glucose, warm up slowly and add the almond slice. keep in a refrigerator and when you need just use, deposit in a silicone form and bake in the oven at 150 C for 12 minutes. Speculoos Bavaroise for 2 cake of 20 cm 80g Speculoose Biscuit Bano 220g Milk 20g Brown Sugar 10g Gelatin Bano 350g Flory Whipped Cream 80g Egg Yolk Boil the milk then mix the brown sugar and eggs together, cook like cream anglaise then cool down, add the melted gelatin at 30 C then incorporate the whipped cream. Creme Brulee Speculoos for 4 layer of 20cm 500g Flory Liquid Cream 210g Speculoos Crunchy Filling Bano 80g Eggs Yolk 60g Sugar 8g Gelatin Bano 120g Speculoos Cream Filling Bano Boil the cream and add the speculoos cream filling mix the eggs and sugar cooked at 82 C then add the melted gelatin. fill in the silicon form and keep in freezer. Glaze 200g Hot Gel Fresh Harvest 200g Water 1000g Cold Glaze Fresh Harvest 1000g Speculoos Cream Filling Bano Boil the water and hot gel then deposit on glaze and filling. Deposit on the bottom of your ring the biscuit, some mousse speculoos, speculoos filling some nougatine layer then the creme brulee and close with the rest of the mousse, keep in refrigerator.

92 92 BANO Magazine - issue 07 / December 2016 Green Lemon Éclair

93 BANO Magazine - issue 07 / December Choux Dough 900g choux dough for 30 eclairs 13cm, filling 90g Cremeux Lemon Filling 200g Green Lemon Puree Crops 440g Lemon Filling 280g Sugar 440g Eggs 390g Butter 8g Gelatin Bano 40g Corn flour Boil lemon juice and Deli citron with eggs and sugar and starch. Cook like custard cream then add soft gelatin at about 40 C Add piece of butter Mix well with the blender Keep in the refrigerator. Suisse Meringue 100g Eggs White 180g Sugar Lemon Zests Citron Nova Warm up the eggs and sugar at about 60 C Deposit to the blender and whip good. Pipe on line and bake at 80 C for 2 Hours. Cover the fondant used at 35 C,add some green and yellow color Deposit on top some candy orange zests and stick of meringue.

94 94 BANO Magazine - issue 07 / December 2016 Mila

95 BANO Magazine - issue 07 / December Milk Chocolate Biscuit for (for 1 trails) 500g Milk Chocolate 200g Butter 200g All Eggs 140g Flour 400g Eggs White 200g Light Brown Sugar Melt the milk chocolate, add inside the melted butter, eggs and flour in the same time. Whip the eggs white and sugar to prepare a meringue. Mix with the first preparation and deposit on trails Bake at 170 C for 15 minutes. Mango Cremeux 300g Mango puree Crops 30g Corn Flour 20g Mango Concentrate 6g Gelatin Mass Bano 160g Butter 220g All Eggs 140g Sugar In the saucepan cook together juice, eggs and sugar Cool down, add the sanatine and butter at 40 C. Mix well, deposit in a flex pan and keep in freezer. 100g Sugar Syrup 8g Gelatin Bano Dip the gelatin in cold water then warm the syrup and melt the gelatin to the syrup Add the raspberry filling and puree Deposit a thin layer on the top of the mango passion cream. Milk Chocolate Caramel 110g Milk 1 vanilla Pod 10g Gelatin Bano 215g Milk Chocolate 540g Whipped Cream Flory 100g Creme Caramel Fugar Melt the Chocolate, boil the milk and mix well together then add the melted gelatin. At 40 C incorporate the whipped cream. Glaze Warm up the chocolate glaze and cover your cake On a bottom of your ring deposit the biscuit then one layer of milk chocolate mousse. Insert raspberry, mango and finish with the chocolate mousse. Raspberry Coulis 400g Raspberry Puree Crops 150g Raspberry Filling Fugar

96 96 BANO Magazine - issue 07 / December 2016 Mille Feuilles

97 BANO Magazine - issue 07 / December Puff Pastry 1000g Flour 510g Tempered Water 20g Salt 30g Sugar 100g Butter 700g Butter Mix flour, salt, sugar & water together until you obtain a homogenous dough. Add melted (hot) butter little by little until well incorporated. When it s completely mixed, give a square and flat form, wrap with cling film and put in the fridge for minimum 12 hours. Process folding Roll out the dough to 7 mm, incorporate the square of butter and give 5 folds. Let rest in fridge 30 min between each 2 folds. Roll out sheet on 3mm and dust with icing sugar. Bake at 200 C until golden brown with a wire rack on top. Caramel Filling 150g Liquid Cream Flory 65g Sugar 65g Glucose 105g Sugar 40g Cacao Butter 1g Salt 35g Butter Lecithine Boil the cream, glucose and 65g sugar together make a caramel with the 105g sugar. Stop cooking with the first preparation then add the melted cacao butter, salt and lecithin. At 40 C add the soft butter with blender and keep in the refrigerator. Caramel Cake 50g Butter 3g Salt 315g Almond dough 50% 30g Sugar 300g Eggs 100g Flour 25g Baking Powder 80g Oil 10g Milk Make a dry caramel with the 100 g of sugar and stop cooking with butter. In robot coupe mix the almond paste and eggs together then add the butter caramel. Add the rest of sugar and whip. Add at the end flour and baking powder, Bake in a frame of 26cm at 170 C for 14 minutes. Mascarpone White Cream For Decoration 200g Milk 320g Liquid Cream Flory 65g Sugar 22g Pastry cream 60g Egg Yolk 6g Gelatin Bano 260g Mascarpone powder Bano 2g Vanilla pod Boil the milk, cream and vanilla together, mix the eggs yolk, sugar and custard powder together, cook together then aside add the melted gelatin with the blender and add the mascarpone. Caramelized Phylo Crunchy B Dawn Use the crunchy B leaves for decoration. 100g Sugar

98 98 BANO Magazine - issue 07 / December 2016 Tartes Mojito

99 BANO Magazine - issue 07 / December Lemon Sable 300g Butter 250g Sugar 6g Salt 120g Egg Yolk 15g Baking Powder 400g Flour Vanilla Lemon Zest Citron Nova Mix the butter and sugar Add the eggs yolk, lemon zests then salt, finish with the baking powder and flour Keep the dough in the refrigerator When its cold bake in a ring at 160 C for 20 minutes. Cremeux Green lemon 220g Green Lemon Juice 12 Mint Leaves 440g Lemon Filling 280g Sugar 440g Eggs 160g Butter Warm the puree, add the mint leaves and infuse for 20 minutes and remove them then add eggs, sugar, Lemon Filling. Cook like a custard cream and divide in 2 similar quantities. In one of them add the soft butter. Deposit in flex pan and keep in the Freezer. Mousse Lemon 400g Whipped Cream Flory 10g Gelatin Bano Green Lemon Cremeux prepared keep the second part of cream lemon. Add inside the melted gelatin. When it s around 30 C add the whipped cream. Place a layer of the mousse over the tart then add the frozen cremeux green lemon Meringhettes for decorations 100g Egg White 180g Sugar Mix the eggs white with the sugar and warm up to 60 C on fire Deposit in the blender, whip it well. Pipeline of meringue on paper and bake at 80 C for 2 hours. Finishing Glaze 1kg Neutral Glaze Fresh Harvest 200g Hot Fresh Harvest Gel 300g water Silver Powder IBC Green and Yellow Power Flower Colors Color IBC Boil the water and hot gel Poor on the cold glaze and add silver powder and colors.

100 100 BANO Magazine - issue 07 / December 2016 Tartelettes Carak

101 BANO Magazine - issue 07 / December Pate Sucré 400g Butter 150g Egg 150g Icing Sugar 650g Flour 150g Salt 100g Almond Powder Mix the butter and sugar. Add the eggs then salt, flour and almond powder Keep the dough in the refrigerator. Frangipane 250g Almond Powder 250g Eggs 300g Butter 250g Sugar 150g Liquid Cream Flory Mix the butter and sugar, add the eggs and almond powder mix well and finish with the liquid cream. Cremeux Carambar 200g Liquid Cream Flory 4 Carambar (Caramel candy) 120g Milk Chocolate 7g Gelatin Bano 30 Hazelnuts Paste Fugar Warm the cream and the carambar Add the melted milk chocolate and gelatin pour to silicone form. Mousse Milk Chocolate 225g Liquid Cream Flory 3g Vanilla 30 Fugar 300g Milk Chocolate 10g Gelatin Bano 280g Whipped Cream Flory Boil the cream and Vanilla Pour top melted chocolate then add melted gelatin and at 30 C add the whipped cream Pour to the form and deposit on the middle of the frozen cremeux carambar. Glacage Chocolate 50g Water 115g Sugar 115g Glucose 100g Condensed Unsweetened Milk 35g Gelatin Bano 50g Water 70g White Chocolate 80g Milk Chocolate Boil the sugar, water and glucose at 103 C. Add condensed milk and melted gelatin and the then the melted chocolate keep in refrigerator and warm up to 35 C before its used. On a bottom of sweet dough deposit some pear cube, then almond cream with hazelnuts pieces and bake together on 170 C for 20 minutes From the freezer take out the chocolate mousse and gaze with the milk glacage, Cover the cold base.

102 102 BANO Magazine - issue 07 / December 2016 Vaucluse

103 BANO Magazine - issue 07 / December Orange Shorcrust Base 300g Butter 125g Icing Sugar 5g Salt 110g Eggs 500g Flour 60g Almond Powder Patis France 2 Oange Zests Citron Nova Mix butter and icing sugar Add salt and eggs then finish with almond powder, orange zests and flour, Keep in refrigerator. Almond Biscuit ( for 3 base) 275g 50% Almond dough 220g All Eggs 40g Icing Sugar 45g Flour 25g Corn Flour 7g Baking Powder 130g Butter Whip the almond paste with the eggs adding step by step. Melt the butter and add to the mix all powder shift together and finish by adding the melted butter. Deposit on trails and bake at 170 C for 20 minutes. White Cheese Orange Mousse for 2 logs 50g Sugar 25g Water 40g Egg Yolk 8g Gelatin Bano 40g Liquid Cream Flory 190g Whipped Cream Flory 170g Golden Dane Cream Cheese 50g Candied Orange Cube Boil the water and sugar. Deposit on the eggs yolk to prepare a pate a bombe. Warm the liquid cream and mix to the gelatin, add the cheese then the pate a bombe and finish with the whipped cream. Deposit in a form and keep in freezer. Fruit of the forest Coulis for 2 bases 250g Fruit of the Forest paste Fugar 60g Raspberry Puree Crops 60g Syrup 8g Gelatin Bano Warm the syrup, add the gelatin then the puree and red cherry Deposit on the cheese mousse. Almond Mousse for 1 log 100g 50% Almond Dough 160g Milk 40g Egg Yolk 30g Sugar 8g Gelatin Bano 150g White Chocolate 380g Whipped Cream Flory Boil the milk with the almond paste Mix together with the blender Prepare a creme anglaise with eggs, sugar and almond milk, add add chocolate and at 30 C whipped cream. Red Cherry Glaze 230g Water 20g Red Color Squeeze 20g Cacao Powder 200 Hot Gel Fresh Harvest 1kg Glamour Glaze Dawn Boil water color, belnap and cacao Mix with glamour glaze glaze at 35 C. On a logs form deposit some almond mousse, Insert cheese and fruit of the forest then some more almond mousse, Close the biscuit almond glaze with the glamour glaze, Present the cake on an orange shortcuts base.

104 104 BANO Magazine - issue 07 / December 2016 Frozen & Puree Fruits for pastry and baking Bringing fruity sensations directly from the fields to your creations With our new range on board Bano has included number one selling fruits company Crop s to its list with its variety of frozen fruits and fruit purees

105 BANO Magazine - issue 07 / December Crop s The natural Choice All fruits are grown in the best regions of the world, guaranteeing maximum product quality, security and traceability. Being 100% natural, assuring the rich taste and colors of fresh fruit, without additives and colorings. Frozen fruits are characterized by their extra strong firmness characteristic for decoration with a perfect stability for water retention.

106 106 BANO Magazine - issue 07 / December 2016

107 BANO Magazine - issue 07 / December Want a low fat Ice Cream! Sorbet Ice Cream shall be served! Sorbet is a frozen dessert made from sweetened water with flavouring (typically fruit juice or fruit purée). Our sorbet range that we present is based on our fresh and puree fruits by Crops bringing perfectly fruity sensations to your ice cream. Crops; All fruits are grown in the best regions of the world, guaranteeing maximum product quality, security and traceability. Being %100 natural, assuring the rich taste and colors of fresh fruit, without additives and colorings. How to use the Fruit Purees: Defrost between 2+C and 4+C for 24 to 48 hours to get the best quality. It is also possible to defrost in a bain-marie or a microwave at a moderate temperature. Store at 18-C After defrosting Keep the puree a fresh product at 2+C and 4+C and use rapidly. Do not refreeze. Sorbet Recipe 365g Water 350g Fresh or Puree Fruit Crops 115g Sugar 30g Dextrose 35g Frutta FC/50 50g Fruit Paste Fugar Method After mixing all materials place them in the Frigogelo Batche Freezer to have your fruity low fat ice cream.

108 108 BANO Magazine - issue 07 / December 2016 The New ICETECH Vertical Batch Freezers Provided with a cylinder with a vertical cooling system that are particularly suitable for obtaining top quality gelato with a user-friendly machine. The production process is controlled automatically by an electronic microprocessor that allows the operator to set the production time, in order to obtain an always dry and creamy gelato reducing freezing time and energy consumption. The operator can also produce the real Sicilian granitas. ENERGY SAVING, with LA GELATIERA electricity and water consumption has been drastically reduced. The original stirrer with three steel blades is fully made of stainless steel and is provided with self-adjustable and easily interchangeable scraping fins. This original stirrer always ensures perfect gelato cleanness from the walls and the bottom of the cylinder, favoring in this way a perfect thermal exchange and total extraction of the gelato during the exit phase. The machine is also equipped with an original transparent cover that allows monitoring the status of the gelato at all times. Thanks to its total opening, ingredients, such as chopped hazelnuts, hazelnuts, pistachios and others, can be inserted in the machine. Productivity (Kg) - Model 5: 40 - Model 6: 50 Capacity (Liters) - Model 5: Model 6: 2-7 Dimensions (mm) - Model 5: 500 x 700 x 1100 (height) - Model 6: 520 x 720 x 1100 (height) Weight (Kg) - Model 5: Model 6: 270

109 BANO Magazine - issue 07 / December The New ICETECH LCD Genyo Batch Freezers WIDE LCD TOUCH SCREEN MONITOR The handy wide LCD TOUCH SCREEN monitor allows adjusting and monitoring every stage of machine operation. AUTOMATIC ACTIVE CONTROL The new and intuitive colour graphics allow controlling the consistency of the gelato in real time and in any moment, even while freezing, adjusting & changing the gelato consistency and creaminess and controlling the amount of air to be inserted in the gelato at any time. VARIOUS AUTOMATIC PROGRAMS For batch screening, such as: Gelato Shock to make a consistent, compact gelato ready to be sold in the gelato display Gelato Creme to make the creamiest and softest gelato with cream-based flavours Gelato Frutta to make the creamiest and softest gelato with fruit-based flavours Granite a variable speed & cold control system allows producing the real Sicilian Granita either with the coarser or with the softer creamier texture, as it was made in the old times.

110 110 BANO Magazine - issue 07 / December 2016 AUTOMATIC DIAGNOSTIC CONTROL The A.D.C. (Automatic Diagnostic Control) function allows detecting & monitoring any failure through an interactive screen, thereby helping the operator to easily solve any problem. Productivity (Kg) - MT3: MT4: MT5: MT7: Capacity (L) - MT3: MT4: MT5: MT7: 6-15 Condensation - MT3: water - MT4: water - MT5: water - MT7: Dimensions (mm) - MT3: 530 x 610 x MT4: 530 x 610 x MT5: 530 x 700 x MT7: 530 x 900 x 1370 Weight (Kg) - MT3: MT4: MT5: MT7: 300

111 BANO Magazine - issue 07 / December Cento Continous Tempering Machine The tempering CENTO model resembles versions TOP EX and FUTURA EX preserving the innovative features of these but significantly enhancing the level of production thanks to the 100 kg tank that will allow for coating in tunnels of widths of up to 600mm. Screw pump not removable. Accessories R200/R200L/R250, chocolate injection plate, truffle coating belt, Tun 300/400, Tun 800, Mould loader 175, Moulding line 275, Automatic truffle Capacity (Kg) 100 Production (Kg) 300 Cooling unit 4800 frigories/h Dimensions (mm) 1600 x 770 x 1100 Grinder This machine has the specific task of grinding the cocoa nibs in particles of size between 200 and 250 microns. The product, once inserted into the hopper, is crushed by stainless steel pins to obtain a pre-refined paste. Versatility and ease of use allow this machine to be used also for the refining of dried fruit, constituting an excellent alternative to the vertical cutter. The Grinder machine has a compact size along with a stainless steel pins and roller crushers; the capacity of the machine is up to 15kg of dried fruits or beans, which can easily fit in a medium to large laboratories, chocolatiers and patisseries along with an option to modify three phase 220V-50/60Hz. Electrical specification 400 V. three phase 50 Hz Production (Kg) Dimensions (mm) 400 x 550 x 800

112 112 BANO Magazine - issue 07 / December 2016 Chocoform Chocoform is an innovative machine in the Selmi range that works with pressure upon a cylindrical cartridge (made of chocolate and hazelnut, almond etc.) for higher quantities of chocolates production in a certain shape. The cartridges, previously made by pre crystalizing the recipe into a tempering machine from our EX-range (EX= tempering machine with removable screw for Easy cleaning), will be formed into the chosen shape and size by the Chocoform machine. The touch screen panel will show the pressure, all other parameters and according to the desired matrix and the program set, a synchronized blade will cut the chocolates to the chosen size. The settable speed will also determine the hourly production. The placement of a cooling tunnel and of an automatic truffle machine, side by side to the Chocoform, will help to transform the shape and structure of the product made by this machine to the ultimate truffle design and taste. The machine can be modified into three phase 220v- 50/60hz and it needs to be connected to a compressed air source. Capacity (Kg) Production (Kg) 50 Cooling unit 4800 frigories/h Electrical specification 400 V. three phase 50 Hz

113 Bano represents its Manual Sheeters for Doughs BANO Magazine - issue 07 / December Manual Sheeter SB-ST-SF The Mecnosud manual sheeter is best for laminating and manipulating all types of pastry. Built to satisfy the different needs of bakeries and restaurants alike, it comes with two manual rollers and collection slides to facilitate ease of use. It can also be folded to minimize its footprint, especially useful in small kitchens. An optional cutting module for croissants and pizzas is available. The SB500 come in single phase 230V variable speed or 400V three phase variable and fixed speed versions. While all SF600 models are 400V three phase variable or fixed speed versions.

114 114 BANO Magazine - issue 07 / December 2016 BANO products

115 BANO Magazine - issue 07 / December Repieno by Bano has a varieties of flavors that s is mainly used in ice-cream. The flavors are: Frozen Creamy Milk Chocolate Frozen Creamy Hazelnut with Wafer Chocolate Frozen Creamy White Chocolate Frozen Creamy Dark Chocolate Major Characteristic of Repieno by Bano: It s a freeze stable filling, were the texture remains creamy and smooth even at freezing temperature. It is used as a layer or filling in ice-cream. Can be used in chocolate and pastry.

116 116 BANO Magazine - issue 07 / December 2016

117 BANO Magazine - issue 07 / December

118 118 BANO Magazine - issue 07 / December 2016 A NEW RANGE of attractive and useful colors of Sugar Paste for decoration (1kg for each color) by Modecor are now in BANO Showroom.

119 BANO Magazine - issue 07 / December

120 120 BANO Magazine - issue 07 / December 2016