BANO. New Spirit. Bano Newsletter: A story of 20 years. Winter Recipes Celebration Christmas & Valentine. Newsletter U.A.E. / Issue 04 - November 2015

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1 BANO Newsletter U.A.E. / Issue 04 - November 2015 Winter Recipes Celebration Christmas & Valentine A story of 20 years Bano Newsletter: New Spirit

2 2 BANO newsletter issue 04 / November Years BANO newsletter issue 04 / November of Excellence Accomplishments has been defined by the persistence of a Lebanese Hashwi family that have set its standards for this sector; and today a team of over 100 employees operate regionally under the same standards. Within 20 years, Bano raised the competition s bar high enough making others follow in its footsteps. With a continuous dedication and effort, along with a reliable partnership with several International specialized brands, facilitates to keep an ongoing high level of service, commitment and innovation. Within 20 years we have placed our passion for the right aim of excellence.

3 4 BANO newsletter issue 04 / November 2015 Editorial team BANO newsletter issue 04 / November Christmas Recipes Editor-in-Chief Mohamad Hashwi Serine Jaroudi Art Directory & Photography Zeina Barraj BANO Newsletter U.A.E. / Issue 04 - November PASSION FRUIT filling with 8% seeds for the perfect taste of nature Pastry demo by the renowned World Pastry Bronze Winner Chef Francois Galtier Newest creations by Silikomart 40 Bano exists on social media platforms! 42 MACHINERY Chocolate machines 48 Seminar Italy - winter 2015 With its continuous collaboration, BANO and FUGAR partnership Valentine Recipes لبنان: شركة بانو التجارية بش امون تلفون: ٠٠٩٦١٥٨٠١٦٤٩ الا مارات: شركة بيس اند ميكس للتجارة العامة دبي ص ندوق بريد: ١٢٥٥٣٠ تلفون: ٠٠٩٧١٤٣٨٨٤٩٦٠ الكويت: شركة بروفش ينال ميكس الس المية قطعة ٧١ تلفون: ٠٠٩٦٥٢٥٧٥٥٣٥١ Graphic Design: Aya Abou Neil Chef Demonstrators Issa Daoud Issam Antar Elie Khalil Technical Department Walid El Kadi Grouped with PROMIX.Kuwait and BASE & MIX.UAE 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: A story of 20 years Bano Newsletter: New Spirit Editorial Winter Recipes Celebration Christmas & Valentine With the end of 2015, bano celebrates its 20 years of experience with the last issue for 2015 marking Issue number 4. This newsletter celebrates Christmas, new years and valentine with a wide range of recipes for pastry & chocolate that marks its creations and knowledge. With this issue, Bano welcomes 2016 with many more makings and anticipations. INDEX For more info visit

4 6 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Merry Christmas Christmas celebration is highlighted by its variety buche styles an different pastry cakes and what Bano represents in its christmas section a variety of different buche styles and flavors with sensation in every recipe presented in addition to different chocolate pieces that gives the feel of this holy day.

5 8 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Sponge Cake Chocolate 400g Eggs 300g Sugar 200g Flour 120g Cocoa powder 12g Baking Powder 270g Melted Butter Mix eggs, and sugar, add flour, cocoa, and baking. At the end mix with hot liquid butter and spread out on 40x60 cm baking plate. Bake around 6 min at 190 C. Cut heart for the base of the cake. Pannacotta Mousse 1000g Animal cream 200g Bianchero Fugar 120g Pannacotta concentrate Fugar Mix the ingredients to have a homogeneous mousse to apply. Bûche Setup in mould Layer one: Pannacotta mousse Layer two: Caramel Filling Layer three: Croccolone Filling Fugar Layer four: sponge chocolate Layer five: Pannacotta mousse Layer six: sponge chocolate Caramel Glaze 500g Neutral Cold Glaze 150g Water 150g Hot Glaze 50g crème caramel concentrate Fugar Pannacotta Buche Boil the water with the hot glaze, and add accordingly the Cold glaze and the concentrate. Place the glaze at 35 C over the cake.

6 10 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Sponge Cake Chocolate 400g Eggs 300g Sugar 200g Flour 120g Cocoa powder 12g Baking Powder 270g Melted Butter Mix eggs, and sugar, add flour, cocoa, and baking. At the end mix with hot liquid butter and spread out on 40x60 cm baking plate. Bake around 6 min at 190 C. Cut heart for the base of the cake. Gianduia Mousse 1000g Animal cream 200g Bianchero Fugar 120g Bitter Gianduia concentrate Fugar Mix the ingredients to have a homogeneous mousse to apply. Bûche Setup in mould Layer one: Gianduia mousse Layer two: Spangola di Amarena filling Fugar Layer three: Sponge chocolate Layer four: Panacotta mousse Layer five: Sponge chocolate Red Glaze 500g Cold Glaze Neutre 150g Water 150g Hot Glaze Q.D. red color Santa s Buche Boil the water with the hot glaze, and add accordingly the hot glaze with the Red color in drops. Place the glaze at 35 C over the cake.

7 12 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Sponge Cake White 400g Eggs 300g Sugar 1pc Vanilla Bean 330g Flour 12g Baking Powder 270g Melted Butter Mix eggs, sugar, and vanilla pulp together. Add the powders, and finish to mix with melted butter. Bake again around 8-10 min at 230 C. Mango Mousse 1000g Animal cream 200g Bianchero Fugar 100g Mango concentrate Bano Mix the ingredients to have a homogeneous mousse to apply. Bûche Setup in mould Layer one: Mango mousse Layer two: Honey Strawberry Filling Fugar Layer three: sponge White Layer four: Mango mousse Layer five: sponge White Mango Glaze 500g Cold Glaze Neutre 150g Water 150g Hot Glaze Q.D. color Yellow Exotic Buche Boil the water with the hot glaze, and add accordingly the cold glaze and yellow color in drops. Place the glaze at 35 C over the cake.

8 14 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Buche comes in different shapes and meanings and one of the buche style we present is the dry soft cake style with fruits. Sable Breton 450g Butter 400g Sugar 10g Salt 180g Egg yolk 30g Baking Powder 600g Flour 20g Vanillin powder Mix all the ingredients together until homogeneous, then roll it in thickness of 5mm and place in the center of the dough blueberry topfil filling and bake the dough roll at 160 C for 40 minutes. Pistachio Cream 500g Fresh Cream 100g Bianchero Fugar 60g Pure Pistachio Fugar 100% The English Style Buche Whip the ingredients together and place the cream as a decoration on top of the cake in an oval like shape. And complete the decoration using exotic and red fruits.

9 16 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Pistachio Sponge Cake 400g Eggs 300g Sugar 1pc Vanilla Bean 330g Flour 12g Baking Powder 270g Melted Butter 300g broken Pistachios Mix the ingredients together by K-beater for 7 minutes then add the broken pistachios, pour the batter into baking tray of 40x60 (700g) and bake at 200 C from 10 minutes in deck oven. Pistachio Jam Buche Prepare 5 pistachio sponges to have 5 layered cakes. Between each pistachio sponge layer spread the raspberry jam fresh harvest and decorate with red fruits from Crops frozen fruits on the top and broken pistachios on the side.

10 18 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Filling 1000g Miskeh Filling Bano 300g White Chocolate Layer Apricot Jam Fresh Harvest Color for spraying the chocolate mould has been obtained from the power flower pantone colors from IBC. The Chocolate World mould used is CW1217 Midnight Filling 1000g Pralipieno Fugar 100g Gianduia Bianca Fugar Color for spraying the chocolate mould has been obtained from the power flower pantone colors from IBC. The Chocolate World mould used is CW1217 Gianduia

11 20 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Filling 1000g Pralipieno Fugar 100g Fragola In Fugar Layer Passion Fruit Filling Fresh Harvest Introducing the new flavor PASSION FRUIT filling with 8% seeds for the perfect taste of nature Color for spraying the chocolate mould has been obtained from the power flower pantone colors from IBC. The Chocolate World mould used is CW2209 Citrus

12 22 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Concentrate Increasing its line of creative and custom made products BANO Presents Two new additional flavors to its already based line of concentrates Naturale products. The Naturale DATES and the Naturale POMEGRANATE. With a usage rate of 80g of the concentrate per 1 kg or per 1 liter.

13 24 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Pastry demo by the renowned World Pastry Bronze Winner Chef Francois Galtier presenting recipes for the season of Christams & New Year 2015 and Valentine 2016 with creative and inspiring decoration and display of 6 pastry recipes.

14 26 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November CINNAMON SHORTBREAD Flour 600 g Icing Sugar 230 g Almond Powder 80 g Cinnamon Powder 6 g Butter 360 g Eggs 120 g Sand all powders with cubes of butter, add eggs at the end to link the dough and store in the fridge. When it s cold, roll 4mm and cut 7cm discs for individuals, and a range off discs of the same size but in one piece for multi portion. Bake around 18 min at 160 C. HONEY CAKE (for 30 portions) Egg White 90 g Honey 90 g Eggs 120 g Egg Yolk 60 g Honey 190 g Almond Powder 240 g Flour 100 g Melted Butter 110 g Whipt egg white and honey in meringue. In the same time mix eggs and egg yolk with honey, add the powders, and the butter at the end. Mix delicately the 2 preparations together, pipe around 35g per shape in stone silicon mold, and bake 30 min at 160 C. When it s cold, cut hole in the middle with 3cm round cuter, cut the part from the middle in 2 and put again one of this part to close the bottom of the hole. Freeze the cakes. APPLE BLACKCURRANT COULIS (for 30 portions) Blackcurrant Puree Crops 90 g Gelatin Mass 40 g Shopped Crops Apple Segments Crips 420 g Gelatin Mass 48 g Milk Chocolate 33% Cocoa 150 g Whipped Cream 320 g Boil the milk and cinnamon, add gelatin mass and pour on chocolate. At 35 C, add delicately the whipped cream. Fill Mini Truffles silicon mold with mousse, and ¾ of Globe silicon mold before placing frozen insert of coulis inside. Freeze. GREEN GLAZE Water 250 g White Food Color (Titanium Dioxide) 6 g Hot Gel 250 g Neutral Cold Glaze 1000 g Green Food Color SQ Yellow Food Color SQ Boil water, white color and concentrate hot gel. Outside of fire, mix with neutral cold glaze, and colors. Use at 35/40 C. MONTAGE Warm up the rest of coulis, fill the hole in honey cake and stick the Globe shape made by coulis and mousse. Warm up plate, melt the bottom of Mini Truffles shape made from mousse, and stick on top of the last shape. Pour the green glaze to cover all the elements, and place the cake on shortbread, disc for individual and range of disc for multi portion. Decorate with gold flakes and small star made from white chocolate. Warm up puree with gelatin mass, pour on top of apple filling, and mix delicately. Fill 3cm half sphere silicon mold and freeze. Keep the rest of coulis for montage. CINNAMON CHOCOLATE MOUSSE (for 30 portions) Whole Milk 150 g Cinnamon Powder 2 g Xmas Tree

15 28 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November SHORTBREAD Flour 600 g Icing Sugar 230 g Almond Powder 80 g Butter 360 g Eggs 120 g Sand all powders with cubes of butter, add eggs at the end to link the dough and store in the fridge. When it s cold, roll 4mm and cut 7cm square size for individuals, and rectangle 7cm larger for multi portion. Bake around 18 min at 160 C. FRUIT OF THE FOREST COULIS (for 30 portions) Maple Syrup 100 g Gelatin Mass 22 g Fresh Harvest Raspberry Filling Classic 230 g Fresh Harvest Blueberry Filling Delux 230 g Warm up maple syrup with gelatin mass, pour on top of fruit filling, and mix delicately. Fill Mini Truffles silicon mold and freeze. GREEK YOGURT MOUSSE (for 30 portions) Greek Yogurt 160 g Yogurt Powder Fugar 5 g Gelatin Mass 132 g Maple Syrup 240 g Greek Yogurt 640 g Whipped Cream 640 g white chocolate colored in white, and let crystalize. in white Pour one part of mousse into Mul3D-Egg silicon mold, place the frozen coulis sphere, cover with a bit of mousse, but 1,5cm less from the top of the mold, and freeze. Fill also with yogurt mousse, around 6cm diameter, in Cupole01 silicon mold, and freeze. Remove the shape of egg, cut the top to be a bit flat, and spray some cocoa butter mixed with few white chocolate and white color, to get like velvet aspect. Place this par of cake on top of shortbread, the quantity depends od the number of portion you want. Stick with some pure concentrate hot gel on disc of white chocolate on each portion, and make also a drop on it on top to stick the final element. Remove the second shape of mousse and dip into the glaze with toothpick, take out the surplus of glaze from the bottom, and place on top of the white chocolate disc. Decorate with some spots of white glaze on top of the red glaze. Warm up yogurt, yogurt powder and gelatin mass, add maple syrup and second part of cold yogurt, and at 25 C mix delicately with whipped cream. RED GLAZE Water 250 g Concentrate Hot Gel 250 g Silver Cold Glaze 1000 g Red Food Color SQ Boil water and concentrate hot gel. Outside of fire, mix with silver cold glaze, and colors. Use at 35/40 C. MONTAGE Make some thin disc 6cm diameter from tempered Funny Mushroom

16 30 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November PINE NUTS CRISPY (for 4 cakes) White Chocolate 28% 60 g Pure Pistachio Paste 100% Fugar 40 g Sea Salt 1 g Whole Pistachio 40 g Roasted Pine Nuts 70 g Feuilletine 55 g Melt chocolate, add pistachio paste. Mix with all the rest of ingredients to enrobe every dry pieces with chocolate. Fill the ring corresponding of the size you want, in silicon mold Insert Decor Round, and let crystallize. MONTAGE Pour one part of mousse into Savarin 160 silicon mold, place the frozen ring of coulis, cover with a bit of mousse, and close with ring of crispy. Freeze, remove from the mold and glaze all of the cake. Decorate with leaves made by tempered white chocolate colored in green (similar color of the glaze), place them all around the glaze. Spread some deco sugar, and place some parts of red ribbon made by plastic chocolate. SOUR CHERRY COULIS (for 4 cakes) Gelatin Mass 35 g Inverted Sugar 25 g Sour Cherry Puree Crops 250 g Warm up gelatin mass with inverted sugar, and add to the puree. Pour in ring corresponding of the size you want, in silicon mold Insert Decor Round, and freeze. PISTACHIO MOUSSE (for 4 cakes) Whole Milk 210 g Gelatin Mass 70 g White Chocolate 28% 280 g Pistachio Pure Paste 100% Fugar 80 g Sea Salt 2 g Whipped Cream 420 g Boil milk, and add gelatin mass. Pour on top of white chocolate and mix until all chocolate is melting. Add pistachio paste and salt, and at 25 C mix delicately with whipped cream. GREEN GLAZE Water 250 g White Food Color (Titanium Dioxide) 6 g Concentrate Hot Gel 250 g Neutral Cold Glaze 1000 g Green Food Color SQ Yellow Food Color SQ Boil water, white color and concentrate hot gel. Outside of fire, mix with neutral cold glaze, and colors. Use at 35/40 C. Xmas Crown

17 32 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November COCOA CAKE (for 1 plate 60x40 cm) Eggs 400 g Sugar 300 g Flour 200 g Cocoa Powder 120 g Baking Powder 12 g Butter 270 g Mix eggs, and sugar, add flour, cocoa, and baking. At the end mix with hot liquid butter and spread out on 40x60 cm baking plate. Bake around 6 min at 190 C. Cut heart for the base of the cake. RASPBERRY COULIS (for 4 cakes) Gelatin Mass 17 g Inverted Sugar 17 g Raspberry Puree Crops 170 g Warm up gelatin mass with inverted sugar, and add to the puree. Pour in half sphere 3 cm, 8 g per shape, 6 spheres per cake. Boil water and concentrate hot gel. Outside of fire, mix with silver cold glaze, and colors. Use at 35/40 C. MONTAGE Cover heart of cocoa cake with 6 frozen raspberry coulis sphere, pipe spots of dark chocolate creamy to cover all sphere of coulis, and freeze again. Pour 200 g of dark chocolate mousse in Amore silicon mold, place frozen insert and freeze. When it s well frozen, remove from the mold and pour the red glaze at 35/40 C to cover all of the mousse. Decorate with some spots of creamy, cubes of cocoa cake, and some fresh raspberry. Roll also very thin layer of white plastic chocolate and roll it to make parchment, close it with red plastic chocolate ribbon, and add on top of the cake to finalize the decoration. DARK CHOCOLATE CREAMY (for 4 cakes) Whole Milk 150 g Gelatin Mass 25 g Dark Chocolate 60% Cocoa 210 g Fresh Cream 35% Fat 300 g Boil the milk, add gelatin and pour on chocolate. After making a nice emulsion, mix with cold liquid fresh cream. Let crystalize in the fridge before using. DARK CHOCOLATE MOUSSE (for 4 cakes) Whole Milk 200 g Gelatin Mass 25 g Dark Chocolate 60% Cocoa 260 g Whipped Cream 400 g Boil the milk, add gelatin mass and pour on chocolate. At 38 C, add delicately the whipped cream. RED GLAZE Water 250 g Concentrate Hot Gel 250 g Silver Cold Glaze 1000 g Red Food Color SQ Love Message

18 34 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November HAZELNUT CRUMBLE Flour 450 g Sugar 300 g Sea Salt 6 g Hazelnut Powder 450 g Crushed Almond 300 g Butter 450 g Mix all ingredients in mixer with paddle, roll around 4mm layer thickness, cut the shape of the insert of silicon mold. Bake 20 min at 160 C. VANILLA CAKE Eggs 400 g Sugar 300 g Vanilla 30 plus Fugar 30 g Flour 330 g Baking Powder 12 g Melted Butter 270 g cake. Pour one part of vanilla mousse in stella del circo silicon mold, and put the vanilla cake with the caramel on top. Fill an assortment of different sizes of sphere silicon mold and half sphere silicon mold, with the mousse and freeze. Remove the cake from the shape, Pipe an insert of caramel on top, and display the different balls and half balls of mousse on top. Spray on the frozen cake a prepation of cocoa butter mixed with white chocolate and white food color to obtain white velvet aspect. Decorate with some silver leave. Mix eggs, sugar, and vanilla together. Add the powders, and finish to mix with melted butter. Pipe 180 g of vanilla cake per insert silicon mold, but the baked hazelnut crumble on top and bake around 15 m at 170 C. SOFT CARAMEL Caramel Filling 700 g Sea Salt 1,5 g Mix on cold process. VANILLA MOUSSE Whole Milk 600 g Vanilla 30 plus Fugar 70 g Gelatin Mass 220 g White Chocolate 28% 600 g Whipped Cream 1300 g Boil milk and vanilla, mix with gelatin mass, and pour on chocolate. At 25 C mix delicately with whipped cream. Fill an assortment of different sizes of sphere silicon mold and half sphere silicon mold, with the mousse and freeze. MONTAGE Pipe a layer of soft caramel on top of the vanilla Avalanche

19 36 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November YOGURT CAKE (for 4 cakes) Egg White 120 g Sugar 120 g Greek Yogurt 200 g Eggs 120 g Egg Yolk 80 g Sugar 130 g Sea Salt 4 g Flour 270 g Baking Powder 7 g Melted Butter 130 g Whipt egg white and sugar in meringue. In the same time mix yogurt, eggs and egg yolk with sugar and salt, add the powders, and the butter at the end. Mix delicately the 2 preparations together, pour around 250g per shape in JR. Pillow silicon mold, and bake 45 min at 160 C. When it s cold, cut in 3 layers. BLUEBERRY (for 4 cakes) Delifruit Blueberry Classic 650 g Place the first layer of cake again into JR. Pillow silicon mold, cover with layer of 65g of blueberry, place the second layer of cake on top, cover with layer of 90g of blueberry, and close with the last layer of cake. Freeze. YOGURT CREAM (for 4 cakes) Greek Yogurt 600 g Yogurt Powder Fugar 5 g Egg Yolk 120 g Sugar 120 g Corn Starch 65 g Gelatin Mass 50 g Whipped Cream 600 g Neutral Cold Glaze 1000 g Violet Food Color SQ Boil water, white color, and concentrate hot gel. Outside of fire, mix with neutral cold glaze. Add the violet food color only in a small part of glaze recipe. Use at 35/40 C. MONTAGE Fill ½ MR. Pillow silicon mold with yogurt vanilla cream, place the frozen insert of cake with blueberry, and freeze. Remove from the shape, put the violet glaze in piping bag, and the white glaze in measuring pot, and in same time pour the violet glaze into the measuring pot of white glaze, and pour the white glaze (with few violet glaze from piping bag) to cover the cake. You have to tremble or make a small movement with white glaze to get a nice marble effect. Make different size of ball made by white chocolate colored in white, on top of rectangle made by the same chocolate. Mix also some white chocolate with white color in robocoupe to get like dough texture, and roll by hand some thin tubes and curve them before they crystalize. And make some snow crystal from white colored isomalt with silicon mold TRD18 Snowflakes. Make an elegant montage by all the element, and just put the montage in last time to decorate the cake. Boil yogurt with yogurt powder, and in same time mix egg yolk, sugar, and corn starch. Add one part of hot yogurt on the egg yolk preparation, and mix everything together in sauce pan to boil again. Out of fire mix with gelatin mass and let cooling down protected with plastic film. At 35 C mix delicately with whipped cream. WHITE AND VIOLET GLAZE Water 250 g White Food Color (Titanium Dioxide) 6 g Concentrate Hot Gel 250 g Winter Wind

20 38 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Newest creations by Silikomart released in 2015 for multiple uses in pastry and ice cream. These displayed moulds have been used to construct the designs that have been made by Chef Francois Galtier during his demo.

21 40 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November WITH INTENSE PRESENCE, BANOEXISTS ON SOCIAL MEDIA PLATFORMS! Like & Follow for the latest BANO updates concerning products and trends in the sector of bakery, pastry, chocolate & ice-cream. Bano - Base & Mix - Dubai Banobaseandmix Bano Trading Company s.a.r.l.

22 42 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Machinery BANO offers its clients a continuous presence and responsible problem-solving with its professional machinery & technical team providing services, maintenance and repair of equipment during and after a warranty period that is defined.

23 44 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November A dispenser able to simultaneously create in a single procedure filled products such as pralines on polycarbonate moulds, boules, mini eggs and products with particular features. The machine injects, using various times and modalities, chocolate and fillings in percentages established by the client thus simultaneously producing the external chocolate coating and the internal contents of the praline. The Moulding line 275 works exclusively combined to a Top EX continuos tempering machine. In its reduced dimensions the machine has a productivity of about 8 shells or filled moulds/minute. In the process the Moulding line 275 fills the moulds through a diffusor followed by a vibration system and a series of heated scrapers (that will clean the moulds from chocolate excess). Productivity From 20 to 60 kg/h Dimensions 930 x 790 H 1260 mm Technical Data Productivity 480 moulds/hour approximately Dimensions 2160 mm x 1060 mm x H1455 mm Total Weight 1000 kg The introduction of the chocolate and the filling is via a pair of hoppers at the head of the machine which are thermo regulated by two Color EX tempering machines connected to the pumped recirculation system. Needs to be connected to a compressed air source. The moulds as ready could be pushed directly into a cooling tunnel if connected. Whether the production requires shells instead of making simple fully filled moulds, the Moulding line 275 will automatically flip the moulds, vibrating and scraping them to bring them back again to their original position. All the chocolate excess is conveyed directly in to the Top EX s tank.

24 46 BANO newsletter issue 04 / November 2015 FUGAR PRODUZIONE BANO newsletter issue 04 / November SEMI NAR ITALY The perfect balance between pudding and ice cream With its continuous collaboration, BANO and FUGAR partnership WINTER 2015 Displayed in a collective customer seminar held at Fugar premises in Rimini, Itlay with customers from the Middle East in September showing the latest creation of Fugar flavors, fillings for pastry, ice cream and chocolate. The seminar has been held by BANO s own chefs, Chef Issa Daoud and Chef Elie Khalil alongside Fugar s Italian Chef, Chef Massimiliano Asturi. FUGAR PRODUZIONE Pasteurization not necessary

25 48 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Valentine s day For this Valentine, Bano quotes by Charles M. Schulz: All you need is love. But a little chocolate now and then doesn t hurt.

26 50 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Sponge Cake White 400g Eggs 300g Sugar 1pc Vanilla Bean 330g Flour 12g Baking Powder 270g Melted Butter Mix eggs, sugar, and vanilla pulp together. Add the powders, and finish to mix with melted butter. Bake again around 8-10 min at 230 C. Rose Mousse 1000g Animal cream 200g Bianchero Fugar 100g Rose Concentrate Fugar Mix the ingredients to have a homogeneous mousse to apply. Strawberry Coulis 200g Strawberry Crops Puree 30g Sugar 5g Gelatine Leaves Bano 25g Strawberry Fragola In Fugar Heat the strawberry puree with sugar to 40 C, add the soaked gelatin leaves and then add the concentrate. Place in circular mould and freeze at -18 C. Glaze 500g Cold Glaze Neutre 150g Water 150g Hot Glaze Q.D. Red color Rose Strawberry Passion Boil the water with the hot glaze, and add accordingly the cold glaze and the red color. Place the glaze at 35 C over the cake.

27 52 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Cream Cheese 250g Semi Whipped Cream 250g Golden Dane cream cheese 60g Stabilizer for mousse Fugar 100g Warm Water 6g Yogurt concentrate Fugar Mix the yogurt with water and bavarois neutre and add upon them the soft cream cheese. Then add the semi whipped cream. Raspberry Insert 200g Raspberry filling Fresh Harvest 50g Stabilizer for mousse Fugar 60g Warm Water Raspberry Cream Cheese Mix warm water with the bavarois neutre together then add the raspberry filling.

28 54 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Sponge Cake Chocolate 400g Eggs 300g Sugar 200g Flour 120g Cocoa powder 12g Baking Powder 270g Melted Butter Mix eggs, and sugar, add flour, cocoa, and baking. At the end mix with hot liquid butter and spread out on 40x60 cm baking plate. Bake around 6 min at 190 C. Cut heart for the base of the cake. Raspberry Blueberry Insert 300g Blueberry filling Fresh Harvest 200g Raspberry filling Fresh Harvest 100g Stabilizer for mousse Fugar 100g Warm Water Mix the warm water with the bavarois and add to it the raspberry and blueberry fillings. Chocolate Mousse 500g Semi Whipped Cream 180g Dark chocolate 180g Fresh Cream 50g Stabilizer for mousse Fugar Make a ganache with the fresh cream and the chocolate then add the bavarois at 40 C and fold them lightly with the semi whipped cream. Violet Glaze 500g Cold Glaze Neutre 150g Water 150g Hot Glaze Q.D. Violet paste color Violet Boil the water with the hot glaze, and add accordingly the cold glaze neutre white with the violet color in drops. Place the glaze at C over the cake.

29 56 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Short Crust 1500g Flour 1000g Butter 500g Icing Sugar 3pc Eggs Mix the butter and the icing sugar and then add the eggs, flour and mix until having dough. Place in the fridge for 3 hours. Roll the dough at 4 mm thickness and bake at 170 C for 15 minutes. Crème Brulee 400g Fresh Milk 400g Fresh cream 150g Crème Brulee powder Dawn Boil the fresh cream with 200g of milk, then add the other 200g of the milk with the crème brulee powder to boil again. Creme Brulee Tarte Decorate the tarte with diferent combination of chocolate shapes colored using power flower colors from IBC and IBC transfer sheets.

30 58 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Crumble 100g sugar 100g flour 100g butter 120g Almond powder Mix all ingredients together by the paddle until homogeneous, bake the crumble mix at 170 C for 25 minutes. Crunchy Biscuit Base 200g Baked Crumble 100g Gianduia Fugar 30g Felleuntine 60g Milk Chocolate Melt the chocolate with the gianduia and mix them with the other ingredients and add them in a silicon mould to shape. Choco Amarena mousse 50g Fresh Cream 60g Dark Chocolate 60g Amarena concentrate Fugar 200g semi whipped cream Make a ganache by mixing the chocolate with the fresh cream, then add the amarena at 38 C. Mix them with the semi whipped cream. Amarena Crunchy

31 60 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Strawberry Coulis 500g Strawberry Crops Puree 50g Sugar 10g Gelatine Leaves Bano 25g Water Heat the strawberry puree with sugar to 40 C, add the soaked gelatin leaves. Place in verrine cups as a bottom layer. Crumble 100g sugar 100g flour 100g Butter 120g Almond powder Mix all ingredients together by the paddle until homogeneous, bake the crumble mix at 170 C for 25 minutes. Vanilla Cream 500g Fresh Cream 100g Bianchero Fugar 10g Vanilla 30 Concentrate Fugar Whip the ingredients together until having a maximum volume of the cream. Meringue 100g Egg white 100g Sugar 100g Icing sugar Valentine Verrine Mix the egg white with a whisk and add the sugar in three steps, when having the volume add the icing sugar. Pipe it ana bake at 100 C for 2 hours with open damper.

32 62 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Filling 200g Pralipieno 20g Sottobosco In Concentrate Fugar(fruits of the forest) 6g Yogurt powder Fugar Color for spraying the chocolate mould has been obtained from the power flower pantone colors from IBC. The Chocolate World mould used is CW2348 Amore Filling 1000g Fondant White 500g Cubaita (Nougat) filling Fugar 100g Cubaita concentrate Fugar 300g Roasted pistachio pieces Color for spraying the chocolate mould has been obtained from the power flower pantone colors from IBC. The Chocolate World mould used is CW1603 Nougat

33 64 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November With the wide range of chocolate decorations from Smets on board you can create for your pastry items unlimited ways of decorations. Create your theme for winter seasons with Smets chocolate decoration. Filling 1000g White Chocolate 250g Cubaita (Nougat) Filling Fugar Color for spraying the chocolate mould has been obtained from the power flower pantone colors from IBC. The Chocolate World mould used is CW1498 Tobleron

34 66 BANO newsletter issue 04 / November 2015 BANO newsletter issue 04 / November Martellato has a huge range of products and comprises various product lines as chocolate, sugar, bread equipment, as well as decoration and every kind of moulds (to be baked and not) and also cake stands. Equipment for Professionals Bano offering a wide range of professional equipment and utensils our clients. Top quality products manufactured in Germany, conceived for professional chefs, bakers, caterers, pastry chefs, chocolatiers and confectioners.

35 68 BANO newsletter issue 04 / November With Love