INDEX. Italian Brioches. pg. pg. Italian Cornetti. pg. Striped Croissants. pg. Danishes. Kranz. pg. pg. Milk Bread. pg. Krapfen & Donuts. pg.

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Lesley Craig
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MY SWEET MIX A special mix for making any kind of sweet leavened product: from classic breakfast stuffs such as sweet rolls, croissants, brioches and Danish pastries to traditional local products

2 MY SWEET MIX A special mix for making any kind of sweet leavened product: from classic breakfast stuffs such as sweet rolls, croissants, brioches and Danish pastries to traditional local products such as rum baba, Venetian focaccia and Frankfurt Kranz as well as many other sweet specialities tied to traditions and festivities. FEATURES The balanced and meticulously selected high-quality raw ingredients allow for great results: standardising the possible variations in flour quality, thereby guaranteeing consistent performance over time improving the texture and fluffiness of the products, reducing the risk of them becoming stale improving the palatability of the products, increasing their melt-in-the-mouth factor improving the stability of the finished products, increasing their shelf-life improving the workability of the dough, increasing its tolerance to manufacturing variations and reducing preparations times improving the volume of the finished products, giving them excellent texture. My Sweet Mix allows you to make tonnes of recipes with a single product, optimising space and time management within your lab: thanks to this semi-finished product you will actually be able to reduce preparation times, labor costs and prevent waste.

3 INDEX Italian Brioches Italian Cornetti Striped Croissants Danishes Kranz Milk Bread Krapfen & Donuts Baba & Savarin Venetian Focaccia Bread Italian Maritozzi Dolce alla rosa Pandorino

Italian Brioches 12 g 400 g 40-60 g (15-20 g Vanilla N 7 Classic Paste and 2 g Lemon Pastaroma) 1.

4 Italian Brioches 12 g 400 g g (15-20 g Vanilla N 7 Classic Paste and 2 g Lemon Pastaroma) 1. Knead My Sweet Mix, instant yeast and eggs in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment). Add the water after the first 3-4 minutes, and knead until the mixture is homogeneous. Next add butter and flavoring pastes and knead for another 7-8 minutes at medium speed. The correct final temperature of the dough is C. 3. Make 55 g dough pieces and roll them into balls. 4. Let the dough balls proof for about hours in a proofer at 30 C (70-80% R.H.). 5. Garnish to taste with Glaze for baked products and pearl sugar. Dust with icing sugar. 6. Bake in vented oven at 165 C for about 10 minutes.

Italian Cornetti FOR WHOLE WHEAT FLOUR VERSION 300 g 15 450 g 150 g 250 g 80 g Whole wheat flour PreGel Honey Topping (15-20 g Vanilla N 7 Classic Paste and 2 g Lemon Pastaroma) For the dough

5 Italian Cornetti FOR WHOLE WHEAT FLOUR VERSION 300 g g 150 g 250 g 80 g Whole wheat flour PreGel Honey Topping (15-20 g Vanilla N 7 Classic Paste and 2 g Lemon Pastaroma) For the dough sheeting: For each Kg of dough, use 300 g butter and 50 g flour for the dough sheeting (if you use butter blocks); alternatively, use 300 g butter if you use butter sheets. 12 g 400 g g (15-20 g Vanilla N 7 Classic Paste and 2 g Lemon Pastaroma) For the dough sheeting: For each Kg of dough, use 300 g butter and 50 g flour for the dough sheeting (if you use butter blocks); alternatively, use 300 g butter if you use butter sheets. 1. Knead My Sweet Mix, instant yeast and eggs in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment). Adding the water after the first 3-4 minutes, and knead until the mixture is smooth and well combined. Next add the butter and flavoring pastes and knead for a further 7-8 minutes at medium speed. The correct final temperature of the dough is C. 3. Flatten the dough, cover it and place it in a refrigerator for a few hours, until it reaches the correct temperature for lamination (about 4 C, alternatively place in shock freezer at positive temperature for 1 hour). 4. Sheet the butter using a dough sheeter or a rolling pin, and fold the dough into thirds over the butter (for 3 times). 5. Sheet or roll the dough out to 5-6 mm thickness, then cut into shape desired. 6. Let the cornetti proof for about 2.5 hours in a proofer at 30 C (70-80% R.H.). 7. Bake in vented oven at C for about 12 minutes, or in convection oven at 195 C for about 12 minutes (depending on the pastries dimensions). Italian cornetti can be filled with PreGel Pastry Fillings, Lucilla and Cà d Oro Dessert Cream. Using the same procedure it is possible to prepare WHOLE WHEAT FLOUR ITALIAN CORNETTI (see ingredients). Using the same procedure it is also possible to prepare scrumptions sweet rolls.

Striped Croissants 12 g 150 g 125-150 g Cream and food coloring For the dough sheeting: For each Kg of dough, use 300 g butter and 50 g flour for the dough sheeting (if you use butter blocks);

6 Striped Croissants 12 g 150 g g Cream and food coloring For the dough sheeting: For each Kg of dough, use 300 g butter and 50 g flour for the dough sheeting (if you use butter blocks); alternatively, use 300 g butter if you use butter sheets. 1. Knead My Sweet Mix, instant yeast, eggs, water and cream in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment)until the mixture is homogeneous. Next add the butter and flavoring pastes and knead for another 7-8 minutes at medium speed. The correct final temperature of the dough is C. 3. Take ¼ dough (about 400 g on 1.6 Kg dough) and color it with food coloring. 4. Flatten the two doughs, cover them and place them in a refrigerator for a few hours, until they reach the right temperature for lamination (about 4 C, alternatively place in shock freezer at positive temperature for 1 hour). 5. Sheet the butter using a dough sheeter or a rolling pin, and fold the neutral dough into thirds over the butter (for 3 times). Then spread the coloured dough on the neutral one and place it in a refrigerator for a few hours (alternatively place in shock freezer at positive temperature for 1 hour). 6. Sheet or roll the dough out to 5-6 mm thickness, then cut into shape desired (keep the colored side underneath). 7. Let the croissant proof for about 2.5 hours in a proofer at 30 C (70-80% R.H.). 8. Bake in vented oven at C for about 12 minutes, or in convection oven at 195 C for about 12 minutes (depending on the pastries dimensions). Croissants can be filled with PreGel Pastry Fillings, Lucilla and Cà d Oro Dessert Cream.

Danishes 12 g 350 g 150 g Milk For the dough sheeting: For each Kg of dough, use 350 g butter and 50 g flour for the dough sheeting (if you use butter blocks); alternatively, use 350 g butter if you

7 Danishes 12 g 350 g 150 g Milk For the dough sheeting: For each Kg of dough, use 350 g butter and 50 g flour for the dough sheeting (if you use butter blocks); alternatively, use 350 g butter if you use butter sheets. 1. Knead My Sweet Mix, instant yeast, eggs and milk in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment) until the mixture is homogeneous. Next add the butter and flavoring pastes and knead for another 7-8 minutes at medium speed. The correct final temperature of the dough is C. 3. Flatten the dough, cover it and place it in a refrigerator for a few hours, until it reaches the correct temperature for lamination (about 4 C, alternatively place in shock freezer at positive temperature for 1 hour). 4. Sheet the butter using a dough sheeter or a rolling pin, and fold the dough into thirds over the butter (for 3 times). 5. Sheet or roll the dough out to 5-6 mm thickness, then cut 25 cm x 3 cm stripes and roll them (alternatively, make any shape you want). 6. Let them proof for about 2.5 hours in a proofer at 30 C (70-80% R.H.). 7. Bake in vented oven at C for about 12 minutes, or in convection oven at 195 C for about 12 minutes (depending on the pastries dimensions). Danishes can be filled with PreGel Cà d Oro Dessert Cream.

Kranz 12 g 400 g 40-60 g For the doug sheeting: For each Kg of dough, use 300 g butter and 50 g flour for the dough sheeting (if you use butter blocks); alternatively, use 300 g butter if you use

8 Kranz 12 g 400 g g For the doug sheeting: For each Kg of dough, use 300 g butter and 50 g flour for the dough sheeting (if you use butter blocks); alternatively, use 300 g butter if you use butter sheets. 1,5 Kg Puff pastry Filling: Raisin Cinnamon 1. Knead My Sweet Mix, instant yeast and eggs in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment). Add the water after the first 3-4 minutes, and knead until the mixture is homogeneous. Next add the butter and flavoring pastes and knead for another 7-8 minutes at medium speed. The correct final temperature of the dough is C. 3. Flatten the dough, cover it and place it in a refrigerator for a few hours, until it reaches the correct temperature for lamination (about 4 C, alternatively place in shock freezer at positive temperature for 1 hour). 4. Sheet the butter using a dough sheeter or a rolling pin, and fold the dough into thirds over the butter (for 3 times). 5. Sheet or roll the dough out to 5-6 mm thickness. 6. Brush the dough with egg yolk, then scatter the raisins on top, and cinnamon if desired. 7. Sheet the puff pastry (2 mm thick) and put on top of the first dough. 8. Cut into rectangles (always an even number dimensions as desired). 9. Drizzle with water or brush with egg yolk in order to overlap the two rectangles. 10. Cut each rectangle into strips (2 cm x 15 cm) then stretch them and twist them on themeself; then fold in half. 11. Let them proof for about 2.5 hours in a proofer at 30 C (70-80% R.H.). 12. Bake in vented oven at C for about 12 minutes, or in convection oven at 195 C for about 12 minutes (depending on the pastries dimensions).

9 Milk Bread 15 g 350 g 150- Milk Raisin 1. Knead My Sweet Mix, instant yeast, water and milk in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment) until the mixture is homogeneous. Next add the butter and knead for another 7-8 minutes at medium speed. The right temperature of the dough is C. 3. Sheet or roll dough until it becomes smooth and it reaches cm thickness. 5. Cut with an elliptical ring (or any other shape). 6. Let the discs proof for about 1 hour in a proofer at 30 C (70-80% R.H.). 4. Bake in vented oven at C for about 10 minutes. 7. Fill with PreGel Pastry Fillings, Lucilla or Cà d Oro Dessert Cream to taste.

Krapfen & Donuts 12 g 400 g 100 g 150 g 1. Knead My Sweet Mix, instant yeast and eggs in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment).

10 Krapfen & Donuts 12 g 400 g 100 g 150 g 1. Knead My Sweet Mix, instant yeast and eggs in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment). Add the water after the first 3-4 minutes, and knead until the mixture is homogeneous. Next add the butter and flavoring pastes and knead for another 7-8 minutes at medium speed. The correct temperature of the dough is C. 3. Process in the dough sheeter and fold into thirds 1 or 2 times, until it reaches cm thickness. 4. Cut the dough with a ring mold (5cm diameter or bigger); then place the discs between 2 towels previously dusted with flour. 5. Let the discs proof for about 1 hour in a proofer at 30 C (70-80% R.H.). 6. Fry at 175 C for 2.5 minutes (1 minute on one side, 1.5 minutes on the other side). 7. Drain on paper towels and fill them with PreGel Pastry Fillings, Lucilla or Cà d Oro Dessert Cream. Alternatively: 1. Make 50 g balls (or the desired shape and size) and roll them. 2. Let the dough balls proof for about 1.5 hours in a proofer at 30 C (70-80% R.H.). 3. Fry at 170 C for 4 minutes (2 minutes per side) 4. Drain on paper towels and, as you like, fill them with PreGel Pastry Fillings, Lucilla and Cà d Oro Dessert Cream.

Babà & Savarin 1 kg 16 g 400 + 300 g 70 g PreGel Zuppi Rhum 1.

11 Babà & Savarin 1 kg 16 g g 70 g PreGel Zuppi Rhum 1. Knead My Sweet Mix, instant yeast, water and 400 g eggs in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment). Next gradually add the other 300 g eggs and knead for another 7-8 minutes; then add butter and flavoring pastes and knead for 5-6 minutes at medium speed. The correct temperature of the dough is C. 2. Let them proof for about 1 hour in a proofer at 30 C (70-80% R.H.) or at least until the dough volume has 3. Make little dough balls: weight g for babà molds (4 cm diameter / 4,5 cm height); weight 8-10 g for smaller molds (3 cm diameter / 3,5 cm height); roll them and place them into the molds. 4. Let them proof for about 45 minutes in a proofer at 30 C (70-80% R.H.). 5. Bake in vented oven at C for about 20 minutes -for big pastries- or 15 minutes (for smaller ones). 6. For non-alcoholic soak: Dilute 100 g Zuppi Rhum with 50 g water. Heat to C. Prepare enough non-alcoholic soak to completely submerge the babà for at least 1 hour (when they are cold). Drain them and keep them refrigerated until they are needed. Gloss the babà with PreGel Geloglass and fill PreGel Cà d Oro Dessert Cream.

Venetian Focaccia Bread Dough 1: 15 g 300 g 100 g Dough 2: 500 g 250 g 400 g 100 g Milk Dough 1 PreGel Honey Topping (15-20 g Vanilla N 7 Classic Paste and 2 g Lemon Pastaroma) 1.

12 Venetian Focaccia Bread Dough 1: 15 g 300 g 100 g Dough 2: 500 g 250 g 400 g 100 g Milk Dough 1 PreGel Honey Topping (15-20 g Vanilla N 7 Classic Paste and 2 g Lemon Pastaroma) 1. Dough 1: knead all ingredients except the butter in a planetary mixer for 5 minutes at medium speed (using a spiral or dough hook attachment) until the mixture is homogeneous. Next add the butter and knead for another 5 minutes at medium speed. The correct final temperature of the dough is C. 3. Dough 2: knead the first dough with My Sweet Mix and eggs in a planetary mixer for 5 minutes at medium speed. Next add butter, Honey Topping and flavoring pastes and knead for 10 minutes at medium speed. 4. Let the dough to rest for 10 minutes at room temperature. 5. Cut into shape, roll and place into the molds (600 g dough for low molds with 750 g capacity, or 500 g of dough for smaller molds). Allow to rest for 5 minutes at room temperature so that a thin dry skin is created. 6. Let the dough proof for about 2-3 hours - depending on the size - in a proofer at 30 C (70-80% R.H.). 7. Allow to rest at room temperature for about 30 minutes. 8. Garnish to taste with Glaze for baked products and pearl sugar. Dust with icing sugar. 9. Bake in vented oven at C for about minutes (depending on the size).

13 Italian Maritozzi 15 g 400 g 80 g 250 g 150 g 50 g Milk Raisins Pine nuts 1. Knead My Sweet Mix, instant yeast, eggs and milk in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment) until the mixture is homogeneous. Next add the butter and flavoring pastes and knead for another 7-8 minutes at medium speed. 2. Add raisins and pine nuts, then mix at low speed for less than a minute. The correct final temperature of the dough is C. 3. Let the dough proof for about 1 hour in a proofer at 30 C (70-80% R.H.) or at least until the dough volume has 4. Make g dough pieces and roll them into balls. 5. Let the dough balls proof for about hours in a proofer at 30 C (70-80% R.H.). 6. Bake in vented oven at 165 C for about 10 minutes.

14 Torta di rose 12 g 100 g 350 g 180 g 180 g Emulsion: 300 g 300 g Milk Egg yolk, soft Sugar PreGel flavoring pastes (ex. Vanilla, Cinnamon) 1. Knead My Sweet Mix, instant yeast, milk, eggs and egg yolk in a planetary mixer for 6-7 minutes at medium speed (using a spiral or dough hook attachment) until the mixture is homogeneous. Next add butter and flavoring pastes and knead for another 7-8 minutes at medium speed. The correct final temperature of the dough is C. 3. Flatten the dough, cover it and place it in a refrigerator for a few hours, until it reaches the correct temperature for lamination (about 4 C, alternatively place in shock freezer at positive temperature for 1 hour). 4. Sheet or roll the dough until it becomes smooth and about 5-6 mm thick. 5. Spread on the dough sheet the emulsion made of butter and sugar whipped together. 6. Make rolls (5-6 cm diameter / 3-4 cm height). 7. Place them in a round mold, making sure to leave some space between them, and let them proof for about hours in a proofer at 30 C (70-80% R.H.). 8. Bake in vented oven at C for about 30 minutes (depending on the mold size).

Pandorino Emulsion: 800 g 250 g 100 g, soft Icing sugar Dough 1: 300 g 20 g 150 g Dough 2: 300 g 150 g 50 g Dough 3: 600 g 100 g 90 g Dough 4: 1,2 Kg 450 g 300 g Dough 1 Dough 2 Dough 3 1.

15 Pandorino Emulsion: 800 g 250 g 100 g, soft Icing sugar Dough 1: 300 g 20 g 150 g Dough 2: 300 g 150 g 50 g Dough 3: 600 g 100 g 90 g Dough 4: 1,2 Kg 450 g 300 g Dough 1 Dough 2 Dough 3 1. Emulsion: mix soft butter, icing sugar, eggs and flavoring pastes in a planetary mixer with flat beater (leaf or paddle attachment), at medium speed for 1 minute, then store the mixture in a refrigerator. 2. Dough 1: knead all ingredients in a planetary mixer at medium speed for 5 minutes, (using a spiral or dough hook attachment) until the mixture is smooth homogeneous. 3. Let the dough proof for about 30 minutes in a proofer at 30 C (70-80% R.H.) or at least until the dough volume has 4. Dough 2: knead Dough 1, My Sweet Mix, water and butter in a planetary mixer at medium speed for 5 minutes. 5. Let the dough proof for about 30 minutes in a proofer at 30 C (70-80% R.H.). 6. Dough 3: knead Dough 2, My Sweet Mix, water and eggs in a planetary mixer at medium speed for 5 minutes, then add butter and knead for another 5 minutes at medium speed. 7. Let the dough proof for about 30 minutes in a proofer at 30 C (70-80% R.H.). 8. Dough 4: knead Dough 3, My Sweet Mix and eggs in a planetary mixer at medium speed for 5 minutes, next add butter and knead for another 5 minutes at medium speed. Make sure the final dough is compact and the temperature does not exceed 27 C before adding the emulsion (in case of the temperature dough is higher, put the dough in the refrigerator for a few minutes). Slowly add the emulsion to the dough and knead for another 8 minutes at medium speed. Allow to rest in a refrigerator for 12 hours. 9. Cut the dough in pieces, roll them and place them into the molds. 10. Let them proof for about 2 hours in a proofer at 30 C (70-80% R.H.). 11. Bake in vented oven at 165 C for about 30 minutes (for 300 g cakes).

16 CE0173 ENG SCHOOL OF GELATO & PASTRY SCAN ME

MY SAVORY MIX. PreGel

MY SAVORY MIX. PreGel MY SAVORY MIX A special mix for making any kind of savory leavened product: from classic nibbles to aperitifs and quick lunches mini-sandwiches, veg-filled rolls and sliced bread to those tied to local