The honey cake from sugar cane has emerged, so naturally, in the quiet cloister of the convent of Monchique, crossing the teachings of Portugal with the culinary exoticism Arab-Berber. Old chroniclers relate that Franciscan Friar Jordan of the Holy Spirit in the remote fifteenth century sailed to Madeira, in one swift caravel bringing with him the wisdom of the honey cake. Since, in Funchal, the natural exchange of pampering, among the notable revenue convents, preceded by living examples of delicious delicious delicacy, became known to the Franciscan nuns of the Convent of Santa Clara. The cake together some exquisite spices, especially clove, naturally dosed with angelic modesty as it is a good aphrodisiac spice. Party by hand, the Madeiran honey cake is well accompanied by a fine old Madeira wine. Weight = 1,1 lb per cake. Dimensions = 8 inches diameter
Traditional sweet pie bougatsa.
Biscuits, wafers, chocolates, etc
Hazal nancy-mosaic biscuit filled with cocoa cream.
Pitta bread Am looking for a delivery chain that will deliver my product 120-180g
Pastry with cocoa, hazelnut, marmelade. 800 gr, 1200 gr, 1800 gr, 2000 gr.
Biscuit and sandwich line 1 mixer 1 forming unit 1 baking oven 1 metal check, cooling bads 110m 1 turbo mixer 1 chocolate coating unit, 1 cooling tunnel 1 cooky capper sandwich machine 2 flowpack packaging machine
Biscuits
There are 4 flavours: (1) Lobster flavoured, (2) French Hot Dog, (3) French cheese, (4) Creamy Sauce
There are 4 flovours: (1) Lobster flavoured, (2) Baked pork flavoured, (3) Mushroom in creamy sauce flavoured, (4) Cream and onion flavoured
We sell about 500 kg of bee bread packed in 25 kg boxes.
New textures and flavors, healthier food bases
Simit (bagel) bun Turkish food borek stuffed Pastry Pastry pastries cake baklava
Tahina Jam Honey Halvah
Lokum candy pismaniya cake cookies
Bagel Bun Borek simit
Hazelnut Cream With Cocoa (350gr.) Unit Net Weight (Gr.)350 Master Carton Volume (m3) 0,008 Content in Master Carton 12x1 Master Carton Gross Weight (Kg.) 6,6 Quantity in Master Carton 12 20 FT Container Capacity 3713 40 FT Container Capacity 3712 Packaging Type Glass Jar
Hazelnut Cream With Cocoa & Breadstick Unit Net Weight (Gr.) 52 Master Carton Volume (m3) 0,037 Content in Master Carton 24X4 Master Carton Gross Weight (Kg.) 7,92 Quantity in Master Carton 96 20 FT Container Capacity 757 40 FT Container Capacity 1838 Packaging Type Plastic Bucket
Cocoa Cake Mix Unit Net Weight (Gr.) 350 Master Carton Volume (m3) 0,019 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 4,95 Quantity in Master Carton 12 20 FT Container Capacity 1784 40 FT Container Capacity 4109 Packaging Style Box You will need: 3 eggs, 100ml oil (125 g margarine if wanted), 1 glass of milk (200 ml), 1 spoon of water Preparation: Grease a mould as you desired. Set the temperature of the oven and preheat oven. 1. Turbo cooking: 160 �°C 2. Convection cooking 170 �°C Preparation of The Dough: Pour the cake flour mixture in the mixing bowl; add eggs, oil and milk to the mixture. Stir the mixture first in the low and in the high speed with a mixer for 3 minutes. Shaping the Dough : Put 2/3 of the dough in the prepared cake mould. Add the cocoa mixture in the box to the remaining dough in the mixing bowl and stir with mixer adding 1 spoon of water in low speed. Pour the cocoa dough on the white dough in the mould and spread it in spirals from sides to the ends and repeat starting from the opposite side. Cooking : Put the mould into the ovenâ??s middle rack and cook the cake cooking time 45-55 minutes. In the 14th minute of cooking scratch with a knife in 1 cm depth and continue cooking . At the end of the period, take the cake out of the oven, wait for 10 minutes and open the mould. Slice and serve after the cake is cooled.
Unit Net Weight (Gr.) 500 Master Carton Volume (m3) 0,019 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 6,71 Quantity in Master Carton 12 20 FT Container Capacity 1784 40 FT Container Capacity 3726 Packaging Style Box You will need: 150 ml of water (1 glass of water),200 ml (1,5 glasses of water) of oil, 3 eggs Preparation: Set the temperature of the oven and preheat oven. 1. Turbo cooking: 170 �°C 2. Convection cooking 180 �°C Preparation of The Dough: Water, oil and eggs are added to the 500 g of Brownie mix. Stir brownie mix, water, oil and eggs in medium bowl with a mixer about 5 minutes until well blended. Baking: Pour the mixture into a mould which is greased with a margarine. Put the mould into the center part of preheated oven. Bake the mixture for about 30- 35 minutes (baking time can be vary depends on the brand and model of the oven). Let the brownie cool after baking. You can serve the cake by slicing, allowing it to cool for 10-15 minutes. "