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Our survey reveals that consumers around the world expect food to become more expensive and fear for the freshness of food. According to them, crispiness and texture define the freshness of a product. Looking to combine taste and quality with the perception of freshness? Puratos developed Mimetic: a unique new generation fat for laminated products with a great workability and excellent value for money.
The Taste Tomorrow research reveals that today, 85% of consumers around the world prefer fresh food above frozen and packaged while 73% fear food is not going to become fresher in the future. For the baked goods industry it’s the challenge to create products that provide optimal fresh appeal for consumers but at the same time have the convenience of a long shelf life for operators. This fruit biscuit tartelette will inspire you to fulfill these consumer needs.
This is Puratos product. For more information check www.puratos.com or contact your local Puratos representative.
Cream the Mimetic and the cassonade, add the roasted almond powder and flour then the Crousticrep.
Roll down to 5 mm in between 2 baking paper sheets, store in refrigerator.
Cut when cold.
Apply on Silpain®.
Bake at 170 °C for +/- 15 minutes.
Make an anglaise with the milk, Festipak and egg yolks.
Pour over the gelatin and the Belcolade Blanc Selection.
Cool down to 30°C and fold in the whipped cream.
Mimetic brings the typical experience of French Viennoiserie. With Mimetic you will serve fresh and delicious laminated goods in a convenient way. Read more about this innovative ingredient and learn how it can be helpful for your business.
For the variation you can also try this version of the recipe with yoghurt.
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