Antica Pasticceria Satri interprets the link between Emotion and Taste. Attentive to materials, with low environmental impact, always new and refined in line with new trends. Unpublished treasure chests of authentic, intense and fragrant flavours, to give moments of pure pleasure...
LINE 72: The ARTISAN dove par excellence!
High quality raw materials, no addition of preservatives or colourants.
It takes 72 hours of patient processing to respect the organoleptic qualities of the leavened products: 3 processing phases for the dough, 4 long leavening times, portioning and dough dough entirely by hand and 12 hours of natural cooling upside down.
It is filled with chocolate chips and salted caramel, covered on the surface with salted caramel icing and decorated with crunchy chocolate beans. Without sultanas and candied citrus peels
• 2 REFRESHMENTS of the sourdough starter - leavening time 12 hours
• FIRST DOUGH with basic ingredients: flour, yeast, butter, sugar and egg yolk - leavening time 14 hours
• SECOND AND THIRD DOUGH with addition of honey, vanilla pods from Madagascar and ingredients characterizing the various flavours; processing and resting phases alternate - leavening time 18 hours
• PORTIONING AND PIRING by hand - processing time 14 hours
• COOKING - processing time 1 hour
• COOLING upside down - working time 12 hours
• MANUAL PACKAGING - processing time 1 hour
CURIOSITY
WHAT IS PIRLATURA? It is the gesture with which you try to close the dough at its base, so that part of the dough present on the sides ends up in the center of the product, creating a smooth and compact ball on the surface, capable of transferring a vertical thrust of the product during the final cooking.
WEIGHT : 1 kilogram.
More info
WEIGHT : 1 kilogram.
Ingredients :
AVERAGE NUTRITIONAL VALUES per 100g: Energy 1,530 kJ/365 kcal Fats 16 g of which saturated fatty acids 8.6 g Carbohydrates 49 g of which sugars 25 g Proteins 5.5 g Salt 0.25 g
Produced for I Guinigi Lucca srl - Bastia Umbra (PG)