Ευρωπαική Σφολιάτα » Products http://www.eurosfol.gr/en/ Κατεψυγμένα Προϊόντα Ζύμης Tue, 09 Sep 2014 13:47:27 +0000 en-US hourly 1 https://wordpress.org/?v=4.1.41 Brioche with double sausage http://www.eurosfol.gr/en/προϊόν/brioche/brioche-with-double-sausage/ http://www.eurosfol.gr/en/προϊόν/brioche/brioche-with-double-sausage/#comments Tue, 24 Jun 2014 10:04:50 +0000 http://www.eurosfol.gr/προϊόν/uncategorized/brioche-with-double-sausage/ Screen Shot 2014-06-23 at 9.13.09 PM

BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. 

Apply proofing for 40 – 50 minutes at temperature of 30-35°C and relative humidity of 75-80% until they double their volume. .Preheat the oven at 200°C. Spray with steam and bake for 20-25′ minutes. Attention: The final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

 

 

 

 

 

]]> http://www.eurosfol.gr/en/προϊόν/brioche/brioche-with-double-sausage/feed/ 0 Brioche with Feta cheese & Tomato http://www.eurosfol.gr/en/προϊόν/brioche/brios-with-feta-cheese-tomato/ http://www.eurosfol.gr/en/προϊόν/brioche/brios-with-feta-cheese-tomato/#comments Tue, 24 Jun 2014 10:06:27 +0000 http://www.eurosfol.gr/προϊόν/uncategorized/brios-with-feta-cheese-tomato/ Screen Shot 2014-06-23 at 9.12.55 PM

BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. 

Apply proofing for 40 – 50 minutes at temperature of 30-35°C and relative humidity of 75-80% until they double their volume. .Preheat the oven at 200°C. Spray with steam and bake for 20-25′ minutes. Attention: The final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

]]> http://www.eurosfol.gr/en/προϊόν/brioche/brios-with-feta-cheese-tomato/feed/ 0