Orange cookies 

 Technological process

Margarine is mixed with sugar to a homogeneous consistency, then the eggs and jam are added and again mixed until evenly distributed. Next, make bulk components (the mix is mixed with flour) and mixed to a homogeneous consistency.

The moulding is carried out through a jigging machine or manually.

It is advisable to cool the workpieces after moulding in a refrigerator.

Before planting in the oven, the dough pieces are rolled in powdered sugar, or simply sprinkled with powder.

Landing temperature in the oven 190-210 ° C.

Bake at 180-190 ° C.

 Technological process

Margarine is mixed with sugar to a homogeneous consistency, then the eggs and jam are added and again mixed until evenly distributed. Next, make bulk components (the mix is mixed with flour) and mixed to a homogeneous consistency.

The moulding is carried out through a jigging machine or manually.

It is advisable to cool the workpieces after moulding in a refrigerator.

Before planting in the oven, the dough pieces are rolled in powdered sugar, or simply sprinkled with powder.

Landing temperature in the oven 190-210 ° C.

Bake at 180-190 ° C.

Amerikaner cookies

 Technological process

Bake at 220-230 ° C.
Baking time 8-12 min.
Margarine (softened), sugar and eggs are adding and whisked to form an air structure with partially dissolved sugar.

Next, make bulk components (the mix is mixed with flour) and mixed to a homogeneous consistency.

The moulding is carried out through a pastry bag or jigging machine.

Profitrol

 Technological process

 Add the oil and the mix to the bowl of the whisking machine. Stirred at low speed to a homogeneous consistency without lumps.

Then they bring in water, mix and gradually introduce eggs. The beating is carried out at high speed for 7-10 minutes to obtain a homogeneous lush mass.

The dough is removed on sheets covered with parchment paper and baked at 180-230 ° C for 20-30 minutes.

Sweet dry Bianca

 Technological process

 The mix was mixed with water at 18-25 ° C and stirred until a homogeneous consistency was formed.

The finished semi-finished product can be applied to products and decorated with a powder.

Viennese pie

Technological process

We bring in the cup all the liquid components (water, oil and eggs) and sugar into the beating bowl. These components are beaten to dissolve the sugar completely and obtain a homogeneous consistency.

Then gradually introduce the dry components (mixture and flour), in 2-3 receptions, and at medium speed, mix everything until a homogeneous consistency.

The finished semi-finished product is poured into a baking dish, the surface is decorated with jams, custard, fruits, etc.

Bake at 170-180 ° C for 30-35 minutes, depending on the weight of the product.

The surface of the finished product can be coated with a glitter gel.