Bimonthly Free - July and August, 2010 - Le Petit Journal N°4 - Newsletter - France, French overseas departments and World - 1 500 copies AGRILAND’S PANETTONE FOR THE BEST PASTRY CHEFS / BAKERS Le Petit Journal A LA UNE Sommaire Panettone Orange Cédrat Page 1 It is not just a fashion, is Panettone the real sure value? Panettone of the kings by Sadaharu Aoki Page 2 For 5 years AGRILAND suggests you making Panettone on an innovation: - The development of a «natural, freeze-dried and optimized mother yeast». AGRILAND offers to the Craftsmen a choice of Panettone recipes, based on a range of candied fruits by AGRIMONTANA and chocolates by DOMORI. A Panettone set is a kind of Kit intended for the professionals on a base of 15 kg of specific Panettone flour which allows to make: - - The Criollo by Domori Page 3 100 Panettone of 500 g weight or 500 Panettone of 100 g The classic Panettone, Orange / Citron can be declined in all the seasons with crystallized Sour Cherries, Fruit salad, crystallized Apricots and chocolate for the addicts. DAY HISTORY Discover our most beautiful receipts on our Web site: www.agriland.mc New PANETTONE of kings by SADAHARU AOKI Recipe and process of classic Panettone For manufacturing process refer to the existing recipe: classic Panettone with Orange - Citron Roll 500 g of dough, Shape as for a kugelhopf Arrange the dough in the mould, (insert the bean of kings into the dough) put in proving cabinet (see classic Panettone recipe). Add the glazing that is supplied by AGRILAND (“Glassa”, see classic Panettone). Put in the oven Sprinkle with icing sugar, let rest 24 hours. Brush slightly to clear the icing sugar, Decoration with chocolate-brown Pastilles Pour the melted chocolate into a cornet, lay down on a film transfer (in wished color) and cover with a film. Crystallization for 2 hours. Pk Portrait of SADAHARU AOKI Sadaharu AOKI, was born in Japan, in PARIS since its apprenticeship working as Pastry Chef in the best firms of the capital. In 2008 he inaugurates a 1,500 square meters Laboratory in MALAKOFF to rationalize its production. He counts not less than 4 shops in PARIS, among which one at Lafayette Gourmet, 3 in JAPAN, 1 in TAIWAN, 1 in HONG-KONG. As a chocolate maker, his best successes are « Chocolates Make-up «, his well-kept and greedy Pastry is already a delight for the eyes. To be discovered: his «Macaroons», and also «Chocoronds». AOKI will make you travel by your senses with his pastries as the «Tarte Yuzu» and the «Bamboo». Copyright - Toshio Yamaki Petit Journal Agriland Page N°2 Pnettone of kings Glazing with Domori ARRIBA 56 % dark chocolate. Melt and finalize. Return the Panettone, dip in melted chocolate down to the height of the mould. Deposit the fruits before the crystallization. for the record DOMORI culture Cacao Agriland exclusive distributor for Professionals in France and in the World Hacienda San Jose CRIOLLO: The native heart of Domori is in Venezuela where is Hacienda San Josè, a farm in which Domori, for years, has been realizing numerous interventions aiming at the recovery of the biodiversity and the culture of the Criollo cocoas: Chuao HSJ, Puertomar, Puertofino, Ocumare 77, Porcelana, Guasare and Canoabo are the varieties that are available in the retail range and in the professional range on demand. Le Petit Journal Petit Journal Agriland Page N°3 P D « Le Petit Journal d’Agriland » - Bimonthly free letter of information - N°4 - July and August, 2010. Owner: Agriland SAM - 27, boulevard d’Italie - MC98000 Monaco - Phone: +377 93 30 61 73 - Conception: Classe 21 - Editorial staff: Classe 21 - 34, rue de la Gaude - 06800 Cagnes-Sur-Mer - Phone: + 33 ( 0 ) 4 93 22 80 38 - Cannot be sold - Recording number in process with Prefecture of the Alpes-Maritimes. Photos credit: XDR, Agriland, Domori, Agrimontana, Classe 21. domori & Produits DOMORI DETAINS THE PRIMACY IN DIFFERENCE
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