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