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Irca | products and ingredients for bakers and pastry chefs
Recipes
Wholemeal biscuits
Recipes
Wholemeal biscuits
Difficulty level
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Vanillina
Ingredients
INTEGRAL
g 1.000
flour
g 1.000
caster sugar
g 700
unsalted butter 82% fat
g 1.000
eggs
g 500
VIGOR BAKING
g 15
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
qb
Preparation
Combine all the ingredients until a smooth, uniform dough is obtained; keep in a refrigerator for at least two hours. Roll out the dough, use suitable moulds to cut out the desired biscuit shapes, and bake at a temperature of 225-230°C.
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