Ingredients

Strong Bakers Flour  10 kg

Purple Wheat Bread Base 3 kg

Yeast (fresh) +/- 300 g

Water +/- 7 kg 800 g

Cranberry (optional) 2 kg

Walnuts (optional) 1 kg

Method ( Spiral or Equivalent)

Mix two minutes slow, seven minutes fast. Give 10-15 minutes bulk. Scale as required and mould. Intermediate proofe 10 minutes. Give final mould. Proof and bake as required.

Enjoy!

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• Banana Gelato – Bakery / Restaurant / Icecream Shop Recipe

• Egg whites, * thawed frozen or refrigerated liquid 3 lbs 8 ozs – Combine, and mix on 3rd speed for 1 minute
• Cream of tartar 0.6 ozs
• Sugar 1 lbs 5 ozs – Add gradually while mixing on 2nd speed for 3 to 4 minutes until soft peaks form
• Vanilla 3 ozs -Blend in
• Almond extract 0.25 ozs
• Cake Flour1 lbs 5 ozs – Sift together. Mix on 1st speed, 2 cups at a time, until blended
• Salt – 0.25 ozs

Total appr. wt. 7 lbs 7 ozs

Instructions

Divide and portion about 1 lb. 14 ozs of batter into four ungreased tube pans.

Bake at 375 degrees F for 30 to 40 minutes, untill the tops are golden brown and spring back when touched.

Invert and cool completley before slicing.

Yeild: 4 10-in. tube cakes/48 servings

* You also can reconstitute egg whites: 7 ozs. dried egg white mixed with 49 ozs, of water.

Enjoy!

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• Purple Wheat Cranberry / Walnut Bread
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• Banana Gelato – Bakery / Restaurant / Icecream Shop Recipe

Q : What is the difference between gelato and traditional, American Ice Cream?

A: Four principal differences exist – fat content, key ingredients, texture and flavor. Gelato contains less butterfat ( 4 percent to 8 percent ) than American-style ice cream ( 10 percent to 18 percent ). Gelato’s key ingredients are whole milk, sugar (usually confectioner’s sugar), flavorings (especially fresh fruit) and sometimes skimmed milk powder, which adds viscosity and helps stop the build up of ice crystals. Gelato is not as frozen in texture when served-it’s more of a semi-frozen ice cream and is generally best eaten fresh the day its made.

The flavor of gelato is generally agreed to be purer on the palate, especially gelato made with water (sorbetto). Gelato is normally stored in a forced air freezer that prevents the gelato from freezing completely. Try this simple banana gelato.

Banana gelato

Ingredients

Milk, whole 2 lbs 3 ounces ( 1L )

Water 2 lbs 3 ounces ( 1L )

Confectioners’ sugar 14 ounces ( 400g )

Bananas, ripe 2 lbs 3 ounces ( 1kg )

Lemon, fresh juice 2 ounces ( 56ml )

Total appr. wt. 7 lbs 9 ounces ( 3.456kg)

Method : Place the sugar and water in a saucepan, and stir while slowly bringing the mixture to a boil. This ensures the sugar dissolves. Remove the pan from the heat and cool. In a separate bowl, mash the bananas, and stir in the juice from the lemon. Add the mild and the cooled sugar/water syrup. Transfer into an ice cream maker and freeze according to the manufacturers’ instructions.

Enjoy!

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