Seva Ltd.

Food from nature!

Dry mixtures

Dry mix, with which to charm even the most demanding foodie. Product for professional use. Easy to work with and quick to mix with little additional products! Every time with the same quality of the final product, without mistakes!

Recipe
1.Wheat flour type 500 – 10 кг 2.Смес за понички Seva Berry – 2кг 3.Пресована мая – 0,600кг 4.Маргарин – 1,200кг 5.Вода – 4,80 – 5,00Kg(the amount depends on the water absorption of the flour) Everything is mixed in a spiral mixer for 12 minutes (4 minutes on first gear and 8 minutes on second gear), until obtaining a medium soft dough with a temperature of 28-30o C. The resulting dough is divided into pieces of 60 g each and shaped into balls, and put in a fermentation chamber at 35oC for 50 i. Then they are taken out and left for 10 i, until they catch a crust. They are fried 2,5 i. from every side, oil temperature 175-180oC

Dry mix, with which you can quickly and easily prepare the desired pretzels. Product for professional use. Easy to work with and quick to mix with little additional products! Every time with the same quality of the final product, without mistakes!

Recipe
1.Wheat flour type 500 – 1кг 2.Смес за геврек по солунски 20% – Seva Berry – 0.200кг 3.Сол – 0,015кг 4.Краве масло/маргарин/ – 0,150кг 5.Вода – 0,500 кг Вода- 500Mr (water may vary according to the water absorption of the flour). Everything is mixed in a spiral mixer until a soft non-sticky dough is obtained for approx (6-9 minutes) with a dough temperature of 28-29o C. The kneaded dough is formed into balls of 55g each (to obtain 100g of finished baked product).The balls are left on the rest table, for 30-40 minutes. After the break, wicks are formed from the balls, which two by two are woven into a braid (rope type) the two ends are joined and a circle is formed. The pretzels thus obtained are dipped in a solution of sugar and water (50% water 50% sugar), after dipping, the pretzels are generously rolled in white or black sesame seeds. They are placed in a tray covered with baking paper and left to rise at a temperature of 35-38o C and humidity 75% – 85% in a vtasal chamber for 35-45 minutes. The risen pretzels are baked for 20-25 minutes at a temperature of 200°C until they acquire a pleasant golden-brown color.

Dry mixture for making homemade eclairs. Product for professional use only. Without adding eggs! Easy to work with and quick to mix with little additional products! Every time with the same quality of the final product, without mistakes!

Recipe
1.Seva Berry Eclair Mix – 1кг 2.Олио – 0,500кг 3.Вода: for eclairs – 2,900л /температура на водата 35-40оС/ за профитероли – 3,00л /температура на водата 35-40оС/ Всичко се смесва заедно в миксер и се избива с приставката за 13-15 minutes (1 minute at slow speed, 12-14 minutes at maximum speed). Baking – initially at 220-230oC for approx 15 minutes, then for 30 minutes at 180-190oC. The temperature and time depends on the weight of the finished product.

Dry mixture for making homemade eclairs. Product for professional use only. Without adding eggs! Easy to work with and quick to mix with little additional products! Every time with the same quality of the final product, without mistakes!

Recipe
1.Seva Berry Eclair Mix – 1кг 2.Олио – 0,500кг 3.Вода – 2,800л /температура на водата 35-40оС Всичко се смесва заедно в миксер и се избива с приставката за 13-15 minutes (1 minute at slow speed, 12-14 minutes at maximum speed). Baking – initially at 220-230oC for approx 15 minutes, then for 30 minutes at 180-190oC. The temperature and time depends on the weight of the finished product.

Dry mixture for the production of homemade kozunak. Product for professional use only. Easy to work with and quick to mix with little additional products! Every time with the same quality of the final product, without mistakes! The mixture is also suitable for making buttered buns and buttered snails

Recipe
1.Wheat flour type 500- 10 кг 2.Смес за козунак SevaBerry -1 кг 3.Сол -0,100 кг 4.Пресована мая -0,600кг 5.Олио -0,200кг 6.Маргарин -0,300кг 7.Вода-5,400 л 1.Омесване на тестото 2.Почивка на тестото-15-20мин 3.Окончателна ферментация при 35-40оС 50-80 мин 4.Козуначените късове се изпичат напълно за време съобразено с грамажа на късовете. The mixture is also suitable for making buttered buns and buttered snails

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Seva Ltd.

Food from nature!

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