Roast mass
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Roasted mass is a caramel-like mass made from sugar, fat, milk or cream and whole or crushed almonds, nuts or other oil seeds , which is used in various ways in fine baked goods . To produce the ingredients, they are heated, technically "roasted". When baking with roasted mass, it either forms the body of the baked goods itself or is spread on a baked product with a different composition, in which case it contains more fat and liquid in order to remain spreadable. Depending on the recipe, it can contain other ingredients such as orange peel in addition to the ingredients mentioned above .
Manufacturing
For the production of roasted mass, sugar, fat and milk or cream are heated in a kettle to 112 ° C so that the sugar shows "weak (or light) flight". Then the oilseeds and other ingredients are added and the roasting continues until the mass sets.
Fine baked goods with roasted mass
- Bienenstich has a topping made of a roasted mass with walnuts, hazelnuts or almonds, which makes up at least 20% of the weight of the dough. This roast must have an oilseed content of at least 30%.
- Nut corners and almond slices are also topped with roasted mass made from nuts or almonds.
- Florentines have a pastry body made from a toasted mass with almonds and / or nut kernels and contain no more than 5% flour.
- Nutcrackers consist of a roasted mass with whole or roughly chopped nut kernels, which either form the whole body of the pastry or lie on a shortcrust pastry base.
Individual evidence
- ^ A b Claus Schünemann, Günter Treu: Technology of the production of baked goods. Specialized textbook for bakers. 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 336.
- ↑ German Food Book, Guidelines for Fine Baked Goods , Section II 10