BIO Almond Croissants
The recipe for BIO Almond Crescents combines marzipan, almonds, and dark chocolate into a gluten-free delicacy.
Recommended Organic Ingredients
Recipe
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Organic marzipan with honey 70.094500 gOrganic marzipan with honey 70.094Organic certified sweet almonds are freed from the seed coat and prepared with organic honey into this elastic raw pasteShow More Show LessBenefits- easy to knead and shape
- with valuable honey
More InfoFields of Application- Dumplings
- fillings
- pasta
- baked goods
- confectionery
- specialities
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Organic invert sugar syrup 20.138100 gOrganic invert sugar syrup 20.138Organic invert sugar syrup is made from certified organic beet sugar. For this purpose, the disaccharide is broken down into the two monosaccharides glucose and fructose. The syrup has a well-balanced mix of glucose, fructose and saccharose. Glucose and fructose are also the main components of honey where they occur naturally. Both types of sugar are also made from starch, among other things. In Austria, this is mostly used as an alternative to agave syrup.Show More Show LessBenefits- milder and fruitier than pure sugar (saccharose)
- does not easily crystallize (compared to saccharose)
- very high sweetness and properties similar to honey
More InfoFields of Application- fillings
- bakery products
- pastries
- confectionery
- fruit preparations
- fruit juices and concentrates
- ice cream
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Organic egg white powder 10.00350 gOrganic egg white powder 10.003Raw material basis for this egg powder are organic chicken eggs from certified organic farming. The obtained organic egg white (=protein) is - without the addition of lipase - gently dried in a spray process. Our Organic eggprotein powder is whippable and thus usable like fresh or liquid chicken egg white. It can always be used quickly, has a long shelf life and can be processed without microbiological concerns. This high-quality Organic eggprotein powder can also be recognized by its high protein content of 85g/100g. 1 kg powder corresponds to the egg white of approx. 250 eggs, or more simply expressed, 100g organic protein powder dissolved in 800ml water corresponds to approx. 900g fresh chicken egg white (approx. from 25 eggs).Show More Show LessBenefits- binding agent, water retention, consistency
- easy handling, no worries about microbiology
More InfoFields of Application- bakery products
- pastries
- baking mixes
- pasta
- soup garnishes
- meat and sausage products
- tofu
- breading products
- energy drinks
- dressings
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Organic almond flakes 70.042200 gOrganic almond flakes 70.042Organic almond kernels are steamed, brushed - thus freeing them from their shells - and finely chopped.Show More Show LessBenefits- easy and convenient to use
- gluten-free
More InfoFields of Application- Baked goods
- Confectionery
- Decor
- Biscuits
- Specialities
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Organic chocolate drops (couverture) 90.016150 gOrganic chocolate drops (couverture) 90.016Chocolate coating mass "couverture" in drop form, thus particularly easy to process further. Their cocoa content of about 50% provides an optimal taste of fine chocolate for your recipes. The uses are very diverse, for example, they can be processed in chocolate muffins, cookies, cakes, cookies, cakes and pastries. They are also ideal for decorating and garnishing. Organic sugar is used in the production of these chocolate drops. Our organic chocolate drops are bittersweet, vegan and gluten-free.Show More Show LessBenefits- Taste, nutritional value
- Decoration / optics
- easy, fast and convenient to process
- gluten free
More InfoFields of Application- Coating mass
- bakery products
- confectionery
- ice cream
- muesli mixes
- specialties
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Preparation
This recipe for BIO almond crescents offers a gluten-free option with an intense almond flavor and a crispy texture, ideal for retail.
Preparation of BIO Almond Crescents for 30 pieces
- Preparation: Preheat the oven to 180°C. Line baking trays with baking paper.
- Making the dough: Mix BIO-Marzipan with honey and BIO-Invert sugar syrup in a bowl. Gradually add BIO-egg white powder until a moldable mass is formed.
- Shaping: Shape small crescents from the mass and roll in BIO-almond flakes.
- Baking: Place the crescents on the baking tray and bake for about 12-15 minutes until golden brown.
- Melting chocolate: Melt BIO-dark chocolate drops in a water bath.
- Decorating: Dip the ends of the cooled crescents into the melted chocolate and let them set on baking paper.