Bronze biscotti die / pastries with two hotsell push bars

Bronze biscotti die / cookies / pastries with two sliding rods.

This pastry die is versatile.

A few application examples:

a.) Classic pastries: make dough externally (like the family recipe as always), cool dough in the fridge so that it becomes firm. Let the chilled dough through the die and bake. Attention: Please do not be surprised if the push rod is initially loosely slidable in the die. As soon as the dough comes, it is firmly fixed.

b.) Grissiniteig: On push bar 1 are two holes. This also allows grissiniteig to pass through (make dough externally here as well, only put it in the machine for output).

c.) Mürbteig/Ausstecherlesteig: I have also had good experiences with this. Here, especially the little hearts of Schiebestange 2 were enthusiastic. To do this, make cookie dough externally, cool it, then put it in the machine for dispensing. These little hearts thrilled because they were so mini-small. A large bowl with these incredibly small hearts is a delicacy.

 

Pasta insert for Kenwood AT910, AX910, KAX910ME, PP510, KAX92.AO, KAX91. A0ME. With adapter, the die can be used in many other pasta machines, e.g. Philips Pastamaker Avance, Philips Viva, KitchenAid, Simac, Ariete, Unold, La Fattorina, Firmar, TR50, Häussler, Korngold, Omega.

The die is supplied together with a transparent transport protection box.

Why Bronze:

Bronze matrices were the traditional way of making pasta. The pasta made "al bronzo" can only be found rarely and usually only in selected delicatessens.

By pressing the pasta dough through the bronze matrices, the surface of the pasta is at the same time slightly roughened, the noodle becomes more grippy. This allows the pasta to absorb the sauce, flavors and spices better later.

Prescription:

It hotsell is recommended to use durum wheat semolina, sufficient cold liquid such as water and / or egg. The dough should be kneaded for about 8-10 minutes, only then can the gluten from durum wheat fully develop. The result should be a moist crumbly dough. We recommend the following standard recipe for our matrices:

Ingredients:

250 g durum wheat semolina or Semola rimacinata

Select ONE of the following ingredients:

100 ml of cold water or

110 ml liquid consisting of two eggs, residual water, slightly whisked

Instructions:

Please use only cold liquids.

Avoid flour, better replace with semolina.

Use binders such as xanthan gum, gluten, etc. only to a small extent, a maximum of 1 teaspoon per 500 gr of dry ingredients. Otherwise, the dough becomes too firm, the dies could break.

If you knead the dough longer or let it rest, the gluten develops on its own.

A good pasta dough can be recognized by the fact that it is moist crumbly.

The production of gluten-free pasta is also possible with the matrices.

Storage:

You have several bronze matrices and are looking for a storage to protect the die from dust and darkening due to light influences? Then we recommend our storage systems, which you will also find in our range.