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DRY BISCUITS

Description

Semi-complete product for the manufacture of dry cake, sand,
bases of pies and tartlets.

Application

1 kg of dry biscuit
0.2 kg of margarine twelfth night cake
0.12 kg of water or eggs
Sands:
1 kg of dry biscuit
0.35 kg of margarine twelfth night cake
0.1 kg of water or eggs
Add all ingredients and knead until a homogeneous mass.
Form the cakes and bake at +/- 200 ° C for 20 minutes.

Characteristics

Excellent product for the manufacture of all types of biscuits.
With traditional flavor and crunchy texture, it is
easy to use and has a good shelf life.

Package

Bag 7 kg and 15 kg

  • Get in Touch!
  • R. do Sol Nascente 8
    2510-773 Gaeiras / Óbidos
    Leiria
  • +351 262 958 970
  • geral@panepast.com

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Contacts

Pan & Past

Tel: +351 262 958 970

eMail: geral@panepast.com

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