Sweetened core mix for the production of core rolls
Below the trade name Aranka roll is a fine blend for making core tubes or also known as grillies. Thanks to the simple recipe, the complicated preparation of the core mass is eliminated, resulting in significant savings in time, energy and labour. The production is safe and there is no risk of burns during the bottling of hot corpuses. This mixture can be successfully used not only for the production of core tubes, but also for cones, cupcakes, scarves and other shapes. The worked dough is rolled out into a very thin sheet from which the necessary shapes are cut out, which are rolled into metal tubes, cones, etc.
Grillage, grillage, core - these are all synonyms used for one type of product. Regionally, not only do we encounter different names, but also different flavours. They are often made according to different recipes, shaped according to the imagination, and not only in tubes. There are also a variety of fillings. The Aranka Roll is designed to simplify the production of all shapes and, most importantly, to eliminate the frequent hardships of the uneven quality of the peanut crumble.
Aranka Roll can be characterized as follows:
- Thanks to the simple recipe, complicated preparation of the kernel mass is eliminated.
- There is no refinement of the kernel mass.
- There is a significant saving of time, energy and manpower in production.
- The production is safe, there is no risk of burns during the bottling of hot hulls.
- There are no problems with the initial control of the cores due to the balanced quality of the input raw materials.
- It has a wide range of uses for the production of tubes, cupcakes, waves, scarves and other shapes.
Dosage: 500 g Aranka mix, 100 g margarine, 50 g water.
Mix the softened margarine and other ingredients beforehand and work into a smooth mass. Leave to rest for 1 hour in the refrigerator before using again. Bake at 190°C for about 12-15 minutes - if you want to achieve a grill-like tube, you need to bake the dough until dark brown. When baked light, you will achieve a classic tube that is soon soft.
The weight of the supplied mixture is 500 g from which you will make about 30 tubes of 10 cm length and 15 mm diameter
Manufacturer's recommended technological procedure for the basic mixture for making tubes:
Mix all the ingredients and work them into a smooth dough, which you let rest for about 2 hours. Before using, work the dough thoroughly and roll it out into a very thin sheet, which you cut into rectangles measuring 8 x 9 cm (1 piece = 15 g). Roll the rectangles into metal shapes (tubes), place the products on a baking sheet with baking paper and press lightly. Bake at 190 °C for 12-15 minutes with the steam vent open (parameters for an electric oven). Cupcakes and other shapes can also be formed from the same recipe.