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Cocina Sin Límites, S.L.
18
ENG
Basic tips for some elaborations
To produce flavored chocolate
To produce flavored chocolate, melt the white couverture chocolate at a maximum temperature
of 45°C, pour in the wet grinder and add the powdered flavor.
Conche for at least 2 hours. Add cocoa butter if necessary. Temper the coating before use.
Pralines
Always grind the ingredients in a grinder. Start with the dried fruit paste and let the machine
work until get a smoothy texture. Add the powdered sugar little by little and keep the machine
working; add the other ingredients if necessary. Note that if the dough is too thick or cold, it can
damage the gears of the machine.
For scraping coconuts
Fix the coconut scraper on the center shaft. Always begin your scraping from the sides of
the coconut towards the center.
Note:
· The coconut scraper has sharp blades for scraping.
· Make sure that you do not lift the scraper from the top to avoid injuries. Always lift the
scraper from the middle.
Dough kneading
Fix the dough kneader blade on the center shaft. Put 500 g (max) of flour with a little salt
and switch on the machine. Add a teaspoon of oil to avoid the dough from sticking to
the kneader blade and the drum. Add water slowly until the dough attains the required
consistency.
