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Corman Artisan

Baker-Pastry chef

Ciambella pasquale


250 g icing sugar
5 g Lemon juice
5 g water


1000 g flour (13 % protein)
380 g Full fat milk
190 g sugar
240 g Chopped nuts
5 g salt
120 g Heat resistant chocolate drops
80 g Natural yeast starter (Mother starter)
175 g Extra Incorporation Butter 82 % fat
200 g Candied orange cubes


5 g icing sugar
5 g Butter
5 g Almond

Corman'products of the recipe