pao de queijo t heh the product ot innovation h ese c f o b · pao de queijo the product innovation...

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PAO DE QUEIJO the product innovation in Europe! T a p i o c a , t h e p u r e s t a r c h o f t h e t r o p i c a l m a n i o c t u b e r PAO DE QUEIJO are small, baked cheese dough balls. They originate from the Minas Gerais region in Brazil and began their success story throughout the whole of Brazil in the 1990s. Delicious cheese combined with exotic tapioca give PAO DE QUEIJO its aromatic smell and taste. The addition of oregano, paprika, roasted onions, pizza spice, bacon, sesame or walnuts brings great variety. PAO DE QUEIJO - the product innovation in Europe! Whether as a snack in between meals, for parties, as a starter or as a side dish to lunch or to an evening meal: PAO DE QUEIJO is always thoroughly enjoyable when served warm! . . . t h e h o t c h e e s e s n a c k f r o m B r a z i l

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Page 1: PAO DE QUEIJO t heh the product ot innovation h ese c f o B · PAO DE QUEIJO the product innovation in Europe! T a p i o c a , t he pur e s t a r c h o f t h e t r opical m a n i

PAO DE QUEIJO

the productinnovationin Europe!

Tapioca, the pure starch

of the tropical manioc tuber

PAO DE QUEIJO are small, baked cheese doughballs. They originate from the MinasGerais region in Brazil and began theirsuccess story throughout the whole ofBrazil in the 1990s.Delicious cheese combined with exotictapioca give PAO DE QUEIJO its aromatic smelland taste.The addition of oregano, paprika, roastedonions, pizza spice, bacon, sesame orwalnuts brings great variety.

PAO DE QUEIJO - the product innovation inEurope! Whether as a snack in betweenmeals, for parties, as a starter or as aside dish to lunch or to an evening meal:PAO DE QUEIJO is always thoroughlyenjoyable when served warm!

...the hot

cheese snackfrom Brazil

Page 2: PAO DE QUEIJO t heh the product ot innovation h ese c f o B · PAO DE QUEIJO the product innovation in Europe! T a p i o c a , t he pur e s t a r c h o f t h e t r opical m a n i

PAO DE QUEIJO 10.000 kgWhole egg 4.000 kgCheese, grated 4.000 kgWater 4.000 lVegetable oil 1.500 l

Total weight 23.500 kg

Kneading time/Mixing time: 3 minutes on medium speedBulk fermentation time/Swelling time: 5 minutesScaling weight: 25 - 40 g / pieceBaking temperature: 210° CBaking time: 25 g: approx. 20 minutes

40 g: approx. 25 minutes

Instructions for use:After the bulk fermentation time, divide the dough into pieces of 25 - 40 g and mould into small balls. The small ballscan be baked immediately. There are no limits to the ideas for processing. Many different flavours can be made fromthe basic dough.

In addition to ROLADO DE QUEIJO and PIZZA DE QUEIJO, the PALITOS DE QUEIJO with oregano are a favourite variation.Here, 4 g of dried oregano are added for each kg of basic dough and the dough pieces moulded into sticks of 10 - 12 cmin length.

Further possible additions to the dough are also:Sesame 40 gRoasted onions 30 gWalnuts 40 gBacon, cubed 30 gPaprika powder 5 g

PAO DE QUEIJO can also be combined withPIZZA QUICK. Here, 25 % PIZZA QUICK isprocessed with 75 % PAO DE QUEIJO

according to the basic recipe.

PALITOS DE QUEIJOROLADO DE QUEIJO

PIZZA DE QUEIJO

… the hot

cheese snackfrom Brazil

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AIREKS GmbHLichtenfelser Str. 2095326 KulmbachGERMANYTel.: +49 9221 706-0Fax: +49 9221 [email protected]

Our representatives in Asia:

Mr. Leo de LeijerMobile: +66 [email protected]

Mr. Gerhard StichlbergerMobile: +65 [email protected]

Mr. Ingo WenserittMobile: +66 [email protected]

Mr. Josef GreinerMobile: +66 [email protected]