by alexandra@orlandofoods.com | Feb 12, 2025
Pre heat your oven to 390F. 2. Place a large saucepot on a stove set to medium-high heat. Add water, milk, orange peel, lemon peel, and butter. 3. Whisk until all the butter has melted and it starts to boil. 4. Once boiling, remove the lemon and orange peels and...
by alexandra@orlandofoods.com | Feb 7, 2025
Red Velvet Cakes In the base of a TS Vertical Mixer, add butter and sugar. Mix on speed 2 until light and fluffy, about 5 minutes. 2. Slowly incorporate eggs, on speed 1, being careful not to break the cream. 3. Add cocoa powder to the mixture, on speed 1, until...
by alexandra@orlandofoods.com | Feb 3, 2025
Add Caputo Semola Flour, Caputo Aria Flour, and Caputo Lievito Yeast to the mixer and mix on speed 1 for 1 minute. 2. Add water and mix on speed one for 5 minutes, then turn off the mixer and begin your autolyse for 30 minutes. 3. Once the autolyse is complete, turn...
by alexandra@orlandofoods.com | Jan 31, 2025
Ratio’s Based on Pack Size 1kg Caputo Semola 1,000g Semola + 300g Warm Water 5kg Caputo Semola 5,000g Semola + 1,500g Warm Water 25kg Caputo Semola 25,000g Semola + 7,500g Warm Water Weigh Caputo Semola and warm water. 2. Fit your pasta extruder with your...
by alexandra@orlandofoods.com | Jan 22, 2025
Start by stretching the dough out flat, making sure to evenly distribute the dough into a 10-inch circle. Using a fork poke holes all over the dough. 2. Fill your deep fryer with Olitalia Frienn High Oleic Sunflower Oil and set it to 350°F. 3. Drop in your dough,...
