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Agriland news: recipes, demonstrations, travels, discover a wealth of services associated with your Agrimontana and Domori products for pastry chefs, chocolatiers and ice-cream artisans.

Newsletter - December 2012

Agriland, exclusive distributor

AGRILAND inspires GOURMET creations: 2012 KEY ARTICLESThe Agriland team thank you for your trust andwishes you a happy new year, fullfilled with success, new recipes and happy clients.

Contents:DOMORI KNOW-HOW72% chocolate Couvertures p.2AGRIMONTANA PRODUCT FOCUSPralines“Marzipan” Almond paste p.2APPLICATIONSMolding and Easter Specialties p.3SEASONChestnuts: soon in season! p.3KNOW-HOWIl Gelato Agrimontana p.4ANNIVERSARYAgrimontana’s 40th anniversary! p.5NEW ORIGINDomori : spotlight on Morogoro p.5APPLICATIONSThe Whole Book from Domori n.3 p.6

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72% chocolateCouvertures: A new range of 4 origins

Agrimontana Pralines

Agrimontana “Marzipan” Almond paste

72% couvertures: A new range of 4 origins is available for all uses such as

ganaches, mousses, brownies, and also moudling bars, and coating:

• Arriba Nacional from Equator, flavor of hazelnut, banana and citrus.

Apurimac from Peru, caramel, flowery and milky flavor.

Sambirano form Madagascar, flavor of red fruits and delicate acidity.

Sur Del Lago from Venezuela, coffee and almond flavor, fully bodied and persistant.

These 4 origins are, among all Domori products, made exclusively with aromatic beans,

criollos, trinitario and Arriba Nacional.

Your commercial contacts as well as Anne at the office are at your disposal to answer your questions: +377 93306173 or [email protected]

Easter eggs and other filled Easter specialties.

Born from Agrimontana’s exclusive know-how about the IGP Piemont Hazelnuts and

Sicily Almonds supply chain, this new range of pralines pastes proposes exceptionnal

quality and taste.

Hazelnut or Hazelnut/Almond, 60% smooth and Hazelnut or Almond 50% “à l’ancienne”

(with grains). Exclusive recipes developped by Agrimontana to respect it’s ethics:

quality of IGP Piemont or Sicily dry fruits, low temperature roasting of the nuts to

preserve their taste and respect of the tradition of pralines.

Easter eggs and other filled Easter specialties with marzipan.

Natural recipe: composed by Almond from Italy and sugar. No preservative agents.

Especially easy to use due to it’s taste and consistancy, in chocolatery to make fillings

ready to enrobe, the marzipan can also be used to fill macarons.

Available in 10kg boxes by 2,5kg vacuum bags.

DOMORI KNOW-HOW

AGRIMONTANAPRODUCT FOCUS

Newsletter - Issue no. 20 - December 2012

APPLICATIONS


Molding and Easter SpecialtiesFor all the different use of chocolate for Easter, we recommend our Domori Arriba Chocolate. Made exclusively from Arriba cocoa, from Equator, that is called “Nacional” and of the highest standard of quality.

The organoleptic of this chocolate present a fresh and delicate taste, with a whist of

hazelnut, banana and citrus fruit.

Arriba dark couvertures come in 72%, 56%, 62% and as milk chocolate in 36%.

Available as drops in 5kg bags.

Your commercial contacts as well as Anne at the office are at your disposal to answer your questions: +377 93306173 or [email protected]

Agriland can provide you with all the tools you need to promote the “Caviar of confectionery”, the Marron Glacé!

Available to help you create your chestnut display: Display dome, 2 sizes copper pan, Poster AGRIMONTANA supplies chestnuts

that are harvested from the very best growing areas such as the Susa Valley (Turin Marron) and the Calore Valley (Naples).

The finest chestnuts are steam-peeled and candied without SO2 (sulphur

dioxide), to produce a chestnut which has just the slightest hint of vanilla, with

no colouring agents or preservatives.

Agriland is the exclusive export distributor of Azienda Agrimontana S.p.A

which has rapidly become the leader in the Chestnut and Candied Fruit market

in Italy, boasting UNI EN ISO 9001- 2000 and 14001-96 quality certifications.

CHESTNUTS: soon in season!As soon as autumn arrives make sure this product, which is still largely underrated by younger consumers, takes pride of place in your window displays.

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SEASON


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Il Gelato AGRIMONTANATHE BASES: blends of natural ingredients for ice cream.At last, here is a range of products that can be used as ingredients

to produce genuine artisan ice cream:

Producing ice creams that are less cold, less sweet and contain less fat.

AGRIMONTANA offers a number of technical products, composed

of 100% natural ingredients and without mono- and di-glycerides of fatty acids.

• Neutro 5

• Base 50 (cream and fruit)

• Easy Weight (cream and fruit bases)

• Quick Weight (complete base for fresh milk

Stages of ice cream-making+85°C pasteurization

+4°C ageing

-6/-10°C icing

binding

-20/40°C freezing

-18°C storage

-10/-14°C consumption

KNOW-HOW

PRACTICAL INFO

Recipes are available on the website agriland@agriland. mc

The DOMORI booklet «THE WHOLE BOOK OF DOMORI » contains classic and speciality recipes.

For restaurants, basic recipes for Pacojet are available.

the whole book of domori

the way to use domori

mode d’emploi de domori

edition december 2011

choice of base type of manufacturer

ingredients use

NEUTRO 5 large volumes

no modification of recipes

DEXTROSE THICKENERS: carob-seed flour, xanthan gum, guar gum EMULSIFIER: citrus fruits fibers

identical to a conventional stabilizer

add 10% of sugar weight

BASE 50 for use with pasteurizers

DEXTROSE VEGETABLE FIBERS dehydrated glucose syrup FRUCTOSE thickeners

easy to use with small volumes

mixed with dry ingredients

EASY WEIGHT for use without pasteurizers

«quick & easy» to use by mixing with hot water

SUGAR

dehydrated glucose syrup

VEGETABLE FIBRES

dextrose

FRUCTOSE

thickeners

ideal for use with small quantities

ageing not necessary from a technological perspective


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ANNIVERSARY AGRIMONTANA’S

40th anniversary!The BEST OF: 11 Chefs, 17 recipes: “Petits fours”, Desserts, Festive “Buches”, Macaroons, “Galette”, Fruit Cake, Chocolates, Ice cream…

This “Best Of – about chestnuts” is a stylish little booklet designed to help you

prepare for autumn and the Christmas festivities with classic yet innovative recipes.

Ask Agriland for your copy of the Best Of recipe booklet!

11 CHEFS

17 RECETTES

11 C

HEFS

11 CHEFS

17 RECETTES

1 7 R E C E TT

ES

édi t ion

l imi tée

11 C

HEFS

1 7 R E C E TT

ES

édi t ion

l imi tée

The Diva Tart (2012 version) - Chocolate Chestnut with Walnut Liqueur by Meilleur Ouvrier de France, pastry chef Lionel LALLEMENT, in collaboration with his assistant Arnaud MACÉ.

04

Diva (version 2012) - Tarte Chocolat Marron à la Liqueur de Noix

Gamme Tarte

Recette établie pour 56 personnes COMPOSITION1- Pâte sucrée

2- Biscuit chocolat sans farine

3- Crémeux chocolat

4- Chantilly marron à la liqueur de noix

Débris de marrons

Glaçage chocolat

Recette établie par : Lionel LALLEMENT, Meilleur Ouvrier de France,

avec la collaboration de son assistant Arnaud MACÉ

NEW ORIGIN DOMORI : spotlight

on MOROGOROMOROGORO, of Tanzanian origin, the latest addition to the DOMORI range of chocolate “couvertures”.

MOROGORO is the perfect “couverture” thanks to its neutral taste is good for

many different uses and completes well the Domori professional range.

It is a Trinitario with the typical taste of cocoa without any of the flaws of

the Forastero (acidity, bitterness, astringency, etc.). Its aromatic profile is

unique and perfectly suited to dark chocolate.

100%, 68% and 56% offer spicy and woody notes

38% milk chocolate provides a primary note of cocoa

Recipes from Agrimontana’s 40th anniversary “Best Of - around chestnut” booklet

5 exclusive Recipes

for Chocolates

by Jean Paul HEVIN

and Christian VAUTIER

are available by e.mail

with all orders

of assorted Morogoro

chocolate couvertures* Discover the aromatic Morogoro profiles for your chocolate coatings and all your pastry recipes:

100% Morogoro Dark - Ref.00914



38% Morogoro Milk - Ref.00917


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THE WHOLE BOOKFROM DOMORI, version N°3A recipe booklet designed as a user guide for artisan pastry chefs and chocolatiers.

It contains all the basic recipes for creating cakes and chocolates - Pastries,

Biscuits, Creams, Ganaches - to help you get the most out of the AGRIMONTANA

and DOMORI professional range.

Un livret à la disposition des artisans : Mode d’emploi. “The Whole Book” has been updated to include the new Tanzania Origin, MOROGORO:

• 100%, 68% and 56% with woody and Chestnut notes,

• 38% chocolate with a primary note of cacao.

Thanks to its intense personality the Morogoro coating is ideal for all applications.

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LES GANACHES GANACHES

��

Recette calculée pour un cadre de 1400 g de

��

la crème et les sucres, verser progressivement

sur le chocolat haché (partiellement fondu pour

les chocolats au lait, fondu pour le chocolat blanc),

� ��

beurre, puis mixer et cadrer rapidement.

Cristalliser 48 heures dans une pièce avoisinant

16 °C à l’abris de l’humidité. Chablonner, détailler et

enrober.

��

��

cream and the sugars, gradually pour over the

minced chocolate (partially melted in case of milk

chocolate, melted in case of white chocolate), mix

��

and frame quickly.

Crystallize for 48 hours in a container at 16 °C free

from humidity.

��

LES GANACHES À CADRER GANACHES TO FRAME

CHOCOLAT UTILISÉ

��

CRÈME LIQUIDE

��

SUCREINVERTI SORBITOL

POIDS DECHOCOLAT

��

BEURRE

��

DOMORI NOIR 100 % ��00 %

480 g + 195 g sucre480 g + 195 g sugar

120 g 45 g 500 g 60 gr

DOMORI NOIR 75 %�� 75 %

480 g 150 g 45 g 645 g 80 g


480 g 120 g 40 g 700 g 60 g


490 g 90 g 30 g 730 g 60 g


490 g 90 g 30 g 730 g 60 g


470 g 80 g 20 g 780 g 50 g

DOMORI LAIT 50 %��50 %

420 g 80 g 20 g 830 g 50 g


320 g 70 g 30 g 960 g 20 g


320 g 70 g 30 g 960 g 20 g

DOMORI LAIT 51 %�� %

430 g 80 g 20 g 820 g 50 g

CHOCOLAT BLANC��

370 g 50 g - 950 g 30 g

��

Hacher le chocolat blanc bien fin. Bouillir la crème

fleurette. ��

une émulsion (liaison de l’eau et de la matière

��

� ��

��Filmer et laisser refroidir dehors

minimum 24 heures.

��

Finely mince the white chocolate, bring the whipping

��

a gummy core; pour the rest of the cream little by

little without losing the emulsion. Remove in stainless

steel mixing bowl, wrap in film and let it cool at

ambient temperature for at least 24 hours.

��

Hacher le chocolat lait bien fin. Bouillir la crème

��

noyau élastique puis verser le reste de la crème petit

à petit sans perdre l’émulsion. Débarrasser en bac

inox, filmer et laisser refroidir. Température ambiante

pendant 24 h minimum.

��

Finely mince the chocolate, bring the whipping

��

gummy core; pour the rest of the cream little by little

without losing the emulsion. Remove in stainless steel

mixing bowl, wrap in film and let it cool at ambient

temperature for at least 24 hours.

GANACHE CHOCOLAT BLANC WHITE CHOCOLATE GANACHE

GANACHE CHOCOLAT LAIT MILK CHOCOLATE GANACHE

��Whipping

cream 300 g

��

Domori White chocolate

+ flavoring 500 g

��Whipping

cream 500 g

�� Domori

�� 375 g

GANACHE POUR GARNIR LES MACARONS GANACHE TO FILL MACARONS

APPLICATIONS

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