Suggestions of personalization
To make flavourful products of bread and baker's shop, must only follow the simple instructions of conclusion of anyone of varieties COBOPA, but if therefore it wishes it, also it can personalize them to its taste or use them for the prescription elaboration rich. In addition, we suggested to him proves the diverse forms to enjoy varieties COBOPA: bakes, or directly to the plate sprinkled with olive oil, in toasted soft, flavourful hot sandwiches, etc. The most creative and bold professionals will be surprised of the fan of conclusion possibilities, as well as their excellent result in frying and other elaborations of kitchen. Remember: the one that only sells bread and baker's shop, only receives bread and baker's shop, increases the value added of its products!
Examples of personalization
- Brioches by means of simple cuts with knife or scissors, in ear, in rhombuses, to tips, before the fermentation or shortly before the baking, or doubling them in molds... is very easy to obtain different and attractive products from ours brioches. Its smooth flavour combines perfectly with any filling, cream, chocolate, skin... in the variety is the pleasure. Brioche with cream: To defrost brioche COBOPA and to make a deep longitudinal section. With cornete fluted in the sleeve, to fill up the cut with cream. To paint with egg and to ferment during 1 hour and average. To decorate with sugar or pinions and to cook to 195ºC during about 10 minutes. Sandwich of cream or truffle: longitudinally to cut like a sandwich brioche cooked. To fill up with cream and truffle and to dust sugar glass. Minicocas of fruits: To defrost brioche COBOPA and to laminate marzipan reduced and to decorate with candied fruit. To ferment during approximately 1 hour and average, to paint with egg and to decorate with grain sugar and pinions. Bake to 195ºC about 10 minutes.
- Croissants ####
- Magdalenas ####
Flavourful hot minisandwiches:
Precooked rolls COBOPA are opened longitudinally varied, fleas, minichapatas, internal fleas, and they fill up with: sobrasada, cheese, ham of York, bacon, salami... are placed in a tray covered with cover or transparent film. For the consumption, to bake briefly (5-6 minutes) to discharge temperature(210ºC) or to toast in double slide plate or toasted sandwich maker.
Conclusion in frying:
- Pepitos: Using precooked bread, the pepitos do not absorb oil, and nor if it wants they need to go through egg. To cut an end of a precooked roll COBOPA, to drain of crumb and fill up with chicken broth with tuna and hard egg. To cover again with the cut end introduced the other way around and to hold with a small stick. To fry to 180ºC during 2-3 minutes.
- French Toast: With a precooked bread, can be elaborated flavorful French toast which they will be more substantial than with cooked bread and will not absorb oil. The piece is sliced, and it is introduced in sweetened milk until it gets wet well. The slice slips slightly, it goes through dangerous egg and it is fried by both parts to 180ºC during 1-2 minutes. One slips on grid, and one dusts off with mixed grain sugar with cinnamon.
- Berlinas: To ferment during 1 hour brioches small COBOPA. To fry to 180º during 2-3 minutes (to give the return to average frying). To slip the oil in grid and to arrange on paraffin paper. To let generously cool, fill up with jam and dust sugar or to fill up with sweet cream and to cover with soft chocolate cover.
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Cobopa, S.L.
Carretera de la Albufera s/n
46820 Anna (Valencia)
tlf: 96 221 04 00 / 96 221 04 11
fax: 96 292 20 24
cobopa@cobopa.com
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