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decorated cookie Roof Tips Valuable Tips and Techniques

Biscoito degradê

A melhor técnica para decorar seus biscoitos!

Para começar essa preparação do melhor jeito, faça aquela massa de biscoito irresistível!

Por aqui escolhemos a paleta de tons laranja e amarelo, mas você pode escolher as cores da sua preferência para realizar essa técnica!!

Para produzir, basta você escolher as cores e coloca- las em saquinhos e ir colocando intercalado nos biscoitos. Depois é só espalhar as cores com uma espátula, ficando com esse efeito perfeito na sua produção de biscoitos! 🤩

Quem aí gostou dessa dica? Coloca aqui nos comentários se ficou com alguma dúvida.

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Tips Valuable Tips and Techniques

Grafitti Cake

Aprenda a forma mais fácil e surpreendente para decorar seus bolos!

First step:

Prepare seu bolo como preferir, depois é só escolher a cobertura que vai aplicar sobre o bolo!

Second step:

Escolha um estêncil que combine com a ocasião desejada.

Third step:

Você pode utilizar nossa gordura vegetal ou o spray impermeabilizante para aplicar sobre o estêncil antes de colocar no bolo!

Quarto passo:

Escolha quais cores do corante em spray você vai querer aplicar. Depois é só colorir o seu estêncil sobre o bolo e retirar o estêncil assim que finalizar e arrasar nas produções!

Não mancha o bolo, não marca e proporciona um bolo incrível, diferente e surpreendente.

Gostou dessa decoração? Coloca aqui nos comentários o que achou ou se ficou com alguma dúvida!

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Chocolate Roof Tips Valuable Tips and Techniques Revenues

Pão de mel Decorado

Aprenda a forma mais fácil de decorar seu pão de mel!

Depois que você fizer o seu pão de mel, cubra-o de chocolate e deixe secar.

Quando já estiver totalmente seco, você pode escolher um bowl da sua preferência ( só não esqueça que ele precisa ter tampa).

Adicione os confeitos de Miçanga e uma das cores da nossa linha SHINE dentro do bowl.

Depois é só colocar o pão de mel, colocar a tampa e balançar até que o brilho tenha criado uma cobertura completa para o seu doce.

Fácil e lindo, não é mesmo?

Agora coloca aqui nos comentários o que achou dessa dica e se ficou com alguma dúvida!

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decorated cookie Tips Valuable Tips and Techniques

Iceberg Chef Tip: Watercolor Biscuit

Check out this amazing technique for decorating cookies!

First step:

Once you have prepared your cookie, use our royal icing which is very white to apply on top of it.

Second step:

Choose which colors you will apply on the cookie (prioritize colors that match), then just dilute the Liquid Gel dyes in an alcoholic solution and with a brush apply this little mixture over the icing.

Third step:

To finish and leave it with an even more special touch, you can choose one of the glitters from our SHINE line to sprinkle, spray or even do like us and use Nacarado Ouro diluted in an alcoholic solution to create the splash effect.

Did you like this technique to color your cookies? Put it here in the comments if you have any questions.

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Mothers Day

Mother's Day with Iceberg Chef

Mother's Day is almost here and to inspire you with amazing and perfect recipes to make and sell at this time of year, we have produced a very special catalog that you can access here for free!

Available on the link below:

https://iceberg.com.br/wp-content/uploads/2022/04/mime-sua-mãe-com-amor-da-confeitaria-2.pdf

Enjoy and comment here for us, what's your favorite mother's day recipe 🙂

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Valuable Tips and Techniques

Mold Release Spray Tip

Far beyond cake batter! Iceberg Chef Mold Release Spray can make your day-to-day easier with different preparations✨

Check out other applications of this product that you may not know about yet:

1️⃣Perfect to grease your frying pan when making omelets, potato rosti and pancakes, without leaving your recipe greasy!

2️⃣For easily rolling brigadeiros and sweets without leaving any aftertaste.

3️⃣To grease your mold before baking cheese breads, quiches and pies. So you don't run the risk of your snacks sticking to the pan ✨

Tell us, do you also use Mold Release Spray for other purposes?

Share this tip here in the comments😉

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Valuable Tips and Techniques

Tips and Techniques

When the subject is meregue, it is essential to know the variations and their differences! especially for those starting in the confectionery world.

There are 3 main types of meringue, they are: Italian, Swiss and French.

Italian meringue is made with sugar syrup. As soon as it reaches the ideal temperature of 120ºC, it goes to the mixer with the egg whites in snow until it cools down and reaches the meringue point! it is ideal for producing marshmallows.

The Swiss meringue, known to be the most stable, is made from egg white syrup with sugar, which must be on the fire until all the sugar is dissolved, then this mixture goes to the mixer until it reaches the sweet spot! this meringue is perfect for decorating cakes, pies, cupcakes and making meringues! It is ideal for blow torches, in addition to having greater durability.

The Frances meringue is known for being the easiest and most traditional! just place the egg whites and sugar in an electric mixer and beat until you reach the desired point.

This type of meringue is the least stable, but it's great for baking desserts.

We hope you enjoyed the tips!

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Valuable Tips and Techniques

Valuable Tips

When it comes to seasoning chocolate, many confectioners are still in doubt!🤔

Do you know what tempering is for?

The fat in cocoa butter can form different crystals when cooled. Among all crystals, only the so-called beta V and beta VI are stable and have the ideal melting point for chocolate. Tempering is the technique responsible for creating these stable crystals in the chocolate ensuring shine, resistance, ideal texture and the famous SNAP when we break a well tempered chocolate!

Today we are going to introduce you to some different ways to spice up your chocolate✨

1️⃣Table

Method done in marble stone with the aid of spatulas suitable for chocolate, in which the melted chocolate must be poured, spread and with the spatula moving the chocolate in order to create stable crystals until it reaches the ideal temperature for working.

2️⃣With Cocoa Butter

In this method, instead of creating stable crystals in the chocolate, the crystals themselves are added directly through cocoa butter, facilitating and speeding up the tempering process.

Known as one of the most practical and fastest methods.

3️⃣Manually

Technique that consists of melting the entire portion of chocolate and then reserving 2/3 kept in a bain-marie with almost cold water, and 1/3 of chocolate kept in a bain-marie with lukewarm water.

You must add the heated chocolate directly to the chocolate that has been cooled, and stir continuously until it creates stable crystals and reaches its ideal temperature.

One of the most time-consuming and delicate methods!

Furthermore, it is also possible to season with Mycryo and by Silk method.🍫

It is noteworthy that the ideal temperatures to work are:

White chocolate 28°C/29°C

Milk chocolate 30°C

Dark chocolate at 31°C🍫

Tell us here in the comments, which method do you use?