Recipes

Shared
Estematerial is a collection compiled by consumers of
Alfa products, who kindly provided their successful recipes,
[Link]
were abbreviated to preserve the privacy of each one.
Our special thanks to all the collaborators who
participated in the recipe registration of Cooperalfa, of which I can
intern Roselie cites the nutritionist Patrícia Garcia.
I was also able to contribute with recipes intended for bakeries, and that
now they are part of this traditional recipe swap.

Eng. Chemical Cézar Augusto Mattei

Baking Specialist

Chapecó
August/2004

ALPHAREGIONALCOOPERATIVE
(49)3217000
Fernando Machado Street, 258D P.O. Box 91
CEP89803-900 Chapecó/SC
[Link] sale@[Link]
Indiec 04

7 Cappuccino Cookies
7Classic Biscuit with Olive Oil . . . . . . . . . . . . . . . . . . . . . . .
7 Cornmeal Cookie . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cream Cookie with Coconut 32
7Mantecal Biscuit.......................26
Cake with Raisins
7 Brown Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 07
7BolodeAmor of Pieces . . . . . . . . . . . . . . . . . . . . . . . . . . .
7CoffeeCake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Carrot Cake
Coconut Cake
Fubá Cake in Love
7 Cornmeal Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7OrangeBall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7OrangeCake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Lemon Cake
7BlenderCake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
7Butter Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Corn Cake
7Bolo Modern . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7Bolo Prestígio................................................38
7SurpriseBall...42
7BoloSuspiro ... 06
 05

7Paschal Dove . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7Coconut Cuca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Calabrese Folio
7 Pie Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
22
7 Puff Pastry with Jubá Confectionery . . . . . . . . . . . . . . . . . 51
7Crazy Nega . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7Crazy Nega
7 Sweet Filled Breads..............................27
7 Potato Bread Rolls with Catupiry . . . . . . . . . . . . . . . . . . . . 36
7 Pumpkin Peel Bread......................28
7 Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7 Sponge Cake
Sweet Bread
French bread with Alfa-Mix ................. 48
French Bread with Jubá Bakery 49
French Bread Long Fermentation ................. 50
Bean Paste............................35
Coffee Pavê......................................12
Bean Salad
Banana Cake with Crumble ............... 10
Banana Nanica Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7 Quick Savory Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Speakup 06

Ingredients
76 clear in snow
71 cup of sugar
71 cups of butter
71 cups of milk
72 cups half of wheat flour Delis
71 tablespoons of baking powder
lemon or orange zest

Preparation Method
Whip the egg whites until stiff and set aside.
Beat the sugar and butter until creamy. Add the milk and the Delise and beat.
[Link].
Bakeniapreheaetdovenfoarpproxm
i aetyl30mniuets.

Coverage
71 cups of coconut
71 cups of water
71 cups of sugar
Boil until thickened and after the cake is baked, poke it with a fork and add the topping.

J.R.
New Brasília Line
Quilombo/SC
BrownSugarCake 07

Ingredients
75 eggs
73 cups of sifted brown sugar
71 tablespoon (well filled) of butter
71 tablespoons (heaped) of cream
71 cups half of warm milk
73 cups half of wheat flour Jubá
71 small spoons of ground cinnamon
71 little ground cloves in powder
71 tablespoons of baking powder
cuca topping farofa

Preparation Method
Separate the egg whites, beat them until stiff peaks form, and set aside.
Beattheeggwhiteswithbrownsugar,andaddbutter,cream,cinnamon,andthe
crushed. Then add the milk, the Jubá, and mix [Link] the yeast.
andmixagain.
Pourthecontentsintoagreasedandflouredmold,andtakeittotheoventobake.
Yields12to15servings.

M
R.R.
Line Jump Memories
Quilombo/SC
CakeofdeFubá 08

Ingredients
73 eggs
72 cups of sugar
73 tablespoons of butter
71 milk cup of 250 ml
71 cups of wheat flour Jubá
71 cups of corn flour Jubá
71 cups of corn starch (maizena)
71 tablespoons of baking powder
73 tablespoons of grated coconut

Preparation Method
Separate the egg whites, beat until stiff peaks form and set aside.
Beat the gems with the sugar and the [Link] the milk, the flours.
Amazena, or cocoralado, clarify the snow and the baking powder.
Takhoteoveobntake.

M
R.R.
Line Jump Lament
Quilombo/SC
ModernSpeech 09

Ingredients
71 cups of sugar
72 cups of wheat flour West Flower
72 eggs
71 cups of milk
7 1/2 teaspoons of salt
7150 grams of butter or margarine
71 package of vanilla pudding
71 tablespoons of baking powder

Cooking Method
Sift together the Flour from the West, the baking powder, the pudding, the salt, and set aside.
[Link],oneatatime,beatingconstantly.
Combinedryingredientsm , ixingwiththemilka,ndbeaw
t el.
Place in a round pan, greased and floured.
m
B
anaiko4m
edv0oeafrtniues.t
Yieldsabout16servings.

N.S.
Barra Grande - Santa Cruz do Timbó
PortoUnião/SC
 10
Youbrananfiasrway
Ingredients of the Dough Farofa Ingredients
74 cups of wheat flour 72 cups of wheat flour
Flower of the West West Flower
7 and 1/2 cups of sugar 72 cups of sugar
71 cups of milk 71 cups of milk
7300 grams of margarine or lard 75 tablespoons of lard
71 tablespoons of Royal yeast 71kg of banana to make the
72 gems layers of the pie

Dough Preparation Method Preparation Method for Farofa

Melt margarine (or lard), Put the Flower of the West together with the
put the sugar, the yolks, and the yeast. other ingredients (except for the
Add the Flower of the West banana) and mix until reaching the point of
putting in the milk, kneading the mixture. farofa (rub your friendship as if)
The dough should be like a masswas ofwashing his hands, without giving much
pasta strength not to fall apart
Immediately after, let it rest for 15. eblst"oalfi"orlaf.
minutes.

Grease the mold with lard and sprinkle with Flor do Oeste. Roll out the dough with a rolling pin.
[Link],finishing
aboudtsY
elim
[Link]
[Link] ti
sem
nut30iskeat tinda,m skueac2dieof

.SC
.A
.
Barra Grande - Santa Cruz do Timbó
PortoUnião/SC
LiquidatorSword 11

Ingredients
72 Eggs
71 cups of wheat flourDelis
71 cups of cornmeal Jubá
71 cups of sugar
71 cups of milk
7 1/2 cups of oil
71 tablespoons of baking powder

Preparation Method
Beat Delise and Jubacom with the other ingredients in the blender.
Pour into a baking dish and take to the oven to bake.

To Increase
S
[Link]
sgpbhtnfoaeuktifrgi
When it is already baked, make holes with a toothpick and pour 1 cup of juice over it.
orangeonotpohtfecake.

A
.K
. .R
[Link] Maria
Chapecó/SC
Paved Café 12

Ingredients
71 tablespoons of instant coffee Alpha
71 cup of water
71 years of cream delight
71 cans of condensed milk
73gems
71 tablespoons of cornstarch (maizena)
71 pack of cornstarch cookies

Preparation Method
Dissolve theAlfaCafé and cornstarch in water. Place this mixture in a saucepan.
together with the gems and the condensed milk. Mix well and heat over low heat.
When it comes to a boil, cook for another 2 minutes, turn off the heat and add.
cream delight. Line a mold with a layer of cookies and another layer of cream
perpaerdenyrtalculonim
tnigpehtlteshapT
[Link]
dayhofterohD [Link] thtcihocoaeslptnirkeolscroefbeans.

A
.K
. .R
[Link] Maria
Chapecó/SC
 CoconutCake 13

Ingredients
75 eggs
72 cups of sugar
74 cups of wheat flour
71 coconut milk can
71 glass (of coconut milk) of whole milk
71 tablespoons of chemical baking powder
7250g of margarine

Preparation Method
Combinealtheremainingingredientsinthemixeruntilthemixtureishomogeneous.
Clear in a greased form and take to the oven to bake at medium heat.
.setunm
i54ot04rof

Coverage
71 cups of sugar
71 cups of water
71 pack of 50 g of chocolate-covered

Put the ingredients in a saucepan and boil for about 2 minutes. Pour over the cake.
[Link]

[Link].
Leader Neighborhood
Chapecó/SC
 14
ToratSalgadaRápida
Ingredients of the Dough Filling Ingredients
71 cups of oil 71 cans of peas
72 cups of milk 7500 g of minced meat
72 ½ cups of wheat flour 74 cloves of garlic
Delis 71 medium onion chopped
73 eggs 72 diced tomatoes without seeds
71 pounds of grated cheese 72 chopped boiled eggs salt to taste
7 years ago 72 tablespoons of fondor
71 tablespoons of soy sauce
71 tablespoons of oil

Preparation Method
Mix the other ingredients in the blender, starting with the liquids.
thereserve.
Frythegarlicandonioninoiluntilgolden,addthegroundmeatand
Sauté well. Then add the broth, soy sauce, and salt (if necessary) until
mix well, add the other ingredients, sauté a little more and set aside.
Inagreasedandflouredmedium-sizedpanp,oualryeorthfedougha,notheorthfe.
filling (preferably cold) and finally another layer of dough like
Topping. Take to the oven medium to bake for approximately 30 minutes.

.M
P
B
T
..
gnK
ieht tsi rC
hB
.
Chapecó/SC
 CakeoftheManteiga 15

Dough Ingredients Topping Ingredients

74 eggs 71 cans of condensed milk
72 cups of sugar 7100g of cocoralado
72 tablespoons of butter 71 tablespoons of margarine
74 tablespoons (coffee) of vanilla sugar 71 cups of whole milk
74 cups of wheat flour Delis
74 teaspoons of Royal baking powder
7180ml microwave Method of Preparation for the Topping
Boil the milk with the red coconut and the
margarine, until the coral color gets soaked
Dough Preparation Method
.erutxm
i eht ht w
i doog
Put the eggs and sugar in the mixer. Add the condensed milk. When
butter and vanilla sugar, and beat Ifwellmixed,turnofftheheat.
dargdA
[Link]
2irof With the help of a fork, poke the cake that
Delis, it's okay to obtain a dough it should already be roasted, and spread the
of m rif [Link] coverage on obolo.
slowly the milk remains and beat for more
4 minutes. Mix the baking powder and
mix with a spoon, stirring Observations
manually. If the coating has the consistency
Pour the dough into a greased pan and mole,thickenwith1tablespoonof
endklipshw
rtP
.D
soiutel cornstarch
Bakneiaperheaetdovenof3r5ot40 The measurement cup for this recipe is the
minutes in average temperature. Dceuatxplr.

[Link].
redaeL.B
Chapecó/SC
 16
IspokeLoveofStones
Dough ingredients Preparation of the Syrup
76 clear 72 cups of orange juice
71 pinches of salt 72 cups of sugar
7½ cups of margarine
71 cups and a half of sugar Mix the ingredients, bring to the fire, and
76gems 1.0m
seornfutilboititel
71 cups of cornstarch
cornstarch
71 cups of wheat flour Jubá
71 tablespoons of baking powder

Preparation Method
[Link]
atrnifdveyrulnit,tsalw
eghthgeitsedibohP
eutaegtrphae,r
Beat the eggs with the sugar and the margarine until well [Link] to the
u,báJ h,cratsnorcelttila
Place in a floured and greased pan. Bake in a medium oven for 25
minutes. Spread the hot syrup over the still warm cake. Let it cool and cut into
m
ietnoitaraperpehtdnasgnivreM
[Link]
i

M
C
T
..
São Brás Line
Quilombo/SC
 17
LeafntdhG
eoodCfoolness
Ingredients of the Dough Ingredients of the Filling
71 tablespoons of sugar 7300g of sliced chorizo
7½ tablespoons of salt oregano to taste
725g of fresh biological yeast
71 cups of water to reach the right consistency
750g of grated Parmesan cheese
75 cups of wheat flour Delis
76 tablespoons of margarine
71gema

Preparation method
aonutinrsMantydi.,eatsw
xluahisnapetcglo,aneIlr,eirt
qA iudli.dd4abetsploonsom
f aghnrtaeirw
,an,eadrhtegeadrtcheC
[Link]
Delis, and you save the dough.
Letitgrowfor10minutes.
Unroll the dough, brush with the remaining margarine, and cut into triangles. Fill with
calabresa, roll the tip for the ends. Brush with beaten egg and sprinkle with oregano.
gdoenl.luintor2m 0ohn,verfsuntB iiake
The preparation time is 2 hours and yields about 50 units.

S.C
.C
.
hpesoJ t n i aS
Guarujá do Sul/SC
 18
Totradebananananica
Ingredients
75 nanica bananas
72 teaspoons of ground cinnamon
73 cups and a half of sugar
71 cup of milk
74 cups of wheat flour Delis
712 tablespoons of margarine
71 teaspoons of vanilla
71 tablespoons of baking powder
76ovos
7 spreadable margarine

Preparation method
Grease a pan with butter and place the peeled and sliced bananas in
slices at the bottom. Sprinkle cinnamon and 1 cup of sugar and set aside.
Inamixerp,utheeggst,hemargarinet,hemilkt,heDelist,hevanilat,he
remaining sugar and finally the baking powder. Beat until you get a smooth dough.
homogeneous.
Pour over the reserved bananas and take to bake in a medium preheated oven,
[Link],[Link]
i efor
Paerokp5tm
inea0srtnaidbuey2sloetvin5ruigts.

S
.C
.C
.
hpesoJ . tS
Guarujá do Sul/SC
 NeGaMaLuCa 19

Ingredients of the Dough

71 cups of warm water
72 eggs
71 cup of cocoa powder
72 cups of sugar
73 cups of wheat flour Jubá
72 tablespoons of baking powder
71 cups of oil

Dough Preparation Method

Beat the egg whites until stiff, and gradually add the other ingredients, leaving the jig.
phoenm
yu,atdgsreuiplrxnaF
tliandbakeovm
eruem
[Link]
mediumfor40minutes.

Topping Ingredients
76 tablespoons of milk
72 spoonfuls of sugar
73 spoons of margarine
73 tablespoons of cocoa powder

Method of Preparation of the Topping

gnirrits ,erifehtotgniB
r
After it's ready, pour it over the baked cake.

B
.L
.
[Link]
Chapecó/SC
Orangecake 20

Ingredients
72 cups of sugar
71 cups of margarine
76 eggs
72 cups and a half of wheat flour Jubá
72 tablespoons of baking powder
72 cups of orange juice

Preparation Method
Separate the egg whites and set aside.
Beat the egg yolks with the margarine and sugar. Add the juice and the Jubá, beating until
[Link]
Beat the egg whites until stiff and mix into the batter. Finally, add the baking powder.
Pourinot agreasedformandbakeinameduimovenfor40
minutes.

B
.L
.
[Link]
Chapecó/SC
Buntow
pisastel 21

Ingredients
74kg and 400g of wheat flour Delis
712gems
7300ml of cachaça
7280ml of oil
7144g of sugar
72 liters of milk
740g of salt

Preparation Method
Take a kilo of Delise flour and add it to a bowl.
Beattheeggsandaddthemtotheflouralongwiththeotheringredients.
Combine the mixture and keep adding the remaining flour until it becomes a
very firm consistency.
It yields 8 kg and 320 g of mass.
The preparation time is 30 minutes.

R
M
.V.
[Link] Maria
Chapecó/SC
Pizza 22

Ingredients
75 kg of wheat flour Delis
7150g of sugar
775g of salt
7400g of lard
74 eggs
730g of dough enhancer ("bread booster")
7150g of fresh biological yeast

Preparation Method
Inabowal,ddDelis.
Then add the yeast, the strengthening agent, the salt, the sugar, the eggs, and mix.
Then add the fat and knead well.
After the well-kneaded dough, divide it into equal parts making balls the size of a
Orange.Letthebalsrestfor20minutes,coveredwithplastic.
oatvodiyrnigou.t
Open the dough, place it in a baking tray, and take it to the preheated oven for
Approximately 20 minutes at a temperature of 180 to 200 degrees.
Remember to poke holes in the dough before going to the oven to avoid bubbles.
Itmakesabout80pizzas,andthepreparationtimeis1hourand20minutes.

R
M
.V.
[Link] Maria
Chapecó/SC
Sponge Cake 23

Ingredients
71kg and 200g of wheat flour from Flor do Oeste
(if using Delis or Jubá, replace 200g of flour with cornstarch)
71kg of sugar
71 liters of eggs
750g of baking powder
7350ml of water
770g of emustab
7300g of chocolate (if you're going to make chocolate sponge cake - if that's not the case,
replace chocolate with wheat flour

Preparation Method
N
WF
hotaeldbw
[Link],ir
Add the eggs, the sugar, the water, and beat for 5 minutes.
Add the emulsifier and the yeast, and beat for another 5 minutes.
Pour the dough into a medium shape and place it on the fire for 35 to 40 minutes.
temperature from 180 to 200 degrees Celsius.
Provides 6 layers of sponge cake (layers for the making of cakes).
The preparation time is 1 hour and 20 minutes.

R
M
.V.
[Link] Maria
Chapecó/SC
 CakeandCofee 24

Ingredients of Roll Cake Filling Ingredients

77 eggs (whites separated) 73 tablespoons of instant coffee Alfa
78 tablespoons of sugar 72 tablespoons of sugar
71 pinches of salt 7 1/2 cups of whipped cream
77 tablespoons of wheat flour
Flower of the West
Preparation method
Preparation Method Mix the Alfacafé and the sugar in a pan, with
2 tablespoons of water.
Dress up the snow, add the gems. Leave on low heat until the sugar dissolves well.
ehtxM
[Link]
i1rof boiling for a few minutes.
minute. Add the salt and the flour from the West Flower
Wait until it cools and add the whipped cream, mixing.
emisturebem. well.
Divide into two greased molds and bake for 15.
minutes at 180°C.

Ingredients of the Cake

71 tablespoons of starch Cut a circle from one of the baked doughs (about 18 cm)
)hcratsnroc(nroc (diameter) and set aside.
72 tablespoons of coffee Spread the cream over the other cake, cover with the leftovers from the first, and
aA
efublos 1cm
2eavlm
[Link]
71 shallow cups of sugarRoll the cake with the help of a damp cloth, and then cut it.
72 gems sliced rocambole with a thickness of 6 mm. Line a pudding mold with them.
73 cups of milk Separately, dissolve the gelatin in two tablespoons of water.
73 teaspoons of Inasaucepanm , ixcornstarchA
,lfacafésu,gaer,ggyolkasnda
pnoaivuw
oeanlgdtrfelderelatbilotifmkliG
. raduayladdhteremaninigmkliothtecornsatrchmxiutreand
73 cups of whipped creamcook, stirring until it [Link] the gelatin stirring until it dissolves.
7½ cups of walnuts mix well.
snacks Put it in a bowl and wait for this cream to become almost firm.
Combinethechoppednutsandusetofilthelinedbakingpan.
theslicesofroclake.
[Link] tw
hotveri
Yield for 10 people.

R
M
.V.
[Link] Maria
Chapecó/SC
 BiscuoFitfábu 25

Ingredients
7350g of wheat flour Delis
75 eggs
740g of baking powder
7350g of half flour Jubá
7250g of sugar
74g of salt
7200g of margarine for cake
7 Guava paste or black plum

Preparation Method
Inabowm l, ixtheDeliswheafltouJr,ubácornmeal,ndtheotheinrgredients.
(etsapavaugssel
Knead well until it becomes a very consistent dough.
[Link]
With the palm of your hand, apply pressure to the dough.
Place pieces of guava paste or plum on the other side of the cookies.
gdoenlha.reyt2elm
0utionC
°ftaueprat,eophevadtranetoTtake

R
M
.V.
[Link] Maria
Chapecó/SC
 BiscuoM
itr antle 26

Ingredients
7250g of hydrogenated vegetable fat
7250g of sugar
7250g of wheat flour Delis
Guava jelly

Preparation Method
CombinetheotheringredientswiththeDeliseose,xceptforthejelya,ndkneadwithyourhandsuntil
mhakoemogeneom
usxuietr.
Make small balls and press them lightly with your hands.
Make a depression in each one, and place a little bit of jelly in the center.
Place the cookies in a baking tray without greasing, leaving space between the pieces to
ogw
[Link]
Preheat the oven to 180°C, and bake the cookies until they are firm. The cookie
ow
[Link]
ldelabenotdhouls ti
Itmakesabout300gramsofcookiesandthepreparationtimeis1hour.

Tip:You can make the cookie thinner, putting the guava paste along its length.
andbftilohtsdiesappylnigpresureahtepitohftecookeoij,ninightem
w
t osdies.

R
M
.V.
[Link] Maria
Chapecó/SC
 Stuffed Pastries 27

Dough Ingredients Filling Ingredients

730g of fresh bioball ferment 7500ml of milk
750ml of lukewarm water 735g of wheat flour Delis
775g of butter 72 gems
775g of sugar 75ml of vanilla essence
74g of salt 7Sugar to taste
72 eggs
7500g of wheat flour Topping Ingredients
785ml of hot milk 74 tablespoons of water
7150g of icing sugar
Preparation Method
Before preparing the dough, dissolve the yeast in lukewarm water and let it rest for 5 minutes.
Inabowlm
, ixbuterwithwarmmilkL
. eticoolabitandthenaddthe
sugar, salt, eggs, and dissolved yeast, mix well. Gradually add the Delis, and
Knead until you obtain a smooth dough that comes away from the hands. Let it rest for 40 minutes.
During this period, prepare the filling by mixing Delise with the other ingredients in a saucepan, and
rrits ,taw
oehl revoerum
txehit taeh
After resting the dough, roll it out into a rectangle of 30 by 65 cm. Spread the filling on the
half of the fabric, along the length (the longest side). Fold the half of the fabric.
filled, and cut into strips of 2.5 cm. Twist each piece three or four times, and secure one of the
tips. Roll like a snail, holding the other tip underneath.
Place in a greased baking dish and let it rise for 50 minutes. Preheat the oven on heat.
medium(180°C),[Link],removefrom
oven and let cool.
For the icing, gradually mix the water with the powdered sugar, stirring until a cream is obtained.
[Link],putalittleofthetoppingovereachbreadroll.
Yields 30 units, and the preparation time is 2 to 3 hours.

R
M
.V.
[Link] Maria
Chapecó/SC
 28
Moranha Cascade Bread
MM
r. V
.(.preseninthisfamilyfor8years)

Ingredients
7110g of pumpkin peel 73 eggs
73 tablets of biotechnological ferment 73g of ground cinnamon
a)ptas(herf 745g of unsalted butter
7100ml microwave 76g of salt
724g of sugar 71 cans of condensed milk
7380g of wheat flour Delis

Preparation Method
Washteoarngepches,olpandcooT
[Link],ndaibenrlaisntd,er
reserve.
Dissolve the yeast in the milk, add the sugar and 110 g of Delis (± 1 cup).
Mix, cover, and let it rise for 30 [Link] the eggs, cinnamon, the butter,
osaka, the thick shell, the condensed milk and 220 g of Delis
(±2cups).
Mix until the point of kneading. While kneading, add the remaining Delis (± ½ cup).
Prepare enough for two molds of 30 x 12 cm.
Letitrisefor30minutes.
B
avnem
atrgkte21o40m
p8to0u3eatfr°C
5onfirues.t
The preparation time is 1 hour and 20 minutes.

R
M
.V.
[Link] Maria
Chapecó/SC
 Herb Bread 29

Ingredients
75g of biological yeast 7100ml of oil
nisatn(tdry) 750g of grated cheese
7250g of wheat flour Delis 75g of salt
7225ml oven droplet 76g of oregano
715g of powdered milk 71st for brushing
71 cup of natural yogurt

Preparation Method
Mix the yeast with the Delise reserve.
Add the other ingredients to the blender, then transfer the mixture to a
bowl.
CombinetheDeliscomwiththeyeasta,ndmixwel.
iuntesir ti telnadhotlcahw
C
tiovre
Distribute the batter into greased English cake molds, and brush with beaten egg.
Sprinkle a little oregano on top.
Letitriseforanother15minutesandbakeinapreheatedmediumovenfor40.
minutes until it turns golden.
otyhpoeniIpfurensifeug,rboutsiretgapnfoacorhselbvyir,ae,sli,
chopped olive.

R
M
.V.
[Link] Maria
Chapecó/SC
 Sweet bread 30

Ingredients
730g of fresh biological yeast 76g of ground cinnamon
750ml of lukewarm water 748g of sugar
78g of salt 775ml oven delight
73 beaten eggs 765g of butter at room temperature
7550g of wheat flour Delis environment
73 green apples sliced.
cooked

Preparation Method
Dissolve the yeast in warm water and wait five minutes.
Mix the milk with the sugar, the salt, and half of the butter. Add the yeast and the eggs, mix.
[Link]
bowl or basin, cover and refrigerate for two hours.
OnasurfacesprinkledwithalitleDelisro,oluthecolddoughintoarectangleof
size 30 x 40 cm. Spread the remaining butter in the center of the apricot. Fold one of the sides
hoetfdouenagvlhi,odhnroetifdoughuncovehF
[Link]
shape it to obtain 3 layers of dough interspersed with butter (like in a dough)
(rolled out), and roll the dough again into a rectangle of 30 x 40 cm. Place the dough in a
gnarebcidlw
ankilghsactdpo,rilv,edroaw
nfghroadet,ircplhendiftr
night.
Divide the dough into two parts. Roll them out on a floured surface to obtain two rectangles.
ndapirtshcaetT
m
w
[Link]
sngtm eihltC m
x35c2deut.
formingaspiral.
Place apple slices in the middle of each one and sprinkle with sugar and cinnamon. Cover with a cloth and
[Link].
It makes 24 small breads, and the preparation time is 24 hours.

R
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[Link] Maria
Chapecó/SC
 SaidwithPasses 31

Ingredients
7125g of butter
7250g of sugar
73 separated eggs
74g of lemon zest
74g of orange peel zest
755ml of milk
7250g of wheat flour from Flor do Oeste
711g of chemical baking powder
750g of raisins
715g of emustab
712g of powdered sugar

Preparation Method
Beatthebutterwiththesugarandaddtheeggyolksuntillightenedwiththezest.
Combine, alternating, the milk, the West Flower, the yeast, and the emulsifier. Incorporate.
ts litnusetw
ihgeehtyw
olls

Spread a layer and sprinkle with a little bit of Flor do Oeste. Put half of the
batter in the mold and then add the raisins.
Complete the remaining dough and bake in the preheated oven at 180°C for 40 minutes.
After cooling, unmold, sprinkle with powdered sugar, and cut into pieces. The time
6m
0sinP
[Link]

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[Link] Maria
Chapecó/SC
 32
Biscuocitroconuntatacao
Dough Ingredients
7350g of cream
7350g of sugar
76gems
750g of sal ammoniac
7200g of corn starch
760ml melt-in
Wheat flourDelisaté the point (± 1kg)

Preparation mode
Inabowal,ddthestarchandpaortthfeDelA
is. ddthesugathr,eggyolksa,ndthe
NH
[Link]
atM
[Link].l
Gather well, adding gradually, the rest of the Delis.
Make the cookie model as you wish.

Topping
76clear Inapanp,lacetheeggwhitesandthesugar.
7360g of sugar liunt,ylnatoctnsgirrits,erifhetovretiHtae
7cocoralado for sprinkling aw ystam r.
Beat the mixture to a meringue point. Strain
nheitcoesaknidhew
[Link]
Dica Cooper Alfa Itwilbereadywhenitfinishesdrying.
FlowerSetiverofOesteemhouse,useitinthetotalmixtureofstarchandDelis.
Flor do Oeste has already been developed for cakes and cookies and dispenses with starch.

R
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[Link] Maria
Chapecó/SC
 33
ClassB
iciscuw
ititB
huter
Ingredients
730g of fresh biological yeast 750ml of white wine
(2tablets) 710g of salt
76g of sugar 750ml of olive oil
750ml of water 7 coarse salt for sprinkling
7440g of flour
oftheWest

Preparation Method
Dissolve the yeast in 3 tablespoons of warm [Link]
a cup of Flor do Oeste, enough to bind the dough. Cover and let it sit
growforanhour.
Place the remaining part of the Flower of the West on the surface of the table where it will be worked.
mix the yeast mixture, the remaining water, the wine, the salt, and the olive oil, and
knead until you obtain a smooth and elastic dough.
Make a ball, and with a knife, cut the surface in the shape of a cross. Cover it and let it be.
growforabout1hour.
Knead the dough and place it in a greased baking tray with olive oil. Poke the surface with
.antospfkidvera,cedtorsaler
Drizzle a thread of olive oil, and let it rise for another half an hour.
m
30.ne2sou(ritf0aevdm
C
°hpineratg)hi-B niake
Makes 6 servings, and the preparation time is 2 hours.
Tip
gnogbeorfavsolrf het vyarotwyaonut fI
sageandorsemayrsoupchla(oppeY
d.)oucanspnirkeglernobraclkvoiels.
about cookies. When placing the olives, puncture the spot where they will go.

R
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.V.
[Link] Maria
Chapecó/SC
 Inthfeaithothffederation 34

Ingredients for the Salad Ingredients for the sauce

7450g of cooked blue beans 71 cup of cream
othteotoht 7½ tablespoons of lemon juice
72 carrots cut into sticks 71 cups of mayonnaise
7250g of dark grapes, without 71 tablespoons of white vinegar
seeds 7½ teaspoons of mustard
72 tablespoons of parsley and
green onion
71 tablespoons of oregano

Preparation method
Mix the cooked Blue bean, the carrots, the grapes, the green onion, the parsley, and the
oregano in a large bowl.
Inasmablowcl,ombinethewhippedcreamandthelmonjuicem
, ixingwel.
Add mayonnaise, vinegar, and mustard, mixing until a cream forms.
ashtw
[Link]
goh
Finally, arrange the salad on the serving dish and drizzle with the dressing. Serve.
served with hot bread rolls.
The preparation time is 15 minutes, and the yield is for 6 people.
Tip
You can replace the grapes with thin slices of apple.
CooperalfaNote:
AccordingtotheAuréliodictionary,theterm'aldente'meansfood(rice,pasta,etc.)cookedonlyuntilthepointof
which still has some consistency from when it was still raw.

R
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[Link] Maria
Chapecó/SC
 Bean Pie 35

Ingredients
71 tablespoons of vegetable oil
71 small grated onion
71 crushed garlic cloves
7½ teaspoons of hot sauce(*)
71 pinches of salt
7½ teaspoons of ground cumin
7200g of cooked and drained carioca beans
7½ cups of heavy cream
7½ tablespoons of vinegar or lemon
Red bell pepper and parsley for decoration

Preparation Method
To make the paste, heat the oil in a [Link] the onion and garlic, and sauté.
m
ebyeht litnusetunm
01irof
bulbeean,dsaufoé1m
trom
reniuet.
Blend the butter in the processor or blender with the cream and the vinegar,
[Link],anddecorate
eppep l leb ht w
i
ItcanbeservedwithFrenchfries.Thepreparationtimeis15minutesandthe
serves 8 people.
CooperalfaNote:
(*)The author refers to the 64g bottle sold of the Jimmi brand. The typical dish of Mexican cuisine is
cooked with coriander, diced tomato, chopped onion, salt, sugar, Tabasco pepper in August.

R
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[Link] Maria
Chapecó/SC
 Potato dumplings with catupiry 36
extraídodoarquivodecitaçõesAlfa
Ingredients
78 cups and a half of tea of flour 72 eggs (90 gr)
trigoDelis(935gr) 72 tablespoons of margarine (90 g)
73 medium boiled potatoes (350 g) 72 tablespoons of fresh yeast,
73 tablespoons of sugar (45 g) g06fosrab2ro
71 teaspoons of salt (14 gr) 71 cup of 250 g of cream cheese
71 cup of tea of milk (100 gr) creamy
Preparation method
Dissolve the yeast in slightly warm milk and set aside.
On the side, mash the potato and mix the margarine into the puree while it is still hot.
Inalargebowpl,lacetheDelism , akeaholeinthemiddleandaddthemilkmixture.
niyllaudrgriS
t .tsaeyehthtw i
minutes. Add the sugar, the eggs, and the salt, and mix a little more in the center of the bowl.
Becaenurofecdiptlroitsuanlw
tchteyL
iaedy.a,lhdstepuer.
potato mix all the ingredients in the bowl until a consistent dough is obtained.
Knead the dough until it becomes smooth and homogeneous. Separate into balls of dough that
weighabout110grams,flattenthemtoathicknessof1cm,andplace½
tablespoon of cream cheese in the center (about 15 g). Carefully close the edges, securing them
[Link].
Place the mass balls in a raised form and let them rise for 40 minutes to 1 hour, in a warm environment.
peodcrtorm f sod(tarfcovedrw W
h.c)tipastlheneardyb,urshte
dam w [Link] lucoftksherdnbfthoengaitge
obhm
eatdrostofB p1elho2dr8aunem
v0i1taeC
nk°5toefr,suit
Y aodb1easodlrv25m
[Link] oirtshapneirtsdear,s
hours,frommanufacturingtobaking.
CooperalfaNote:
Catupiryisjustabrandofcreamycheesecreatedin1911byMárioSilvestrine,atthehydromineralresortof
Lambari, in Minas Gerais. The choice of the brand is due to the fact that catupiry means 'excellent' in Tupi-Guarani.

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 Cocoa 37

extraídodoarquivosdecitaçõesAlfa
Dough Ingredients
78 cups of wheat flour 71 teaspoons of salt
Deli 72 tablespoons of biological yeast
73 gems pnbeasogkitw
2fnsor(h)edsrf
71 tablespoons of sugar instantaneous)
71 cups and a half of milk

Filling Ingredients Ingredients of the Syrup

76 tablespoons of grated coconut 71 milk glass
71 sugar cup 71 sugar cup
72 spoons of margarine cinnamon powder
72 clear coconut shavings, or grated coconut for decoration

Preparation Method
Dissolve the yeast and sugar in the slightly warm milk and set aside. In a bowl, stir the
mixture of flour and salt to not affect the yeast, and make a hole in the center to incorporate
hteohtenrigerdenT
[Link]
fr enedtm
klm
,ixiandkneadulonibantiga
the mass is smooth and homogeneous. Let it ferment for ½ hour, protecting the mass from drafts.
Wheltiedoughsrieps,reparehtnilegfibybeanitghteggwhetise,nhtesugarndbuetburtienlcitomes
creamy.
After the dough has risen, remove the excess gas and divide it into two parts. In a greased mold,
fat and a little of Delispol scattered, line the bottom and edges with half divided and set aside
remaining to make small rolls of approximately 4 cm in diameter
[Link],makea½centimeterthickslice,putthefillingin
[Link]
litnuesir teldnadm
elhotesaG
er
.setunm 0i2rof
Whbeliaknipgre,pahrteseyrupbybonilghtniegredeinushtncilktenedandspreoadtnhisem-biakedcake.
[Link]
tngiinkliprs
Put the cake back in the oven until fully baked, let it cool, and then serve.

ietM
taotsuA
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Cooperalfa - Chapecó/SC
(49)321-7145
 SpeechofPrestige 38

extraídodoarquivodereceitasAlfa
Dough Ingredients
73 cups and a half of tea of flour 71 cups of milk
Trigo Flower of the West 75 eggs
72 cups of sugar 73 tablespoons of margarine
71 cup of cocoa powder 71 tablespoons of baking powder

Filling Ingredients Topping Ingredients

71 milk cup 71 cans of condensed milk
7½ cans of condensed milk 71 liters (same measure as before) of milk
72 tablespoons of sugar 72 tablespoons of margarine
71 pack of 50g of cocoralado 710 tablespoons of cocoa powder
72 tablespoons of cornstarch
Chocolate shavings for decoration
Preparation Method
Separate the egg whites from the yolks, beat them until stiff and set aside. In another bowl, combine the sugar and the egg yolks and
Margarine. Mix well and add the milk, the flour from the West and the cocoa powder. Beat in the mixer.
[Link],addthebeateneggwhites,andfinallythebakingpowder.
chemistry. Lightly mix and bake in a molded shape and sprinkle with West Flour. Take
m
.2es5nm
yuapotxirelm
oatrfouvm
erdiheat
W
htechablksianekigphbnleorticpyngh,boW
[Link]
filling in the middle of the baked cake.
Prepare a sauce by bringing all the ingredients to a boil, except for the starch, and keep stirring constantly.
Whenitbeginstoboil,addthestarchalreadydissolvedinalittlemilkandkeepstirringuntil
orm
fgboaidreoiugC
[Link]
cohatcrohseicaontvlgi.s

Tip
To keep the cake moist inside, moisten both halves of the cake with milk before filling it and
store it in the refrigerator after it's ready.

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Cooperalfa - Chapecó/SC
(49)321-7145
 39
BisctuihnC
ietappuccino
extraídodoarquivodecitaçõesAlfa
Ingredients
73 cups of wheat flour Flower of the West
71 cups of sugar
72 eggs
7½ cups of chocolate sprinkles
71 cups of margarine
71 tablespoons of instant coffee Alfa
72 tablespoons of cocoa powder
72 tablespoons of powdered milk
7½ teaspoons of salt
71 teaspoons of ground cinnamon
71 teaspoons of baking powder

Preparation method
In a bowl, beat the margarine and add the sugar and eggs, mixing until
homogenize and reserve.
Inanotherbowl,sifttogethertheWestFlower,theyeast,thechocolate,thecinnamon,the
mkliandsa.A
tl ddtheAflacaféothtemxiutreandthentohtemargarniecream.
mixing [Link] the chocolate sprinkles, being careful not to break them
little pieces.
Shapethecookiesbyplacingspoonfulsofdoughongreasedhands.
shape to obtain flattened balls. Pour the dough into an ungreased baking tray,
ocw
m
4lephdB
roeasw
[Link]
Bakeat150°Cforabout20minutes,letcoolandserve.

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(49)321-7145
CakeoftheQueen 40

extraídodoarquivodecitaçõesAlfa

Ingredients
71 tablespoons of baking powder
71 cups of oil
72 peeled carrots
74 eggs
72 cups of sugar
72 ½ cups of wheat flour Flor do Oeste

Preparation Method
Peuvteyrhntbieglndexrochletfw
phtW
[Link]
Then place the mixture in a bowl and add the flour and yeast.
chemical.
Spread the mixture in a greased pan and bake in the oven.

PATRÍCIA GARCIA
Cooperalfa - Chapecó/SC
(49)321-7133
 LemonCake 41

extratakenfromtheAlfaarchives

Ingredients
7½ cups of margarine
71 ½ cups of sugar
74 eggs
72 cups of wheat flour Flor do Oeste
71 tablespoons of baking powder
71 tablespoons of grated lemon peel
7¼ cups of milk

Preparation Method
Mix the margarine and sugar and gradually add the eggs. Add the flour.
flour, lemon zest, oil, and baking powder.
Grease the pan and place in a preheated oven.

Coverage
75 tablespoons of sugar
74 tablespoons of lemon
ckheintedanldupiB
nohbatlcuegokivret

PATRÍCIA GARCIA
Cooperalfa -Chapecó/SC
(49)321-7133
Saysurprise 42

extraaddedtodirectoryandexA
it lfa

Cake Ingredients Ingredients of the Syrup

74 eggs 71 cups of water
71 tablespoons of margarine 71 cups of sugar
72 ½ cups of sugar
72 cups of coconut milk
72 cups of corn flakes Preparation method of the syrup
72 cups of milk lboiaotrugashethw
tirew
hetatngB
ir
71 cups of wheat flour Jubá toobtainwirepoint,andbook.
71 tablespoons of baking powder
powdered chemical
750g of grated Parmesan cheese
71 pinches of salt

Cake Preparation Method

Beat the eggs with the margarine in the blender.
Add the sugar and the milk and beat a little more.
Add the remaining ingredients and beat.
Place the dough in the mold containing the sugar syrup.
3om
0B
[Link]

PATRÍCIA GARCIA
Cooperalfa - Chapecó/SC
(49)321-7133
 Orangecake 43

extraídodoarquivodereceitasAlfa

Ingredients
74 eggs
72 cups of sugar
71 cups of orange juice
71 tablespoons of baking powder
72 cups of wheat flour from Flor do Oeste

Preparation Method
[Link],theflour,andtheothers.
nigeardlevns,[Link]
Mix everything well and bake in a hot oven.

Coverage
Orange juice
71 cups of sugar
cakehnoagtpdoivuerH
lbhw
oiuteai

PATRÍCIA GARCIA
Cooperalfa -Chapecó/SC
(49)321-7133
 MilionCake 44

extraídodoarquivodeReceitaAlfa

Ingredients
72 cups of corn flour Jubá
72 cups of wheat flour Jubá
71 cups of oil
71 cups of milk
73 eggs
71 tablespoons of baking powder
72 cups of sugar

Preparation Method
Mix the two flours, Jubá, with the other ingredients and put it in the oven to bake.
opt onm
aicponw
derenad ugsra enklS
ipr

PATRÍCIA GARCIA
Cooperalfa -Chapecó/SC
(49)321-7133
 45
Cakeofthedrunkenlove
extraídodoarquivoderecitaAlfa

Ingredients
72 cups of cornmeal Jubá
72 whole eggs
72 cups of milk
72 cups of sugar
71 cups of wheat flour Delis
7½ cups of oil
71 pinch of salt
71 tablespoons of baking powder
72 tablespoons of fennel
7 spreadable margarine
7½ cups of orange zest for decoration

Preparation Method
Put the milk, the oil, the aJubá, the aDeliseos and the other ingredients in the blender and
beat,addingfinallythefennelandthechemicalpowderyeast.
Unroll a heart-shaped form, sprinkling with a little Jubá.
Bahm
cktaekateeduim
em
t paofeuarptorxm
i3yeam
0ltniues.t
Decorate with orange zest.

PATRÍCIA GARCIA
Cooperalfa -Chapecó/SC
(49)321-7133
 Wegotothemall 46

extraídodoarquivodereceitasAlfa

Ingredients
73 eggs
71 ½ cups of sugar
71 cups of cocoa powder
7½ cups of oil
72 cups of wheat flour Jubá
71 cups of boiling water
72 tablespoons of baking powder

Preparation Method
Mix everything, beating slowly and pour into a mold greased with butter.

Hot
72 tablespoons of margarine
72 tablespoons of milk
75 tablespoons of cocoa powder
75 tablespoons of sugar
,taehehtnostneidergnieht llaP
tu
Pour while still hot over the baked cake.

PATRÍCIA GARCIA
Cooperalfa -Chapecó/SC
(49)321-7133
 ColombP
aascal 47
Dough Ingredients
74 ½ cups of wheat flour Delis (500 gr) 79 gems (180 g)
73
73 teaspoons of dry baking yeast (10 grams) tablespoons of margarine (100 gr)
7½ cups of tea of milk (90 ml) 71 tablespoons of rum essence (4 g)
78 tablespoons of refined sugar (125 g) 71 half-bitter chocolate bar chopped (200 g)
7½ teaspoons of salt (5 g)
Preparation Method
Place all of the flour in a bowl, and with a spoon, make a hole in the center of the flour. Pour all of the
fermentwithateaspoonofsugar(6.5g)andmixwithabitofflouraround,makinga
mound in the center, which will serve for the fermentation of the 'sponge'.
Add the milk at room temperature (if the day is hot) or slightly warm (if the day is cold) to the
flour center, mix gradually with the surrounding flour, in order to obtain a homogeneous paste. Leave
fermentforapproximately30minutes,coveredwithplastictopreventdryingout.
With the sponge formed, start a new phase by mixing the flour around with the sponge and the others.
nigerdsevn,rigthtechocB
[Link]
rohtesponge.
With the dough well mixed, it should be placed on a smooth, floured surface for kneading.
Just stop when it becomes smooth, homogeneous, and very soft, just like modeling dough.
[Link]
Close the dough and mix with your hands, so that the chocolate is well distributed.
Divide the dough into 2 pieces (the dough yields 2 Colombas) to place them in a suitable mold for
Dove (the shape should resemble a dove, but it is very similar to a butterfly or a clover)
Distorted). Inside the mold, there will be a larger tube of mass, which will give rise to the central part, and two smaller tubes.
hw
teohw
dtneoshigvtse,nfrhciew
.lli
Takoetaoclsedcupboadro(ernvorinmeo(cn)rotvew
fm
rahtnc,ip)adestleonf1rt2hoteulns,rit
roasting point, where it will be ready for the topping (the dough should not exceed the edges of the mold).
Coverage
7½ cups of wheat flour Delis (50 gr) 71/3 of a teaspoon of ground cinnamon (0.7 g)
71 cup of sugar (135 g) 73 tablespoons of colorful sprinkles (30 g)
72 clears (60 gr) 72 cherries
Final Preparation
Combinethesugarandtheeggwhites,stiringweluntilthesugardissolvesA
. ddtheDelis,stiringuntilforminga
pA
[Link]
[Link]
a spoon or piping bag (to make a thin layer). Decorate by sprinkling colored sprinkles over it.
coverage. Make the pigeon eye by placing the cherry on the 'head' of the apricot (sink it so the cherry doesn't pop out).
Bakeintheovenatmedium-low(180°C)for40minutes.

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Cooperalfa - Chapecó/SC
(49)321-7145
 French Bread with Alfa - Mix 48
saofcB
lra'tIakeyr
Ingredients
How much kg ofAlfa-mix to use:
713g of instant yeast or 40g of fresh yeast
7570g of cold water or 540g if it is fresh yeast Shortfermentation:
3 hours at 25°C
Preparation Method
Pour theAlfa-mix flour along with the instant yeast. If using fresh yeast,
.astltpaoicletetalvie
Mxihtedoughandeltkineadbysteiflonolwspeedfor1mniueotl,osennigtuip.
mixing and facilitating the absorption of water. Start by adding half of the water with the mixer on, and the
gradually add the remainder in the form of a stream.
Set the mixer to high speed, and monitor its performance. If you are using the yeast
nasdoehitrw
,fm
tishaetindgprom
[Link]
It's too late, otherwise the poorly mixed yeast will leave the bread stained.
When kneading to acquire a smooth and homogeneous surface, do the veil test as follows: remove
iliunt,psitngreifyhouw
rytlightiltihcterdoutgnoashdfecpia
[Link]-whpipedel,tbeataeltilmoreuntlrieacheshtedesriedetxutre.
Remove the dough, shape it into 2 kg blocks, and let it rest on the table for 5 to 10 minutes.
minutes, protected with plastic to prevent drying. Take each block to the divider, in order to obtain
oltngphiashethm
ew
tiofonedp,heamsgr67sngw
ghdiouieofsecpi
ubirtsD
i.eceiphcaestlov3otm
o2F
r
pointing down, and let it ferment in the cabinet for 2 to 5 hours of rising, as per the
ambient temperature. You will know it is at the baking point when you press the dough with your fingertip.
llw
ikm
raeht ,sregnifw
T
o
degrees for the turbo type, or 230 in the case of the ballast.
Make the cut on the top of each dough, in the longitudinal direction, with the blade slightly inclined.
T
[Link]
[Link]
Bake the bread by adding steam right afterwards. Maintain a controlled temperature around
21o02C
°t0or1u8bor0t1C °o,7n0 wait for 15 to 20 minutes. You will know that the breads
they will be baked when the base of the bread is firm and colored. The yield is 23.4 loaves
m
x.-aiA
flofkgrpe
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Cooperalfa - Chapecó/SC
(49) 321-7145
 French bread with butter 49
Gohtebakeyr
Ingredients
ForeverykgofJubáBakeryuse: 713g of instant yeast or
75g of sugar tsayehserf of40g
77g of lard or 10g of margarine 720g of salt
710g of powdered improver 7590g of cold water or 560g Shortfermentation:
3 hours at 25°C
mcoersfrofrent
Preparation Method
Clear the aJubáBakery dough mixer together with the salt, sugar, the conditioner, and the yeast.
nisatn(atvodipalcniogtinotpohtfesuIaf)[Link],tvfoaetlirs.t
Mxihtedougha,ndehltemxierbeatolneonolwspeedfor1mniueut,npacknigand
niagw
tiaflcbeiarbtsoS
[Link]
toeighfaw
lheam
rteixoainerdg,[Link]
hm
[Link],artefam lorW
[Link],tnadlgurial
Switch the mixer to high speed and monitor its performance.
whentiaddy,eatsehsrfnugisearyoufI
It is important that it is not posted too late, otherwise the poorly mixed yeast will leave the bread stained.
When kneading to acquire a smooth and homogeneous surface, perform the veil test as follows: remove a
nm
adoerhis-fastiiliunt,psitngreihyw foutrhciterytslgdhecotufghipnadl
[Link],tbieataeltilongeruntlrieacheshtedesriedetxutre.
Remove the dough from the dough mixer, shape into 2 kg blocks, and let rest on the table for 5 to 10.
minutes, protected with plastic to avoid drying out. Take each block to the divider, in order to obtain
niaobtotdetusdjaseprm daolhm w
atdgrei6s7olngw
ghidoughieofsecpi
2 to 3 turns on each piece. Distribute each small mass on proper belts, with the 'seam' (sealing).
facing down, and let it ferment in the cupboard for 2 to 5 hours of growth, depending on the temperature
environment. You will know that it will be at the baking point when you press the dough with your fingertips.
thebrandwillreturntoitsplacewithlessintensitythanatthebeginning.Preheattheovento200degreesto
theturbotypeo,r230inthecaseothfebalast.
Make a cut at the top of each dough, in the longitudinal direction, with the blade slightly inclined in the direction.
outrlT [Link] nitB
.ertakheteberads
adnghieam
tsw ergthK
[Link]
lotcrlnuetopratuernd170ot
180°C on turbo, or 200 to 210°C on static heat, for [Link] knowwhatthebreads
they will be baked when the base of the bread is firm baked. The yield is 24 breads per
dukeJbgá[Link]
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Cooperalfa - Chapecó/SC
(49) 321-7145
 French Bread of Long Fermentation 50
htfeIsarbieradshop

Ingredients
7Except for the yeast, use the same ingredients described on the pages48
ou49fortheAlpha-mixedaJubáBakery,[Link] Longfermentation:here
Thelongerthefermentationtime,thefirmerthedoughshouldbe,reducingthequantiy. 12ho2sua5trC
°
[Link]
7Jar the yeast according to the growth time and climatic conditions.
The table below is for guidance purposes, but there may be variations due to quality.
fermentationtemperaturefluctuationsthroughouttheday.
Amount of instant (dry) yeast per kg of flour and rising time
Temperature Fermentation Time
Environment 2 hours 3 hours 4 hours 5 hours 7 hours 10 hours 12 hours 14 hours
15°C 18.0g 12.5g 9.0g 7.5g 5.0g 3.5g 3.0g 2.7g
20°C 16.0g 10.0g 8.0g 6.5g 4.5g 3.0g 2.7g 2.3g
25°C 13.0g 9.0g 7.0g 5.0g 4.0g 2.5g 2.3g 2.0g
30°C 10.0g 7.0g 5.5g 4.3g 3.0g 2.0g 1.7g 1.5g
35°C 8.0g 5.0g 4.0g 3.0g 2.3g 1.5g 1.3g 1.0g
NOTE: In the case of using fresh yeast (paste), multiply the values in the table by 3.
The additives that are present in the dough made by the procedures on pages 48 and 49 are
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Above this, the component that gives firmness to the mass (ascorbic acid, or antioxidant AI) will have
completely reacted, and the fitting of the pieces will be flattened. The guideline table below will provide
an estimate of the dosages of additives and will depend on their quality. If there is a
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TABLE2:Amount of oil improver (retarder) per kg of flour and growth time
Up to 5 hours 6 hours 7 hours 8 hours 9 am 10hours 11am 12hours 1PM 2PM
0.0g 0.4g 0.8g 1.2g 1.5g 2.0g 2.5g 3.0g 3.5g 4.0g
Note: The manufacturer's dosage is described in this table for 10 hours of fermentation.
Ifspecifieddifferently,makethenecessarycorrection.

Preparation Method
Followthesameprecautions
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Ingredients
ForeachkgofJubáConfectioneryuse: To flip through:
715g of salt 7800g of margarine for puff pastry
725g of refined sugar
7600ml of water

Preparation Method
Put all the ingredients in the mixer, except for the margarine for puff pastry, and
mix until you obtain a smooth and firm dough. Form a block and let it rest for 10 minutes
covered with plastic on the table.
Open with a rolling pin, flatten over the table with a rectangular shape. Add to the
layered margarine in 2 thirds of the same. Close the dough with a three-fold, or
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mass.
Roll out the folded dough with a rolling pin to obtain a single thinner sheet with 3
layers. Fold again 3 (the left third over the center, and the
third part from the right on the double layer), stretch the dough again with the roller,
obtaininganotherthinsheetwith9layers.
To finish, make a fold of 4, that is, fold the fourth left part of the dough.
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aocentrof,inishingthelasftoldofadoublelayeroveranotherdoublelayer.
This will result in a thick sheet of 36 layers, already available for use.
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Cooperalfa - Chapecó/SC
(49) 321-7145
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(49)3217000
Fernando Machado Street, 258D Postal Box 91
CEP89803-900 Chapecó/SC
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