Bernardi diving arm kneader in the confectionery - Recipes

Finest Confectionery Recipes That Benefit from Bernardi Diving Arm Technology

Following the overview of the technical advantages of Bernardi machines, today we want to dive into practice. Here are three recipes that demonstrate how the diving arm technology makes a difference:

Recipe 1: French Macarons

Macarons require a perfect mix of almonds, egg whites, and sugar. One challenge is to achieve the right consistency without losing the air in the egg whites. With the Bernardi diving arm machine, the egg whites are gently incorporated into the almond-sugar mixture. This preserves the airy structure and gives the macarons the right consistency.

Ingredients:

• 100 g almonds, finely ground
• 100 g powdered sugar
• 2 egg whites
• 50 g granulated sugar

Recipe 2: Puff Pastry for Croissants

Making puff pastry is an art in itself. The Bernardi machine helps knead the dough evenly without overburdening the delicate fat. This keeps the dough layerable and allows easy rolling later on.

Ingredients:

• 500 g flour
• 10 g salt
• 50 g sugar
• 20 g fresh yeast
• 300 ml milk
• 250 g butter (for incorporation)

Recipe 3: Light Sponge Cake

Sponge cake requires particularly gentle handling. The batter must remain airy to achieve the typical volume. The Bernardi machine ensures with its diving arm movement that the batter stays light and spreads evenly.

Ingredients:

• 4 eggs
• 120 g sugar
• 120 g flour
• Pinch of salt

Each of these recipes shows how the diving arm technology of Bernardi machines opens new possibilities for confectioners, offering unmatched quality and precision.