Fraccaro Spumadoro Pasticceria Fraccaro – Aroma Spumadoro – Focaccie – Pancakes – Crostoli – Panettoni – – Avvenice^ Sweets

Pasticceria Fraccaro – Fraccaro Spumadoro – The Art of Home Baking Since 1932

In 1932 Elena and Giovanni Fraccaro opened the Fraccaro Spumadoro bakery within the medieval walls of Castelfranco, laying the foundation of a baking tradition which was destined to become famous. Alongside its popular bread, this small bakery soon started to be known for its cakes with such great appreciation that a second bakery was opened in Borgo Pieve, just after the end of the war. The new bakery specialised in the making of fragrant focaccie, panettoni and sponge cakes (plum-cake).

Aroma Spumadoro – Focaccie – Pancakes – Crostoli – Panettoni

The original recipe of 1940 used to prepare our desserts is still today proposed in its full version: a blend of citrus essential oils mixed with a mixture of aromas in water. Excellent for making focaccia, but also crostoli, pancakes and much more, thanks to your creativity.

Normally it is used in these proportions: the 100 ml bottle equal to the preparation of 3 kg of flour, we recommend 1/3 of the content for each kilo of flour, then you decide whether to give more or less fragrance to your dessert, increasing or decreasing doses.

Important

Before using the product it is strongly recommended to shake the bottle well. It contains no preservatives and only natural dye (turmeric, is a genus of plants of the Zingiberaceae family, therefore 100% vegetable).

Recipes Pasticceria Fraccaro Spumadoro

Donuts

1 kg dl soft parmesan flour, 4 eggs, 250 g of sugar, 150 g of sultanas, 200 g of butter or margarine, 3 sachets of baking powder for cakes, 200 Q of milk, 10 g of salt ¢ 33 ml of Aroma Spumadoro.

Frittelle

1 liter of milk, 400 g of soft wheat flour, 10 g of salt, Mix with polenta. When it has cooled, add 3 eggs, 100 g of sultanas, 200 g of sugar, 1 sachet of baking powder for cakes and 33 ml of Spumadoro Aroma to the dough. Mix everything and form the pancakes to be fried.

Torciglioni Biscuits

1 kg of soft wheat flour, 5 eggs, 250 g of sugar, 200 g of butter or margarine, 50 g of ammonium bicarbonate, 200 g of milk, 10 g of salt and 33 ml of Aroma Spumadoro.