Recetas Ipet 89 Especialidad Alimentación

05/10/2016

04/10/2016

QUINOA BALLS
RECIPE

RAW MATERIALS AND WEIGH
Beetroot 600 g (21,16 oz)
Carrot 330 g (11,64 oz)
Rice Flour 200 g (7,05 oz)
Quinoa 150 g (5,29 oz)
Egg 120 g (4,23 oz)
Gluten-free breading 105 g (3,7 oz)
Garlic 40 g (1,41 oz)
Salt 40 g (1,41 oz)
Nutmeg 2 g (0,07 oz)
Pepper 1 g (0,04 oz)

PRODUCTION PROCESS
• Rinse the Quinoa seven times.
• Cook the Quinoa until it boils.
• Grate the carrot and beetroot and chop the garlic.
• Once the Quinoa is cooked, mix it together with the other vegetables and the egg.
• Add the rice flour.
• Add some salt, pepper and nutmeg.
• Make the Quinoa Balls and bread them afterwards.
• Bake them for 30 minutes at 180º / 356º F.

04/10/2016

QUINOA MUFFINS
RECIPE

RAW MATERIALS AND WEIGH
Water 3,000 g (105,82 oz)
Butter 60 g (2,12 oz)
Sugar 60 g (2,12 oz)
Egg 60 g (2,12 oz)
Cornstarch 40 g (1,41 oz)
Rice Flour 20 g (0,7 oz)
Milk powder 12 g (0,42oz)
Quinoa 10 g (0,4 oz)
Dark cocoa powder 6 g (0,2 oz)
Salt 1 g (0,04 oz)
Baking powder 0,6 g (0,02 oz)

PRODUCTION PROCESS
• Put the Quinoa into a bowl and rinse it seven times with 2,800 g (98,77 oz) of water. Strain the Quinoa after each washing process.
• Put the Quinoa into a saucepan and add 200 g (1,05 oz) of water.
• Cook 25 minutes until the Quinoa softens and the non-absorbed water evaporates.
• Put the egg, butter and sugar in the electric mixer bowl, then beat them and gradually add the remaining ingredients (Quinoa, cornstarch, rice flour, milk powder, dark cocoa powder, salt, baking powder) until they become a homogeneous dough.
• Place 4 aluminum cupcake liners with 4 paper liners inside on a baking tray and divide the dough.
• Bake for 50 minutes at 180º C / 356º F.
• Pack them in individual cellophane bags.