How to choose the best roscón de Reyes?
How to choose the best roscón de Reyes?
Rules to follow to choose the best Roscón de Reyes.
Although we see some very nice and uniform roscones, the industrial roscones are prepared months ago and thawed just a few hours ago.
Do not be fooled by its appetizing appearance, you have to learn to differentiate an artisan from an industrial one.
Follow these tips that the artisan baker Moncho López has offered us, Mother Yeast Organic Bakery and you will know how to distinguish a good roscón from an industrial one at a distance.
Weight.
"All the industrial roscones are very loaded with yeast, with gasifiers and they are very swollen.
They are roscones that weigh little and have a lot of volume " - Moncho says.
If the client is not fixed, at first sight and with equal volume, they might seem craftsmen, however, those who are artisans practically weigh twice as much.
Durability.
An artisan roscón has a short duration, a day or two approximately.
In contrast, the industrial that is full of preservatives, dyes and stabilizers to endure much more.
"To give us an idea of what I say, it is enough to know that there are large suppliers of industrial roscón that manufacture the pieces during the month of August".
Plastic bag.
So that the roscón is kept from August until Christmas they put it inside a plastic bag.
"The roscones that go in plastic bag very possibly have not been elaborated that night, but they have been frozen almost certainly, during months", Moncho explains.
Uniformity.
As in almost all products "When you see a game of roscones and you observe that they are all perfectly equal, symmetrical I would say, it is a clear symptom that the elaboration is mechanized.
While the different forms: one more elongated, one more round or more chubby at the end ... are indications that they have been formed and bowled by hand. "
Natas
This is a world apart.
"We do it with a cream of 38% of fatty matter mounted with 150 grams of sugar glass per kilo, then place it on the cold roll so that the cream does not fall and period, we do not add anything else.
And that should be all the cream of the world. "
With the industrial roscón they do not use cream.
The cream of 38% is very expensive, and they replace it with chantilly (which is a product of low quality) or for a preparation called 'vegetable mix' which is more or less the same as a margarine.
"But once assembled it forms a whitish paste, that worked with sugar gives a texture similar to that of the cream that nevertheless leaves in the mouth an oily film, like oil, which soaks the palate and does not allow to taste anything" - Add Moncho
Poor in fruits.
The most expensive of the industrial roscón are the ingredients, while the price of the artisan product is labor.
"That's why artisans do not skimp on produce and that's why they are pieces that tend to have more fruit, more sugar, more almond ... because what really costs is 10/12 hours of the person who is working on the roscón".
Preservatives
If the roscón comes in a plastic bag and in a beautiful box but When we look at the ingredients we see that there are preservatives, stabilizers and that it lasts a long time, we distrust, it is sure that it is an industrial product.
Images: Organic Bakery Mother Yeast
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