June arrived, and at the end of this month, one of the most expected nights of the year is the 23rd, when we celebrate Sant Joan’s festival. We celebrate the beginning of summer, and it is the shortest and the most magical night of the year. Bonfires are lit, people dine on the terraces, streets or beaches with family and friends, fireworks are performed, firecrackers are launched, instruments are played, and people dance, but above all, the most desired are the sweets that are consumed throughout the territory Spanish.
In the Balearic Islands, we find a very typical and ancient dessert called menjar blanc which consists of milk, cornflour, sugar, cinnamon stick, lemon zest and cinnamon powder.
Catalonia and Castellón are of cocas, of multiple varieties, there are decorated with candied fruit, pine nuts, filled with cream, marzipan or chocolate and even pork scratchings. All of them share the basic ingredients of the brioche dough itself, flour, milk, yeast, sugar, a pinch of salt, eggs and butter.
Alicante also opt for coca, but with a more sailor touch since it is traditionally salty and filled with tuna.
In the area of Andalusia, pericones or white bath roscos are made, a typical sweet that contains flour, yeast, sugar, olive oil and eggs. For the glaze, icing sugar, egg whites and lemon juice are used.
And finally, in Galicia is made the called rosca, a typical dessert for which is needed flour, sugar, cream, eggs, yeast, a pinch of salt, anise liqueur, lemon zest and for decoration, cherries are usually used.
For the roscos, buns preparation, we have different mixes such as Brimix, Mix Brioix Soft to obtain tender and juicy brioches. We also offer for the fillings preparation a wide range of cream custards, cold-processed, hot-processed, baking resistant ready to use, ready to inject after cooking.
At Llopartec we have expertise in all kinds of mixes, improvers and tender pastry, always following the premise of the highest quality, and providing the best results to our clients.