Alfajor is ours!
Believe it: despite being the “hermanos” official desert, alfajor was not born in Argentina. The recipe, whose name, in Arabic, means “filled”, has multiple origins and influences: it came up, many centuries ago, from the Muslins occupation of the Iberian Peninsula and can, therefore, be considered an Arabic recipe, but with Spanish origin. Phew!
MULTIPLE INFLUENCES DESERT
Since the beginning of its production, alfajor is made of almonds or almonds essence. Previously, the sweet was made of hazelnuts and honey, but has been thru several modifications and was influenced by different gastronomies, until it became the desert with the flavor and format that we know today. The alfajor we consume nowadays is made of more than one layer – baked – of dough that should have, necessarily, besides the almonds essence: sugar, flours, eggs and a touch of lemon. For the filling, always generous, a good “dulce de leche”. And for the topping, melted chocolate and/or icing sugar.
Although “dulce de leche” is closely connected to Argentina, alfajor was filled with this ingredient long before being introduced into the blue and white flag country. It became popular over there because, by the end of the 19th century, a French chemist that lived in the country decided to start a small manufacturing facility of the sweet, brought the recipe from Europe and counted on the help of his family members on the production line. Now, also famous for selling and consuming the desert are countries like Chile, Uruguay, Peru and other Latin American nations, including Brazil.
MACHINES MAY BE FUNDAMENTAL FOR WHO WANTS TO MAKE ALFAJORS
For those who already belong or wish to get in the artisanal alfajor or other confectionery products market, it’s highly recommended the use of equipment that support your production on a larger scale. The acquisition of a machine with wire cut system for the alfajor dough, for example, that doses and cuts the “little biscuits” and another dosing machine for filling can not only speed up the production, but also optimize the work and sales, besides avoiding waste. Another advantage of the machinery use for alfajor production is that it will be quite useful to standardize the product, which will make the job even more professional and attractive.
As such, Bralyx offer high quality solutions developed by specialists considering the needs and goals of the confectionery sector. Drop Top 400-450, for example, is a multifunctional machine that gathers dosing, depositing and wire cuting systems and that can easily optimize the production of cookies, petit fours and many other products such as: macarons, éclairs and even cheese bread. Yet the semiautomatic dosing machine Dosalyx Mini is ideal for filling, decorating and even dosing sweets and pies.
Machines for confectionery are fundamental when it comes to performance, not only for small productions, but also for bakeries, supermarkets, sweet shops and cafés. It is also important to keep in mind that the installation of a machine like this requires appropriate space infrastructure and, for its operation, it is necessary that the people who will be using it have the required technical skills.
DO YOU WANT LEARN MORE ABOUT FOOD PROCESSING MACHINES FOR ALFAJOR & COOKIES? CLICK HERE AND TALK TO OUR SALES TEAM!