Essential Blog

Nutrition facts and Directions in spanish

Start with the customer – find out what they want and give it to them.

Toasted Coconut Paletas by Sensatika

Ingredients

• Coconut Flakes La Tiendita 145g (0.32 lb)
• Vanilla 3mL (0.1 fl oz) (your preferred Deiman or Sensatika Vanilla)
• Sensatika Toasted Coconut Flavor 9mL (0.3 fl oz)
• Ice cream base 1.37 L (0.36 gal)

Directions

1. Empty the ice cream base and coconut flakes in a container. Mix until incorporated. 
2. Add flavorings and mix perfectly.
3. Once the ingredients are perfectly mixed, empty into the the mix into the 40x120 paleta mold, add the sticks and bring to machine (-15 to -20 °C / 5 to -4°F).  Let the paletas freeze, demold and put in bags.
4. You can decorate with Essential Coating and add shredded coconut, pecan, sprinkles or pistachio as topping!

Chocolate-Pecan Paletas

Ingredients

• Dutch Processed Cocoa  250g (8.8 oz)
• Pecan pieces 300g (10.58 oz)
• Deiman Vanilla Essence 6ml 
• Deiman Chocolate Concentrate 12ml (optional)
• Deiman Nut Essence 10ml
• Ice Cream Mix 4.3L (1.13 gal)

Directions

1. Empty the ice cream base and the cocoa into a container. Mix until they are well incorporated.
2.  Add the flavorings and mix perfectly. Finally, add the pecan pieces and stir.  
3. Once the ingredients are perfectly mixed, empty into the the mix into the 40x120 paleta mold, add the sticks and bring to machine (-15 to -20 °C / 5 to -4°F).  Let the paletas freeze, demold and put in bags.
   
4. You can decorate with Hielatto or Essential chocolate coating and add more pecan pieces as topping!

Avocado Ice Cream by Sensatika

Ingredients

• Natural Avocado 2 kg (4.4 lb)
• Condensed milk 2 cans (397 g=14 oz)
• Sensatika Avocado Flavor 24 mL (0.8 fl oz)
• Vanilla without color 10 mL ( 0.3 floz)
• Lime Green color (powder/liquid) to taste
• Ice Cream Mix 6 L (1.6 gal)

Directions

1. Blend the avocados, condensed milk and a portion of your ice cream base. 
2. Pour the blend in your container, add the flavorings (Avocado by Sensatika and Vanilla Essence), fill the container with ice cream base until you reach the 6 liters mark.
3. Add the Lime Green color until you reach the desired color. Add the mix to your ice cream machine at a temperature between -10°C and -15°C to achieve the 12 L of ice cream.  
   

Duvalin Paletas

Ingredients

• Ice Cream Mix 1 gal
• Strawberry pieces 350g 
• Dutch Processed Cocoa 50g 
• Deiman Chocolate Concentrate 5ml
• Deiman Vanilla Vainillol 15ml

• Deiman Creamy Strawberry Concentrate 8ml

Directions

1. Divide the ice cream mix into three parts (each 1.2L). 
2. In one third of ice cream mix, add the cocoa and the chocolate concentrate and mix until perfectly incorporated. Set aside. 
3. In another third of the ice cream mix, add the strawberry puree and the creamy strawberry concentrate and mix until perfectly incorporated. Set aside.
4. In the last third of ice cream mix, add the vanilla vainillol essence and incorporate perfectly. Set aside.  
5. Empty each third of mix into a squeeze bottle. In the ice cream mold, empty the strawberry flvored mix until it reaches one third of each paleta in the mold. Do not place your sticks just yet. Place in the machine until it freezes.
6. Once the strawberry part has been frozen, empty the vanilla mixture to cover another third of each paleta and place the ice pop sticks without using an ice pop sticks holder. Place in the machine until it freezes.
7. Finally, empty the chocolate mixture until you fill each paleta. Place in the machine until it freezes. Demold, place in bags and allow to mature for 48hrs.

Tropical Strawberry Paletas 

Ingredients

• Strawberries 3kg (6.6 lb)
• Sugar 1kg (2.2 lb) 
• Deiman Wild Strawberry Concentrate 30mL
• Water Based Ice cream and Ice pop stabilizer by La Tiendita 32g
• Water 

Directions

1. Mix stabilizer with the sugar. 
2. Blend your strawberries to create a puree. Pour into your container; add the stabilizer with sugar and Wild Strawberry Concentrate and incorporate.
3. Fill the container with water until reaching the 4.8 L (1.3 gal) mark and incorporate all the ingredients. 
4. Pour the mix in your ice pop mold. Freeze your ice pops in your ice cream machine following it's instructions.  
   

Mango Paletas

Ingredients

• Mango Puree 3L
• Sugar 1kg (2.2 lb)
  
• Deiman Mango Concentrate 30 mL
• CMC Powder by La Tiendita 7g
• Water

Directions

1. Mix CMC with the sugar. 
2. Pour the Mango Puree. Add the CMC with sugar and incorporate.
3. Add the Mango Flavoring Concentrate and fill with water until reaching the 4.8 L (1.3 gal) mark on your container, incorporate.
4. Pour the mix in your standard ice pop mold. Freeze your ice pops in your ice cream machine for 20 minutes.

Essential Brandy Ice Cream

Ingredients

• Ice cream mix 6L
• Deiman Brandy Concentrate 36 mL
• Raisins by La Tiendita 907g (2 lb)

Directions

1. Pour the ice cream mix in your container. Add the Deiman Brandy Concentrate and mix until it is well integrated.
2. Add the raisins and incorporate.
3. Pour this mix into your ice cream churn and take to your machine, leave in your machine until achieving a 30% overrun (usually 20 mins, but please follow your machine instructions).
4. Leave the ice cream hardened for 24hrs. You may add some chocolate coating drizzles to the ice cream to make it even more attractive!

 Marshmallow ice cream

Ingredients

• Essential Mix Ice cream & paleta dairy powder mix 7 L (1.85 gal)
• Butter Essence 10 ml (.34 fl oz)
• Marshmallow Flavor Sensatika 14 ml (0.47 fl oz)
• Mini marshmallows 200 g / (7.05 oz)

Directions

1. Mix all the ingredients (reserving the mini marshmallows) and pour your mixture into the churn.
2. Take the churn to the ice cream maker for 20 minutes.
3. Unmold the ice cream and layer it into the container, adding the mini marshmallows to each layer, and continue until all the ice cream is used.
   

Mexican Day of the death bread (Pan de muerto)

Ingredients

• Wheat flour 1 kg 
• Butter 400g
• Sugar 320g 
• Fresh yeast 30g
• Sal 10g
• Egg 750ml
• Sensatika or Deiman flavoring***

***3ml of Sensatika Pan de Muerto flavoring or 13 ml of Orange Blossom Essence for traditional flavour. For unique and original flavors 6ml of any flavour from the Arte Pan line.

Directions

1. Mix all the ingredients in the mixer until you get an elastic dough. 
2. Allow to ferment at room temperature until the dough doubles in volume. Break and let stand 1 hour at room temperature.
3. Form the pieces with the figure of Pan de Muerto and let them ferment until they double their volume.
4. Bake for 25 minutes at 180°C.

Rosca de reyes

Ingredients

Bread

• Wheat flour 500g (1.1 lb)
• Sugar 100g (3.5 oz)
• Butter 100g (3.5 oz)
• Eggs 3 PZ
• Warm Milk 100ml (3.4 floz)
• Dry Yeast 10g (0.35 oz)
• Sensatika Vanilla Flavoring 3ml (0.1 floz)
• Sensatika King Cake Flavoring 5 ml (0.5 floz)
• A pinch of salt
  

Decoration

• King Cake Babies
• Candied Fruit
• Pecans
• Granulated Sugar
• Beaten egg to varnish

Directions

1. In a large bowl, dissolve the yeast in the warm milk and let it sit for 5 minutes until activated. 
2. Add the flour, sugar, melted and tempered butter, eggs, vanilla flavor, orange blossom/king cake flavor and salt to the bowl with activated yeast. Mix all the ingredients until you get a soft and elastic dough. You can knead by hand or use a mixer with kneader hook.
3. Cover the bowl with a damp cloth and leave the dough in a warm place for about 1 hour, or until it doubles in size.
4. Once the dough has fermented, knead it slightly on a floured surface to remove excess air. Form a dough strip, hide the king cake babies within dough to your liking and join the two ends in the form of a loop. 
5. Place the cake on a baking sheet lined with parchment paper and decorate it, placing candied fruits and nuts on top. Cover the loop with a damp cloth and let it rest again for 30-45 minutes, until it grows again. 
6. Preheat oven to 180 degrees Celsius (356 °F). 
7. Varnish the king cake with beaten egg and sprinkle granulated sugar generously on top or in certain areas to obtain the classic sugar pieces. 
8. Bake the cake in the preheated oven for 25-30 minutes, or until golden brown and cooked inside. 
9. Once the king cake is ready, retrieve from oven and let it cool on a grid.
   

Mexican Flag Gelatin

Ingredients

• Milk
• Water    
• Sugar 
• Grenade 
• Grapes
• National shield transfer (approx. 10cm)
• Citric Acid La Tiendita Essentials   
• Deiman Grape Essence  
• Deiman Currant Essence
• Deiman Vanilla essence
• Color Strawberry Red 370 Deiman 
• Color Emerald Green 370 Deiman
  
• Grenetina Pilsac 300° Flowering

Directions

1. In a plastic bag, place 60g of Pilsac 300° Bloom gelatin and 500g of sugar, mix thoroughly. Boil the milk and incorporate it into the powder mixture. Let it cool and add the vanilla essence (flavoring). Pour into a slightly greased mold, let it set in the refrigerator.
2. In a plastic bag, add 30g of gelatin and 4g of citric acid. Boil the water and add the mixture. Stir in a figure-eight motion until dissolved. Let it cool and divide into two portions. To one half, add Emerald Green 370 color and Deiman grape essence. To the other, add Strawberry Red 370 color and Deiman currant flavoring. Set aside.
3. Divide the milk gelatin into 3 parts and remove two-thirds from the ends. Place 1 cm of the reserved green mixture on one side and the red mixture on the other. Let set for a few minutes, then add the fruit: grapes in the green and currants in the red. Fill to the edge with the corresponding gelatin and let set.
4. Melt the remaining milk gelatin and fill the edges with it. Let set.
5. Unmold, apply the transfer, and enjoy!