Ensaïmada

The Ensaïmada de Mallorca ( by kat. Saim, lard ) is a product of Mallorca with a protected geographical indication. It is offered in different sizes either unfilled or with a filling of cabell d' àngel, " angel hair " ( a kind of pumpkin jam ).

The Ensaïmada de Mallorca is a pastry made ​​of sugared, fermented and baked in the oven dough. The dough is made ​​from wheat starch flour, water or milk, sugar, eggs and lard with the addition of some older Ensaïmada dough as leaven.

History

In the 17th century you will find the first written references to the Ensaïmada of Mallorca. At that time, the wheat flour was indeed used mainly for the production of bread, but there are also documents in which the production of Ensaïmada for celebrations already been mentioned.

From the 18th century the Ensaïmada became increasingly enjoyed more of the middle and upper social class and advanced to become one at Vespers gladly eaten pastries, to which you drank a cup of hot chocolate.

During the 19th century the Ensaïmada eventually became known beyond the island 's borders and found many places mention - be it in recipe collections, in reports of pastries or in travelogues - where you reprinted their production method or as a typical and very popular product of the island of Mallorca presented.

The Austrian Archduke Ludwig Salvator wrote on Mallorca in the years 1869-1891 a great essay and documentary collection of the traditions on the island with the title " The Balearic Islands in word and image portrayed ," contained in the numerous references to the Ensaïmada of Mallorca. The Ensaïmada is described in this paper as a typical pastry that was readily consumed by the middle and upper classes for breakfast, as a snack or as a dessert at lunch.

In historical documents showing that the Ensaïmada was part of the historical heritage of the island of Mallorca and an important part of confectionery has been from our own production, which is further baked unchanged to this day.

When Ensaïmada de Mallorca is a typical craft product that has only an experienced pastry chef can perform, so that they retain all their characteristics.

In Mallorca there is a great tradition in the production of bread and pastry goods and confectionery trade is one of the oldest guilds, which dates back to the 14th century. This great tradition can be also used to examine the average age of bakeries find in Mallorca: over 50% of today's existing businesses are more than 150 years old and are often continued in its fifth generation as a family business.

Protected geographical indication

The term " Ensaïmada de Mallorca " was protected in 1996 as a designation of origin and the Government of the Balearic Islands, adopted in April 2003, the currently valid Ensaïmada Regulation containing the requirements of the product for which the protected designation of origin may be used. This label had the Ensaïmada sorely needed, because before all possible similar bakery products were marketed under their salable name.

( The following text was from the Ensaïmada Regulation (Decree the Balearic Regional Government No. 41 /2003) loosely translated ). There are two types of Ensaimadas de Mallorca - the filled and unfilled:

• " Ensaïmada de Mallorca ", describes the unfilled pastry. The ingredients are: cornstarch, sugar, eggs, sour dough and lard.
• " Ensaïmada de Mallorca with angel hair " ( Ensaïmada de cabell d' àngel ) whose ingredients are the same as for the unfilled, but which is also filled with " angel hair " ( sweet pumpkin jam ).
• Both types of Ensaïmada de Mallorca can be dusted with powdered sugar after its completion yet.

Production

The Ensaïmada is made ​​with the following ingredients:

• Cornstarch: 45-56 %
• Water: 18-20%
• Sugar: 16-20%
• Eggs: 6-10%
• Yeast: 4-6%

For the " angel hair " the flesh of a pumpkin ( Curcubita moschata) is boiled with sugar. When filled Ensaïmada de Mallorca, the minimum content of the filling is 40 grams per 100 grams of dough. The ideal wheat flour for the production of Ensaïmada de Mallorca must result in a dough that forms a dense and elastic mass, has a high degree of tensile strength and beyond including the resulting gas during fermentation.

For the manufacture of a long fermentation time is required, namely at least 12 hours, and therefore the powder must have a high proportion of gluten. Gluten also provides for the elasticity of the dough. This involves the gas, which are formed during fermentation. This type of flour, the so-called corn flour have at alveographischen investigation on a high heat value as compared to those flours that are used for other manufacturing purposes.

The lard ( Saim ) used is the ingredient which owes its name to the pastry. Quality and quantity of the lard determine the more or less oily appearance of the underside, the elasticity of the dough and give the Ensaïmada de Mallorca her puff -like appearance, which is also the most important factor for assessing the quality of the finished product.

When filled with angel hair Ensaïmada de Mallorca, a fine stripe angel hair is spread on the thicker side of the Teigdreiecks after rolling and pulling apart, which is then rolled into the dough.

Special

Appearance and condition of the Ensaïmada de Mallorca: The Ensaïmada de Mallorca has the shape of a rotated clockwise spiral with two or more turns. Your convex surface is wavy and irregularly shaped in spirals. It is golden in color, more or less shiny and solid, crispy and brittle texture.

The underside is smooth, firm and feels slightly greasy, which is related to the accumulation of the lard in this area.

Its interior is soft, not crumbly, rather pressure-resistant, low elasticity and the puff -like interior is clearly visible, with the various layers of the dough, which have emerged during the curling, are clearly visible. When filled with angel hair Ensaïmada de Mallorca can be seen inside the individual strands of angel hair.

If the Ensaïmada de Mallorca was sprinkled with powdered sugar, it gets a whitish tint.

Ensaïmada de Mallorca is offered in different sizes, the weight can be according to the Policy between 60 grams and 2000 grams, which the Ensaïmada de Mallorca with angel hair is between 100 grams and 3000 grams.

The moisture content should be between 10-20 % for the simple Ensaïmada de Mallorca and between 15-35 % for the Ensaïmada de Mallorca with angel hair.

The fat content must be between 20-45 % for simple and between 15-40 % for the filled with angel hair Ensaïmada de Mallorca.

The small Ensaïmada de Mallorca is traditionally eaten for breakfast or snack. It is the saying: A Ensaïmada must be consumed to 10 clock.

The larger Ensaïmades de Mallorca are sold as whole pieces, wrapped in a protective material or offered within the traditional octagonal boxes made of cardboard.

All containers in which the Ensaimadas de Mallorca are sold, conducted in accordance with the provisions on protection a warranty seal and a special numbered by the Control and the protected geographical indication Ensaïmada de Mallorca issued label.

Production data 2006:

• Registered Manufacturer: 48
• Total production 241,452 kg
• Total production quantity 306.500