APRICOT FRANGIPANE TART

Frangipane is a velvety almond cream, enhanced with just a hint of vanilla, that gives any dessert delicious added richness and texture. The cream can be used in many different ways, including a filling for tarts, cakes, and pastries. Popular recipes are the Bakewell tart (a pastry shell filled with layers of frangipane, jam, and flaked almonds), the Conversation tart (filled puff pastry drizzled with royal icing), Pithivier (a puff pastry pie), and Jesuite (a triangular filled pastry).

The recipe has Italian origins (it is called frangipani in Italian), and its name stems from the phrase frangere il pane, meaning "that breaks the bread." There is more than one story as to how this recipe came about, but the one common thread is that it was derived from a member of the Frangipane family, a noble Roman family in the 11th century who, legend has it, distributed bread to the poor (hence their name).

CHEERSONIC Ultrasonics is responsible for making cuttings on the processing line of the almond cream pie. While enjoying delicious pies, more and more people are pursuing a beautiful appearance of the pie, cutting neatly and beautifully, with smooth cuts on both sides, no debris or cross-color. The beautiful appearance of many desserts cannot be achieved by ordinary cutting knives. Whether it is an ultrasonic hand-held knives or a fully automatic cutting machine, while achieving perfect results, high efficiency also saves time for the bread factories and labor force.

Written by Sophia Chen