Roscón: Healthy ingredients for the most consumed sweet. Tradition rules and the roscón is not missing at the table of the day of Kings, as a dessert or as a snack, but did you know that not all roscones are the same? The ingredients, specifically its composition, and its preparation mark some of the differences.
Roscón: Healthy ingredients for the most consumed sweet. True to tradition, the roscón is still the favorite candy at Christmas – its consumption is even greater than that of marzipan or nougat – a portion with surprise included that is not missing from the table of the day of Kings. The roscón is also the last caloric excess that we do in the Christmas holidays. But, did you know that not all roscones are the same? Bet on the ingredients of pastry and the most traditional recipes to avoid the multiplication of calories.
A portion of roscón to celebrate the day of Kings. The tradition sends on the table of this day with a Christmas candy whose ingredients can make a difference. The roulade, in general, is a dough fermented and baked, with a characteristic flavor citrus that gives orange zest, lemon and orange blossom water). The roscón is decorated with almonds, sugar and candied fruit. To fulfill the premises of a traditional and healthy roscón, the difference is marked by its citrus flavor, the texture of its dough, the presence of grated or orange blossom and the creaminess of the filling.
Types of roscones: Pastry or industrial
The roscones can be pastry or industrial, which can be found in many supermarkets. The packaged roscones can also have a good presentation and be of quality. In these cases, we must look at the ingredients, in the use of fats and vegetable oils that, as pointed out by the Organization of Consumers and Users in a study precisely on the quality of the roscones that we will eat in 2013, may be of lower quality. Use frozen, or when the filling is not one hundred percent cream (for example, hydrogenated fats are used, with thickeners and texturizing agents that simulate cream and is called vegetable mix), can also cause loss quality and flavor to the industrial roscón.
As for the ingredients of the decoration, the almonds, for example, are toasted during the baking of the roscón. In the case of industrial or packaged, in the process of freezing and thawing, the almond can soften and lose its flavor.
In the case of the pastry roscones, the quality tends to be higher, both for its composition and its fat content (an average of 12% in the roscón cake), inferior to other pastry products such as a croissant (17%) or a milk biscuit (20%). The butter, together with the eggs, contributes the fat to the roscón.
Unlike packaged or industrial roscones, for the preparation of the dough of the pastry roscones, butter is fundamentally used, an ingredient that also helps to make the roscón juicier. In the industrial ones, it is more common to find mixtures of fats and vegetable oils such as coconut, palm kernel or palm.
The selection of raw materials not only determines the final result but also the price. The pastry roscones tend to oscillate between 40 and 60 euros/kilo, while the price of industrial ranges between ten and 25 euros, according to data from the Organization of Consumers and Users.