Translation task – EN to EN

Since 1977, we are dedicated to the elaboration of handmade carraffe snows, that
is, made by hand and with natural and whole products.
Our passionate founder, originally from Jalisco, has taken the traditional recipes of
carraffe snows to a new level with his vision, impetuosity and hard work.
Thanks to its refined taste for quality, all the ingredients we use for the elaboration
guarantee our customers an unrivaled experience, “From fruit to your palate”
Our Mexican snows tell in each paladada a story of passion and tenacity that SHE,
our founder, forged since her arrival in Mexico City in 1977 and that she saw in this
product a way to earn a living and bring forward her family.

Procedure 

Main mass 
 Dissolve the fresh yeast in the milk and place it in the bowl of a blender
along with the strength wheat flour, salt, and egg. Knead the ingredients,
with the hook attachment, at a low speed, to form a homogeneous dough.
Add the sugar to the dough and continue to beat, not excessively or at high
speed, for 7 minutes or until the dough comes off the bowl walls. Add the
butter, orange zest and orange blossom water to the dough. When they are
incorporated, stop the kneading. Let the dough rest under refrigeration for
24 hours. Bone Mass Make this mass the same way as the main mass. Let it
stand under refrigeration for 24 hours.
 Bone Mass
Make this mass the same way as the main mass. Let it stand under
refrigeration for 24 hours.