Recipes/SpecialsNewsTruffle Grades Explained

Truffle Grades Explained

Australian truffle season is here  and the fresh black truffles (Tuber Melanosporum).

Choose the truffles right for your particular application.:

Extra Grade Large: 
Tuber melanosporum, ripe and with good aroma. With a well-rounded shape which may include ripples in it appearance, all parts of the skin are easy to see. With a nick to show the marbling of <10% of the surface area. Slight imperfections in appearance and shape are acceptable.

1st Class Whole:
Tuber melanosporum, ripe and with good aroma. Whole truffle that has an appearance consistent with the species, including knobbles etc. With cuts to show the marbling of <30% of the surface area. Imperfections in appearance and irregular shape are acceptable including minor clean insect damage. 

2nd Class :
Tuber melanosporum, ripe and with aroma. Can be heavily cut, have superficial & clean insect damage and be of irregular shape. 

Trimmings: 1 – 10g
Tuber melanosporum, small pieces of cut truffle. Ripe and with aroma, may have blemishes. 

Stonebarn know that every minute counts from when the truffles are unearthed, so they ensure that within 24-48 hours of harvest around Australia can have perfectly ripe truffles in their hands. Stringent grading standards mean that the weight purchased represents pure truffle and, most importantly, you are guaranteed the grade and quality before it arrives on your doorstep. 

PE Foods- Artisan and Speciality Food division is currently selling various grades of fresh black truffles via pre-order. Place your order by Friday midday, the truffles will be harvested on Monday morning, and you’ll receive them by Wednesday.

More Recipes

Traditional Hot Cross Buns

Ingredients Ingredients – Easter Cross Method 1. Add all ingredients minus the fruit and mix with spiral mixers – slow: 2 minutes, fast: 7.5-8.5 minutes. Cake mixers – 1st speed: 15 – 18 minutes 2. Add fruit in the last minute of mixing. Ensure that fruit is evenly distributed through dough. Finished Dough Temperature: 28 […]

Read More

Sour Dough Hot Cross Buns

An Easter tradition with all the same delicious flavours and textures with a slightly tangy twist. Ingredients 10kg Flour100g Mixed Spice40g Melange220g Dry Instant Yeast100g Improver200g Salt1kg Sugar400ml Saftem Oil3kg Sultanas1.5kg Currants5.5Ltr Water (Approximately)2% S400 Devitalized Rye Sourdough Method Original Recipe: Lesaffre

Read More

Brioche Hot Cross Bun

LESAFFRE Brioche mix is designed to make it easier to create the perfect brioche- with a rich golden crust and a soft, buttery, almost cake like crumb. It streamlines the preparation process so you can be creative with your own shapes and flavour variations to attract the attention of the growing number of brioche lovers […]

Read More