CREDIN BISCUIT CHOCOLATE
Complete powder product to produce Sponge Cake, Swiss Rolls and other and other different kind of chocolate sponge cakes.
RECIPE
PORTUGUESE "ENTREMEIOS" |
SWISS ROLLS |
|
CREDIN BISCUIT CHOCOLATE |
1 kg | 1 kg |
| Eggs | (± 15) 750 g | (± 15) 750 g |
| Water | 100 g | 300 g |
PROCEDURE
Whip all the ingredients for about 10 min. on fast speed and ± 3 min. on slow speed.
Deposit the dough in baking pans or trays previously greased with CREFINO Spray or covered with sulfur paper or siliconized paper.
Bake.
Baking Temperature and Time:
- Sponge Cake: ± 180 ºC / ± 190 ºC, ± 30 minutes.
- Swiss roll dough's: ± 240 ºC / ± 250 ºC, ± 5 minutes.
It’s advisable to remove cakes from the trays or molds after baking
SALES UNIT
Bags of 15 kg.
