CREDIN BISCUIT SWISS ROLLS
Original name: Credin Biscuit Tortas.
Complete powder product for the production of Swiss Rolls, and other thin sponge cakes.
RECIPE
CREDIN BISCUIT SWISS ROLLS |
1 kg | 10 kg | 15 kg |
| Eggs | (±15) 750 g | (±150) 7,5 kg | (±225) 11,25 kg |
| Water | ± 300 g | ± 3 kg | ± 4,5 kg |
PROCEDURE
Whip all the ingredients for ± 10 minutes on fast speed.
Deposit the dough in baking trays previously greased with CREFINO SPRAY or covered with sulfur paper or siliconized paper.
Bake.
Baking Temperature and Time: ± 240 ºC / ± 250 ºC, ± 5 minutes.
It’s advisable to remove the cakes from the trays after baking
SALES UNIT
Bags of 10 kg and 15 kg.
