CREDIN BISCUIT TRADITION
Original name: Credin Biscuit Tradição.
Complete powder product to produce Sponge Cakes, Swiss Rolls and other different kind of sponge cakes.
Higher versatility. Sponge cakes with a crumb more yellow.
RECIPE
SPONGE CAKES
|
SLICED SPONGE CAKES |
SWISS ROLLS |
SPONGE COOKIES |
|
CREDIN BISCUIT TRADITION |
1 kg | 1 kg | 1 kg | 1 kg |
Wheat flour | - | 75 g | - | 150 g |
Eggs | 700 g | 750 g | 1,2 kg | 750 g |
Water | 150 g | 150 g | 500 g | - |
PROCEDURE
Mix CREDIN BISCUIT TRADITION with eggs and whip at fast speed for ± 7 / ± 8 minutes, gradually add the water and keep whipping until you complete ± 12 min. to ± 15 minutes and then reduce to slow speed and whip for ± 2 minutes.
Deposit the dough in baking pans or trays previously greased with CREFINO SPRAY or covered with sulfur paper or siliconized paper.
Bake.
Temperatures and times of baking:
- Pão de Ló and Sponge Cakes: ± 180 ºC / ± 190 ºC, for ± 30 min.
- Sliced Sponge Cakes: ± 180 ºC / ± 190 ºC, for ± 30 min.
- Swiss Rolls: ± 240 ºC / ± 250 ºC, for ± 6 min.
- Sponge Cookies: ± 230 ºC / ± 240 ºC, for ± 6 min
It’s advisable to remove the cakes from the trays after baking
SALES UNIT
Bags of 15 kg.