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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
PÃO DE LÓ

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.