Pettina Pavlova Mix

Storage

Storage

Store below 25°C in clean, dry conditions and protected from direct sunlight.

Shelf Life

Shelf Life

273 days

Type

Type

Pail

Allergens

Allergens

Contains: egg. May be present due to shared equipment: tree nuts, gluten, milk, soy, sulphites and sesame.

Category

Category

Meringue Goods

Ingredients

Group 1
Ingredient
KG
Pettina Pavlova Mix
0.120
Water
0.720
Total Weight: 0.840
Group 2
Ingredient
KG
Sugar
0.600
Total Weight: 0.600
Group 3
Ingredient
KG
Sugar
0.480
Total Weight: 0.480

Method

Pavlovas (Using Pettina Pavlova Mix)
Dissolve PETTINA PAVLOVA MIX in cold water for 20 minutes.
2. Whisk on top speed for 5 minutes until full volume is attained.
3. Add Group 2 in a steady stream while whisking.
4. Whisk for a further 30 seconds.
5. Add Group 3 in a steady stream while whisking.
6. Whisk for a further 30 seconds.
7. Bake at 150°C for 40−45 minutes with damper open and door slightly ajar.

8. Directions for Shaping Pavlovas:
9. A rigid metal hoop of required dimensions e.g. 25 cm diameter and 4−5cm deep is helpful in forming the shape of a Pavlova.
10. Place hoop on baking tray, cover the bottom with a disk of Kraft brown paper and line sides with a paper ring stapled together. Deposit 480 g mixture into lined hoop and spread ensuring that the topis dome-shaped and that there are no air pockets left.
11. Remove metal hoop and repeat process.
12. After baking, turn Pavlova upside down and gently peel paper off the top.
13. After 5 minutes, gently remove paper from the sides.
14. When cool, dress with unsweetened pure cream, strawberries, passionfruit etc.

Nutritional Information

Type
Value
Energy (kJ)
1410
Protein (g)
55.3
Fat- Total g
0
Fat - Saturated g
0
Carbohydrate (g)
25.7
Carbohydrate-Sugars g
10.8
Dietary Fibre g
4.1
Sodium mg
894

Ingredients

Egg Albumen Powder, Dextrose, Thickener (1422), Vegetable gum (405), Acidity regulator (330)

Packaging

Code
Size
Type
Palletisation
317003
1.5KG
Pail

Ingredients

Group 1
Ingredient
KG
Pettina Pavlova Mix
0.120
Water
0.720
Total Weight: 0.840
Group 2
Ingredient
KG
Sugar
0.600
Total Weight: 0.600
Group 3
Ingredient
KG
Sugar
0.480
Total Weight: 0.480

Method

Pavlovas (Using Pettina Pavlova Mix)
Dissolve PETTINA PAVLOVA MIX in cold water for 20 minutes.
2. Whisk on top speed for 5 minutes until full volume is attained.
3. Add Group 2 in a steady stream while whisking.
4. Whisk for a further 30 seconds.
5. Add Group 3 in a steady stream while whisking.
6. Whisk for a further 30 seconds.
7. Bake at 150°C for 40−45 minutes with damper open and door slightly ajar.

8. Directions for Shaping Pavlovas:
9. A rigid metal hoop of required dimensions e.g. 25 cm diameter and 4−5cm deep is helpful in forming the shape of a Pavlova.
10. Place hoop on baking tray, cover the bottom with a disk of Kraft brown paper and line sides with a paper ring stapled together. Deposit 480 g mixture into lined hoop and spread ensuring that the topis dome-shaped and that there are no air pockets left.
11. Remove metal hoop and repeat process.
12. After baking, turn Pavlova upside down and gently peel paper off the top.
13. After 5 minutes, gently remove paper from the sides.
14. When cool, dress with unsweetened pure cream, strawberries, passionfruit etc.

Nutritional Information

Type
Value
Energy (kJ)
1410
Protein (g)
55.3
Fat- Total g
0
Fat - Saturated g
0
Carbohydrate (g)
25.7
Carbohydrate-Sugars g
10.8
Dietary Fibre g
4.1
Sodium mg
894

Ingredients

Egg Albumen Powder, Dextrose, Thickener (1422), Vegetable gum (405), Acidity regulator (330)

Packaging

Code
Size
Type
Palletisation
317003
1.5KG
Pail