Group 1
Ingredient
KG
Balec
1.000
Water
5.000
Total Weight: 6.000

Mix Balec with the water (1:5) and allow to soak for 15 minutes.

Yield: As a general guide, this solution can be used to replace 20% of the egg content in any recipe, depending on the product being made.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cake, Various Cake Varieties