Ingredients

Group 1
Ingredient
KG
Egg
0.800
Water (Variable)
0.720
Ovalett
0.080
Sugar
1.040
Sponge Flour
1.000
Hercules Baking Powder
0.080
Milk Powder
0.040
Salt
0.010
Total Weight: 3.770

Method

1. Sieve HERCULES BAKING POWDER and milk powder with the flour.
2. Place water, eggs & OVALETT in mixing bowl followed by dry ingredients.
3. Commence whisking on low speed for 1 minute.
4. Scrape down.
5. Whisk on top speed for 5−6 minutes.
6. Whisk on medium speed for 2−3 minutes.
7. Oven temp. for rounds 190°C.
8. Oven temp. for rolls 215°C.
9. Oven temp. for sheets 175−225°C depending on thickness.

Product Used

Ingredients

Group 1
Ingredient
KG
Egg
0.800
Water (Variable)
0.720
Ovalett
0.080
Sugar
1.040
Sponge Flour
1.000
Hercules Baking Powder
0.080
Milk Powder
0.040
Salt
0.010
Total Weight: 3.770

Method

1. Sieve HERCULES BAKING POWDER and milk powder with the flour.
2. Place water, eggs & OVALETT in mixing bowl followed by dry ingredients.
3. Commence whisking on low speed for 1 minute.
4. Scrape down.
5. Whisk on top speed for 5−6 minutes.
6. Whisk on medium speed for 2−3 minutes.
7. Oven temp. for rounds 190°C.
8. Oven temp. for rolls 215°C.
9. Oven temp. for sheets 175−225°C depending on thickness.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Sponge