Group 1
Ingredient
KG
Bakels Swiss Roll Mix
1.000
Egg
0.400
Water (Variable)
0.400
Total Weight: 1.800

1. Place all ingredients in mixing bowl.
2. Whisk on low speed for 1 minute.
3. Scrape down.
4. Whisk on top speed for 10 minutes.
5. Then on second speed for 2 minutes.
6. For Swiss Rolls, scale 1 kg batter in standard baking tray. Oven temperature 220°C.
7. For Sponge Rounds (18 cm), scale 225 g batter. Oven temperature 190°C.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Sponge, Swiss Roll