Ingredients

Group 1
Ingredient
KG
Weight (%)
Hi Vol Cake Margarine
2.400
47.8
FONDANT POWDER
2.100
41.8
Total Weight: 4.500
Group 2
Ingredient
KG
Weight (%)
Icing Sugar
0.450
9
Total Weight: 0.450
Group 3
Ingredient
KG
Weight (%)
Milk
0.075
1.4
Total Weight: 0.075

Method

Cream together Group 1 until fairly light Add Group 2 and blend in Sieve Group 3 and add to bowl Cream until light and fluffy

Additional Information

To produce and chocolate cream add 1.360grams of melted bakers chocolate and the made up cream.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Hi Vol Cake Margarine
2.400
47.8
FONDANT POWDER
2.100
41.8
Total Weight: 4.500
Group 2
Ingredient
KG
Weight (%)
Icing Sugar
0.450
9
Total Weight: 0.450
Group 3
Ingredient
KG
Weight (%)
Milk
0.075
1.4
Total Weight: 0.075

Method

Cream together Group 1 until fairly light Add Group 2 and blend in Sieve Group 3 and add to bowl Cream until light and fluffy

Additional Information

To produce and chocolate cream add 1.360grams of melted bakers chocolate and the made up cream.

Category

Category

Creams