Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter
1.000
30.8
MORAH CAKE (SOFT)
0.550
16.9
Total Weight: 1.550
Group 2
Ingredient
KG
Weight (%)
PETTINA BUTTERCREAM CONCENTRATE
0.900
27.7
Total Weight: 0.900
Group 3
Ingredient
KG
Weight (%)
Warm Water (30-40°C or 85-105°F)
0.800
24.6
Total Weight: 0.800

Method

Cream Group 1 lightly. Add Group 2 and blend in thoroughly. Finally gradually add Group 3 while whisking on top speed.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter
1.000
30.8
MORAH CAKE (SOFT)
0.550
16.9
Total Weight: 1.550
Group 2
Ingredient
KG
Weight (%)
PETTINA BUTTERCREAM CONCENTRATE
0.900
27.7
Total Weight: 0.900
Group 3
Ingredient
KG
Weight (%)
Warm Water (30-40°C or 85-105°F)
0.800
24.6
Total Weight: 0.800

Method

Cream Group 1 lightly. Add Group 2 and blend in thoroughly. Finally gradually add Group 3 while whisking on top speed.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Category

Category

Creams