Ingredients
Group 1
Ingredient
KG
Weight (%)
Butter or MORAH CAKE
0.300
10.5
Total Weight: 0.300
Group 2
Ingredient
KG
Weight (%)
Water
0.475
16.8
Eggs
0.550
19.5
PETTINA CHOCOLATE SPONGE SUPREME
1.500
53.2
Total Weight: 2.525
Method
Soften Group 1 but do not melt. Add Group 2 in mixing bowl in recipe order. Beat on top speed for approximately 4 minutes. Oven temperature 175¡C.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
Butter or MORAH CAKE
0.300
10.5
Total Weight: 0.300
Group 2
Ingredient
KG
Weight (%)
Water
0.475
16.8
Eggs
0.550
19.5
PETTINA CHOCOLATE SPONGE SUPREME
1.500
53.2
Total Weight: 2.525
Method
Soften Group 1 but do not melt. Add Group 2 in mixing bowl in recipe order. Beat on top speed for approximately 4 minutes. Oven temperature 175¡C.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
Butter or MORAH CAKE
0.300
10.5
Total Weight: 0.300
Group 2
Ingredient
KG
Weight (%)
Water
0.475
16.8
Eggs
0.550
19.5
PETTINA CHOCOLATE SPONGE SUPREME
1.500
53.2
Total Weight: 2.525
Method
Soften Group 1 but do not melt. Add Group 2 in mixing bowl in recipe order. Beat on top speed for approximately 4 minutes. Oven temperature 175¡C.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
Butter or MORAH CAKE
0.300
10.5
Total Weight: 0.300
Group 2
Ingredient
KG
Weight (%)
Water
0.475
16.8
Eggs
0.550
19.5
PETTINA CHOCOLATE SPONGE SUPREME
1.500
53.2
Total Weight: 2.525
Method
Soften Group 1 but do not melt. Add Group 2 in mixing bowl in recipe order. Beat on top speed for approximately 4 minutes. Oven temperature 175¡C.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
