Ingredients

Group 1
Ingredient
KG
Hi Ratio Flour
0.800
Cocoa Powder
0.340
Castor Sugar
1.700
Salt
0.020
Milk Powder
0.100
Hi Vol Cake Margarine
1.150
0.100
Water
-
Total Weight: 4.210
Group 2
Ingredient
KG
Eggs
1.350
Total Weight: 1.350
Group 3
Ingredient
KG
Baking Powder
0.420
Total Weight: 0.420

Method

Mix Group 1 to a crumble consistency DO NOT MIX INTO PASTE Add Group 2 gradually to Group 1on slow speed. Then cream on second speed for 6 minutes Add Group 3 and blend in. Sieve together Group 4 and blend in. Add Group 5 and mix to a smooth batter. Scale at 1.100grams into paper lined 10 x 7 tins. Oven temperature 175¡C.

Ingredients

Group 1
Ingredient
KG
Hi Ratio Flour
0.800
Cocoa Powder
0.340
Castor Sugar
1.700
Salt
0.020
Milk Powder
0.100
Hi Vol Cake Margarine
1.150
0.100
Water
-
Total Weight: 4.210
Group 2
Ingredient
KG
Eggs
1.350
Total Weight: 1.350
Group 3
Ingredient
KG
Baking Powder
0.420
Total Weight: 0.420

Method

Mix Group 1 to a crumble consistency DO NOT MIX INTO PASTE Add Group 2 gradually to Group 1on slow speed. Then cream on second speed for 6 minutes Add Group 3 and blend in. Sieve together Group 4 and blend in. Add Group 5 and mix to a smooth batter. Scale at 1.100grams into paper lined 10 x 7 tins. Oven temperature 175¡C.