Ingredients

Group 1
Ingredient
KG
Weight (%)
INSTANT KRAMESS
0.200
8.2
Cold Water
0.600
24.5
Total Weight: 0.800
Group 2
Ingredient
KG
Weight (%)
Chocolate Sponge
0.800
32.7
0.150
6.1
BAKELS CHOCOLATE TRUFFLE
0.400
16.3
0.300
12.2
Total Weight: 1.650

Method

Prepare Group 1 using Recipe method No. R625a. Place all ingredients into mixing bowl fitted with paddle in above order. Blend all ingredients together in a smooth paste. Use as a tart or Danish Pastry filling.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
INSTANT KRAMESS
0.200
8.2
Cold Water
0.600
24.5
Total Weight: 0.800
Group 2
Ingredient
KG
Weight (%)
Chocolate Sponge
0.800
32.7
0.150
6.1
BAKELS CHOCOLATE TRUFFLE
0.400
16.3
0.300
12.2
Total Weight: 1.650

Method

Prepare Group 1 using Recipe method No. R625a. Place all ingredients into mixing bowl fitted with paddle in above order. Blend all ingredients together in a smooth paste. Use as a tart or Danish Pastry filling.

Additional Information

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