Ingredients
Group 1
Ingredient
KG
Weight (%)
Eggs
0.800
19.8
Water
0.850
21
FINO SPONGE MIX
2.000
49.4
Flour
0.300
7.5
OVALETT SPECIAL or WHIPPET PASTE
0.095
2.3
Total Weight: 4.045
Method
Place Group 1 in mixing bowl followed by Group 2. Whisk on top speed for 5 minutes followed by 1 minute on slow speed. Bake sponge sheets at 190¡C
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
Eggs
0.800
19.8
Water
0.850
21
FINO SPONGE MIX
2.000
49.4
Flour
0.300
7.5
OVALETT SPECIAL or WHIPPET PASTE
0.095
2.3
Total Weight: 4.045
Method
Place Group 1 in mixing bowl followed by Group 2. Whisk on top speed for 5 minutes followed by 1 minute on slow speed. Bake sponge sheets at 190¡C
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
Eggs
0.800
19.8
Water
0.850
21
FINO SPONGE MIX
2.000
49.4
Flour
0.300
7.5
OVALETT SPECIAL or WHIPPET PASTE
0.095
2.3
Total Weight: 4.045
Method
Place Group 1 in mixing bowl followed by Group 2. Whisk on top speed for 5 minutes followed by 1 minute on slow speed. Bake sponge sheets at 190¡C
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
Eggs
0.800
19.8
Water
0.850
21
FINO SPONGE MIX
2.000
49.4
Flour
0.300
7.5
OVALETT SPECIAL or WHIPPET PASTE
0.095
2.3
Total Weight: 4.045
Method
Place Group 1 in mixing bowl followed by Group 2. Whisk on top speed for 5 minutes followed by 1 minute on slow speed. Bake sponge sheets at 190¡C
Additional Information
Recipe percentages are on total batter / mix weight (100%)
