Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
53
MORAH CONTINENTAL
0.700
12.5
P3
0.050
1
Total Weight: 3.750
Group 2
Ingredient
KG
Weight (%)
Eggs
0.850
15
Water
1.000
17.5
Total Weight: 1.850
Group 3
Ingredient
KG
Weight (%)
WISPALETT
0.050
1
Total Weight: 0.050

Method

Soften Morah continental in Group 1 but do not melt. Add the FINO SPONGE MIX and P3. Blend in on second speed until a fine crumbly mixture forms. Add 1/3 of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining 2/3 of Group 2 over a period of 3 minutes on second speed. Add Group 3. Scrape down thoroughly and mix on top speed for 5 minutes. Oven temperature 175¡C.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
53
MORAH CONTINENTAL
0.700
12.5
P3
0.050
1
Total Weight: 3.750
Group 2
Ingredient
KG
Weight (%)
Eggs
0.850
15
Water
1.000
17.5
Total Weight: 1.850
Group 3
Ingredient
KG
Weight (%)
WISPALETT
0.050
1
Total Weight: 0.050

Method

Soften Morah continental in Group 1 but do not melt. Add the FINO SPONGE MIX and P3. Blend in on second speed until a fine crumbly mixture forms. Add 1/3 of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining 2/3 of Group 2 over a period of 3 minutes on second speed. Add Group 3. Scrape down thoroughly and mix on top speed for 5 minutes. Oven temperature 175¡C.

Additional Information

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