Group 1
Ingredient
KG
%
MORAH CAKE
0.400
10.80
P3
0.040
1.10
Total Weight: 0.440
Group 2
Ingredient
KG
%
Hi Ratio Flour
0.900
24.50
Milk Powder
0.075
2.00
HERCULES BAKING POWDER
0.035
0.90
BALEC
0.035
0.90
Salt
0.010
0.30
Castor Sugar
1.050
28.40
Total Weight: 2.105
Group 3
Ingredient
KG
%
Eggs
0.450
12.20
Water
0.700
18.90
NZB Flavour as desired
-
-
Total Weight: 1.150
Soften Group 1 but do not melt. Place in machine bowl. Sieve Group 2 and add to above. Blend on second speed until a fine crumbly mixture forms. Add 1/3 of Group 3 and mix on second speed for one minute. Scrape down and add remaining 2/3 of Group 3 over a period of three minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Bake at 170¡C.
In cold weather warm eggs and water.
Recipe percentages are on total batter / mix weight (100%).
Group 1
Ingredient
KG
%
Water
0.600
20.00
Eggs
0.400
13.40
PETTINA CAKE MIX
2.000
66.60
Total Weight: 3.000
Place ingredients in mixing bowl in above order. Blend for approximately 1 minute on slow speed. Scrape down. Beat on second speed for 6 minutes. Oven temperature 210¡C for cup cakes 190¡C for bar cakes and 180¡C for block cakes.
APITO flavouring paste can be added to the above recipe if desired.
Recipe percentages are on total batter/mix weight (100%).
Total Weight: 2.825
Soften Group 1 but do not melt. Place both Group 1 and Group 2 in mixing bowl in above order. Beat on top speed for approximately 4 minutes. Oven temperature 175¡C (350¡F).
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Group 1
Ingredient
KG
%
Water
0.400
14.50
0.550
20.00
0.300
11.00
1.500
54.50
Total Weight: 2.750
Soften the butter or MORAH CAKE MARGARINE but do not melt. Place ingredients in mixing bowl in above order. Beat on top speed for approximately 4 minutes. Oven temperature 175¡C.
Recipe percentages are on total batter / mix weight (100%)
