Ingredients

Group 1
Ingredient
KG
MORAH CAKE (MEDIUM)
0.400
P3
0.040
Total Weight: 0.440
Group 2
Ingredient
KG
Hi Ratio Flour
0.900
Milk Powder
0.075
HERCULES BAKING POWDER
0.035
BALEC
0.035
Salt
0.010
Castor Sugar
1.050
Total Weight: 2.105
Group 3
Ingredient
KG
Eggs 6
0.450
Water
0.700
NZB Flavour as desired
-
Total Weight: 1.150

Method

Soften Group 1 but do not melt and place in a mixing bowl. Sieve Group 2 and add to the above. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 3 as desired and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 3 over a period of 3 minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Oven temperature 171¡C (340¡F).

Additional Information

In cold weather warm eggs and water.

Ingredients

Group 1
Ingredient
KG
MORAH CAKE (MEDIUM)
0.400
P3
0.040
Total Weight: 0.440
Group 2
Ingredient
KG
Hi Ratio Flour
0.900
Milk Powder
0.075
HERCULES BAKING POWDER
0.035
BALEC
0.035
Salt
0.010
Castor Sugar
1.050
Total Weight: 2.105
Group 3
Ingredient
KG
Eggs 6
0.450
Water
0.700
NZB Flavour as desired
-
Total Weight: 1.150

Method

Soften Group 1 but do not melt and place in a mixing bowl. Sieve Group 2 and add to the above. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 3 as desired and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 3 over a period of 3 minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Oven temperature 171¡C (340¡F).

Additional Information

In cold weather warm eggs and water.