Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA AMERICAN BROWNIE MIX
3.000
61.5
Eggs
0.525
11
Water
0.800
16
APITO CHOCOLATE PASTE
0.150
2.5
Total Weight: 4.475
Group 2
Ingredient
KG
Weight (%)
CANOLA OIL
0.425
9
Total Weight: 0.425

Method

Blend Group 1 together on slow speed for 1 minute. Scrape down. Mix on slow speed for a further 2 minutes. Scrape down. Continue to blend on second speed while adding the Canola Oil in a slow stream. This is to be done over 2 minutes. Do not over mix. Deposit into paper-lined baking tray or cake tins. Baking temperature 170¡C. Do not overbake. For best results leave the Rich Fudge Mix to cool in baking tin after baking. To further enhance the chocolate flavour prepare a simple sugar syrup adding equal parts of brandy or whisky to the prepared syrup. Brush the top of cakes generously with this while cakes are still warm.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA AMERICAN BROWNIE MIX
3.000
61.5
Eggs
0.525
11
Water
0.800
16
APITO CHOCOLATE PASTE
0.150
2.5
Total Weight: 4.475
Group 2
Ingredient
KG
Weight (%)
CANOLA OIL
0.425
9
Total Weight: 0.425

Method

Blend Group 1 together on slow speed for 1 minute. Scrape down. Mix on slow speed for a further 2 minutes. Scrape down. Continue to blend on second speed while adding the Canola Oil in a slow stream. This is to be done over 2 minutes. Do not over mix. Deposit into paper-lined baking tray or cake tins. Baking temperature 170¡C. Do not overbake. For best results leave the Rich Fudge Mix to cool in baking tin after baking. To further enhance the chocolate flavour prepare a simple sugar syrup adding equal parts of brandy or whisky to the prepared syrup. Brush the top of cakes generously with this while cakes are still warm.

Additional Information

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