Ingredients

Group 1
Ingredient
KG
Eggs
0.700
Water
0.750
WISPALETT
0.075
FINO SPONGE MIX
2.000
-
Total Weight: 3.525

Method

Place eggs water and emulsifier in mixing bowl followed by FINO SPONGE MIX F. Whisk on top speed for 4-5 minutes. Oven temperature 190¡C (375¡F).

Ingredients

Group 1
Ingredient
KG
Eggs
0.700
Water
0.750
WISPALETT
0.075
FINO SPONGE MIX
2.000
-
Total Weight: 3.525

Method

Place eggs water and emulsifier in mixing bowl followed by FINO SPONGE MIX F. Whisk on top speed for 4-5 minutes. Oven temperature 190¡C (375¡F).