Ingredients
Group 1
Ingredient
KG
Weight (%)
Water
0.750
21.2
Eggs
0.700
20
OVALETT SPECIAL or WHIPPET PASTE
0.075
2.1
Total Weight: 1.525
Group 2
Ingredient
KG
Weight (%)
FINO SPONGE MIX
2.000
56.7
Total Weight: 2.000
Method
Place Group 1 in mixing bowl followed by Group 2. Whisk on top speed for 5 minutes followed by 1 minute on slow speed. Bake sponge rounds and sheets at 190¡C. Bake sponge rolls 220¡C.
Additional Information
If using egg pulp use 750g and water 700g.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Water
0.750
21.2
Eggs
0.700
20
OVALETT SPECIAL or WHIPPET PASTE
0.075
2.1
Total Weight: 1.525
Group 2
Ingredient
KG
Weight (%)
FINO SPONGE MIX
2.000
56.7
Total Weight: 2.000
Method
Place Group 1 in mixing bowl followed by Group 2. Whisk on top speed for 5 minutes followed by 1 minute on slow speed. Bake sponge rounds and sheets at 190¡C. Bake sponge rolls 220¡C.
Additional Information
If using egg pulp use 750g and water 700g.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Water
0.750
21.2
Eggs
0.700
20
OVALETT SPECIAL or WHIPPET PASTE
0.075
2.1
Total Weight: 1.525
Group 2
Ingredient
KG
Weight (%)
FINO SPONGE MIX
2.000
56.7
Total Weight: 2.000
Method
Place Group 1 in mixing bowl followed by Group 2. Whisk on top speed for 5 minutes followed by 1 minute on slow speed. Bake sponge rounds and sheets at 190¡C. Bake sponge rolls 220¡C.
Additional Information
If using egg pulp use 750g and water 700g.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Water
0.750
21.2
Eggs
0.700
20
OVALETT SPECIAL or WHIPPET PASTE
0.075
2.1
Total Weight: 1.525
Group 2
Ingredient
KG
Weight (%)
FINO SPONGE MIX
2.000
56.7
Total Weight: 2.000
Method
Place Group 1 in mixing bowl followed by Group 2. Whisk on top speed for 5 minutes followed by 1 minute on slow speed. Bake sponge rounds and sheets at 190¡C. Bake sponge rolls 220¡C.
Additional Information
If using egg pulp use 750g and water 700g.
