Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter or MORAH CAKE
1.600
22.5
Icing Sugar
1.600
22.5
Total Weight: 3.200
Group 2
Ingredient
KG
Weight (%)
Water
0.500
7
BALEC
0.100
1.4
Total Weight: 0.600
Group 3
Ingredient
KG
Weight (%)
HERCULES BAKING POWDER
0.050
0.7
Flour
3.200
45
Total Weight: 3.250

Method

Blend Group 1 on low speed. Add Group 2 and mix through. Sieve Group 3 and add to the above. Mix to a clear dough on low speed. Oven temperature 190¡C (375¡F).

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter or MORAH CAKE
1.600
22.5
Icing Sugar
1.600
22.5
Total Weight: 3.200
Group 2
Ingredient
KG
Weight (%)
Water
0.500
7
BALEC
0.100
1.4
Total Weight: 0.600
Group 3
Ingredient
KG
Weight (%)
HERCULES BAKING POWDER
0.050
0.7
Flour
3.200
45
Total Weight: 3.250

Method

Blend Group 1 on low speed. Add Group 2 and mix through. Sieve Group 3 and add to the above. Mix to a clear dough on low speed. Oven temperature 190¡C (375¡F).

Additional Information

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