SPONGECIOK
Mix for Pan Di Spagna with cocoa
DESCRIPTION
Chocolate sponge cake mixes ensuring regular structure, softness, and precise slicing. Provide rich flavor, excellent aeration, and consistent baking results for modern cakes and single portions.
CHARACTERISTICS
Rich of high quality and fine powder cocoa.
Very good yielding and high perfomance in soak keeping.
Ideal to prepare chocolate whipped dough.
TECHNICAL AREA
| How to use it | Expiration |
|---|---|
|
1000 g SPONGECIOCK 700 g Whole Eggs 200 g Water 100 g Sugar (optional) - Assemble the ingredients in the mixer 8 min. at high speed. Fill the molds or trays for 3/4 of their capacity. Bake at 190 °C for 30 minutes. |
365 Days |
STORE IN A COLD AND DRY PLACE
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