PAN DI SPAGNA

PAN DI SPAGNA

Mix for sponge cake and roulade

APPLICATIONS

Sponge cake, Rollé. Ideal for professional use, easy and guaranteed results.

FEATURES

All-in preparation method. Very good overrun and volume. High performance in soak keeping: 1:1. Quick and easy to prepare.

STORAGE / SHELF LIFE (DAYS)

conservazione
STORE IN A COLD AND DRY PLACE
shelf life
365
PAN DI SPAGNA
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RECIPE / DOSAGE

1000 g PAN DI SPAGNA
750 g Whole eggs
150 g Water

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Mix all the ingredients in the mixer for 8 minutes at high speed.
Fill the molds or trays for 3/4 of their capacity.
Bake at 180 ° C for 25 min. + 5 min.open valve.

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PAN DI SPAGNA 4X1 Min.100 Kg

PAN DI SPAGNA 4X1 Min.100 Kg

ART. 5545
### PRODUCT AVAILABLE FOR ORDER OF AT LEAST 100 kg ###
  • Pieces per pack: 4
  • Pack weight: 4,00 Kg
SPONGEMIX SPONGE CAKE 1X10

SPONGEMIX SPONGE CAKE 1X10

ART. 12046
Powdered mix for sponge cake
  • Pieces per pack: 1
  • Pack weight: 10,00 Kg

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