Description

Semi-complete product for the manufacture of sponge cake, entremeios and pies.

Application

1 kg of Biscuit
0.6 kg eggs
0.2 kg of water
Mix all ingredients and beat slowly for 30
seconds. Hit the top speed to the beaten up
(+/- 10minutes).
Sponge cake and entremeios
Filling in forms and oiled baking for 25 minutes at
180ºC.
Pies:
Line trays with paper and spread a thin layer
past and cook for 8-10 minutes at 220ºC to 180ºC.

Characteristics

Product with velvety migathin crust, volume and
very nice texture, with good shelf life.

Package

Bag of 15 kg