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BISCUIT

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

  • Get in Touch!
  • R. do Sol Nascente 8
    2510-773 Gaeiras / Óbidos
    Leiria
  • +351 262 958 970
  • geral@panepast.com

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Contacts

Pan & Past

Tel: +351 262 958 970

eMail: geral@panepast.com

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