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CHOCOLATE BISCUIT

Description

Semi-complete product for the manufacture of sponge cake, entremeio and tarts.

Application

Spong cake and Entremeios:
1 kg of chocolate 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).
Fill in greased forms and bake for 25min at 180 ° C.
Tarts:
1 kg of chocolate biscuit
0.8 kg eggs
0.3 kg water
Mix all ingredients and beat slowly for 30 seconds.
Hit the top speed to the beaten up (+/- 10 min).
Lining paper trays and spread a thin layer of dough.
Bake for 8 to 10 minutes at 220ºC.

Characteristics

Excellent product with the speed of a modern sponge cake,
maintaining the characteristics of traditional sponge cake.

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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