Description

Semi-complete product for making tarts.

Application

Tarts:
1 kg of Genoise
0.8 kg Eggs
0,25 kg Water
Mix all ingredients and beat slowly for 30
seconds.
Hit the top speed to the beaten up.
Line trays with paper and spread a thin layer
pasta.
Bake for 10 minutes (approximately) at 200 ° C.
Sponge caje and Entremeios:
1 kg of Genoise
0.6 kg Eggs
0.18 kg Water
Mix all ingredients and beat slowly for 30
seconds.
Hit the top speed to the beaten up +/- 10minutes.
Fill greased forms and let stand about 10 minutes.
Bake for 25 minutes at 180 ° C.

Characteristics

Excellent product for sponge cake confection with
very volume, consistent miga, with thin crust and
bright.

Package

Bag of 15 kg