Recipe Suggestion Chiffon cake Product: Chiffon cake for manufacturers of premix for craft bakers Recipe: Gram Gram 490g 309g 490g Sugar Chlorinated cake flour Heat treated cake flour Native maize starch ® Emulpals 110 Baking powder Non-fat milk powder Salt Egg white powder Xanthan gum Vanillin Premix 95g 60g 25g 15g 3g 1g 1g 1g 1000 g 309g 95g 60g 25g 15g 3g 1g 1g 1g 1000 g Premix Fresh eggs/past. eggs Water Liquid oil Total 1000 g 1000 g 150 g 150 g 2300 g 1000 g 1000 g 150 g 150 g 2300 g * Typical batter density, whipping time 8 minutes Gram/liter Procedure: 374 380 * Method: All – in Note: Oil to be poured into the batter at the last minute of whipping * Equipment: Hobart A200N, 20 l bowl and a whisk * Whipping conditions: * Water and eggs are added to the bowl. The dry ingredients are weighed, sieved and added to the bowl. Whip all the ingredients except oil at slow speed for 1 min. Then whip at high speed for 5-10 min. Gradually pour the oil into the batter Blend (whip) at low speed for 1 min. Batter density is measured. * Baking time for sponge cake: Approx. 35-40 minutes at 170-180°C (338 356°F), depending on size and weight. Identification: Chiffon cake (97722501-ALL-E-RS)-114 Palsgaard A/S – Palsgaardvej 10 – DK-7130 Juelsminde – Denmark – Phone: +45 76 82 76 82 – E-mail: [email protected] – Fax: +45 76 82 76 83 Recipe information which is based on our own trials and experience and other application technology information given are, to the best of our knowledge, reliable. However, no guarantees are given, not even in case of negligence on the part of Palsgaard A/S, and users of our products, are recommended and advised to conduct their own trials to determine whether our products are suitable for the user’s specific purposes. In case of delivery of defective products the user is only entitled to order a new delivery. Palsgaard A/S assumes no guarantee against patent infringement liabilities or risks involved from the use of this product or information given.
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