PA5309
Instant, cold-process preparation for gluten-free sponge cake. Extreme convenience and consistency with significant labor savings.
case
11 lb. cardboard carton | 1 carton per case
Ingredients: Sugar, corn starch, tapioca starch, potato starch, sorghum flour, mono and diglycerides, modified food starch, whey protein concentrate, emulsifier, dried egg white, salt, leavening, natural flavor, xanthan gum.
Applications: Used for the preparation of gluten-free genoise, joconde, jelly rolls, carrot cake, and more.
Storage Conditions: Dry and cool (68-72ผF, 20-22ผC). 5kg. Gluten-free genoise mix, 1750 g. whole eggs, 1500 g. warm water, 1120 g. vegetable oil. Place mix and eggs in a mixing bowl. Beat for 1 minute at low speed, then scrape and mix for two minutes. Add vegetable oil and mix for 1 minute. Add water and mix. Make sure to scrape the sides. Bake at 188กC (370กF) for 20 minutes.
