PA5311
Instant, cold-process preparation for vegan sponge cake. Extreme convenience and consistency with significant labor savings.
11 lb. cardboard carton | 1 carton per case
Ingredients: Sugar, Wheat Flour, Corn Starch, Wheat Protein Isolate, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Food Starch- Modified, Dextrose, Salt, Emulsifier (Starch, Polyglycerol Esters of Fatty Acids), Natural Flavor, Guar Gum, Xanthan Gum, Colored with Annatto & Tumeric (Food Starch- Modified, Maltodextrin, Citric Acid, Ascorbic Acid), Canola Oil.
Applications: Used for the preparation of vegan genoise, joconde, jelly rolls, carrot cake, and more.
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC). 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 188°C (370°F) for 20 minutes.
