Recipes
SPONGE CAKE
| RECIPE N° (RICETTA NUMERO) | 1 | |||||||
|---|---|---|---|---|---|---|---|---|
| NAME/TITLE OF RECIPE | SPONGE CAKE | |||||||
| ( NOME /TITOLO RICETTA) | PAN DI SPAGNA | |||||||
| Ingredients | Minimum Q.ty . | Kg | Q.ty percentage | % | Minimum Q.ty | gr | ||
| EGGS / uova (about 55gr/each) | 1.83 | Kg | 45.71 | % | 1828 | gr | ||
| SUGAR / zucchero | 1.04 | Kg | 26.02 | % | 1041 | gr | ||
| FLOUR / farina | 1.04 | Kg | 26.02 | % | 1041 | gr | ||
| *BAKING POWDER / lievito | *0,04 | Kg | *1,05 | % | *42 | gr | ||
| VANILLE / vaniglia | 0.04 | Kg | 1.02 | % | 41 | gr | ||
| SALT /sale | 0.007 | Kg | 0.18 | % | 7 | gr | ||
| TOTAL (weight) ---> | 4 | Kg | 100 | % | 4000 | gr | ||
| VN02 PARAMETERS | ||||||||
| AIR PRESSURE /pressione aria | 4 bars | |||||||
| PUMP SPEED /velocità pompa (1-10) | 4 | |||||||
| TURBO SPEED /velocità turbo (1-10) | 8 | |||||||
| OVEN TEMPERATURE /temp. forno | 170°C | |||||||
| COOKING TIME /tempo cottura | 50 mins | |||||||
| *NOTE: it’s allowed not use or little bit. | ||||||||
| METHOD / procedimento | ||||||||
| A) Mix liquids (eggs) and sugar until to dissolve sugar (about 5 minutes) | ||||||||
| B) Add the rest of ingredients and knead for 30 seconds |
