Recipes

SPONGE CAKE

RECIPE N° (RICETTA NUMERO)1       
NAME/TITLE OF RECIPE SPONGE CAKE
( NOME /TITOLO RICETTA)PAN DI SPAGNA
IngredientsMinimum Q.ty .KgQ.ty percentage %Minimum Q.ty gr
EGGS / uova (about 55gr/each)1.83Kg45.71%1828gr
SUGAR / zucchero1.04Kg26.02%1041gr
FLOUR / farina1.04Kg26.02%1041gr
*BAKING POWDER / lievito*0,04Kg*1,05%*42gr
VANILLE / vaniglia0.04Kg1.02%41gr
SALT /sale0.007Kg0.18%7gr
TOTAL (weight) --->4Kg100%4000gr
VN02 PARAMETERS
AIR PRESSURE /pressione aria4 bars
PUMP SPEED /velocità pompa (1-10)4
TURBO SPEED /velocità turbo (1-10)8
OVEN TEMPERATURE /temp. forno 170°C
COOKING TIME /tempo cottura50 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

SPONGE CAKE production

Laura PozzatoSPONGE CAKE