- CODE
- PC357
- BAGS
- 10 Kg
- DOSAGE
- 100%
- SHELF LIFE
- 9 months max 20°C
CHOCO RE SPAGNA
Complete powder mix to prepare chocolate whipped pastry.
• Contains high quality dark chocolate in powder
• Lasting softness and freshness
• Consistency
HOW TO USE
- CHOCO RE SPAGNA 1000 g
- Whole Eggs 600 g
- Warm Water 300 g
METHOD
Add the warm water and eggs to the mixer, making sure the temperature is around 30°C.
Add the Choco ReSpagna.
Whip with whisk for 2 minutes at first speed and 4 minutes in third.
Pour the batter in the oiled and floured moulds, ¾ full.
Bake at 190° for 35/40 min. (500g moulds).
VARIATIONS
Pan di Spagna, Rollè, Torta Paradiso, Viennese.
