biscuit Apricot (Estero-Product mix)
Recommendation: можно использовать
Composition: high-grade corn starch, high-grade wheat flour, emulsifiers: E472b, E477, leavening agents: E450i, E500, thickener: modified starch E1422, salt, flavoring, coloring: E160a.
Characteristics/description of raw materials: Dry mix for preparing airy sponge cake, bases for cakes, pastries, rolls and other flour confectionery products with apricot taste and aroma.
Functional properties/benefits: Provides an excellent volume of the finished product and a fine-pored structure.
Easy to use: just add water and an egg.
The finished dough is very stable and retains all its properties even in the case of later baking.
Reduces cooking time.
Technological recommendations: Biscuit Apricot Estero (R) 300 g
Wheat flour, premium quality 300 g
Sugar 400 g
Egg 500 g
Water 200 g
Total: 1700 g
Mix all ingredients, whisk at high speed for 7-9 minutes. Put the whipped mass in a mold or on a baking sheet (for a roll).
Indicator For airy sponge cake (base for cake) For roll
Temperature 170-1 80 ℃ 230-2 40 ℃
Time 35-45 minutes for a biscuit weighing 500 g 5 minutes
Shelf life, storage and transportation conditions: 12 months
store at a temperature of 18 ± 5 ℃ and a relative humidity of no more than 75%. In rooms without foreign odors and pollution. After opening the package, keep the product tightly closed under the storage conditions, use within the expiration date.