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Sponge Cake Mixes and Pound Cake Mixes Pound Cakes Mixes THE EXPERTS’ ADVICE ON TIPS THE EXPERTS’ ADVICE ON ø The mixing time varies according to the batter size and type of Pound Cakes Mixes machine that is being used. Sponge Cake Mixes and ø When the batter is too foamy (the batter has been mixed too long) Product Recipe for Basic recipe Preparation the litre volume-weight changes and the toppings or fruit sink in Pound Cake Mixes Art. no. / Packaging unit the cake. Sand-frisch & locker Pound cake 2,000 kg Sand-frisch Mix for approx. & locker 2–3 min. at ø It is recommended that the baking Temperature in wagon ovens 1497025 / 25 kg 0,900 kg Margarine slow speed 0,900 kg Eggs till smooth is adjusted to around 10–15°C less than in Multi-deck ovens. The baking time is about the same, eventually a little bit longer Sponge cake with 2,500 kg Sand-frisch Mix for approx. by Multi-deck ovens. Sand-frisch & locker & locker 6 min. at 1,150 kg Eggs high speed 0,500 kg Water till smooth OPTIMISING the use of pound cake mixes Product Recipe for Basic recipe Preparation Problem Cause Solution Art. no. / Packaging unit Dense, narrow pored crumb Mixing time too short Extend the mixing time Frucht-Sand mix Pound Cake 1,000 kg Frucht-Sand mix Mix for 2–3 min. 0,400 kg Oil at medium speed Collapsing crumb Too foamy batter, or baking Shorten mixing time, time too short extend baking time 1451015 / 15 kg 0,300 kg Eggs until smooth 0,100 kg Water 1451025 / 25 kg Topping or Fruit sinks in Batter mixing time too long Shorten mixing time, pay attention to the the cake litre weight English Cake 2,000 kg Frucht-Sand mix Mix for 2–3 min. Crumb is reddish, brown Baking temperature too low, Increase baking temperature, 1,000 kg Eggs at medium speed baking time too long shorten baking time 1,000 kg Butter or until smooth margarine Batch mixes too long, does Ingredients were too cold, Ingredients should have room 1,750 kg Dry fruits Mix with batter not emulsify batch temperature too low temperature The cake is too light at the Bottom heat too low Increase bottom heat and eventually bottom and too moist extend the baking time The cake sticks to the tray Form not properly greased Grease the tray carefully and dust it with flour or biscuit crumbs Product Recipe for Basic recipe Preparation Art. no. / Packaging unit The cake’s surface is too Baking temperature too high Reduce baking temperature bubbly Choco-rich cake Chocolate 1,000 kg Choco-rich cake Mix for 2–3 min. pound cake 0,450 kg Water at medium speed 1451115 / 15 kg 0,450 kg Oil until smooth Martin Braun KG·Hanover·Germany·e-mail: [email protected]·www.martinbraun.de Expertice_Cake mixes_6S.indd 1 03.09.2009 12:40:24 Uhr THE EXPERTS’ ADVICE ON TIPS ø For an optimal result, it is recommended that all ingredients are Sponge Cakes Mixes tempered when used. ø The whipping time varies according to the batter size and type of Product Recipe for Basic recipe Preparation Product Recipe for Basic recipe Preparation machine that is being used. Art. no. / Packaging unit Art. no. / Packaging unit ø It is recommended to determine the litre volume-weight Chocolate sponges 1,250 kg BRAUN Bisquick Omeletts 1,000 kg Bisquisit 100 Mix all ingredients BRAUN Bisquick Bisquisit 100 ø 2,000 kg Eggs Mix all ingredients 0,550 kg Eggs at high speed It is recommended that the baking Temperature in wagon ovens is 1444015 / 15 kg 0,600 kg Water at high speed 1455025 / 25 kg 0,300 kg Water for 6 min. adjusted to around 10–15 °C less than in Multi-deck ovens. The 1444025 / 25 kg 1,500 kg Sugar for 6–8 min. 0,800 kg Wheat flour baking time is about the same, eventually a little bit longer by Sponges 3,300 kg Bisquisit 100 Mix all ingredients 0,200 kg Kakao powdered Mix well and mix toge- 2,000 kg Eggs at high speed Multi-deck ovens. 0,400 kg Water ther after the wipping 0,650 kg Water for 6 min. Chocolate swiss roll 0,600 kg BRAUN Bisquick Pound cake 2,000 kg Bisquisit 100 Mix all ingredients 1,100 kg Eggs Mix all ingredients 0,900 kg Margarine 2–3 min. at slow 0,400 kg Water at high speed 0,900 kg Eggs speed till smooth OPTIMISING the use of sponge cake mixes 0,800 kg Sugar for 6–8 min. 0,005 kg Sizilia 0,500 kg Wheat flour 0,120 kg Kakao powdered Mix well and mix toge- Problem Cause Solution 0,170 kg Water ther after the wipping Swiss rolls 2,000 kg Bisquisit 100 Mix all ingredients 1,300 kg Eggs at high speed Elevated surface and/or Oven too warm, batter not Decrease baking temperature, whip batter 0,500 kg Water for 6–8 min. Swiss roll 0,600 kg BRAUN Bisquick bubbles on the surface properly whipped well, pay attention to the whipping time, 1,100 kg Eggs Mix all ingredients add some steam while baking. 0,400 kg Water at high speed Narrow porosity, compact Batter under- or Check the litre-weight. 0,800 kg Sugar for 6–8 min. crumb over whipped Optimal 360–390 g sponge cake 0,500 kg Wheat flour Dry and cracked crumb Litre-weight is too little, Check the whipping time of the batch; Omeletts 0,600 kg BRAUN Bisquick Was baked too cold and too optimize the baking time and baking tem- 1,100 kg Eggs Mix all ingredients long, not properly stored perature, for storaging wrap air-sealed 0,400 kg Water at high speed Product Recipe for Basic recipe Preparation Low volume Batter too warm and whip- Temperate the ingredients, follow the 0,800 kg Sugar for 6–8 min. Art. no. / Packaging unit 0,500 kg Wheat flour ping time too long recommended whipping time Sponge cake 2,000 kg Schoko- Mix all ingredients Narrow, tender porosity Wrong use of the sponge mix Scale and whip according to instructions Schoko- at high speed Sponges 1,000 kg BRAUN Bisquick Bisquisit 100 on recipe 1,700 kg Eggs Mix all ingredients Bisquisit 100 1,200 kg Eggs for 6–8 min. 0,800 kg Water at high speed 0,400 kg Water Roughed porosity crumb Too much water added Check water amount 1,300 kg Sugar for 6–8 min. 1461015 / 15 kg 1461025 / 25 kg Batter too stiff, batter not Whip batter well 1,000 kg Wheat flour Swiss roll 2,000 kg Schoko- Mix all ingredients Waved surface well whipped Bisquisit 100 at high speed for Pound cakes 0,500 kg BRAUN Bisquick 1,300 kg Eggs ca. 6 min. Litre-weight is too low Check batter consistency, eventually redu- 0,750 kg Wheat flour Mix all ingredients 0,500 kg Water Softer crumb elasticity ce whipping time 0,750 kg Sugar for 2–3 min. 1,000 kg Margarine Sponge cake shrinks Bake temperature too high, Optimize baking time and baking tempe- 1,000 kg Eggs in the ring baking time too long, baking rature, eventually add some steam atmosphere too dry Expertice_Cake mixes_6S.indd 2 03.09.2009 12:40:30 Uhr.
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