Madeira Cake
Madeira Cake based on Madeira Pre Mix (enzyme test)
Ingredients
- 1.500 g – 100% MADEIRA CAKE PREMIX
- 426 g – 28,4% Whole egg
- 403,5 g – 26,9% Refined rapeseed oil
- 304,5 g – 20,3% Water
- 78 g – 5,2% Refined glycerin
- Wished dossage of test enzymes
Working method
- Mix powder and liquid raw materials in planetary mixer for 1 minute in the first gear. Scratch and run in 2nd gear for 4 minutes.
- Scale 445 grams into cake baking tins.6 cakes per recipe, 5 cakes for tenderness and 1 for sensory test.
- Baking in inserter oven approx. 70 minutes at 180°/180°.
