Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
Sugar
0.400
200
Salt
0.002
1
APITO CHOCOLATE PASTE
0.010
5
Eggs
0.150
75
BAKELS MARGARINE SPECIAL
0.150
75
BAKELS CAKE CONCENTRATE
0.010
5
Butter (softened)
0.100
50
BAKELS ALKALIZED COCOA POWDER
0.070
35
Glucose
0.100
50
Peanuts
0.020
10
Total Weight: 1.212

Method

How to do it:

1. Cream Bakels Margarine Special, butter, salt and sugar. Scrape down.
2. Combine all dry ingredients except for the peanut.
3. Put all the dry ingredients in the mixer and mix on low speed for 2 minutes.
4. Add eggs, glucose and Apito Chocolate Paste and mix on low speed for 1 minute.
5. Deposit into 9 x 9 inch square pan.
6. Put crushed peanut on top of the cake batter.
7. Bake at 180°C for 25 to 30 minutes.

Yield

1 x 9 inch x 9 inch square pan

Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
Sugar
0.400
200
Salt
0.002
1
APITO CHOCOLATE PASTE
0.010
5
Eggs
0.150
75
BAKELS MARGARINE SPECIAL
0.150
75
BAKELS CAKE CONCENTRATE
0.010
5
Butter (softened)
0.100
50
BAKELS ALKALIZED COCOA POWDER
0.070
35
Glucose
0.100
50
Peanuts
0.020
10
Total Weight: 1.212

Method

How to do it:

1. Cream Bakels Margarine Special, butter, salt and sugar. Scrape down.
2. Combine all dry ingredients except for the peanut.
3. Put all the dry ingredients in the mixer and mix on low speed for 2 minutes.
4. Add eggs, glucose and Apito Chocolate Paste and mix on low speed for 1 minute.
5. Deposit into 9 x 9 inch square pan.
6. Put crushed peanut on top of the cake batter.
7. Bake at 180°C for 25 to 30 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Finished Product

Finished Product

Brownie

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