Ingredients

Group Brownie
Ingredient
KG
Weight (%)
All Purpose Flour
0.030
20
BAKELS PREMIER CHOCOLATE MUFFIN MIX
0.150
100
Sugar
0.032
21
Eggs
0.025
16.50
Water
0.036
24
Oil
0.036
24
Total Weight: 0.309
Group Ice Cream
Ingredient
KG
Weight (%)
All Purpose Cream
1.200
-
Cremess Superior
0.600
-
Water
0.600
-
APITO EXPRESSO PASTE
0.090
-
Total Weight: 2.490

Method

How to do it:

Brownie
1. Combine all ingredients in a mixing bowl.
2. Mix on low speed for 1 minute using a paddle.
3. Scrape down.
4. Mix on medium speed for 3 minutes.
5. Mix on low speed for 1 minute.
6. Deposit batter in 8” x 8” square pan.
7. Bake at 180°C for 30-40 minutes.
8. Cool and cut in cubes.

Ice Cream:
1. Combine Cremess Superior and cold water then whip for 3 minutes at high speed. Fold-in Apito Expresso Paste. Set aside.
2. Warm the cream then fold in previously whipped Cremess Superior and cubed brownie.
3. Deposit in a container and freeze.

Ingredients

Group Brownie
Ingredient
KG
Weight (%)
All Purpose Flour
0.030
20
BAKELS PREMIER CHOCOLATE MUFFIN MIX
0.150
100
Sugar
0.032
21
Eggs
0.025
16.50
Water
0.036
24
Oil
0.036
24
Total Weight: 0.309
Group Ice Cream
Ingredient
KG
Weight (%)
All Purpose Cream
1.200
-
Cremess Superior
0.600
-
Water
0.600
-
APITO EXPRESSO PASTE
0.090
-
Total Weight: 2.490

Method

How to do it:

Brownie
1. Combine all ingredients in a mixing bowl.
2. Mix on low speed for 1 minute using a paddle.
3. Scrape down.
4. Mix on medium speed for 3 minutes.
5. Mix on low speed for 1 minute.
6. Deposit batter in 8” x 8” square pan.
7. Bake at 180°C for 30-40 minutes.
8. Cool and cut in cubes.

Ice Cream:
1. Combine Cremess Superior and cold water then whip for 3 minutes at high speed. Fold-in Apito Expresso Paste. Set aside.
2. Warm the cream then fold in previously whipped Cremess Superior and cubed brownie.
3. Deposit in a container and freeze.

Display Conditions

Display Conditions

Frozen

Category

Category

Desserts, Ice creams

Finished Product

Finished Product

Dessert

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