Ingredients

Group 1
Ingredient
KG
Weight (%)
3rd Class Flour
0.250
100
BAKELS OVALETT
0.010
4
Salt
0.003
1.2
Sugar
0.250
100
BALEC Solution (25g BALEC, 125g water)
0.150
60
BAKELS BAKING POWDER
0.007
2.8
Water
0.170
6.8
BRITE VANILLA EXTRA STRENGTH
0.003
1
Total Weight: 0.843

Method

How to do it:

1. Mix third class flour, Ovalett, salt, sugar, Balec solution, Fino Double Acting Baking Powder, water, Brite Vanilla Regular and egg yellow color for 1 minute at first speed. Scrape down.

Note: Place liquid ingredients first then add the dry ingredients to prevent formation of cluster solid ingredients at the bottom.

2. Shift to 2nd speed and continue mixing for 4 minutes.
3. Place batter in a 16” x 12” x 1” jelly roll pan.
4. Bake at 180°C for 20 minutes.
5. Roll and cut into 1-inch thick slices.
6. Re-bake for 10 minutes.

Yield

1 jelly roll pan

Ingredients

Group 1
Ingredient
KG
Weight (%)
3rd Class Flour
0.250
100
BAKELS OVALETT
0.010
4
Salt
0.003
1.2
Sugar
0.250
100
BALEC Solution (25g BALEC, 125g water)
0.150
60
BAKELS BAKING POWDER
0.007
2.8
Water
0.170
6.8
BRITE VANILLA EXTRA STRENGTH
0.003
1
Total Weight: 0.843

Method

How to do it:

1. Mix third class flour, Ovalett, salt, sugar, Balec solution, Fino Double Acting Baking Powder, water, Brite Vanilla Regular and egg yellow color for 1 minute at first speed. Scrape down.

Note: Place liquid ingredients first then add the dry ingredients to prevent formation of cluster solid ingredients at the bottom.

2. Shift to 2nd speed and continue mixing for 4 minutes.
3. Place batter in a 16” x 12” x 1” jelly roll pan.
4. Bake at 180°C for 20 minutes.
5. Roll and cut into 1-inch thick slices.
6. Re-bake for 10 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Soft Roll, Sponge