Recipe Suggestion Chiffon cake

Recipe Suggestion
Chiffon cake
Product:
Chiffon cake for manufacturers of premix for craft bakers
Recipe:
Gram
Gram
490g
309g
490g
Sugar
Chlorinated cake flour
Heat treated cake flour
Native maize starch
®
Emulpals 110
Baking powder
Non-fat milk powder
Salt
Egg white powder
Xanthan gum
Vanillin
Premix
95g
60g
25g
15g
3g
1g
1g
1g
1000 g
309g
95g
60g
25g
15g
3g
1g
1g
1g
1000 g
Premix
Fresh eggs/past. eggs
Water
Liquid oil
Total
1000 g
1000 g
150 g
150 g
2300 g
1000 g
1000 g
150 g
150 g
2300 g
* Typical batter density, whipping time 8 minutes
Gram/liter
Procedure:
374
380
* Method: All – in
Note: Oil to be poured into the batter at the last minute of whipping
* Equipment: Hobart A200N, 20 l bowl and a whisk
* Whipping conditions:
* Water and eggs are added to the bowl. The dry ingredients are weighed,
sieved and added to the bowl. Whip all the ingredients except oil at slow
speed for 1 min. Then whip at high speed for 5-10 min. Gradually pour the oil
into the batter
Blend (whip) at low speed for 1 min. Batter density is measured.
* Baking time for sponge cake: Approx. 35-40 minutes at 170-180°C (338 356°F), depending on size and weight.
Identification: Chiffon cake (97722501-ALL-E-RS)-114
Palsgaard A/S – Palsgaardvej 10 – DK-7130 Juelsminde – Denmark – Phone: +45 76 82 76 82 – E-mail: Direct@palsgaard.dk – Fax: +45 76 82 76 83
Recipe information which is based on our own trials and experience and other application technology information given are, to the best of our knowledge, reliable. However, no guarantees are given,
not even in case of negligence on the part of Palsgaard A/S, and users of our products, are recommended and advised to conduct their own trials to determine whether our products are suitable for
the user’s specific purposes. In case of delivery of defective products the user is only entitled to order a new delivery. Palsgaard A/S assumes no guarantee against patent infringement liabilities or
risks involved from the use of this product or information given.