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Complete mix to produce chocolate genoises, Swiss rolls, and sponge cakes.
 

Tegral Biscuit Dark

  • wheat flour - sugar - dextrose - wheat starch - fat reduced cocoa powder - raising agent: sodium bicarbonate (E500ii), sodium aluminium phosphate (E541), monocalcium phosphate (E341i) - emulsifier: lactic acid esters of mono and diglycerides of fatty acids (E472b), propylene glycol esters of fatty acids (E477) - skimmed milk powder – glucose syrup - colour: iron oxide (E172) - salt. 
     

  • Tegral Biscuit Dark....................1 kg..............1 kg
    Water....................................100 g............200 g
    Eggs......................................750 g............600 g

     

    Method

    Mix the ingredients at speed 3 for 5 to 10 min.
    Bake at 180°C for 20-25 min.