PRODUCT DESCRIPTION

Pastry 1 Gen-Prep Genoise Cake Mix instant cold process preparation give the benefits of consistent and efficient genoise sponge cake production. This product provides convenience and cost savings through reducing labor. Use to prepare genoise, joconde, jelly rolls, and more.

Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC); once opened, store in an airtight container.

Ingredients: Enriched bleached wheat flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid), sugar, wheat starch, emulsifier, corn syrup solids, non fat dry milk, leavening (sodium bicarbonate, sodium aluminum phosphate), colored with beta carotene.

Preparation Notes:
For Roulade
1000g Genoise Mix Gen-Prep
700g Whole Eggs
100g Water
100g Vegetable Oil
Combine ingredients EXCEPT vegetable oil. Whip for two minutes on low speed, then for four minutes on high speed. Fold in vegetable oil. Bake at 180C (355F) for eight minutes.

For Joconde
800g Genoise Mix Gen-Prep
300g Pastry 1 Almond Flour
700g Whole Eggs
100g Water
100g Beurremont 83% Butter, melted
Combine ingredients EXCEPT melted butter. Whip for two minutes on low speed, then for four minutes on high speed. Fold in melted butter. Bake at 180C (355F) for eight minutes. For Olive Oil Cake: Use roulade recipe with 200g of high quality olive oil.