Pastry 1 Chocolate 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 chocolate genoise, joconde, jelly rolls, and more.
Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC); once opened, store in an airtight container.
Ingredients: Sugar, Wheat flour, wheat starch, low fat cocoa, Emulsifier, Baking powder, acidulant, raising agent, Glucose powder, Skimmed milk powder, Flavoring
1000 g. Chocolate Genoise Mix
600 g. Whole Eggs
200 g. Warm Water
Combine ingredients. Whip on low speed for two minutes, then on high speed for four minutes. Bake at 190C (375F) for twenty minutes. For a richer cake, add 100 g. of melted butter at the end of preparation.