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Special flour for the preparation of cream for juicy cake. Simply whip up the powder with water and cooking oil. The indication on the Verp. is enough for a 60cm x 40cm sheet.
Georg Plange PMG Premium Mühlen Gruppe GmbH & Co. KG, Hansastr. 6-8, 41460 Neuss, Deutschland.
produced in the country | ISO
Deutschland | DE
Ingredients
Basic mixture for the production of stirring masses for juicy sheet cake. Sugar, WHEAT flour, WHEAT starch, Chicken whole egg powder, Thickener: Acetylated distarch phosphate, Corn starch, Raising agent: Diphosphates / Sodium carbonates, Emulsifier: Mono- and diglycerides of fatty acids, salt, flavor. Basic recipes: Sheet cake / muffins: 60x40cm / approx. 50 pieces Plange Soft: 1500g / 1500g Cooking oil: 550g / 500g Whole egg: 0 / 200g Water (approx.): 800g / 450g Total weight: 2850g / 2650g Processing: All ingredients in the all-in - Stir well for 1-2 minutes. Sheet cake: Spread the mixture on a greased baking tray sprinkled with Plange Trenngrieß. Cover with commercially available fruits and bake. Muffins: Pour the mass into the capsules with a piping bag and bake. It can also be added to the mass of sultanas, chocolate chips or fruits. Baking: Sheet cake: approx. 200 ° C (40 ° C under bread baking temperature), approx. 40 min (depending on the quantity of fruit) Muffins: approx. 180 ° C (60 ° C under bread baking temperature), without filling approx. 20 min, with filling approx. 30 min.
Nutritional table (14714)
per 100g / 100ml
Calorific value
1618 kJ / 382 kcal
fat
4,6 g
saturated fatty acids
2,2 g
carbohydrates
78,1 g
of which sugars
39,4 g
protein
6,8 g
salt
1,88 g
Allergy Advice about the product (contain allergens) (14714) Gluten:Weizen Eggs
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