UNIGRÁ S.p.A.
Martini Gelato Sponge Cakes

Sponge Cakes

Fior fiore multicake

Brunella hazelnut

Pistacchio pure paste

Variegato red sour cherry

   
3 Steps
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Eggs 400g
Sunflower oil 400g
Water 400g
Fior fiore multicake 1000g
Sunflower seed oil 200g
Brunella hazelnut 200g
Eggs 400g
Water 400g
Fior fiore multicake 10000g
Sunflower seed oil 200g
Pistachio pure paste 200g
Eggs 400g
Water 400g
Fior fiore multicake 1000g
Sunflower seed oil 200g
Eggs 400g
Variegato red sour cherry 400g
Fior fiore multicake 1000g

Method

Classic sponge for cakes

  1. Scale all the ingredient in a mixing machine.

  2. Start mixing with Pedal Tool.

  3. When everything will be mixed put in a baking tray 60X40 and cook it at 180°C por 10 min.

Brunella sponge for cakes

  1. Scale all the ingredient in a mixing machine.

  2. Start mixing with Pedal Tool.

  3. When everything will be mixed put in a baking tray 60X40 and cook it at 180°C por 10 min.

Pistachio sponge for cakes

  1. Scale all the ingredient in a mixing machine.

  2. Start mixing with Pedal Tool.

  3. When everything will be mixed put in a baking tray 60X40 and cook it at 180°C por 10 min.

Cherry sponge for cakes

  1. Scale all the ingredient in a mixing machine.

  2. Start mixing with Pedal Tool.

  3. When everything will be mixed put in a baking tray 60X40 and cook it at 180°C por 10 min.

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