Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Sugar, Wheat flour, Wheat starch, Cocoa, Emulsifier, Natural and Artificial Flavor, Leavening, Non Fat Dry Milk, Emulsifier, Salt, Vanillin.
Applications: For the preparation of chocolate genoise, joconde, jelly rolls, etc.
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Directions: 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 190°C (375°F) for twenty minutes. For a richer cake, add 100 g. of melted butter at the end of preparation.