Extreme convenience and consistency with significant labor savings.

Storage Conditions:  Dry and cool (68-72ºF, 20-22ºC)

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.

Additional 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 180°C (355°F) 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 180°C (355°F) for eight minutes. For Olive Oil Cake: Use roulade recipe with 200g of high quality olive oil.

Applications: For the preparation of genoise, joconde, jelly rolls, carrot cake, etc.

Directions: 1000 g. Genoise Mix Gen-Prep 700 g. Whole eggs 100 g. Warm water Combine ingredients. Whip for two minutes on low speed, then for four minutes on high speed. Bake at 180°C (355°F) for twenty minutes.

See the instructional video.

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